Homemade Cabbage Pierogi Recipe | Grandma’s Secret Dough & Filling!

Описание: Craving comforting, old-school flavors? 🥟 Join me, Chef Sherry Ronning, as I show you step-by-step how to make authentic Homemade Cabbage Pierogi—just like Grandma used to make! Use your garden fresh cabbage or grab a head from your local farmers market.

In this video, you’ll learn:

➡️ How to make soft, tender pierogi dough from scratch

➡️ Pro tips for boiling, frying, and serving your pierogi

These cabbage pierogies are hearty, delicious, and freezer-friendly—perfect for a cozy dinner or make-ahead meal!

🔥 Check out my full recipe and how I make the cabbage filling @
https://frommichigantothetable.com/ca...

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Ingredients:
Eggs - 3
Salt 1/2 teaspoon
Water, cold 6 1/2 tablespoons
Flour, all purpose 3 cups
Cabbage, large 1 each
Butter 3/4 cup
Salt 1 1/2 teaspoon
Pepper 1 teaspoon
Butter 2 tablespoons

How to Make Cabbage Pierogies on the Blackstone Griddle:
➡️ Preparing the Perogies Filling
Cook the cabbage filling before starting and let cool until ready to use. Click this link to get the recipe for the cabbage filling:
https://frommichigantothetable.com/ca...
➡️ How to Make Pierogi Recipe Dough
Add the flour to a clean work surface. Mix the salt in. Create a hole in the flour and pour the eggs and water in the center. Mix until combined and a dough ball forms. Kneed with flour until the dough is smooth and not sticky.
➡️ How to Make Perogies
Roll a small ball of dough to about a 4 inch circle.
Place a tablespoon full of cabbage filling on-top of the center dough piece.
Wet the tip of your finger with water and moisten the edge of ½ the dough circle. Fold the top of the dough circle overtop of the cabbage so it lines up with the lower ½ of the circle.
Press the seal and use a fork to seal all the edges. Set the pierogi aside and continue making the next one until all of the filling is gone.
➡️ How to Cook Pierogies
The first step is to boil the pierogies.
Boil water on the stove on medium heat. Add a tablespoon of salt to the water.
Once boiling add 7 to 8 of the pierogies to the water. Adjust the temperature to keep the water boiling at a simmer.
Cook for 10 minutes. Flip each one over half way through boiling. Scoop each pierogi out of the boiling water into a colander. Place colander into a bowl of cold water for 10 minutes. Drain and set aside.
➡️ Fry Pierogies
In a large saucepan on medium heat or a preheated Blackstone Griddle, melt a couple pats of butter and place the pierogies in a single layer and cover with a lid.
Let cook a couple of minutes making sure to control the temperature and checking for a golden-brown crispness. Once golden brown on one side flip over and get golden brown on the other side. Remove from the hot surface and serve right away.

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