A great and unique way to use up some garden beets. The dough in the recipe can be used for any pierogies. Get creative and try it with your favorite mashed potato recipe as a filling, or even pie filling. Excellent with sour cream!

Recipe Summary

prep:
1 hr
cook:
25 mins
total:
1 hr 25 mins
Servings:
6
Yield:
24 pierogies
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beets and onion into a saucepan over medium heat; add about 1/2 cup of water, bring to a boil, and reduce heat to low. Simmer until the beets are tender, about 15 minutes. Drain the water from the vegetables, and place into the work bowl of a food processor. Add the margarine, start the machine, and pulse several times to finely chop the beets.

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  • Whisk together the egg and water until thoroughly mixed, then mix in the flour. Turn the dough out onto a floured surface, and knead until smooth and elastic, 5 to 8 minutes.

  • Divide the dough in half, and form each half into a ball. Roll out a ball until it's 1/8 inch thick or less. Using a cup or cookie cutter, cut out dough circles. Repeat with remaining dough.

  • To fill, place a dough circle into the palm of your hand, and stretch the dough out slightly. Place about 1 tablespoon of the beet filling in the center of the dough, and fold the dough over the filling. Pinch the edges of the dough together to seal completely, and use your index finger to make small crimped indentations all round the sealed edges. Dust the completed pierogi with flour.

  • Fill a large pot with water, and bring to a boil. Drop the pierogies into the water, 1 or 2 at a time, and stir to prevent them from sticking. Reduce heat to a gentle boil, and cook until the pierogies float to the top, about 5 to 8 minutes. Drain and serve.

Cook's Note

To freeze, place pierogies onto a parchment paper-lined baking sheet that has been dusted with flour; pierogies shouldn't touch their neighbors or they will stick together, and then they are impossible to separate. Once all the pierogies are made, slide the sheet into the freezer. Once frozen, the pierogies can all be bagged together without worry of them sticking together.

Nutrition Facts

192 calories; protein 6g; carbohydrates 35.8g; fat 2.6g; cholesterol 31mg; sodium 54.7mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
06/21/2011
Easy to make because of such simple ingredients. I used whole wheat flour for my pasta. I baked some and boiled some of the pierogies, and found that I preferred the boiled ones. Great taste! My family liked these, and I will be making them again! Read More
(11)

Most helpful critical review

Rating: 2 stars
04/11/2014
I pretty much followed the recipe exactly. These were only "eh." They really needed some sort of seasoning (salt at the very least but even after I salted them they weren't fantastic). They may have managed a 3 star review if they weren't also a lot of trouble to make. Tip for anyone who is still planning to try them.... don't go to too much trouble to make the thinnest dough possible. I had probably 3 times as many dough rounds as I needed (I put those in the freezer to make ravioli or something with in the future) and the completed pierogies didn't hold up very well. The last 5-6 I put together were fine but the ones that had been sitting there longer fell apart due to the moisture from the beets soaking through the dough. If you do want a really thin dough definitely get your water boiling ahead of time and drop the pierogies in as you go instead of waiting to boil them until they're all put together. Read More
(3)
16 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/20/2011
Easy to make because of such simple ingredients. I used whole wheat flour for my pasta. I baked some and boiled some of the pierogies, and found that I preferred the boiled ones. Great taste! My family liked these, and I will be making them again! Read More
(11)
Rating: 5 stars
11/29/2014
I'm giving this 5 starts because it has the potential to be that good, but needs some modifications. As is it is more like a 3 star. I have made this many times and usually double the recipe and cut the beets with a starch like potato or sweet potato. I start the filling by frying 4 cloves of minced garlic in butter, as well as the onions, and then proceed as the recipe says. When I blend the filling I sprinkle on a bit of salt as well. I use whole wheat flour (usually needs an extra teaspoon or two of water). After I boil the pierogies I usually fry them in butter with a bit of thyme, basil, or oregano. YUM! Read More
(10)
Rating: 4 stars
08/18/2011
These were really easy, tasty and a great way to use up leftover beets from another recipe. I don't think I rolled the dough out thin enough, and because of that they were a little chewy. I think next time I'll run it through my pasta roller to get it thinner. I will definitely make these agin. Read More
(9)
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Rating: 4 stars
08/16/2011
I added 1 tsp salt to the filling otherwise followed directions exactly. I loved it but hubby said it tasted too "beat-y." Read More
(6)
Rating: 2 stars
04/10/2014
I pretty much followed the recipe exactly. These were only "eh." They really needed some sort of seasoning (salt at the very least but even after I salted them they weren't fantastic). They may have managed a 3 star review if they weren't also a lot of trouble to make. Tip for anyone who is still planning to try them.... don't go to too much trouble to make the thinnest dough possible. I had probably 3 times as many dough rounds as I needed (I put those in the freezer to make ravioli or something with in the future) and the completed pierogies didn't hold up very well. The last 5-6 I put together were fine but the ones that had been sitting there longer fell apart due to the moisture from the beets soaking through the dough. If you do want a really thin dough definitely get your water boiling ahead of time and drop the pierogies in as you go instead of waiting to boil them until they're all put together. Read More
(3)
Rating: 4 stars
04/27/2013
A warning to all those planning to make this dish; BEETS STAIN EVERYTHING! Don't forget this while you're working. I enjoy the recipe, but I think next time I'll cut in some potato to mellow the beet flavour. I used whole wheat flour instead of all-purpose and it came out splendidly. My biggest issue was presentation; if you get beet on your fingers, you're going to stain the outside of your pretty pierogies, so be careful! Read More
(2)
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Rating: 3 stars
05/04/2018
I'm giving the initial recipe only 3 stars. It's okay. The amount of time it takes didn't really include all the rolling cutting out and folding so I'm glad I started with 120 minutes of time rather than the 85 minutes listed. I changed the recipe a bit which made it significantly better this time. First I doubled the dough recipe and used whole wheat AP flour. I kept the same amount of beets and added 1/2 lb of lean ground beef. I made the beets as recommended but added in sage and salt. I cooked the ground beef in a pan with garlic and pepper. Then I mixed the beets and beef together in a bowl and proceeded to roll out fill and boil as stated. After boiling I plan fried the pierogies in butter and sage before serving with sour cream. My husband and I aren't fans of beets but this turned out amazing! Read More
Rating: 5 stars
01/08/2016
Ok so I don't eat beets I used the dough portion of the recipe my husband no longer hates pierogies. Read More
Rating: 3 stars
04/06/2017
I followed the recipe but added a sweet potato along with the beets and onions and added some salt to the purée too. Overall the purée tasted rather good. The marriage of beets and sweet potatoes was successful! What I'd do differently next time is add more salt AND some black pepper to the beet mixture. Next I'd maybe try frying the pirogies in a pan. Also I'd trim off the excess dough from the pirogies after they've been cooked. I filled mine as much as possible but that extra dough is a little too much for my liking. These were quite easy to make as well as kind of fun. My children enjoyed them but I wouldn't say they were outstanding. Thanks for the recipe though! Read More