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Pierogi Fest Recipes

If you're looking for some delicious twists on pierogies, check out these recipes!

Cop Out Pierogies:
Pilgrim Pierogies

Dough

  • 4 cups of flour
  • 2 eggs
  • 3/4 cup of sour cream
  • 1-2 cup of butter

Pilgrim filling

  • Mix together
  • 11/2 cup cornbread stuffing
  • 1/2 cup fresh cranberries prepared
  • 1/2 cup of corn
  • 11/2 chopped turkey breast
  • 1 cup mashed potatoes

Mix and refrigerate until ready to fill Pierogies.

Making dough

Place flour into mixing bowl with a hook. Add egg and butter. Add sour cream a little at a time. You may needed to stop mixer to place some sour cream at bottom of the mixing bowl. Mix until dough balls around the hook pulling away from the bowl. Remove from mixer wrap in plastic wrap a refrigerate about an hour. Makes about 2/12 dozen of large Pierogies.

Roll dough on a flour covered surface to about 1/8" thick. Cut the dough into 4" circles using cookie cutter or drinking glass. Spoon a small amount of Pilgrim filling onto pattern and fold in half pinching ends together.

Bring water to a boil, drop Pierogies into boiling water until they float to the top. Remove from water and pan fry in butter.

Braddock's American Brasserie

Pumpkin and Duck Pierogi,

Stuffed with mascarpone, duck confit, pumpkin, chives, parsley, fresh oregano, and sage, salt & pepper, and melted shallots; then drizzled with a Pecan, Walnut & Cranberry Hash with Brown Butter!

Recipe: Makes a dozen:

  • 1 lb duck
  • 1 lb pumpkin
  • 1 cup mascarpone
  • teaspoon of each herb
  • 1 cup sautéed minced shallots. braise the duck on it's own fat. cool and shred. roast pumpkin until tender and whip in mixer. mix all cooled ingredients together. season with salt and pepper to taste.
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