Natalie’s grandma made this traditional pierogi recipe for holidays or any time the family had a reason to come together. Making and sharing pierogi is an excellent way to spread the love.
Categories:
- Kid Friendly
Photography by Gayle McLeod
Make Pierogi And Float Away On Potato Pillow
Homemade pierogi is the pinnacle of comfort food. For Natalie’s family, her grandma’s pierogi were the star of the holiday table. And before you ask, there’s no such thing as a lazy pierogi, because making these potato-filled pillows is a real labor of love. But ask any of her family members, and they’ll tell you it is their favorite dish their grandma made.
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What Are Pierogies?
Pierogies are potato-filled dumplings. Every culture has a dumpling, which is to say everyone loves dough filled with tasty things (just looking at the wiki page for dumplings is an experience). In Poland, pierogi are the dumpling of choice and are filled with fluffy seasoned potatoes, and frequently fresh mint, just like Natalie’s grandma used to make.
How To Make Pierogi
Make the dough. Cover with a damp kitchen towel or plastic wrap and let rest for 30 minutes to an hour.
Make the filling while the dough rests.
Roll and cut the dough.
Fill the pierogi. Here’s the thing, you’ll need to move as quickly as possible so the dough doesn't dry out.
Put a pot of water on to boil.
Make the toppings. Cook the onion and bacon in a large skillet.
First, boil the pierogi until they float and then transfer them to the skillet with the onion and bacon. Pan fry the pierogi until they are gently golden.
Serve family style with sour cream or cottage cheese on the side.
Some Pierogi Thoughts
If it’s your first time entering the world of pierogi, you might have some questions on your mind. We set out to answer those questions before you embark on your dumpling journey.
Are pierogies Polish or Ukrainian? Pierogi (that’s the plural form, but pierogies and also perogy is also used) are Polish, and vareniki (or varenyky) are Ukrainian.
What are pierogies made of? Pierogi are dough wrapped around a filling. The most basic of which is a seasoned potato filling, but can also include meat, cheese, and sometimes sweet fillings like fruit!
Is it better to fry or boil pierogies? The finest pierogi are boiled and then pan fried, and that’s how we do it.
What to serve with pierogies? We recommend setting the table with Roasted Garlic Honey Baked Ham and a bubbling dish of Scalloped Potatoes.
Tools You’ll Need
Fork
It’s A Labor Of Love, And That’s Why We Love It
We definitely love a quick and easy weeknight meal. But like our homemade pierogi, some good things take time. Here’s a few more recipes that take a little more time, but that are totally worth the investment:
Award Winning Chili
Homemade Spaghetti Sauce
French Onion Soup
Classic Pot Roast
- Award Winning ChiliBeef, pork, three kinds of beans and spices galore make this hearty, stick-to-your-ribs chili your family’s new game day go-to.
- Homemade Spaghetti SauceRich with mushrooms, three kinds of meat, and four types of canned tomatoes, this classic, meaty spaghetti sauce is a beloved family recipe, and it blows the jarred stuff out of the water.
- French Onion SoupOh là là, we love French onion soup! Caramelized onions, a rich broth, and delightfully melty cheese atop a slice of baguette make this an all-time favorite soup recipe.
- Classic Pot RoastNothing more—and nothing less—than a true blue classic pot roast recipe. It can brighten up a dreary day, sit front and center at the holidays, or simply be a delicious Sunday dinner.
Make Grandma’s Pierogi And Rejoice!
Did you make Natalie’s grandma proud by making her Polish pierogi recipe? Snap a photo of your homemade pierogies and maybe even a video of the beautiful people you feed them to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!
Related Recipes
- Turkey Hand Pies
- Chicken Empanadas
- Keto Ham and Cheese Hot Pockets
Pierogi Recipe
March 28, 2023
- Serves:12
- Yields:25
- Prep Time: 1hr30min
- Cook Time: 30min
Print Recipe Pin Recipe
Ingredients
Dough
- 2½ cups all-purpose flour, plus more for rolling
- 1 teaspoon sea salt
- 2 eggs, beaten
- 2 tablespoons vegetable oil
Filling
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons kosher salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
- ½ cup salted butter or extra-virgin olive oil
- ⅓ cup finely chopped fresh mint
For Serving
- 1 medium yellow onion, diced
- 4 strips bacon, roughly chopped
- Cottage cheese, for serving (optional)
- Sour cream, for serving (optional)
Method
Make the dough. In a large bowl combine the flour and salt. Stir in ½ cup of water, eggs, and oil and mix until a shaggy dough forms. Turn the dough out onto a floured surface. Knead the dough with floured hands until smooth, about 10 minutes. Cover with a damp kitchen towel or plastic wrap and let rest for 30 minutes to an hour.
Meanwhile, make the filling. Add the potatoes and salt to a large pot and cover with 3 inches of cold water. Bring to a boil over high heat, then reduce the heat to a simmer and cook until potatoes are fork tender, about 20 minutes. Drain and transfer to a second large bowl. Add the pepper, butter, and mint, and mash until mostly smooth. Adjust salt to taste.
Cut the dough in half, leaving half covered. On the lightly floured surface, roll half of the dough until ¼ inch thick. Using a 3 inch biscuit cutter, cut out 12-15 pieces of dough. Repeat with the remaining dough and any dough scraps.
Lightly flour a rimmed baking sheet. Working with one piece at a time, gently roll each dough round until slightly thinner. Add 1 tablespoon of potato mixture to the center of each dough round. Using your finger, spread water along the edge of each round, then fold the edges together to form a crescent shape. Seal with a fork, being careful not to pinch in any filling, and transfer to the prepared sheet. See Note.
Bring a large pot of water to a boil over high heat and salt it.
Meanwhile, add the onion and bacon to a large skillet and cook over medium heat until the onion is tender and bacon begins to crisp, about 4 minutes.
Once the water is boiling, add 4-5 pierogi to the pot at a time and cook until they are floating, about 2-3 minutes. Using a slotted spoon, remove them from the water, allowing excess water to drip off, and transfer to the skillet with the bacon and onion. Once all of the pierogi have been added to the skillet, cook over medium-high heat until golden brown, about 2-3 minutes per side. Transfer to a large platter.
Serve family style with sour cream or cottage cheese on the side, if using.
Note: When filling the pierogi, move as quickly as possible so the dough doesn't dry out.
Freezing instructions: After forming the pierogi, arrange on the prepared sheet without touching. Freeze for 3 hours or until the dough is hard, then transfer to a zip top freezer bag and store for up to 3 months. When ready to make, cook through the rest of the recipe as instructed.
Nutrition Info
- Per Serving
- Amount
- Calories251
- Protein5 g
- Carbohydrates33 g
- Total Fat11 g
- Dietary Fiber2 g
- Cholesterol51 mg
- sodium1226 mg
- Total Sugars1 g
