Print

Grandma’s Polish Pierogi Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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