Homemade Traditional Pyrogy Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
  • 2 cups mashed potato
  • 1 cup shredded Cheddar cheese
  • 1 onion, finely chopped
  • 1 tablespoon vegetable oil

Steps and instructions

  1. In a large bowl, combine the flour and salt. Create a well in the center, then add the egg, sour cream, and butter. Mix thoroughly until a dough forms. Cover the dough and let it rest for about 20 minutes.
  2. While the dough is resting, prepare the filling. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it turns golden brown. Let it cool.
  3. Mix the mashed potato, shredded Cheddar cheese, and cooled onion in a separate bowl.
  4. Roll out the rested dough on a floured surface until it is about 1/8 inch thick. Cut out circles with a round cookie cutter or glass.
  5. Spoon a small amount of the potato filling onto each circle of dough. Fold the dough over the filling to form a half-moon shape, then pinch the edges to seal.
  6. Bring a large pot of lightly salted water to a boil. Add the pierogies, making sure not to overcrowd the pot. Cook for 3 to 5 minutes, or until the pierogies float to the top. Remove with a slotted spoon and drain.
  7. Serve the pierogies warm, with extra sour cream and onions if desired.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Try a gluten-free flour blend to make the recipe gluten-free.
  • Add cooked and crumbled bacon to the potato filling for a savory twist.
  • Replace the mashed potato with sweet potato or butternut squash for a different flavor profile.
  • Experiment with different types of cheese, such as feta or Gouda, in place of Cheddar.
  • For a vegetarian option, omit the bacon and add sautéed mushrooms or spinach to the filling.
  • Create a dessert variation by filling the pierogies with sweetened cream cheese and fruit preserves.
  • Make a spicier version by adding chopped jalapenos or a sprinkle of cayenne pepper to the potato filling.
  • Replace the sour cream in the dough with Greek yogurt for a tangier flavor.
  • Try pan-frying the pierogies in butter for a crispy texture instead of boiling them.

Recipe overview

Get ready to create a delicious and authentic Polish dish known as Pierogi, or Pyrogy. These tasty dumplings, filled with a savory mixture of potato, cheese, and onion, are a comforting delight that you can enjoy as a main meal or a hearty snack. This recipe takes you through the process step by step, from creating the ideal dough, to preparing the filling and cooking the Pierogi to perfection. Expect to get hands-on with the dough and to fill your kitchen with the mouthwatering aroma of cooked onions and melting cheese. The final result is a plateful of Pierogi that are soft, packed with flavor, and ready to melt in your mouth. Enjoy them hot, served with a dollop of sour cream and some extra onions. Happy cooking!

Common questions

  1. Can I use a different type of flour? It is recommended to use all-purpose flour for this recipe as it provides the best texture and consistency.
  2. Can I substitute sour cream with something else? While sour cream adds richness to the dough, you can substitute it with plain Greek yogurt for a slightly tangy flavor.
  3. Can I use a different type of cheese? Yes, you can experiment with different types of cheese to suit your taste. However, Cheddar cheese is commonly used and provides a delicious flavor.
  4. Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just make sure to wrap it tightly in plastic wrap.
  5. Can I freeze the prepared pierogies? Absolutely! Place the cooked pierogies in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container for long-term storage.
  6. How should I serve the pierogies? Pierogies are delicious served on their own, but you can also serve them with sour cream, sautéed onions, or a side of bacon for extra flavor.

Serving dishes and utensils

Origin stories

Pierogi, a beloved staple in Polish and Ukrainian cuisine, have a history as rich as their filling. It is believed that they were introduced to Poland in the 13th century by Saint Hyacinth of Poland, who brought them from the Far East. However, their true origin is a matter of culinary debate, with some claiming they hail from China and others arguing for an Italian birthplace. Regardless of their ancestry, these delightful dumplings quickly gained popularity and eventually evolved into a national dish of sorts, adored by all classes. Today, they are enjoyed in diverse fillings and forms, not just in Poland, but all around the world. They've even earned a special day of celebration, with National Pierogi Day observed every October 8th in the United States. But perhaps the most charming tribute to the pierogi is the annual festival held in Krakow, Poland, where chefs compete to create the most delicious and inventive version of this humble, yet scrumptious dish.

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.