Homemade Traditional Polish Pierogies Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
  • 1 cup mashed potatoes
  • 1 cup shredded Cheddar cheese
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Steps and instructions

  1. In a medium-sized bowl, stir together the flour and salt. Beat the egg in a separate bowl, and then add it to the flour mixture. Add the sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes).
  2. Wrap the dough in plastic and refrigerate for 15-20 minutes or overnight.
  3. While the dough is resting, start making the filling. In a skillet over medium heat, sauté the chopped onion in butter until tender and golden. Stir this into the mashed potatoes and shredded cheese, and season with salt and pepper.
  4. Roll out the dough on a floured surface to a thickness of about 1/8 inch. Cut out rounds using a cookie cutter or a glass. Spoon a small portion (about 1 to 2 teaspoons) of the mashed potato filling into the middle of each round.
  5. Fold the dough over the filling and press the edges together to seal. Use a fork to create a crimped edge. Repeat with remaining dough and filling.
  6. Boil the pierogies in a large pot of salted water until they float to the top, then remove with a slotted spoon.
  7. You can serve them as is, or fry them in a pan with a bit of butter until golden. Enjoy your homemade pierogies!

Tools for making

  • Mixing bowl - A medium-sized bowl for combining the ingredients and making the dough.
  • Plastic wrap - To wrap the dough and refrigerate it.
  • Skillet - A frying pan for sautéing the chopped onions.
  • Rolling pin - Use this to roll out the dough to the desired thickness.
  • Cookie cutter or glass - To cut out the rounds of dough for the pierogies.
  • Slotted spoon - Use this to remove the boiled pierogies from the pot.
  • Fork - To press and seal the edges of the pierogies.
  • Large pot - For boiling the pierogies in salted water.
  • Pan - Optional, for frying the pierogies in butter until golden.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier twist.
  • Substitute the sour cream with Greek yogurt for a lighter, tangier flavor.
  • Add different spices or herbs to the mashed potato filling, such as garlic powder, paprika, or chopped fresh herbs like parsley or chives.
  • Try different types of cheese in the filling, like mozzarella, Swiss, or feta.
  • Make a vegetarian version by omitting the shredded cheese and adding sautéed vegetables like spinach or mushrooms to the mashed potato filling.
  • For a vegan option, replace the egg with a flaxseed or chia seed egg substitute, and use vegan butter or margarine instead of regular butter.
  • Experiment with different fillings like sweet potato and caramelized onions, sauerkraut and mushroom, or ricotta and spinach.
  • Add a touch of sweetness by sprinkling cinnamon and sugar on top of the cooked pierogies before serving.

Recipe overview

Pierogies are a delicious and satisfying dish that originated in Eastern Europe. This recipe will guide you through making your own homemade pierogies, filled with a comforting mixture of mashed potatoes, cheddar cheese, and sautéed onions. Expect to get your hands a little dirty as you mix and knead the dough, which is made from simple pantry staples including flour, egg, sour cream, and butter. The dough is then rolled out, cut into rounds, and filled with the prepared potato and cheese mixture. After sealing and boiling the pierogies, you can enjoy them as is, or fry them up in a pan for some added crispness. This recipe requires some effort, but the end result is incredibly rewarding – tender, hearty pierogies that are bursting with flavor. Perfect for a family dinner or a special occasion!

Common questions

  1. Can I make the pierogi dough ahead of time? Yes, you can make the dough ahead of time. After preparing the dough, wrap it in plastic and refrigerate for 15-20 minutes or overnight.
  2. How can I store the leftover pierogies? If you have leftover pierogies, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. To freeze, place them on a baking sheet lined with parchment paper, making sure they don't touch each other. Once frozen, transfer them to a freezer bag or container.
  3. Can I use different fillings? Absolutely! While the recipe suggests a mashed potato and cheese filling, you can get creative and use different fillings such as sauerkraut, mushrooms, meat, or even sweet fillings like fruits or chocolate. Adjust the cooking time accordingly for different fillings.
  4. Can I make the pierogies gluten-free? Yes, you can make gluten-free pierogies by using a gluten-free flour blend in place of all-purpose flour. Make sure to follow the instructions for the gluten-free flour blend you are using.
  5. Can I bake the pierogies instead of boiling or frying them? Yes, you can bake the pierogies instead of boiling or frying them. Preheat your oven to 375°F (190°C) and place the pierogies on a baking sheet. Brush them with melted butter or oil and bake for about 20-25 minutes, or until they turn golden brown.
  6. What sauces can I serve with pierogies? Pierogies can be served with various sauces such as sour cream, melted butter, caramelized onions, or even tomato sauce. You can also try serving them with different flavored aiolis or dipping sauces to enhance the taste.

Serving dishes and utensils

  • Rolling Pin - Used for rolling out the pierogi dough to the desired thickness.
  • Cookie Cutter or Glass - Used to cut out rounds of dough for the pierogies.
  • Skillet - Used for sautéing the onions for the filling.
  • Slotted Spoon - Used for removing the cooked pierogies from the boiling water.
  • Fork - Used to press and seal the edges of the pierogies.
  • Large Pot - Used for boiling the pierogies.

Origin stories

Pierogies are a staple in Eastern European cuisine, particularly in Poland, where they have been savored for centuries. But did you know, pierogies have their own patron saint? Indeed, Saint Hyacinth, a well-loved Polish Dominican priest who lived in the 13th century, is associated with the delightful dumplings. Legend has it that one famine-stricken summer, Hyacinth used his divine powers to make pierogies from nothing more than rainwater and leftover grain, saving his community. Today, on his feast day (August 17th), Poles honor him with pierogi festivals, a testament to the enduring love for these little pockets of joy.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.