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This press can be used to make pierogi, ravioli, dumplings, hand pies and much more.

These recipes have been shared by family and friends over the years. Pierogies are frequently made for Christmas, but they can be made for any special event. There’s some work involved, but the outcome is rewarding! After the pierogies have boiled, they can be fried in some butter and onions or served with sour cream.

Ingredients

Sauerkraut Filling

• 2 TBL butter
• 1/3 C chopped onion
• 1 1/2 C sauerkraut, drained and minced
• salt and pepper to taste

Potato Filling

• 3 TBL butter
• 1/2 C chopped onion
• 2 C cold mashed potatoes
• 1 C shredded sharp cheddar cheese
• 1 tsp salt
• 1 tsp white pepper

Dough

• 3 egg
• 1 C sour cream
• 3 C Bread flour
• 1/4 tsp salt
• 1 tsp baking powder

Step by Step

1. SAUERKRAUT FILLING
   To prepare the sauerkraut filling, melt the butter in a skillet over medium heat.
2. Stir in the onion, and cook until translucent, about 5 minutes.
3. Add the drained sauerkraut and cook for an additional 5 minutes.
4. Season to taste with salt and pepper, then remove to a plate to cool.
5. MASHED POTATO FILLING
   For the mashed potato filling, melt the butter in a skillet over medium heat.
6. Stir in the onion, and cook until translucent, about 5 minutes.
7. Stir in the hot mashed potatoes.  If they are leftovers, heat in the microwave before adding.
8. Add the shredded cheese
9. Season with salt and white pepper.
10. DOUGH
    To make the dough, beat together the eggs and sour cream until smooth.
11. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.
12. Continue mixing for another 5-8 minutes, then allow to rest for 15 minutes.
13. Spread the dough on a lightly floured surface until firm and smooth.
14. Divide the dough in half, then roll out one half to 1/8 inch thickness.
15. Cut into 3 inch rounds using a biscuit cutter.
16. Place a small spoonful of the mashed potato filling into the center of each round.
17. Moisten the edges with water, fold over, and press together with a fork to seal.
18. Repeat procedure with the remaining dough and the sauerkraut filling.
19. Bring a large pot of lightly salted water to a boil.
20. Add pierogies and cook for 3 to 5 minutes or until pierogi float to the top.
21. Remove with a slotted spoon.
22. Saute minced onion in 4 TBL butter and 2 TBL olive oil for about 15-20 minutes, then add the cooked pierogie, and cook till nicely browned.