Eddie Jordan


This Pierogi recipe came from my Dad's Mother My GrandMa. this is one dish that she really put all her heart in when she made it , which was very often.


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Serves 16 to 20
20 Min
45 Min
Stove Top


  • DOUGH:

  • 2 to 2 1/2 c
    all purpose flour
  • 1 large
  • 1 tsp
  • 1/2 to 1 c

  • 3 large
    potatoes cooked and mashed
  • 1 c
    cottage cheese
  • 1 medium
    onion diced and satteed in butter until clear
  • 3 slice
    bacon diced and freid until crispy
  • 1
    egg yolk
  • 1 Tbsp
    butter melted
  • 1/4 tsp
  • ·
    pinch of pepper to taste



  1. Combine all ingredients for the filling put into a bowl cover and set aside in the fridge until ready to use.
  2. Place 2 cup flour in a large bowl of a work surface and make a well i the center . Break the eggs in it, add the salt and a little lukewarm water at a time( 1/2 should be enough) bring the dough together, kneading well and adding more flour or water as needed. Cover the dough with a soft towel, you are aiming for soft dough. Let it rest for 20 minutes.
  3. On a floured work surface roll the dough out thinly 1/8 inch. Cut with a 2 inch round glass. Spoon a portion of the filling onto the middle of each dough circle. Fold dough in half and pinch edges together. Gather scrap and re roll and fill.
  4. Bring a large saucepan of salted water to a boil. Drop in the Pirogi not to many at a time only a single layer in the pan. Return water to a boil and reduce heat. When Pirogi rise to the surface continue to simmer a few more minutes.
  5. Remove one dumpling with a slotted spoon and taste , if ready remove remaining Pirogi from water.
  6. Serve immanently preferably with cream franchise or fry. Cold Pirogi can be fried. Boiled Pirogi can be easily be frozen taken straight out of the freezer.

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