Polish Pierogies (Potato Cheese)

“These pierogies are much better than store bought in my opinion. They take some time to prepare, but they are worth it. Experiment with different fillings...I have tried everything from sauerkraut to tuna salad! If you have never had pierogies, they are pasta pockets usually filled with a potato filling. My grandmother was Polish, and we have always had pierogies at Easter, New Year's and just as a side dish throughout the year. I am always so surprised when people ask what they are because I have always known and just assumed everyone else did :)”
READY IN:
45mins
YIELD:
50 small pierogies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place flour in a large bowl and make a well in center.
  2. Add water and egg and stir to make a soft non-sticky dough, if dough is too sticky, add more flour, 1/4 cup at a time.
  3. In a separate bowl, prepare filling by combining all ingredients.
  4. Add about 2 tsp. of filling to dough and knead in.
  5. Roll out dough about 1/8" thick.
  6. Cut out large rounds, 3 to 4" (I use the widest glass I have).
  7. Place about a tablespoon of filling on one side of each circle.
  8. Moisten edges with water and fold over to close.
  9. Pinch edges or use fork to seal.
  10. After filling all pierogies, place in boiling water until they float.
  11. Freeze for later use or fry in butter over medium heat and light brown both sides.

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