Famous Polish Pierogies

15
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.

Rating:

★★★★★ 1 vote

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

How to Make Famous Polish Pierogies

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.

Printable Recipe Card

About Famous Polish Pierogies

Main Ingredient: Potatoes
Regional Style: Polish
Other Tag: Heirloom



Show 15 Comments & Reviews

25 Desserts Made With Boxed Pudding

25 Desserts Made With Boxed Pudding


Boxed pudding is tasty and convenient. But, want to know how you can make it better? Transform it into a pie, cake, frosting, and even fruit salad. Who knew so many treats could start with a box of pudding? If you’ve been organizing your pantry and realize how many boxes of pudding were hidden, used […]

16 Recipes With Velveeta

16 Recipes With Velveeta


Name a food item more polarizing than Velveeta – we’ll wait. You either love or hate this cheese. While it isn’t a pantry item we use every day, we do love the soft and smooth texture Velveeta adds to some of our favorite recipes. Queso, macaroni and cheese, hot pockets, and more wouldn’t be the […]

24 Italian Restaurant-Quality Recipes to Make at Home

24 Italian Restaurant-Quality Recipes to Make at Home


What’s for dinner? Italian, but you’re not heading to your favorite restaurant. Tonight’s restaurant-quality Italian meal is going to be made at home. We’re sharing classic Italian recipes like chicken marsala and eggplant rollatini. There are classics with a twist, such as stuffed chicken Parmesan. And for dessert? Tiramisu, cannolis, and New York Cheesecake are on […]