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Grandma’s Polish Pierogi Recipe

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★★★★★

4.7 from 111 reviews

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.

Ingredients

Scale

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

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