Serving Size:10|Prep Time:45-60minutes|Cook Time:20minutes

  1. Whisk flour and salt together in a large mixing bowl.
  2. Heat water and butter in a saucepan until butter is melted.
  3. Slowly add hot water/butter mixture to dry ingredients using a wooden spoon to form a crumbly dough. Bring dough together with hands to form a shaggy ball. Turn dough ball out onto a lightly floured surface and knead for 5 minutes until a smooth dough is achieved. Wrap dough ball in plastic wrap and allow to rest for 30 minutes.
  1. While dough is resting make the Pierogi filling.
  2. Melt 1 tablespoon butter in a large skillet over medium heat. Add chopped onion and allow to cook until slightly softened, about 2 minutes. Add chopped cabbage, salt and pepper and continue cooking until cabbage is soft, about 8 minutes.
  3. Place cooked cabbage and onion in a large bowl and mix in grated cheese. Set aside to cool.
  1. Divide dough into 4 equal pieces. Cover 3 pieces of the dough with the plastic wrap and with a rolling pin roll one piece of dough to a thickness of 1/16th of an inch. Cut the dough into circles 3 ½ inches in diameter. Gather any excess dough and put it under the plastic wrap with remaining dough pieces.
  2. Place 1 teaspoon of filling in the center of each dough circle. Put some water in a small bowl on work surface, dip a brush or finger in the water and run along outside of half the dough circle to moisten. Fold the unmoistened side of the dough circle over the filling to meet the moistened side and press firmly with fingers. Take a fork and use the tines to press edge of Pierogi together. Repeat with remaining dough circles. Place finished Pierogi on a parchment lined or lightly floured baking sheet or platter.
  3. Roll out and stuff remaining 3 pieces of dough, collecting excess dough from cutting under the plastic wrap. Make a dough ball with all the dough scraps and roll out to make more Pierogi.
  4. Bring a large pot of water to a boil and add a pinch of kosher salt. Reduce to a simmer and drop 8-10 Pierogi into the water to cook for 1-2 minutes. Remove Pierogi from water with a slotted spoon or spider ladle. Place on a paper towel lined platter to drain. Repeat with remaining Pierogi.
  5. If desired melt enough butter to coat the bottom of a large skillet over medium high heat. Place Pierogi in hot skillet until they are browned and slightly crispy on the outside.
Chef’s Narrative
Light pillows of dough filled with hearty sautéed cabbage make for a delicious wintry feast. Top with sour cream for even more richness.
Recipe Substitutions
For the dough
  • 2 ½cupsall-purpose flour
  • ¾teaspoonkosher salt
  • 1cupwater, plus extra for forming Pierogi
  • 2tablespoonsLulubelle’s™ Creamery unsalted butter
For the filling
  • 1tablespoonLulubelle’s™ Creamery unsalted butter
  • ½yellow onion, finely chopped, 1 ½ cups
  • ½green cabbage, about 1 pound, finely chopped, for 6 cups
  • ½teaspoonkosher salt
  • ¼ teaspoonground black pepper
  • ½cupsemi-hard cheese, grated, Parmesan or Manchego

AllergensMilk, Wheat