Description
Homemade pierogies filled with a savory blend of broccoli, sausage, and cheeses, boiled and pan-fried to a crispy finish. These delicious dumplings are perfect as a main dish or appetizer, served hot with fresh parsley and optional sour cream or yogurt for dipping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup water (adjust as needed)
- 1/2 teaspoon salt
- 1 cup broccoli florets, finely chopped
- 1 cup cooked sausage, crumbled (Italian or your choice)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- 1 tablespoon butter (for frying)
- Fresh parsley, chopped (for garnish)
- Optional: sour cream or yogurt (for serving)
Instructions
- In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the egg into it.
- Gradually add the water while mixing with a fork or your hands until the dough starts to come together. You may need to adjust the water slightly depending on the humidity and the flour.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Wrap the dough in plastic wrap or cover it with a clean kitchen towel and let it rest for at least 30 minutes.
- While the dough is resting, prepare the filling. Steam or boil the broccoli florets until tender, about 3-4 minutes. Drain and let cool slightly before chopping finely.
- In a mixing bowl, combine the chopped broccoli, crumbled sausage, ricotta cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined and adjust seasoning if necessary.
- After the dough has rested, divide it into two equal portions. Keep one portion covered while you work with the other.
- On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles.
- Place about 1 tablespoon of filling in the center of each dough circle. Be careful not to overfill.
- Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, using a fork to crimp if desired.
- Repeat with remaining dough and filling, placing assembled pierogies on a floured baking sheet.
- In a large pot, bring salted water to a boil. Drop pierogies into boiling water in batches, avoiding overcrowding.
- Cook for about 3-4 minutes or until they float to the surface. Use a slotted spoon to remove and transfer to a plate.
- In a large skillet, heat olive oil and butter over medium heat. Add boiled pierogies in a single layer and fry for about 2-3 minutes on each side until golden brown and crispy.
- Remove from skillet and place on a paper towel-lined plate to absorb excess oil.
- Serve hot, garnished with fresh parsley. Offer sour cream or yogurt on the side for dipping.
Notes
- Feel free to customize the filling with your favorite ingredients, such as different vegetables or types of cheese.
- You can freeze uncooked pierogies for later use. Just place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag.
- Prep Time: 30 minutes
- Cook Time: 20 minutes