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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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/grandmas-polish-pierogi-recipe/