Grandma’s Polish Pierogi Recipe

Introduction

Grandma’s Polish Pierogi are a comforting classic, filled with a creamy potato and cheesy mixture wrapped in tender dough. Perfectly boiled and then pan-fried to golden perfection, these pierogies make a delightful meal or snack that’s sure to please the whole family.

Ingredients

• 2.5 lb. russet potatoes (peeled and diced into large chunks)
• 8 oz. shredded sharp cheddar cheese (preferably freshly grated)
• 1 small onion (minced)
• 1/2 cup butter (plus more for frying)
• 4 1/2 cups all purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• 1 egg
• 2 tsp olive oil
• 2 cups warm water

Instructions

1. Step 1: Cook the potatoes in a pot of boiling water until fork tender. Drain, then place them in a large bowl.
2. Step 2: While the potatoes are cooking, melt the butter in a large skillet. Add the minced onion and sauté until soft, about 5-6 minutes. Pour the butter and onion mixture into the bowl with the potatoes. Add the shredded cheddar cheese and mash everything together until the cheese is melted and the mixture is thick. Season with salt and pepper to taste. Allow the filling to cool.
3. Step 3: To make the dough, stir together the flour, salt, and baking powder in a large bowl. Whisk the egg and olive oil together, then add to the flour mixture. Pour in the warm water one cup at a time, mixing with your hands. Knead the sticky dough for 2-3 minutes until it pulls away from your hands.
4. Step 4: Flour a clean surface or silicone mat and divide the dough into two balls. Roll out one ball to about 1/4 inch thick. Use a 3-inch round cookie cutter to cut circles and place them on a clean dish towel. Re-roll scraps and repeat with the second ball. You should have around 24 circles.
5. Step 5: To assemble each pierogi, gently stretch a dough circle, place a spoonful of potato filling in the center, then fold the dough like a taco and pinch the edges together. Add a little more filling inside the open ends, then seal all sides firmly. Use the back of a spoon to create scalloped edges to prevent leaking. Repeat with all circles.
6. Step 6: Bring a large pot of salted water to a boil. Drop 6 pierogies into the water at a time and cook until they float to the top, about 5 minutes. Remove with a slotted spoon and place on a kitchen towel. Cover with another towel to keep moist.
7. Step 7: Melt 2 tablespoons of butter in a skillet over medium heat. Fry the pierogies for 2-3 minutes on the first side, then flip and cook for 1-2 minutes until golden brown. Add more butter and clean the skillet between batches if needed.
8. Step 8: Serve hot, drizzled with melted butter, sour cream, and chopped chives if desired. Enjoy your homemade pierogies!

Tips & Variations

• For a richer filling, try adding a dollop of sour cream or caramelized onions to the potato mixture.
• You can substitute the sharp cheddar with farmer’s cheese or ricotta for a more traditional taste.
• Freeze uncooked pierogies on a baking sheet, then transfer to a freezer bag for up to 3 months. Boil from frozen when ready to cook.
• If the dough feels dry, add a tablespoon of warm water at a time until it becomes pliable.

Storage

Store cooked pierogies in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying or microwaving until warmed through. Uncooked pierogies can be frozen for up to 3 months and should be boiled directly from frozen before frying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese in the filling?

Yes, farmer’s cheese, ricotta, or even mozzarella work well and provide different textures and flavors. Adjust seasoning accordingly.

Do I have to fry the pierogies after boiling?

No, frying adds a crispy, golden texture and enhances flavor, but you can serve boiled pierogies plain with butter and toppings if you prefer a softer bite.

Grandma’s Polish Pierogi Recipe

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4.5 from 137 reviews

Grandma’s Polish Pierogi Recipe features tender potato and sharp cheddar cheese filling encased in tender homemade dough, boiled to perfection and then pan-fried until golden brown. This traditional Eastern European comfort food is perfect served with melted butter, sour cream, and fresh chives for an authentic taste of Poland.

• Author: Dylan
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 24 pierogies 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Polish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 2.5 lb. russet potatoes, peeled and diced into large chunks
• 8 oz. shredded sharp cheddar cheese (preferably freshly grated)
• 1 small onion, minced
• 1/2 cup butter (plus more for frying)
• Salt and pepper to taste

Dough

• 4 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• 1 egg
• 2 tsp olive oil
• 2 cups warm water

Instructions

1. Cook Potatoes: Place peeled and diced potatoes into a pot of boiling water and cook until tender, approximately 15-20 minutes. Drain well and transfer to a large bowl.
2. Sauté Onions: While potatoes cook, melt 1/2 cup butter in a large skillet over medium heat. Add minced onion and sauté until soft and translucent, about 5-6 minutes. Pour butter and onions into the bowl with the potatoes.
3. Make Filling: Add shredded cheddar cheese to the potatoes and onions mixture. Use a potato masher to mash everything together until the cheese is melted and the mixture is thick and creamy. Season with salt and pepper to taste. Allow the filling to cool completely.
4. Prepare Dough: In a large bowl, stir together flour, salt, and baking powder. In a separate bowl, whisk together egg and olive oil. Add the egg mixture to the flour mixture and stir to combine. Gradually pour warm water in 1 cup at a time, mixing with your hands until a sticky dough forms. Knead dough on a floured surface for 2-3 minutes until it pulls away from your hands.
5. Roll and Cut Dough: Flour a clean surface or silpat mat and divide dough into two equal balls. Roll out one ball at a time to 1/4 inch thickness. Using a 3-inch circle cookie cutter, cut out dough rounds and place on a clean dish towel. Re-roll scraps and repeat until all dough is used, making approximately 24 circles.
6. Assemble Pierogies: Stretch each dough circle slightly, then add a spoonful of the cooled potato-cheese filling in the center. Fold the dough to create a half-moon shape, pinch edges to seal, then press edges firmly with the back of a spoon to scallop and ensure no filling escapes during cooking. Repeat for all pierogi.
7. Boil Pierogies: Bring a large pot of salted water to a boil. Add pierogies in batches of 6 and cook until they float to the surface, about 5 minutes. Remove with a slotted spoon and place on a clean kitchen towel, covering with another towel to prevent drying.
8. Fry Pierogies: Melt 2 tablespoons of butter in a large skillet over medium heat. Add pierogies and cook for 2-3 minutes on one side until golden brown. Flip and cook an additional 1-2 minutes. Add more butter as needed between batches and wipe skillet if necessary to ensure even browning.
9. Serve: Serve hot with drizzled melted butter, sour cream, and chopped fresh chives. Enjoy your delicious homemade pierogies!

Notes

• For best flavor, use freshly grated cheddar cheese.
• Ensure the potato filling is cooled before assembling to prevent dough from becoming soggy.
• Keep boiled pierogies covered to avoid drying out before frying.
• Butter quantity may vary depending on frying batches; adjust as needed.
• You can freeze uncooked pierogies for later use; cook from frozen by adding a couple of extra minutes to the boiling time.
• Sour cream and chopped chives make a classic traditional garnish but are optional.

Keywords: pierogi, Polish pierogi, potato pierogi, homemade pierogi, cheese pierogi, traditional Polish recipe, Eastern European dumplings