Grandma’s Polish Pierogi Recipe

Introduction

Grandma’s Polish Pierogi are a comforting classic filled with creamy potatoes and sharp cheddar cheese. These handmade dumplings are boiled and then pan-fried to golden perfection, making them perfect for any family meal or festive occasion.

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 tender. Drain, then place them in a large bowl.
2. Step 2: While the potatoes cook, melt the butter in a large skillet. Add the minced onion and sauté until soft, about 5-6 minutes. Pour this mixture into the bowl with the potatoes, add the cheddar cheese, and mash everything together until the cheese is melted. Season with salt and pepper to taste. Allow the filling to cool.
3. Step 3: To make the dough, combine the flour, salt, and baking powder in a large bowl. Whisk the egg and olive oil together, then add to the dry ingredients. Slowly pour in the warm water, a cup at a time, mixing with your hands. Knead for 2-3 minutes until the dough pulls away from your hands.
4. Step 4: Flour a clean surface and divide the dough into two balls. Roll out one ball to about 1/4″ thick. Use a 3″ round cookie cutter to cut dough circles and place them on a towel. Re-roll scraps and repeat. Do the same with the second ball of dough to yield about 24 circles.
5. Step 5: To assemble each pierogi, gently stretch a dough circle. Place a spoonful of the potato-cheese filling in the center. Fold the dough like a taco and pinch the ends together, adding more filling if needed. Seal all edges firmly and scallop the edges with the back of a spoon to prevent filling leakage.
6. Step 6: Bring a large pot of salted water to a boil. Cook 6 pierogies at a time until they float to the top, about 5 minutes. Remove with a slotted spoon and place on a towel, covering with another towel to prevent drying.
7. Step 7: Melt 2 tablespoons of butter in a large skillet over medium heat. Fry the pierogies for 2-3 minutes on one side, then flip and cook for another 1-2 minutes until golden brown. Add more butter as needed between batches.
8. Step 8: Serve hot, drizzled with melted butter, and accompanied by sour cream and chopped chives if desired. Enjoy!

Tips & Variations

• Use freshly grated cheddar cheese for the best flavor and melting texture.
• For a richer dough, substitute 1/4 cup of the water with sour cream or milk.
• Try adding sautéed mushrooms or cooked bacon bits to the filling for a savory twist.
• Freeze uncooked pierogies on a baking sheet before transferring to a bag; cook from frozen by adding a couple of extra minutes to boiling time.

Storage

Store cooked pierogies in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying until warmed through and crispy. Uncooked, pierogies can be frozen for up to 2 months; cook them straight from frozen for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Wrap it tightly in plastic wrap and refrigerate. Bring to room temperature before rolling out.

What if my pierogi dough is too sticky?

If the dough sticks too much, sprinkle with a little extra flour while kneading and rolling. Be careful not to add too much flour to keep the dough tender.

Grandma’s Polish Pierogi Recipe

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Grandma’s Polish Pierogi recipe features tender dumplings filled with a creamy mixture of mashed russet potatoes, sharp cheddar cheese, and sautéed onions. These homemade pierogies are boiled until they float and then pan-fried to a golden crisp. Served with melted butter, sour cream, and fresh chives, this classic recipe combines comforting flavors and satisfying textures, perfect for a traditional Eastern European meal.

• Author: Lara
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: Approximately 24 pierogies 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Polish

Ingredients

Scale 1x2x3x

Potato 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

For Frying and Serving

• Additional butter for frying (approx. 2 tablespoons per batch)
• Sour cream, for serving
• Chopped chives, for garnish (optional)

Instructions

1. Cook Potatoes: Place the peeled and diced russet potatoes into a pot of boiling salted water. Cook until tender when pierced with a fork, about 15-20 minutes. Drain well, then transfer to a large mixing bowl.
2. Sauté Onions: While potatoes cook, melt 1/2 cup butter in a large skillet over medium heat. Add minced onions and sauté until soft and translucent, about 5-6 minutes. Pour the butter and onion mixture into the bowl with the potatoes.
3. Mash Filling: Add shredded cheddar cheese to the potato and onion mixture. Use a potato masher to blend everything until smooth and the cheese melts into the mixture. Season with salt and pepper to taste. Allow the filling to cool completely before assembling pierogies.
4. Make Dough: In a large bowl, stir together the flour, salt, and baking powder. Whisk the egg and olive oil together, then add to the dry ingredients. Gradually pour in the warm water, one cup at a time, mixing with hands. Knead the sticky dough for 2-3 minutes until it pulls away from your hands and forms a soft ball.
5. Roll and Cut Dough: Flour a clean surface or silpat mat generously. Divide the dough into two equal balls. Roll out one ball to 1/4-inch thickness. Use a 3-inch circle cookie cutter to cut rounds and place them on a clean dish towel. Re-roll scraps and repeat. Repeat the process with the second ball of dough. Expect approximately 24 rounds.
6. Assemble Pierogies: Slightly stretch one dough circle with hands. Place a spoonful of the cooled potato-cheese filling in the center. Fold in half like a taco and pinch the edges together firmly. Add a bit more filling along the sides and seal completely, pressing edges and scalloping with the back of a spoon to ensure no gaps.
7. Boil Pierogies: Bring a large pot of salted water to a boil. Drop 6 pierogies at a time into the boiling water. When they rise to the surface (about 5 minutes), remove with a slotted spoon and place them on a clean kitchen towel. Cover with another towel to keep moist as you boil remaining batches.
8. Pan-Fry Pierogies: In a large skillet, melt 2 tablespoons butter over medium heat. Add boiled pierogies in batches and cook for 2-3 minutes on the first side until golden brown, then flip and cook another 1-2 minutes. Add more butter as needed between batches and wipe out the skillet if necessary to prevent burning and ensure even browning.
9. Serve: Arrange fried pierogies on a serving plate. Drizzle with melted butter and accompany with sour cream and optional chopped chives. Enjoy warm for a delicious traditional meal.

Notes

• Use fresh sharp cheddar for best melting and flavor in the filling.
• Ensure pierogies are sealed well to prevent filling from leaking during boiling and frying.
• Dough can be made ahead and refrigerated for up to 24 hours, but bring to room temperature before rolling.
• Leftover pierogies can be frozen uncooked; boil and fry directly from frozen with added cooking time.
• Adjust salt and pepper in filling to personal taste.

Keywords: pierogi, Polish dumplings, potato pierogi, traditional pierogi recipe, homemade pierogi