Meshugeneh for Pierogies

Meshugeneh is all I can think of to describe my Pierogi experience.  Meshugeneh is Yiddish for “crazy, insane, mad”.  I LOVE this word… and use it often.  It rolls of the tongue and feels crazy… and I felt crazy after  my Sunday with pierogies!

First thing that is meshugeneh about this project is that there are so many variations of the dough recipe.  All basically the same in their core, but different amounts of this and that.  I chose a recipe that was traditional to Philladelphia.  And the variety of fillings is endless; there are savory and there are sweet.  All equally as good!

I figured since I was feeling meshugeneh I had better tone it down and go with a traditional filling, cabbage and bacon.  Then I was thinking… a pierogi is just another kind of ravioli.  Why  not make a sausage and pepper filling.  Ah-ha meshugeneh at work!


  • 2 cups flour, plus extra for kneading and rolling dough
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup butter, softened and cut into small pieces
  • ingredients for filling of your choice (my fillings below)


Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
Filling Traditional Cabbage & Bacon and Not Traditional Sausage & Peppers
  • Finely chopped bacon 3 strips
  • 1/4 cabbage head finely chopped

Saute bacon till crisp, add cabbage and saute till cooked through.  Set to the side and let cool.

In a separate pan…

  • 1/4 lb ground italian sausage
  • 1/2 red bell pepper finely chopped
  • 1/2 yellow onion finely chopped

Saute peppers & onions till soft, remove from pan and saute sausage till done.  Mix together and set to the side till cool.

Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 5 minutes). Rinse in cool water and let dry.

Once they are dry you can saute them in butter and serve.  You can also freeze them for another day (maybe when you recover and have full use of your senses).  Place them on a baking sheet to freeze, once frozen remove from the sheet and place in a Ziploc bag and back in the freezer.

We had to start with not traditional.  I had stunk up the house so bad with cabbage that I was pretty certain I needed a little time between serving my traditional variety!

I had prepared extra of the sausage and peppers so I added it to my marinara sauce and labeled a nice pile of sauce on my plate, topped with a few pierogi’s and finished it with a good a slice of garlic cheese bread.  Mangia Pierogi!  My lovely little Polish ravioli!


Candis aka West


2 responses to this post.

  1. Not too good at making my own pierogies but I found the best tasting around try they are the best.


    • Kevin, not sure I will ever make my own again. It was a TON of work and yes there are lots of sources for them that only require flashing my Amex! But it was a fun adventure with my friends. Thanks for stopping by!


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