This post may contain affiliate links. Read our full disclosure.
This Polish pierogies recipe came from a grandma my sister-in-law took care of. These are authentic as can be coming from a Polish lady herself! Fill them with mashed potatoes or sour kraut!
These pierogies freeze well so making large batches won’t be a problem (the ones pictured were actually prepared from frozen ones.)I made mine withbraisedcabbagebut if you want a mashed potato pierogi that would work too! Serve these with sour cream and enjoy!
What’s the easiest way to fill pierogies?
If filling with mashed potatoes, completely cool and scoop them into the dough. It’s best to fill pierogies with cold mashed potatoes to prevent a mushy mess. And use a small teaspoon scoop for even sized fillings. Make sure your dough is big enough to scoop fillings into the center otherwise the pierogis may not seal properly when too close to the edge.
Can you Freeze Pierogies?
Yes! They freeze well.
Can you keep pierogies warm in a slow cooker?
No, they will dry out. Pierogies are best from the skillet or pot.
How do you make the mashed potatoes filling from Mrs. T’s frozen pierogies?
Cream cheese is the secret ingredient! Add cream cheese to plain mashed potatoes and that does it!
Ingredients for Polish Pierogies:
- 4 cups flour
- 2 eggs
- 8 tbsp unsalted butter (1 stick), softened
- 1 tsp salt
- 1 cup warm milk
- 2 cups braised cabbage or mashed potatoes
How to make Polish Pierogies with step-by-step photos:
1. Stir the flour and salt in a large bowl. Cut in the butter until mixture looks crumbly. Add in the eggs then milk and stir with a wooden spoon until mixture holds together.
2. Lightly knead in the bowl to smooth out any rough looking parts. Set aside.
3. Roll dough out to 1/8″thickness (you may need to divide the dough in half and roll dough out at a time if your working area is small.)
4. Cut out circles using a cup 3″ in diameter.
5. Place about a heaping teaspoon of filling in the centers and seal pierogies. Transfer to a floured tray and continue to work on the dough rolling out the scraps.(Tip: use a flat utensil like the end of a skewer to get deep looking seals.)
6. Freeze or boil in water for 3 minutes.
To cook frozen: Boil in water for 3-4 minutes thensauté in butter until nicely seared (about 2-3 minutes.)
PrintRatePin
Homemade Polish Pierogies Recipe (Freezer Friendly)
Prep Time: 1 hour hour
Cook Time: 4 minutes minutes
Servings: 16 servings
Author: Alyona Demyanchuk
This Polish pierogies recipe came from a grandma my sister-in-law took care of. These are authentic as can be coming from a Polish lady herself! Fill them with mashed potatoes or sour kraut!
Ingredients
Dough:
4 cups flour
2 eggs
8 tbsp unsalted butter 1 stick, softened
1 tsp salt
1 cup warm milk
Filling:
2 cups braised cabbage or mashed potatoes
Instructions
How to make Polish Pierogies:
Stir the flour and salt in a large bowl. Cut in the butter until mixture looks crumbly. Add in the eggs then milk and stir with a wooden spoon until mixture holds together.
Lightly knead in the bowl to smooth out any rough looking parts. Set aside.
Roll dough out to 1/8"thickness (you may need to divide the dough in half and roll dough out at a time if your working area is small.)
Cut out circles using a cup 3" in diameter.
Place about a heaping teaspoon of filling in the centers and seal pierogies. Transfer to a floured tray and continue to work on the dough rolling out the scraps. (Tip: use a flat utensil like the end of a skewer to get deep looking seals.)
Freeze or boil in water for 3 minutes.
To cook frozen: Boil in water for 3-4 minutes then sauté in butter until nicely seared (about 2-3 minutes.)
New Be featured here!
Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!
Categories
- Main Dish
Leave a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
39 comments
- MaryKay
These are so good! It is my go to recipe for pierogi! I fill some with fried cabbage and onion, some with mashed potatoes and cheese, and some with prunes! Excellent dough and it makes a lot! Thank you for sharing!
- Reply
- Alyona Demyanchuk
Wonderful, thanks for sharing!
- Tamela Cain
I grew up making these but in Arkansas the dough is often a problem- humidity! This recipe worked fantastic! I was able to roll out half the dough at a time without a single circle tearing when pressed together. Thanks!
I look forward to trying other filling. Today was tradition- cottage cheese and mashed potatoes. 😋- Reply
- Jackie
What I remember my mom says when you boiled them they should rise to the top of the pot, then fry up
- Reply
- Alyona Demyanchuk
Absolutely Jackie! They do rise to the top and sometimes too early so it’s best to time them to ensure nothing is raw:)
- Reply
- Amanda
Question, after I have frozen them and want to re heat them, should I boil them before I fry them or just fry? Thanks!
- Reply
- Alyona Demyanchuk
That’s right, you could par-boil them and take them out a few minutes before doneness if they are specifically going to the freezer.
- Reply
- Sherry
My daughter and I made homemade pierogis for the first time. We followed your recipe and they were delicious. We had two fillings, sauerkraut and the other filling was mashed potato and a cheese mixture.
Definitely adding this to the family recipes🤗- Reply
- Alyona Demyanchuk
Wonderful, Sherry! How do you make the cream cheese mashed potatoes?
- Reply
- Sheri
Came out amazing! We made several different fillings for them… Potato cheese, potato cheese caramelized onion, potato cheese bacon and sauerkraut bacon!
- Reply
- Alyona Demyanchuk
Yum! Sauerkraut bacon sounds delish!
- Reply
- Pickett
Excellent! Everyone loved them!
- Reply
- Alyona Demyanchuk
Oh wonderful, Pickett!
- Reply
- Karen
USed the dough recipe today they turned out great Easy to work with.
- Reply
- Alyona Demyanchuk
Wonderful, Karen! Thank you for the feedback!
- Reply
- Wanda Sadowski
This is my Moms dough recipe also. It’s the Best, so easy to work with and somewhat stretchy!!!!
- Reply
- Alyona Demyanchuk
That’s wonderful to hear, Wanda! I’m glad you think so!
- Reply
- Amanda Kowalski
My husband, Polish, is very picky! I just added Philadelphia cream cheese with sautéed diced onions, and he said these reminded him of home! ❤️
- Reply
- Alyona Demyanchuk
I’m so glad to hear that, Amanda!
- Reply
Show more
