The Best Grandma’s Polish Pierogi Recipe: Homemade Comfort Joy

Polish pierogi represent a delightful culinary treasure that weaves together generations of family traditions and comforting flavors.

These delicate dumplings carry stories of warmth, love, and cultural heritage within their soft, pillowy embrace.

Crafted with simple ingredients and remarkable skill, pierogi craft humble components into something truly magical.

Families often gather around kitchen counters, sharing laughter and techniques passed down through generations.

Each carefully sealed pocket represents more than just food – it symbolizes connection and memories that transcend time.

Robust fillings ranging from savory to sweet create unexpected taste experiences that surprise and delight the palate.

Generations have perfected these remarkable dumplings, turning them into a beloved staple of Polish cuisine.

Grandma’s Polish Pierogi with Old-World Flavor

• Savor Hearty Comfort: Grandma's pierogi delivers classic Polish home-style warmth with creamy potato and cheese filling that hugs your taste buds like a cozy blanket.
• Master Traditional Technique: Creating these pierogi involves simple yet precise handcrafting steps that connect you to generations of culinary heritage, making cooking an intimate cultural experience.
• Enjoy Versatile Deliciousness: These pierogi offer multiple textures- soft boiled exterior, crispy pan-fried golden edges, and a rich, melty potato interior that satisfies different flavor preferences in one delightful dish.
• Quick Weekend Cooking Adventure: With straightforward ingredients and manageable preparation time, this recipe transforms an ordinary afternoon into a fun, rewarding cooking project suitable for family bonding or solo culinary exploration.

Ingredients for Authentic Polish Pierogi Dough and Filling

• All-Purpose Flour: Essential base for creating soft and pliable pierogi dough.
• Salt: Enhances overall flavor and balances the dough.
• Baking Powder: Helps create light and tender texture in the dough.
• Egg: Adds richness and helps bind the dough ingredients.
• Olive Oil: Provides smoothness and helps prevent dough from becoming dry.
• Warm Water: Helps bring the dough together and achieve right consistency.

• Potatoes: Creamy base for the classic pierogi filling.
• Sharp Cheddar Cheese: Adds rich, tangy flavor to the potato mixture.
• Onion: Provides sweet and savory depth to the filling.
• Butter: Adds richness and helps sauté onions, contributes to smooth potato texture.

• Butter: Used for frying pierogi and creating golden crispy exterior.
• Sour Cream: Classic pierogi accompaniment with cool, creamy contrast.
• Chives: Fresh garnish that adds color and mild onion-like flavor.

Step-by-Step Instructions for Shaping and Cooking Pierogi

Step 1: Craft Potato Magic

• Boil potatoes in a pot until soft
• Drain and transfer to a large mixing bowl
• Sauté onions in butter until translucent
• Combine onions with potatoes
• Fold in sharp cheddar cheese
• Mash until smooth and creamy
• Season with salt and pepper
• Let filling cool completely

Step 2: Create Silky Dough

• Mix flour, salt, and baking powder in a large bowl
• Whisk egg and olive oil in a separate container
• Pour egg mixture into flour
• Gradually add warm water
• Knead until dough becomes elastic and smooth
• Let dough rest for 10 minutes

Step 3: Shape Pierogi Rounds

• Dust work surface with flour
• Divide dough into two portions
• Roll out each section to 1/4 inch thickness
• Cut circles using cookie cutter or glass
• Place circles on clean kitchen towel

Step 4: Stuff and Seal Pockets

• Place spoonful of potato filling in dough center
• Fold dough into half-moon shape
• Pinch edges firmly
• Crimp with fork for decorative seal
• Ensure no filling escapes

Step 5: Boil to Perfection

• Bring large pot of salted water to rolling boil
• Gently drop 6 pierogi at a time
• Cook until they float (about 5 minutes)
• Remove with slotted spoon
• Drain on towel

Step 6: Golden Brown Transformation

• Melt butter in large skillet
• Fry pierogi until crispy and golden
• Flip halfway through cooking
• Add extra butter between batches

Step 7: Serve With Love

• Place pierogi on warm serving plate
• Drizzle with melted butter
• Top with sour cream
• Sprinkle fresh chives
• Enjoy immediately

Pair With Sour Cream, Onions, or Sausage

• Complement Creamy Potatoes: Pair these rich, cheesy pierogi with a crisp, light Polish pilsner like Żywiec or Tyskie to cut through the heaviness and refresh your palate.
• Balance Buttery Flavors: Serve a tangy cucumber salad with dill and vinegar alongside the pierogi to provide a bright, acidic contrast to the buttery, creamy filling.
• Enhance Comfort Food: Top the pierogi with caramelized onions and a dollop of sour cream to add depth and extra richness to this classic comfort dish.
• Complete the Meal: Complement the pierogi with a simple green salad dressed in a light vinaigrette to add freshness and balance the hearty potato-based meal.

Try Different Fillings for Savory or Sweet Versions

• Rustic Mushroom Medley: Replace potato filling with a sautéed mixture of wild mushrooms, caramelized onions, and fresh thyme for an earthy flavor profile.
• Smoky Bacon Pierogi: Incorporate crispy chopped bacon and a touch of smoked paprika into the potato filling for a rich, savory variation.
• Spinach Feta Fusion: Swap potato filling with a blend of wilted spinach, crumbled feta cheese, and a hint of garlic for a Mediterranean-inspired version.
• Sweet Potato Harvest: Use roasted sweet potatoes instead of regular potatoes, mixing in roasted pecans and a sprinkle of cinnamon for a slightly sweet alternative.

Tips for Tender Dough and Well-Seasoned Filling

• Knead Wisely: Work the dough gently to prevent toughness, stopping when it becomes smooth and elastic without overhandling.
• Seal Securely: Pinch pierogi edges firmly and crimp with a fork to prevent filling from leaking during boiling and frying.
• Temperature Control: Keep water at a gentle boil when cooking pierogi to avoid tearing delicate dough and maintain structural integrity.
• Potato Perfection: Use starchy potatoes like Russet for a creamy, less watery filling that holds together beautifully.
• Butter Brilliance: Use fresh butter and don't rush the frying process; golden-brown edges create a deliciously crispy exterior that enhances the pierogi's texture and flavor.

How to Store and Reheat Pierogi Without Drying Out

• Refrigerate: Place cooled pierogi in an airtight container and store in the refrigerator for up to 3-4 days. Separate layers with parchment paper to prevent sticking.
• Freeze: Arrange uncooked or cooked pierogi on a baking sheet, freeze until solid, then transfer to a freezer bag. Frozen pierogi can last up to 3 months. Label the bag with the date.
• Reheat: Warm refrigerated pierogi in a skillet with a touch of butter over medium heat for 3-4 minutes per side until crispy and heated through. For frozen pierogi, thaw overnight in the refrigerator before reheating.

Grandmas Polish Pierogi Recipe

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4.7 from 30 reviews

• Total Time: 1 hour 30 minutes
• Yield: 6 1x

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Description

Grandma’s Polish pierogi bring warmth from generations of traditional Eastern European cooking. Delicate dough pockets filled with creamy potato and tangy cheese offer comfort and nostalgia on each delightful bite you’ll savor.

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Ingredients

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Filling Ingredients:

• 2.5 pounds (1.13 kilograms) russet potatoes, peeled and diced into large chunks
• 8 ounces (226 grams) shredded sharp cheddar cheese, preferably freshly grated
• 1 small onion, minced
• ½ cup (113 grams) butter, plus more for frying

Dough Ingredients:

• 4 ½ cups (562.5 grams) all-purpose flour
• 1 teaspoon salt
• ½ teaspoon baking powder
• 1 egg
• 2 teaspoons olive oil
• 2 cups (473 milliliters) warm water

Frying Ingredient:

• Extra butter for frying

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Instructions

1. Craft a velvety potato mixture by boiling diced potatoes until they yield easily to a fork, then draining thoroughly.
2. Caramelize minced onions in melted butter until translucent and softened, infusing rich aromatics into the base.
3. Incorporate shredded sharp cheddar into the potato mixture, mashing until the cheese melts completely and creates a smooth, creamy texture.
4. Season the potato filling with salt and pepper, then allow it to cool and settle while preparing the dough.
5. Combine flour, salt, and baking powder in a spacious mixing bowl, creating a soft, powdery foundation.
6. Whisk egg and olive oil together, then integrate into the dry ingredients, forming a preliminary dough structure.
7. Gradually introduce warm water, kneading the mixture until it transforms from sticky to silky and elastic.
8. Partition the dough into two manageable portions, rolling each section on a flour-dusted surface to a precise 1/4-inch thickness.
9. Utilize a cookie cutter or glass to shape uniform dough circles, arranging them carefully on a clean kitchen towel.
10. Gently stretch each dough circle and center a generous spoonful of potato-cheese filling.
11. Fold the dough into a half-moon shape, meticulously sealing the edges by pinching and creating decorative crimped borders.
12. Immerse pierogi in a bubbling pot of salted water, cooking until they buoyantly float to the surface.
13. Extract the pierogi using a slotted spoon, transferring them to a towel-lined surface to prevent moisture loss.
14. Brown the pierogi in a butter-laden skillet, achieving a golden, crisp exterior by frying each side.
15. Present the pierogi adorned with additional melted butter, a dollop of sour cream, and a sprinkle of fresh chives for an elegant finish.

Notes

• Make the potato filling ahead of time to let flavors meld and cool completely for easier handling.
• Use cold butter and grate sharp cheddar cheese for smoother, more even mixing into the potato mixture.
• Generously flour your work surface to prevent the delicate dough from sticking during rolling and cutting.
• Seal pierogi edges tightly to prevent filling from leaking during boiling and frying.
• Keep cooked pierogi covered with a kitchen towel to maintain moisture and warmth.
• Fry pierogi in small batches to ensure even golden-brown crispy edges without overcrowding the pan.

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

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 1 g
• Sodium: 450 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 40 mg