Pierogies, Mark's

Pierogies, Mark's

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Megan Stewart


I have been looking for a recipe for Pierogies, figures I forgot that Mark had a recipe from his Polish family that he translated for me! This one has options for fillings, so you can have whatever flavors you want in your Pierogies!


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How to Make Pierogies, Mark's


  1. Sift flour, baking powder, add egg and water to make a soft dough. Turn on lightly floured board and knead gently five (5) minutes. Allow to stand about ten (10) minutes before rolling. Roll dough very thin, cut in two-inch squares. Place a teaspoon of filling (see below) in center and fold the corners, seal edges well by pinching, then follow one of the following methods:

    FRIED: Fry in deep fat, serve hot or cold, delicious if sprinkled with sour cream or melted butter.

    BOILED: Cook in boiling water, allow to simmer until they float to the top, takes about five minutes. Drain. Fry chopped onion in butter and pour over them.

    BAKED: On a greased cookie sheet, scalded with boiling water and fried onions.

    Choices for pierogie fillings:
    Potato filling: Mash four medium cooked potatoes, salt and add two ounces sharp cheese. Combine ingredients. (this is by far the most popular filling)
    Cheese filling: 1/2 lb. dry cottage cheese. Mix well with 1 beaten egg.
    Prune filling: 1/2 lb. prunes, seeded, cooked, and mashed. Delicious!
    Cabbage filling: 1 1-lb. head of cabbage, chopped fine. 1 medium onion, chopped fine. 1/2 teaspoon salt. 2 tbsps shortening. Saute onion in shortening. Add cabbage. Fry slowly until browned.
    Sauerkraut filling: 1 small can sauerkraut, browned in butter and seasoned.

Printable Recipe Card

About Pierogies, Mark's

Course/Dish: Other Main Dishes
Main Ingredient: Flour
Regional Style: Polish

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