Grandma’s Polish Pierogi Recipe – The Almond Eater

December 3, 2022

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Learn to make conventional Pierogi Ruskie following my grandma’s polish Pierogi Recipe! Dough is stuffed with potatoes and cheese, then pan-seared in butter, making them the proper recipe for the vacations or year-round.

This Pierogi recipe is coming straight from my grandma to you!

See, my mother’s facet of the household could be very Polish, so yearly we make home made pierogies for the vacations. I actually cannot imagine it is taken me this lengthy to share this recipe! I referred to as my mother to get the recipe, who bought her recipe from my grandma who’s been making conventional pierogies — or Pierogi Ruskie as they are saying in Polish — for over 70 years!

This recipe combines my two favourite issues — cheese and potatoes — however if you happen to’re in want of extra potato recipes, it’s essential to strive these air fryer potato wedges (so crispy!) and this potato barley soup.

What are pierogies?

Pierogies are dough that is stuffed with both potatoes and cheese or sauerkraut. The dough is folded form of like a dumpling, then cooked in boiling water. Final, they’re pan-fried in butter and infrequently instances served alongside bitter cream.

Recipe options

This recipe is simple! Slightly time consuming, sure, however fairly easy to make an genuine pierogi recipe.
Loaded with tacky potatoes, then fried in butter — what may very well be higher?!
An incredible recipe the entire household can assist with (I grew up making these with my mother, stepdad and brother yearly across the holidays, and it is a wonderful group exercise!)

platter full of pierogies beside some melted butter and chopped chives

Components

I will share beneficial components primarily based on what my grandma makes use of in her pierogi recipe, together with straightforward substitutions when out there.

Potatoes – Russet potatoes work greatest; may additionally use Yukon potatoes
Sharp cheddar cheese – Purchase a block of cheddar cheese and grate it your self; that manner, the cheese will soften extra simply than pre-shedded cheese.
Onion – Yellow or white onion is okay; be sure that to mince the onion as a substitute of dicing it
Butter – No substitutions! Butter is a should for pierogis.
Flour – I used all objective flour, however white complete wheat flour or gluten free 1:1 flour will work simply positive
Egg – No substitutions; although I am positive you can also make pierogis with out egg, I’ve solely ever made them with egg
Olive oil – Or any form of oil, actually (although I would not use coconut oil)

Step-by-step directions

Step 1: Prepare dinner the potatoes. Add the potatoes to a big pot, then fill it with water so it is overlaying the potatoes by one inch. Convey them to a boil and prepare dinner till they’re fork tender; drain and place them into a big mixing bowl.

Step 2: Sauté the onions. Whereas the potatoes are cooking, soften the butter in a big skillet over medium warmth. Add the onion and sauté till mushy, about 5 minutes. Pour the butter/onion combination into the bowl with the potatoes, then add the cheddar cheese.

Step 3: Mash potatoes. Use a potato masher to mash the potatoes, onion, butter, and cheese collectively till the cheese has melted. Add salt and pepper to style. Put aside and permit the combination to chill.

cooked potatoes, onion and shredded cheese in a bowl on the left and mashed together on the right

Step 4: Make the pierogie dough. Stir the flour, salt and baking powder collectively in a big bowl. In a small bowl, whisk the eggs and olive oil collectively, then pour them into the bowl with the flour and stir to mix. Slowly pour within the water and use your fingers to combine till you could have a dough-like consistency. This step will take 2-3 minutes.

dough in a mixing bowl on the left and divided into two balls on the right

Step 5: Roll out the dough. Flour a clear work floor, then use a rolling pin to roll the dough out. It’s possible you’ll need to do that in batches (divide the dough into 2 or 3 balls). Use a 3″ or 4″ circle cookie cutter to chop circles out of the dough and place them on a clear kitchen towel. Cowl the dough with one other towel so it would not dry out.

dough being rolled out with a rolling pin on the left and cut into circles on the right

Step 6: Fill the pierogies. Use your fingers to barely stretch the spherical dough, then spoon among the tacky potatoes into the middle of the circle. Fold the dough in half and pinch it within the middle. Spoon some extra of the potato filling into the perimeters, then use your fingers to pinch the dough tightly to seal the dough. Final, use the again of a spoon to scallop the dough.

circle of dough filled with cheesy mashed potatoes on the left and folded into a pierogi on the right

Step 7: Prepare dinner. Convey a big pot of salted water to a boil, then drop the pierogis in separately (approx. 6-8 at a time). Boil them till they float to the highest, then use a slotted spoon to take away them and place them on a clear kitchen towel. Cowl them with one other towel, and proceed boiling the pierogis.

Step 8: Pan-sear OR freeze. For those who’re making these forward of time, you will need to wrap every pierogis individually in plastic wrap, then place them in a big freezer-safe bag and freeze them for as much as 6 months. For those who’e consuming these immediately, observe the under step:

To pan-fry: Soften butter in a big skillet over medium warmth, then add the pierogies and prepare dinner for 2-3 minutes per facet till they’re golden brown. Repeat this step with all the pierogies you intend on consuming/serving.

Ideas and tips

For those who personal a stand mixer, it’s possible you’ll need to use that, together with the dough hook, to make the dough.
NOTE: the dough will probably be fairly sticky at first — that is okay! Preserve kneading the dough till it is barely cheesy but it surely now not sticks to your fingers, about 2-3 minutes.
For those who’re making these forward of time, do NOT fry them; as a substitute, boil the pierogies, then look ahead to them to chill earlier than wrapping them individually in plastic wrap and freezing them.
This recipe is very easy to double; my household nearly at all times makes a minimum of twice this many pierogies if no more. That manner, you could have loads to eat all year long.
The variety of pierogies you find yourself with will largely rely upon the dimensions of your circle cookie cutter. I like to recommend utilizing a 3″ or 4″ one.

What ought to pierogies be served with?

Serve pierogies with further melted butter, together with bitter cream and chopped chives. We are likely to serve them alongside ham, breaded fish (like this air fryer tilapia) and inexperienced beans.

Is there a solution to make vegan pierogies?

Sure! Merely use vegan cheddar cheese and vegan butter to make them plant-based. As for the egg within the dough, you must be capable of exchange with a flax egg (1 tablespoon floor flaxseed + 2 tablespoons water).

Storage

Fridge: Retailer leftovers in a sealed container within the fridge for as much as 1 week.

Freezer: To freeze, look ahead to the boiled pierogies to chill, then wrap them individually in plastic wrap and place them in a freezer-safe bag for as much as 6 months. To reheat, merely soften butter in a skillet and pan-sear them from frozen (simply know that they’re going to take a bit longer to prepare dinner from frozen).

pierogi on a plate being cut with a fork

Extra tacky recipes

For those who made this recipe, remember to depart a remark and star score under. Thanks!