Pierogies Recipe

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Sharon Willhite


This recipe is a Polish dish that was taught to me when I was 16 years old. I'm a potato and cheese nut so I've always liked pierogies.


★★★★★ 1 vote

4 to 6 approximately
45 Min
45 Min


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4 c
flour (approximately)
15 to 16 Tbsp
water (approximately)
2 tsp
1 1/3 c
shortening or lard


8 medium
potatoes, mashed
15 oz
ricotta cheese
4 oz
sharp shredded cheddar cheese
1 medium
onion, chopped


2 stick
butter or margarine
salt and pepper to taste

How to Make Pierogies


  • 1First make the filling. Peel and cook potatoes. Mash the potatoes as you would normally, adding butter and milk.
  • 2Chop onion and you can either cook in some butter to soften and add it to the filling or you can add it to the sauce, your choice. I prefer it mixed in with the filling.
  • 3For the dough mix all ingredients to a pie crust consistency. Roll out dough to a thin 1/8 inch thickness. (not so thin it tears) Cut dough into circles using a coffee cup or like cup.
  • 4On half of the circle place approximately 2 tablespoons of filling. Fold over and seal with a fork around the edges. If it is too sticky sprinkle some water around the edges before sealing.
  • 5Place pierogies into a pot of boiling water. When they rise to the top they are done.
  • 6While pierogies are cooking. Place a stick or two of butter in a small sauce pan to melt.
  • 7When peirogies are done serve with melted butter on top. Salt and pepper to taste.
  • 8You can also boil, deep fry (until golden), or pan fry with butter/margarine and onions. You can also vary the fillings to your liking by adding other types of cheeses, bacon, sauerkraut, sour cream, etc.

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About Pierogies

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