Polish Pierogi

1
Linda Kauppinen

By
@cyrene

This recipe was handed down through my cousin's family. These are a great alternative to plain potatoes. Serve them plain pan fried, steamed, smothered in herbs and butter or with a dab of sour cream and bacon crumbs. Any way you serve them they are great for breakfast, lunch and dinner.

Rating:

★★★★★ 1 vote

Comments:
Serves:
ALOT! These freeze very well for storage
Prep:
3 Hr
Cook:
1 Hr
Method:
Refrigerate/Freeze

Ingredients

  • 3 c
    flour, sifted
  • 1 large
    egg, beaten
  • 3 Tbsp
    sour cream
  • 1 tsp
    salt
  • 1/2 c
    milk, whole
  • POTATO CHEESE FILLING

  • 2 lb
    russet potatoes
  • 1/4 lb
    velveeta cheese
  • 1 small
    onion, diced and saute'd in butter
  • ·
    butter, melted
  • ·
    instant potato flakes, dry optional ( i dont use them)
  • ·
    peel and cut potatoes, and boil in salted water until tender. drain and mash with cheese, butter and onion. optionally add instant potatoes. beat together well.
  • CHEESE FILLING

  • 2 c
    farmers cheese or cheddar
  • NOTE: USE MILD OR MILDLY SHARP CHEDDAR CHEESE.

  • 2 large
    eggs, beaten
  • 2 Tbsp
    sugar
  • 2 Tbsp
    butter, melted
  • pinch
    salt
  • ·
    mix ingredients together.
  • SAUERKRAUT FILLING

  • ·
    see the recipe for the polish sauerkraut recipe at the following link. Polish "Stewed" Sauerkraut

How to Make Polish Pierogi

Step-by-Step

  1. DOUGH:
    Mix all ingredients until dough holds together, add more milk if needed.(Using slightly more than 1/2 cup milk works best, but 3/4 cup milk is way too much). Use a medium size glass to cut out circles, or a 2 inch round cookie cutter. Keep board floured while working.
  2. Fill Pierogi with your choice of filling and crimp closed. A fork works really well for this.
  3. Drop pierogi in a large pot of boiling water and cook 5 minutes or until they rise to the top.
    Dip in melted butter.
    Package in zip-loc bags. These freeze very well.
  4. To heat and eat, saute' the pierogi in a pan of melted butter until golden.
    Serve with a ladle of melted butter over the top, a spoonful of sour cream with bacon crumbs on top to just name a couple ways to serve them.
  5. Chefs Note: If your pierogie is frozen, be sure the pierogie is thawed before you attempt to saute'. You can thaw to room temperature or you can put in a pan of boiling water for a few minutes to thaw then put in pan of melted butter and saute'

Printable Recipe Card

About Polish Pierogi

Main Ingredient: Potatoes
Regional Style: Polish
Collection: Tastes of the World
Other Tags: For Kids, Heirloom




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