You are currently viewing Spaetzle and Pierogi – Recipes

Spaetzle and Pierogi – Recipes

Spaetzle and Pierogi Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:


  • Pierogi with wild mushrooms and sauerkraut
  • Smoked bacon, cheese and lemon spaetzle

Pierogi dough and folding method


  • Makes 8 pierogi
  • 180g plain flour
  • 60ml milk
  • 1 egg
  • 1tsp of salt
  • 1/2 cup of sour cream


  1. Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
  2. Work in the sour cream until the dough comes together in a slightly rough, slightly sticky ball.

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

  4. Wrap the dough well in plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours.
  5. 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.
  6. 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.

    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.


mushroom and sauerkraut pierogi filling


  • Makes 8-10
  • 1 small onion, diced
  • 1 cove of garlic, minced
  • 2tbsp of drained sauerkraut, chopped
  • A handful of sliced mushrooms of your choice
  • Salt and pepper to taste
  • 2tbsp of quark or ricotta
  • 1tsp of toasted caraway seeds
  • 1tbsp of cooking oil


  1. Place as small frying pan over medium heat and add the oil.
  2. Saute onions and garlic for a couple of minutes, followed by mushrooms
  3. Cook for another 10 minutes to evaporate all the excess water
  4. leave the pan on the side to cool down and fold in the quark (or ricotta), toasted caraway seeds and sauerkraut, combine and season well.
  5. Follow the folding and cooking method attached to our dough recipe

Spaetzle dough and method of cooking


  • Makes 2
  • 250g plain flour
  • 3 eggs
  • 1tsp of salt
  • 60 ml of milk
  • Spaetzle grater


  1. In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min.
  2. Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.
  3. Press batter through a spaetzle maker, a large holed sieve or a colander into the simmering water.
  4. Work in batches, after using about ⅓ of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
  5. Serve the spaetzle immediately or saute them in butter to crisp them up a little. If you don’t serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.

Smoked bacon, cheese and lemon spätzle


  • serves 2
  • 2 portions of cooked and cooled-down spaetzle
  • A big knob of butter
  • 1x small onion, sliced
  • 1x clove of garlic, chopped
  • 250ml of double cream
  • a handful of grated cheese (we used grated Red Leicester and applewood)
  • 1tbsp of cooking oil


  1. Place a big frying pan over high heat, add a splash of oil and butter, sauté onion and garlic for a couple of minutes.
  2. Throw in spaetzle and cook until they are golden brown.
  3. Add cream and cheese and bring to a gentle simmer- cook until all the cheese has melted.
  4. Serve immediately or bake in the oven to make a cheesy crust on top.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch

Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.

Take a Look at our cookery classes. Gift vouchers are available and never expire.

Follow us @foodsorcery