Make a Double Batch of This Polish Staple!

There’s something about putting in the effort to make a few dozen Pierogies. All the filling prep aside, the mixing, rolling, stuffing, and cutting make some folks wonder why any sane person would bother with homemade Pierogi. It might be a lot of work, but once you’ve tasted that first fresh batch, boiled then sauteed in butter with caramelized onions, you will know why these dumplings are worth the work.

Pierogi Fillings

This recipe is for potato Pierogies, but there are endless possibilities for what you can put into a Pierogi . An old friend makes ground pork, or ground beef and sauerkraut. Some folks love mushroom Pierogies. My husband loves plum Pierogies. I’ve even got a good recipe for a dessert dumpling: blueberry Pierogies!

Freezing Pierogies for Later

Did you know it’s possible to freeze Pierogies before boiling them to save for future meals? That’s right! I use a baking sheet and parchment paper to lay out the Pierogies while prepping. Some of these Pierogies are boiled same-day because they’re just too good to pass up and you should enjoy the fruits of your labor. The rest are par-frozen on the baking sheet to keep them from freezing together and then thrown into a freezer bag or reusable container. They will keep for 6 months or more, but homemade Pierogies are such a convenient, tasty meal that I doubt they’ll last six weeks!

Pierogi

Recipe by Grandma DiCourse: DinnerCuisine: PolishDifficulty: Difficult

Makes

dozen

Prep time

minutes

Cooking time

minutes

Calorieskcal

Ingredients

1/4 cup melted butter (1 stick)
2 egg yolks and 1 whole egg
1/3 cup warm water (+ more if needed)
3 cups flour
***Potato Filling***
6 medium size Red potatoes, peeled, cooked and mashed
2 yellow Onions, Sauteed in some butter
Velveeta cheese ( to taste)
Mix potatoes, onion and cheese together. Add salt & pepper if desired and stuff Pierogies

Directions

Put the flour in a bowl and make a “well” in the flour
Put the eggs, water and melted butter in the well
Mix ingredients with your hands just until incorporated, adding more water if dough is too dry
Pat the dough down on a floured board, flatten it to 1/8 inch thick and cut into squares or 2 1/2 inch circles.
Place filling in the center of the Pierogi, coat edges with water and seal.
Boil a pot of water.
Gently drop the Pierogis one at a time into the boiling water, being careful not to crowd them
When Pierogis rise to the top, cook for 5-7 more minutes or until done.
Remove from water and either stir in some melted butter, or if your prefer crispier Pierogis, place them in a skillet with butter and fry until desired crispiness.