I ran across the video linked below a [few weeks ago.](https://peakd.com/@jacobtothe/re-peaksnaps-t2o70l) Great soundtrack, but sparse on details. One would almost think it wasn't even intended to be a cooking video in the first place. Hit play, and then scroll after the song is done.

https://youtu.be/0ez0_hY4lYo

I wanted some [pierogi,](https://en.wikipedia.org/wiki/Pierogi) but now I had to look for alternative recipes, and then adapt them to eliminate dairy. My first attempt tried to combine a few recipes I found, and it was a bit underwhelming. The second time, I used the [King Arthur Flour Homemade Pierogi Recipe](https://www.kingarthurbaking.com/recipes/homemade-pierogi-recipe) as the basis for my baking, and it went pretty well. Here's the recipe with my notes.

<div class=pull-right>

![pierogibowl.jpg](https://files.peakd.com/file/peakd-hive/jacobtothe/EoGxpsG8QGi1K8oRYuoZsuyJj9YNDhr9MdvxN6DhxZU4FqJ1mq9R5XKUcz6mQwakLVS.jpg)

</div>

# Dough

**Ingredients**

- 2 cups Unbleached All-Purpose Flour
- 1/2 teaspoon table salt
- 1 large egg
- 1/2 cup sour cream *(I used the [Forager Project](https://foragerproject.com/products/organic-dairy-free-cultured-sour-cream) dairy-free alternative.)*
- 4 tablespoons butter, room temperature *(I used [Earth Balance](https://www.earthbalancenatural.com/) instead.)*

***

**Directions**

> Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

*It was very clumpy indeed.*

> Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

*The substitute ingredients seemed to make this a VERY sticky ball.*

> Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

*I got dough everywhere, but it worked. Trust the process, as they say.*

> Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

*This resting and chilling time did change the dough consistency a lot and made it more workable.*

***

# Filling

You could follow the King Arthur Flour recipe, swapping in your preferred cheese alternative if need be. I did not.

The first time, I tried to make a savory blend of herbs, potatoes, diced bratwurst, and other stuff. Too complicated, not recommended.

On the second batch a week or two later, I used instant mashed potatoes, about 1/3 cup sauerkraut, and diced sauteed onions for the second batch, and it worked well. I swapped in Earth Balance for the butter, but otherwise followed the box directions for the spuds. Much better, and the brats are better served on the side.

# Preparation

Copying from the King Arthur Flour recipe again:

> Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.

*My circle was a bit larger than that. I also used my scraps to make a new ball of dough and re-rolled it out to make another sheet of dough for more pierogi.*

<div class=pull-right>

![pierogicrimp.jpg](https://files.peakd.com/file/peakd-hive/jacobtothe/23wX3EiG16bbR1mpkYaawRarSGsZcteh8sCtmdmv3vcBG2uhNtskhsf9aY6e1ZxfscDZq.jpg)

</div>

> Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

*I tried some with the fork, some not. Go with the fork step. It keeps them sealed better.*

> At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they're fresh or frozen.

*I'll take their word for it, because I boiled them all right away.*

> Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.

*I skipped this step because I was hungry, and not all recipes I found online called for it, but they might have been better if they were crispier. [Other](https://www.tasteandtellblog.com/easy-pierogi-recipe-ham-broccoli/) recipes suggest broiling with vegetables, for example.*

# Results

Should you try making your own pierogi? Probably. It was time-consuming, but tasty. If you have dietary restrictions, that DIY process is also just part of life. I had fun, and got a tasty meal out of the process too. I plan to try this with other variations while refining my technique, because there is a definite knack to getting these made right, and I have *not* mastered it yet. The Germanic and Slavic elements in my lineage offer no instinctive guidance, either.

![pierogiserved.jpg](https://files.peakd.com/file/peakd-hive/jacobtothe/Ep1YNQNXJyvzFUFGFhVLaQroKxyUWk3AFmN6HsZhsethDgdKCxUkchRg8canNiH1yvc.jpg)

What have you had to make from scratch, whether due to dietary restrictions or just a lack of pre-made options you liked? What are your comfort foods? Share your story, pictures, or recipes in the comments! Good engagement (my subjective opinion, obviously) gets a good upvote, and you should support other commenters you find adding to the conversation as well, here and elsewhere.

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