Old World Pierogis

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 1 Rating
Serves: 3 t0 6
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Cook Time:


2 c all purpose flour
1/2 tsp salt
1 large egg
1/4 c unsalted butter cut into small pieces
1/2 c sour cream
1 tsp bacon fat or olive oil
4 medium boiled and peeled red potates
1 c small curd ottage cheese
1 c finely grated cheddar cheese
3 sprig(s) chopped green onions including green part
1/2 c grated arrots
1 Tbsp chopped fresh parsley
1 1/2 tsp dried chives
salt and pepper to taste

The Cook

Margaret Schrader Recipe
Well Seasoned
CARMEL, IN (pop. 79,191)
Member Since May 2011
Margaret's notes for this recipe:
I was weened onto pierogis as a child so this is my favorite comfort food.
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Mix together the dry ingredients and incorporate the beaten eggs, sour cream and butter. Mix with fingers until well blended. Put into covered round bowl and drizzle with the bacon fat or olive oil, flipping the dough in the bowl to coat the outside with the oil.….let the dough rest for at least 15 minutes.
Mash the potatoes with a fork and incorporate the cottage cheese, mixing well. Saute the green onion and the carrots in a little butter….remove from heat and add to the potato mixture.
Add the rest of the seasoning and mix well…..form little mounds of the mixture using a teaspoon. You should have approximately 18 to 22 mounds……the dough recipe makes about 18 pierogis so you may have to make 2 batches of dough…..you may want to make another filling anyway to fill the rest of the pierogis…good to have a variety…you can fill with Bavarian sauerkraut with mushrooms and onions …or you can fill with various types of ground meats and seasonings or various veggies chopped fine…..set the mounds aside and roll out the dough on a floured surface kneading it lightly before doing so. You will roll it out to an 18 inch circle. Make an oval form out of cardboard or paper that is 5 inches by 3 inches….move the form around the dough circle and cut out the shapes with a plastic knife…..set all the ovals aside…..when you are finished making all the ovals you can fill them and fold the dough over, crimping the edges with a fork dipped in flour…..you may first want to press the edges gently with your fingers……set these filled pierogis on a plate till all are finished. Take a medium sized chicken fryer or kettle and fill half way with water and add 1T. of salt….bring this to a rolling boil…..drop in about 6 pierogis and boil for about 2 minutes or till they float to the top….remove with a slotted spoon and place on a platter until they are all boiled…..take a cast iron skillet or heavy frying pan and melt some butter in the bottom…..(about 1 T.)…place the boiled pierogis in the hot buttery pan and brown them on both sides…..serve hot with sour cream. If you like add some sliced onions in the pan and brown them along with the pierogis.

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - May 19, 2012
Looks and sounds wonderful.....memories are the best.
user Christine Fernandez SuperMom77 - May 19, 2012
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
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user Pat Duran kitchenchatter - May 19, 2012
Great recipe- will have to make them for my husband- the Polish guy! lol
user Margaret Schrader notsolargemarge - May 21, 2012
Thank you......as soon as I can I will add more fillings.....I have quite a few.....they are so fun to make and as common as mac and cheese at our house

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