Cherished Polish Pierogi Recipe From Grandma’s Kitchen

Pierogi have a special place in my heart, weaving memories of traditional Polish pierogi recipe passed down through generations.

Soft, pillowy dumplings dance with rich fillings that speak of comfort and love.

Every fold tells a story of culinary heritage and warmth.

Generations of home cooks have perfected these delicate parcels of pure deliciousness.

The aroma of sautéed onions and tender dough brings memories flooding back with each bite.

Crafted with patience and care, these pierogi promise a taste of authentic Polish cuisine that will transport you straight to a cozy kitchen in Warsaw.

Get ready to roll up your sleeves and create a meal that connects you to generations of culinary tradition.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 20 minutes

Calories: 533 kcal

Servings: 7

Grandma’s Polish Pierogi: What to Use

• Flour: Provides the base structure for the delicate pierogi wrapper, choosing unbleached all-purpose flour ensures the best texture.
• Salt: Enhances overall flavor and helps control yeast activity in the dough.
• Baking Powder: Adds lightness and helps the dough become more tender and elastic.
• Egg: Binds ingredients together and adds richness to the dough.
• Olive Oil: Helps create a smooth, pliable dough with a subtle flavor.
• Warm Water: Activates the ingredients and helps form the perfect dough consistency.

• Potatoes: Creates the creamy, hearty base of the pierogi filling, selecting waxy potatoes ensures a smooth texture.
• Sharp Cheddar Cheese: Adds tangy, rich flavor and creates a luxurious melting quality to the filling.
• Onion: Provides depth and sweetness, enhancing the overall flavor profile of the potato mixture.
• Butter: Adds richness and helps sauté the onions, creating a golden, flavorful base.
• Salt and Pepper: Seasons the filling, balancing and elevating the natural flavors of the ingredients.

• Butter: Used for frying pierogi to create a golden, crispy exterior.
• Sour Cream: Offers a cool, tangy contrast to the rich pierogi.
• Chives: Provides a fresh, mild onion-like garnish that adds color and subtle flavor.

Equipment for Grandma’s Polish Pierogi

• Large pot: Essential for boiling potatoes and cooking pierogi.
• Skillet: Perfect for sautéing onions and frying pierogi to golden brown.
• Large mixing bowls: Needed for preparing potato filling and dough.
• Rolling pin: Helps roll out dough to the right thickness.
• 3-inch cookie cutter or glass: Used to cut uniform dough circles.
• Fork or spoon: Great for sealing pierogi edges and creating decorative borders.
• Whisk: Useful for mixing dry and wet ingredients smoothly.
• Slotted spoon: Helps remove pierogi from boiling water without breaking.
• Kitchen towels: Handy for covering and drying pierogi.
• Measuring cups: Ensures accurate ingredient quantities.

How to Prepare Grandma’s Polish Pierogi

Potato Comfort Pockets

• Potato Treasure Preparation

Boil chopped potatoes until soft. Sauté onions in golden butter until they become translucent and fragrant. Combine potatoes, caramelized onions, and sharp cheese. Mash everything into a creamy mixture seasoned with salt and pepper.

• Dough Creation

Mix flour with basic seasonings. Combine eggs and olive oil, then blend into flour mixture. Knead soft dough until smooth and elastic, adding warm water gradually.

• Pocket Shaping

Roll dough thin on floured surface. Cut circular shapes using a glass or cookie cutter. Place potato mixture in center of each circle. Fold dough into half-moon shapes, sealing edges by pressing with fork.

• Cooking Magic

Gently boil pierogi in salted water until they float. Remove with slotted spoon and drain. Pan-fry in butter until edges turn golden and crispy.

• Delightful Serving

Plate warm pierogi. Top with melted butter, dollop of sour cream, and sprinkle of fresh chives. Enjoy this comforting Polish classic that connects generations through delicious tradition.

Grandma’s Polish Pierogi: Extra Tips

• Knead the dough gently to avoid overworking, which can make pierogi tough and chewy. Add warm water gradually to achieve the right elastic texture.
• Uncooked pierogi can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Boil directly from frozen, adding 1-2 extra minutes to cooking time.
• Swap potato filling with sauerkraut, mushroom, farmer's cheese, or ground meat for traditional Polish flavor variations. Experiment with different cheese types like gouda or monterey jack.
• Use a cast-iron skillet for the most even and golden-brown exterior. Pat pierogi dry before frying to ensure maximum crispiness and prevent oil splattering.
• Prepare pierogi dough and filling a day in advance, storing separately in the refrigerator. This splits the workload and allows flavors to develop more deeply.

How to Serve Grandma’s Polish Pierogi

• Cozy Comfort Plate: Arrange pierogi on a warm plate, creating a rustic, homestyle presentation that feels like a hug from grandma's kitchen.
• Polish Family Feast: Serve alongside traditional kielbasa sausage and a crisp cucumber salad for an authentic eastern European dining experience that celebrates heritage and flavor.
• Brunch Breakfast Twist: Top pierogi with a sunny-side-up egg and sprinkle extra sharp cheddar cheese for a hearty morning meal that transforms this classic dish into a breakfast favorite.
• Dipping Delight: Provide small ramekins with additional sour cream, caramelized onions, and fresh herb garnishes, allowing guests to customize their pierogi experience with personal touch and extra flavor.

Store Grandma’s Polish Pierogi the Right Way

• Smart Storage Solutions
• Refrigerator Rest Zone: Store cooked pierogi in an airtight container for up to 4 days. Layer between wax paper to prevent sticking and maintain their delicate texture.
• Freezer Friendly Stash: Uncooked pierogi can be frozen flat on a baking sheet, then transferred to freezer bags. They'll stay delicious for 3 months, ready for quick future meals.
• Reheating Magic Trick: Warm refrigerated pierogi in a skillet with a touch of butter for crispy edges. Frozen pierogi can go directly into boiling water without thawing.
• Filling Freshness Hack: Prepare potato filling up to 2 days ahead and store in a sealed container in the refrigerator. This saves time during the main cooking process and keeps ingredients at peak flavor.

Authentic Polish Pierogi Recipe

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4.9 from 11 reviews

• Total Time: 1 hour 20 minutes
• Yield: 7 1x

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Description

Grandma’s Polish pierogi showcases hearty Eastern European comfort cuisine with delicate dumplings filled with savory potato and cheese. Generations of Polish families have perfected this beloved recipe, inviting you to savor traditional culinary heritage.

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Ingredients

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• 2.5 lbs (1.13 kg) russet potatoes, peeled and diced into large chunks
• 8 oz (226 g) shredded sharp cheddar cheese, freshly grated
• 1 small onion, minced
• ½ cup (113 g) butter, plus extra for frying
• 4.5 cups (562.5 g) all-purpose flour
• 1 tsp salt
• ½ tsp baking powder
• 1 egg
• 2 tsps olive oil
• 2 cups (473 ml) warm water
• extra butter for frying

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Instructions

1. Potato Preparation: Boil diced potatoes until fork-tender, drain completely, and set aside to cool.
2. Flavor Base: Sauté minced onions in butter until translucent, developing a rich aromatic foundation.
3. Filling Creation: Mash potatoes with sharp cheddar cheese, blending until smooth and creamy. Season with salt and pepper, then allow to rest.
4. Dough Assembly: Mix flour, salt, and baking powder in a large bowl. Whisk egg and olive oil, then incorporate into dry ingredients. Gradually add warm water, kneading until the dough becomes smooth and elastic.
5. Dough Shaping: Divide dough into two portions. Roll each section on a floured surface to 1/4-inch thickness. Cut uniform circles using a cookie cutter or glass.
6. Pierogi Formation: Stretch each dough circle and place a spoonful of potato-cheese filling in the center. Fold into a half-moon shape, crimping edges securely to seal.
7. Cooking Process: Boil pierogi in salted water until they float to the surface. Remove with a slotted spoon and drain on a towel-lined surface.
8. Final Presentation: Pan-fry pierogi in butter until golden and crisp on both sides. Serve hot, garnished with additional melted butter, a dollop of sour cream, and fresh chives.

Notes

• Master Potato Consistency: Ensure potatoes are completely dry after boiling to prevent soggy, watery filling that compromises texture and taste.
• Dough Elasticity Tip: Knead dough thoroughly until smooth and elastic, allowing gluten development for perfect pierogi structure and preventing tears during cooking.
• Sealing Technique: Pinch pierogi edges firmly and create tight crimped borders to prevent filling from leaking during boiling, maintaining structural integrity.
• Butter Browning Hack: Use medium-high heat when pan-frying pierogi to achieve a crispy, golden-brown exterior without burning the delicate dough.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Polish

Nutrition

• Serving Size: 7
• Calories: 533
• Sugar: 2 g
• Sodium: 550 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 4 g
• Protein: 14 g
• Cholesterol: 80 mg