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polish pierogi

dnhucke avatar
Recipe by
Denise Nalepa-Hucke
@dnhucke
Green Bay, WI

These were the best treat we had at Easter. Mom and Granny would spend 2 days making these. One day to make the stuffing's and one day to role out the dough and boil up the little packages. Then they would freeze some for other meals but we always had them for dinner that night. This makes a lot of pierogi's. You can cut down the ingrediants to make less.

yield serving(s)
prep time 4 Hr
cook time 10 Min
method Stove Top

Ingredients For polish pierogi

  • 5 lb
    potatoes, mashed
  • 2 lg
    onions, diced
  • salt to taste
  • 1/2 stick
    butter, cold
  • sour kraut filling
  • 3 bottle
    polish sour kraut with caraway seeds
  • pepper
  • 1 bunch
    green onions
  • 2 lg
    onions, diced
  • cheese filling
  • 32 oz
    farmers cheese or dry cottage cheese 4 containers
  • 3
    eggs
  • 1 lg
    onion, diced
  • 1 bunch
    green onions
  • dough
  • 4 c
    all purpose flour
  • 1/2 c
    or 3/4 cup warm water if using 4 eggs
  • 3
    or 4 eggs
  • 1/2 tsp
    salt or 1 tbls. if using 4 eggs

How To Make polish pierogi

  • 1
    Potato Filling Boil potatoes with skins on. After boiled peel the skins off. In fry pan fry the onions in the butter. Mash the potatoes with the fried onions and salt to taste while warm. Salt and pepper to taste. Cool
  • 2
    Sour Kraut Filling Fry the Sour Kraut with onions and pepper to taste. Take some of the sour juice out and put aside. Make as sour as you like. Cool
  • 3
    Cheese Filling Take the 4 containers of Farmers Cheese or Dry Cottage Cheese. If any water in cheese drain it out. Mix the 3 eggs in. Fry the onions and add to the cheese mixture. Salt and pepper to taste. Cool
  • 4
    Dough In small bowl mix the eggs, warm water, salt and mix together. In a large bowl put the flour and make a hole in the center of the flour and pour in the liquid mixture. Slowly mix the flour, with your hand, in to the wet ingredients a little at a time until it is mixed into a ball.
  • 5
    Break the dough in half. Put the dough on a floured board and role out less than 1/4 inch thick. Do not make dough to thin or it will break open when boiling. **SEE NOTE BELOW
  • 6
    Start at one corner and put the filling by the spoonful on an area that you can cover with the corner of dough and cut into an oval. Then with your fingers crimp the dough closed and use a fork to be sure sealed all the way around. Continue making the perogi's until dough is to small to make any more. Then re-roll and make more until no more dough to roll out. Then do the same with the other half of dough.
  • 7
    In a large pot, boil water with a little salt in it. Drop perogi's gently into water or use a slotted spoon. Boil for 10-12 mins. Take out of the boiling water and put on paper towels on plate to dry. Freeze with wax paper between them so they don't stick to each other.
  • 8
    When serving Mom always fried them in butter w onions and served hot. Enjoy!
  • 9
    **Dough needs to be thin but not so thin that dough breaks when boiling. A pasta machine makes this so much easier.
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