Grandma’s Polish Pierogi Recipe

Introduction

Grandma’s Polish Pierogi recipe is a comforting classic filled with creamy mashed potatoes and sharp cheddar cheese. These delicious dumplings are boiled and then pan-fried to a golden crisp, making them perfect for a hearty meal or special 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 fork 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 the butter and onion mixture into the bowl with the potatoes, add the shredded cheese, and mash everything together until the cheese melts. Season with salt and pepper to taste. Let the mixture 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 flour mixture and stir to combine. Gradually pour in the warm water, one cup at a time, mixing with your hands. Knead the sticky dough for 2-3 minutes until it pulls away from your hands.
4. Step 4: Flour a clean surface and turn the dough onto it. Divide into two balls. Roll out one ball to about 1/4″ thick and use a 3″ round cutter to cut circles. Place circles on a clean dish towel. Re-roll scraps and repeat. Do the same with the second ball, yielding about 24 circles.
5. Step 5: To assemble a pierogi, gently stretch one dough circle. Place a spoonful of the potato-cheese filling in the center. Fold the dough like a taco and pinch the edges together. Add a bit more filling along the edges, seal completely, and crimp the edges with the back of a spoon to prevent leakage. Repeat for all dough circles.
6. Step 6: Bring a large pot of salted water to a boil. Drop 6 pierogies into the water and cook until they float to the surface, about 5 minutes. Remove with a slotted spoon and place on a kitchen towel. Cover with another towel to keep warm and prevent drying.
7. Step 7: Melt 2 tablespoons of butter in a large skillet over medium heat. Fry the pierogies in batches for 2-3 minutes on one side until golden, then flip and cook 1-2 minutes on the other side. Add more butter and wipe the skillet between batches as needed to ensure even browning.
8. Step 8: Serve hot with melted butter drizzled on top, sour cream, and chopped chives if desired. Enjoy your homemade pierogies!

Tips & Variations

• For extra flavor, sauté some garlic with the onions or add fresh herbs like dill to the potato filling.
• Try substituting sharp cheddar with farmer’s cheese for a more traditional taste.
• Freeze uncooked pierogies on a baking sheet before transferring to a bag for easy batch cooking later.
• Serve with caramelized onions or a side of sauerkraut for added authenticity.

Storage

Store cooked pierogies in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying them again or briefly microwaving. Uncooked pierogies can be frozen on a tray, then transferred to a freezer bag for up to 2 months. Cook frozen pierogies straight from the freezer by boiling until they float, then pan-fry if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made a day in advance. Wrap it tightly in plastic wrap and keep it refrigerated until ready to use.

What if I don’t have a 3-inch cutter?

You can use a drinking glass or bowl with a similar diameter as a substitute to cut your dough circles.

Grandma’s Polish Pierogi Recipe

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4.7 from 58 reviews

Grandma’s Polish Pierogi Recipe is a traditional comfort food featuring tender potato and cheddar cheese-filled dumplings. These homemade pierogies are boiled until they float and then pan-fried to golden perfection, delivering a delightful mix of creamy filling and a crispy exterior. Perfect for family meals or special occasions, this recipe offers an authentic taste of Polish cuisine.

• Author: Mick
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 24 pierogies 1x
• Category: Main Course
• Method: Boiling and Frying
• Cuisine: Polish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Instructions

1. Cook Potatoes: Boil the peeled and diced potatoes in a pot of water until tender. Drain and transfer them to a large bowl.
2. Sauté Onions and Prepare Filling: Melt 1/2 cup butter in a large skillet, add the minced onions and sauté for 5-6 minutes until soft. Pour the butter and onions into the bowl with the potatoes, add shredded cheddar cheese, then mash together until cheese melts. Season with salt and pepper. Let the mixture cool.
3. Make Dough: In a large bowl, mix flour, salt, and baking powder. Whisk egg and olive oil together, add to dry ingredients. Gradually add warm water, mixing with hands until dough forms. Knead for 2-3 minutes until dough pulls away from hands.
4. Roll and Cut Dough: Flour a clean surface, divide dough into two balls. Roll one ball to 1/4″ thickness, cut 3″ circles using cookie cutter. Place circles on a dish towel. Re-roll scraps and repeat. Perform same with second dough ball, yielding around 24 circles.
5. Fill and Seal Pierogies: Stretch dough circles slightly, add a spoonful of potato-cheese filling to center. Fold in half like a taco, pinch ends together. Add extra filling along edges and seal completely, scalloping with a spoon’s back to secure filling inside. Repeat for all circles.
6. Boil Pierogies: Bring a large pot of salted water to a boil. Cook pierogies in batches of six until they float to the surface (about 5 minutes). Remove with slotted spoon and place on a kitchen towel, cover to keep moist.
7. Fry Pierogies: Melt 2 tablespoons butter in a large skillet over medium heat. Fry pierogies for 2-3 minutes on one side, then 1-2 minutes on the other until golden brown. Add more butter as needed and clean skillet between batches for even browning.
8. Serve: Drizzle melted butter over pierogies and serve with sour cream and chopped chives for garnish. Enjoy your homemade Polish pierogies!

Notes

• For best results, use freshly grated cheddar cheese to ensure optimal melting.
• The dough may feel sticky at first, but kneading helps develop the right texture.
• Keep boiled pierogies covered with a towel to prevent drying before frying.
• Butter quantity can be adjusted during frying to prevent sticking and promote browning.
• Leftover filling can be refrigerated for up to 2 days.
• Pierogies freeze well before boiling; just thaw before cooking.

Keywords: pierogi, Polish pierogi, potato pierogi, cheddar pierogi, dumplings, traditional Polish recipe, homemade pierogi, comfort food, pan-fried dumplings, cheesy potato filling