Mommom's Pierogi
My sister and I finally got my grandmother's pierogi recipe down. I know there aren't a lot of measurements but my grandmother cooked by taste and feel. I knew we did good when my parents text with two thumbs up and a note saying the dough was like hers. I know she'd be proud if she was still with us and probably find something we could improve on lol.
Mommom's Pierogi
My sister and I finally got my grandmother's pierogi recipe down. I know there aren't a lot of measurements but my grandmother cooked by taste and feel. I knew we did good when my parents text with two thumbs up and a note saying the dough was like hers. I know she'd be proud if she was still with us and probably find something we could improve on lol.
Cooking Instructions
- 1
5lbs of potatoes makes about 100 pierogi. We always made a lot at one time because they take a lot of time to make. Mommom always had a large group together to make them and split up the duties. She would do 10 to 20 lbs of potatoes at a time.
- 2
Peel, cube and boil the potatoes.
- 3
Sauté an onion in a stick of butter.
- 4
I used a mixer to mash the potatoes. Add the onion and butter mixture and cheese. I said 2 lbs but you can make it as cheesy as you like. My mommom always made them so cheesy the mashed potatoes were stretchy.
- 5
To make the dough (i don't have measurements for this because we always did it by feel) You may have to make more than 1 batch of dough. We had to make a 2nd batch.
- 6
Add flour to a large mixing bowl and add two eggs and some sour cream. Mix with your hand if the mixture is dry add some more sour cream. Once the mixture comes together kneed on the counter. The mixture will become sticky just add more flour. Let dough sit for about 10 minute.
- 7
Set a large pot on the stove to boil.
- 8
Roll a piece of dough out as thin as you can get it. While rolling out the dough you will need to add more flour and make sure you have plenty on the counter under the dough. Use a biscuit cutter or large glass to cut a circle. Place about a tablespoonful of potato mixture fold over dough and pinch closed. Your going to be making half moon shapes.
- 9
Once you have some made place a few at a time into the pot of boiling water. Once they float, this happens quickly, remove from pot. If you want to freeze them you stop at this point and let them cool and freeze. If your eating them right away continue to the next step.
- 10
If your going to eat these the same night put a sauté pan on with onions, as much as you like, and butter. You may go through a couple lbs of butter with this recipe.
- 11
Put the boiled pierogis in the saute pan with butter and onions until lightly golden brown. Once golden brown they are ready to eat. My family always ate them with a little sour cream and a side of sauerkraut.
Similar Recipes
-
-
California Farm Potato Pierogi California Farm Potato Pierogi
An uncle brought this recipe and a lovely new wife back from Poland after the second world war. I make a big batch of pierogi when the new potato harvest comes in, with farm made fresh cheese, a few hours of kitchen work, done once a year. The pierogi dough skin should be as thin and elastic as possible. We like small and large pierogi. This recipe makes 30 dinners of pierogi. They freeze well.
-
Potato, Cheese, and Onion Pierogi 🇵🇱 Potato, Cheese, and Onion Pierogi 🇵🇱
My Polish-American grandmother would make pierogi only a few times a year. She would typically fill a soft, tasty dough with farmer’s cheese, sauerkraut, potato and cheese, or stewed prunes. We would usually eat them on Christmas Eve, but these shouldn’t be relegated to only the holidays! Because they’re so delicious, I recommend making them any time of the year.Farmer’s cheese is personally my favorite filling, but because it can be hard to find, I usually make pierogi filled with potato and cheese. 🥔 🥟 🇵🇱 😋#Holiday #Christmas #Easter #Family #Traditional #KeepRecipesAlive
-
-
Pierogi Casserole Pierogi Casserole
My friend was bragging about this simple pierogi recipe at work so I decided to steal it :)
-
-
Brown Butter Pierogi with Wagyu Beef Kielbasa Brown Butter Pierogi with Wagyu Beef Kielbasa
Dumplings filled with mashed potatoes and butter are boiled and then sauteed with Wagyu beef smoked kielbasa, onions, and a pinch of salt. The creamy and savory pierogi and flavorful smoked kielbasa make for a hearty and delicious dish! This recipe is perfect for family gatherings! Try it today!
-
Pierogi Grilled Cheese Pierogi Grilled Cheese
Had a craving for something cheesy and threw this together and loved it! Sorry about the pictures later in the steps only.. Didn't think about it before. Will update when I make again!
-
Potato pierogi casserole Potato pierogi casserole
Fast and easy recipe how to bake potato pierogi casserole garnished with crumbled bacon and chopped green onions.
-
Dumplings (pierogi) with spinach Dumplings (pierogi) with spinach
an easy recipe for Polish dumplings with spinach and feta cheese
-
Pierogi, cabbage and kielbasa bake Pierogi, cabbage and kielbasa bake
This is a great tasting, quick meal.
-
Blackberry pierogi (dumplings) Blackberry pierogi (dumplings)
Legend says that in ancient Poland, the best way to impress a girl was to wrestle a wild boar, but if you didn't have the physical strength to do that, kneading dough for dumplings for her was the second best thing. Actually, I made that up, but it's true that girls like this traditional dessert and guys who help out.Not many people know that pierogi is a whole food category in Poland. You can have them sweet or salty. Boiled or baked in an oven. There are restaurants dedicated to the art of dumpling making.This is a relatively simple recipe for boiled dumplings with wild fruit filling. If you don't have blackberries, you can use other fruit or jam.
More Recipes
Comments (2)