Best Polish Pierogi Recipes

HOMEMADE POLISH PIEROGI

Steps:

• In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes., For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese., Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. , In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.

PIEROGI (TRADITIONAL POLISH DUMPLINGS)

Steps:

• Pass farmer's cheese and cooked potatoes separately through a food grinder or food processor.
• Heat oil in a large skillet over medium heat and cook mushrooms and onions until soft, about 15 minutes. Remove from heat.
• Combine farmer's cheese, potatoes, mushroom mixture, sour cream, salt, and pepper in a bowl. Mix together and set filling aside.
• Place flour on a clean work surface and make a well in the center. Crack both eggs into the well. Add butter and a few tablespoons of the warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth, adding more flour to the work surface as needed.
• Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter, saving the excess dough for your next batch.
• Fill each dough circle with 1 teaspoon of filling. Fold dough over into a half-moon shape and pinch edges together to seal. Cover with a clean dish towel so pierogi won't dry out and repeat with remaining dough and filling.
• Bring a large pot of salted water to a gentle boil. Add the pierogi in batches, about 20 at a time, and cook until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon and drain in a strainer. Repeat with the remaining pierogi.

POLISH PIEROGI (SAUERKRAUT & MEAT FILLING)

Steps:

• Fry meat to desired doneness and set aside.
• Mix remaining filling ingredients and fry for about five minutes.
• Combine mixture with meat and refrigerate until ready to assemble pierogi.
• Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
• Twist off workable portions of dough and roll out very thin on a floured surface.
• Using a glass with a thin lip and a diameter of about 3.
• 5 inches, dip lip of glass in flour and cut circles out of the dough.
• Place about 2 tsp filling in the center of each dough circle.
• Moisten outer edges with water and fold dough over to close.
• Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
• Cook 12 pierogi at a time, reducing heat to a gentle boil; boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
• Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
• Repeat with remaining pierogi.
• At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.

POLISH PIEROGI (CHEESE FILLING)

Steps:

• Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
• Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
• Twist off workable portions of dough and roll out very thin on a floured surface.
• Using a glass with a thin lip, dip lip of glass in flour and cut circles out of the dough.
• Place about 2 tsp filling in the center of each dough circle.
• Moisten outer edges with water and fold dough over to close.
• Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
• Cook 12 pierogi at a time, reducing heat to a gentle boil; boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
• Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
• Repeat with remaining pierogi.
• At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.

PAGASH -- PIEROGI PIZZA -- POLISH PIZZA

Steps:

• Saute onion in butter or margarine until translucent and golden; stir into mashed potatoes along with cheddar cheese.
• Refrigerate to let flavors meld.
• Preheat oven to 400°F.
• Spread pizza crusts with potato mixture.
• Top with Provolone and Mozzarella cheese mixture and bake until shells are baked and cheese is melted.

PIEROGI LENIWE (POLISH LAZY DUMPLINGS)

Steps:

• In a medium bowl mash the cheese with a fork. Stir in the eggs, 1/2 teaspoon of the salt, and the flour, all at once.
• Turn the dough out onto a floured board and divide it into 4 pieces. Roll each piece out into a rectangle 12 inches long and 2 inches wide. Cut each piece on the diagonal into about 10 pieces.
• Bring 10 quarts of water to a boil and add the remaining teaspoon salt. Reduce the water to a lightly rolling simmer and add 1/3 of the dumplings to the pot. Simmer, uncovered, until they float to the top.
• Remove them with slotted spoon and drain. Continue until all dumplings are cooked.
• Serve with a garnish of buttered toasted bread crumbs.

PIEROGI LENIWE (LAZY POLISH RAVIOLI) (SWEET CHEESE VERSION)

Steps:

• Use a spoon to push the cheese through a fine sieve into a deep bowl.
• Beat in the eggs, then the sugar and the butter.
• Sift the flour over the cheese mixture and stir until the flour is completely absorbed.
• Knead like bread to mix well.
• Divide the dough into 3 equal parts and roll each between your palms to shape it into a ball, then, on a lightly floured surface, roll each ball into a 12" long cylinder (1" in diameter).
• Wrap in wax paper and refrigerate until firm (30 minutes).
• Flatten the cylinder slightly and cut them crosswise into 2-inch rounds.
• In a 3-4 quart saucepan, bring water and salt to a boil over high heat.
• Drop 6 pierogi into the water and stir occasionally so they don't stick to each other or the pan.
• Immediately reduce the heat to low and simmer until they float to the surface (5 minutes).
• With a slotted spoon, transfer the dumplings to a kitchen towel to drain.
• Cover them loosely with another towel to keep them warm, while you cook the remaining pierogi in the same way.
• In an 8-inch skillet, melt the butter, but don't let it brown.
• Add the bread crumbs, stirring constantly, until they are crisp and golden brown, then remove from heat.
• Pour the bread crumbs and butter over the dumplings and serve.

POLISH POTATO PIEROGI (PIEROGI RUSKIE)

Steps:

• 1. Make the filling first: Boil potatoes. Saute onions in olive oil or 1/2 stick butter. Mash potatoes with onions, farmers cheese, 1 stick salted butter, and salt and pepper to taste. Don't omit the pepper!
• 2. Store potato filling in fridge until well chilled / overnight.
• 3. Make the dough: Sift flour and salt together. In large bowl or on floured surface, make a hole in the middle of the flour.
• 4. Add egg and sour cream. Work this together with your hands. Pour water in as needed, to make dough moist.
• 5. Work this well until dough forms. Your arm may hurt and your fingers may get really sticky, but it is worth it.
• 6. Place dough in plastic bowl and cover with plastic top, or leave on floured work surface and cover with plastic bowl. Let it rest for about 30 minutes in room temp.
• 7. In the meantime, set up your workstation. You will need a large pot of salted water, slotted spoon, 1-2 sticks salted butter in saute pan, baking dish with a cover (for when you remove pierogi from pot), small cup of water, extra flour, sharp knife, rolling pin, and regular spoon for spooning filling, and floured plate for storing your raw pierogi.
• 8. After 30 minutes, take out your dough. Begin to boil your pot of salted water.
• 9. Slice off some of the dough. On a floured surface, roll dough out into as much of a square as possible. Make the dough about 1 millimeter, to 1 1/2 millimeter thick.
• 10. Slice dough sheet into squares (this doesn't have to be perfect size!). TIP: hold dough with two fingers while slicing, to prevent dough from clumping up...see pic!)
• 11. Spoon about 1 tablespoon of filling into the middle of square. TIP: Don't have any filling touching the sides. If you do, sides won't hold properly when pinching them together later on.
• 12. Dip fingertips into warm water. Slide along the sides of the square. Fold over, and pinch together. TIP: Do this gently and don't tear the dough, and don't let filling slip onto the edge. This will help pierogi not fall apart in cooking.
• 13. Place pierogi on floured plate. Repeat steps until you have about 8-10 pierogi ready for the pot. TIP - don't overcrowd pot with too many pierogi because they won't have room to move around and cook properly.
• 14. Once you have them ready, and pot of salted water is boiling, drop pierogi into the pot one by one, stirring the water after each drop. TIP: Stir the WATER, trying not to touch the pierogi. You want to babysit this and constantly stir, to prevent pierogi from sticking to pot, and to each other.
• 15. Wait for pierogi to float to top. Boil them for 10-12 minutes, stirring water often. TIP - after ten minutes, take one out to test it, meaning cut it open and taste if dough is done.
• 16. In the meantime, melt 1-2 sticks of salted butter. Pour some into baking dish you have ready on the side, to collect your done pierogi.
• 17. Once done, carefully fish out your pierogi with slotted spoon into buttered baking dish.
• 18. Pour butter all over pierogi after each set you make. Slosh them around in the dish so they don't stick together. Keep dish covered whenever you can so they don't dry out.
• 19. TIP: If your pierogi break in the water, and your water starts to get dirty from the bits of filling floating around in it, start over with a new pot of boiling salter water.
• 20. TIP: When not using your dough, keep covered with plastic to keep it from drying out.
• 21. Enjoy!

POLISH PIEROGI

Steps:

• To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover and let rest 10 minutes. , For potato filling, combine ingredients; set aside. For cheese filling, combine ingredients; set aside. , Divide dough into 3 parts. On floured surface, roll dough to 1/8-in. thickness; cut into 3-in. rounds with cutter, rerolling dough as needed. Place 1 teaspoon filling in center of each round; fold and press edges together firmly to seal. , Dissolve bouillon cubes in water in large saucepan; add oil. Heat to a simmer over medium heat. Working in batches, drop pierogi into simmering water. Do not crowd. Simmer until tender, about 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well. , Melt butter in a large skillet over medium heat; add onion. Cook until lightly browned, 2-3 minutes. Add mushrooms; cook until tender, stirring occasionally, about 5 minutes. Place drained pierogi on serving platter. Top evenly with mushroom mixture.

PIEROGI (POLISH DUMPLINGS)

Steps:

• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

POLISH PIEROGI

Steps:

• In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Might seem like there is too much flour but make the effort to lightly knead dough with hands to combine. Cover the bowl with a towel, and let stand 30 minutes.
• Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash, then add shredded cheese while still hot. Season with onion salt, salt and pepper. Set aside to cool.
• Separate the pierogi dough into two balls. Roll out one piece at a time on a lightly floured surface until about 1cm thick, but not too thin so that it tears. Cut into circles using a cookie cutter, pierogi cutter, or a glass 4-5cm in diameter. Brush a little water around the edges of the circles, and spoon some filling into the centre. Fold the circles over into half-circles, and press to seal the edges to create half moon shape. press edges with fork. Place pierogi on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
• To cook pierogi: Bring a large pot of lightly salted water to a boil. Drop pierogi in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. the dough is meant to have a doughy texture.
• After boiling you can fry pierogi for extra crisp, I like to do this in the pan used to make caremalised onions. put pan on medium to high heat, add 2 tbsp of vegetable oil and fry pierogi until a little golden on either side.
• Caremalised onions: roughly dice onions then place on pan on low heat. Wait until onions have become translucent and a slightly golden. Add sugar and wine/balsamic vinegar and continue to cook on medium heat untill onions are dark golden brown/

POLISH PIEROGI

Steps:

• 1. DOUGH: Mix all ingredients until dough holds together, add more milk if needed.(Using slightly more than 1/2 cup milk works best, but 3/4 cup milk is way too much). Use a medium size glass to cut out circles, or a 2 inch round cookie cutter. Keep board floured while working.
• 2. Fill Pierogi with your choice of filling and crimp closed. A fork works really well for this.
• 3. Drop pierogi in a large pot of boiling water and cook 5 minutes or until they rise to the top. Dip in melted butter. Package in zip-loc bags. These freeze very well.
• 4. To heat and eat, saute' the pierogi in a pan of melted butter until golden. Serve with a ladle of melted butter over the top, a spoonful of sour cream with bacon crumbs on top to just name a couple ways to serve them.
• 5. Chefs Note: If your pierogie is frozen, be sure the pierogie is thawed before you attempt to saute'. You can thaw to room temperature or you can put in a pan of boiling water for a few minutes to thaw then put in pan of melted butter and saute'