Famous Polish Pierogies

Kim Biegacki

By
@pistachyoo

Pierogies should be called "Pillows of Heaven" as they are one delectable bite of fluff mainly filled with potatoes. I just love them! This recipe I've posted is from a cooking class with Chef Tad that I and my Dad (John) attended so that we could get a refresher from days gone by when his Bubba (Grandma Karski) and his Mum (Mary Jane) used to make them. When my mother married my Dad in 1985, it was the first time I had homemade pierogies & they were heavenly!
They make for a fantastic meal and I've included 3 of our favorite fillings for you.


Featured Pinch Tips Video

Comments:

Serves:

5 dozen or more

Prep:

3 Hr 30 Min

Cook:

15 Min

Method:

Pan Fry

Ingredients

PIEROGI DOUGH

1 large
egg, lightly whisked
2 Tbsp
sour cream
1 c
whole milk
1 c
water
5 c
all purpose flour
2 tsp
salt

SAUERKRAUT AND SHROOM FILLING

1 c
mushrooms, assorted and chopped
2 c
sauerkraut
1 small
onion, chopped
2-3 Tbsp
butter
salt & pepper

JALAPENO, CHEDDAR & POTATO FILLING

5 medium
potatoes, boiled, peeled and mashed
8 oz
extra sharp cheddar cheese, shredded
1/4 - 1/3 c
jalapenos, diced fine (jarred or fresh)
1 - 2 Tbsp
butter
salt & pepper to taste

FAMOUS POTATO & ONION

5 medium
potatoes, peeled, steamed and mashed
1 medium
onion, diced & sauteed in butter
1/4 c
butter, approx.

BUTTER & GARLIC SAUCE THAT YOU SAUTEE PIEROGIES IN

1 stick
butter
1 medium
onion, diced
6 - 8 clove
garlic, minced

Directions Step-By-Step

1
Whisk egg and sour cream together. Then whisk in milk and water. With a wooden spoon stir in flour 1 cup at a time until a loose sticky dough forms.
2
Turn the dough out onto a floured surface and turn and fold dough to knead, dusting with flour as needed until elastic and no longer sticky about 8-10 minutes.
(Be careful not to add too much flour, which will toughen the dough).
3
Cover with inverted bowl and let rest for 1 hour.
4
Spray a baking sheet with oil to put your pierogies on so they wont stick or spray wax paper lightly with oil.

Divide dough into 4 equal parts. Wrap the 3 pieces in plastic wrap and roll out the 4th on a lightly floured surface until 1/8 inch thick. Use a 3 inch biscuit cutter or a glass about the same size to cut out your circles of dough. Try your best to cut as close to one another as possible. Set aside scraps to be reworked.
5
Place about 1 1/2 tablespoons of the mixture of your choice into the center of each circle. Fold in half and pinch closed. If you have trouble with it closing just use a dab of water to it for closure. Place on your baking sheet or lightly greased wax paper.
6
Boil some water in a large pot with some salt. Drop 10 - 12 pierogies at a time into the water. They will cook for about 5 minutes or until they float to the top. Remove them when finished.
7
Have a pan ready with your onion & garlic sauce.....cook up those onions & garlic low and slow....stirring occasionally. You want your onions & garlic nice and tender. Add some of your pierogies and cook on both sides till they are lightly browned.
8
Don't laugh to hard....these are my first attempt at making pierogies. They look kinda sad but they tasted fantastic. lol
Of course, Dad made his perfectly shaped and so beautiful.
9
Here is a pic of Dad & I getting ready to stuff our pierogies. This was a class we took as Dad wanted a refresher since his Bubba and Mum have passed. He had forgotten some details. I'll post a few pics of Dad & I last year making pierogies at my house.
10
Last year Dad & I making pierogies at my house. I think we ended up with 10 dozen or more. Worked all day on them....took a lot longer than we thought it would. Hopefully we will get faster this year.
Dad rolling out the dough and cutting.
11
Here is what I was working on...all the fillings and then I stuffed them all.
12
Our finished pierogies on the counter which we froze most all of them.
13
Here were some that I cooked up to sample that night.

About this Recipe

Course/Dish: Other Main Dishes, Potatoes
Main Ingredient: Potatoes
Regional Style: Polish
Other Tag: Heirloom