Recipe For Pierogis

If you’re in Northwest Indiana/Chicago then this weekend you’re looking forward to the annual Pierogi Fest. it’s a fun festival in downtown Whiting named after the yummy pierogi. A few years ago Oprah named it as one of her fave things to do in the city and it went from being small time to ahem: rather large time (read 1/4 million peeps!) Anyhoo: to celebrate and for those of you who’ve never had one, a reader sent me this great recipe for pierogis. Thanks Natalie!
This recipe makes at least 50 Perogis.

In a kitchen aid mixer
1. 12 eggs, lightly beat
2. 1 1/2 c Milk, lightly beat
3. Pinch Salt
4. 7c Flour, add in small increments
Dough will be sticky. Wrap in saran plastic and chill at least 3-4 hours


  1. 4 farmers cheese (found at meijer, teardrop shape and flat. Should crumble easily)
  2. 6 eggs
  3. 2 minced yellow onions
  4. Salt and pepper

Crumble cheese and combine all ingredients well.
Pull off hunks of dough Roll small amounts at a time. Use PLENTY of flour to ensure dough does not stick to anything.
Use a large glass or large biscuit cutter to make the circles.
Place filling in middle and seal well

Boil in small batches. Perogis are ready when they float. You can immediately sauté them in butter or layer them in wax paper and place them in an airtight container and freeze them.

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