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polish pierogi

(1 rating)
cyrene avatar
Recipe by
Linda Kauppinen
@cyrene
Greenwood, FL

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.

(1 rating)
yield serving(s)
prep time 3 Hr
cook time 1 Hr
method Refrigerate/Freeze

Ingredients For polish pierogi

  • 3 c
    flour, sifted
  • 1 lg
    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 sm
    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 lg
    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. https://www.justapinch.com/recipes/side/vegetable/polish-stewed-sauerkraut.html?p=15

How To Make polish pierogi

  • 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'
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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