homemade_polish_pierogi_recipe

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 with braised cabbage but 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!

homemade_polish_pierogi_recipe

homemade_polish_pierogi_recipe

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 then sauté in butter until nicely seared (about 2-3 minutes.) 

homemade_polish_pierogi_recipe

homemade_polish_pierogi_recipe

Homemade Polish Pierogies Recipe (Freezer Friendly)

Prep Time: 1 hour
Cook Time: 4 minutes
Servings: 16 servings
Author: Alyona's Cooking
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.)

homemade_polish_pierogi_recipe

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22 comments

    • 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! ❤️

      • Alyona’s Cooking

      I’m so glad to hear that, Amanda!

    • Jen

    Can you make them earlier in the day and refrigerate them until dinner or would you have to freeze them immediately?

      • Alyona’s Cooking

      Hi Jen, I’m not so sure how they would do refrigerated, typically they are boiled fresh or frozen. The dough might get undone especially with a cabbage filling, so I’d probably freeze it unless you want to re pinch the edges before cooking.

    • Louann

    They were just like my Babcha made! Trust me that’s a high compliment!

      • Alyona’s Cooking

      Haha, well that’s a good thing! Glad it did!

    • George

    There is more to the filling than plain mashed potatoes. Sharp cheddar cheese and butter!!! And lots of pepper. Can also add some sautéed onions and bacon to be different plus the onions sautéed in butter on top of course

      • Alyona’s Cooking

      Hi George, Im sure there is!

    • Kathleen Allen

    These were very good. The dough was perfect. Soft and just the right balance. Reminded me of the ones my mom used to make. Thanks for sharing.

      • Alyona’s Cooking

      I’m glad to hear, Kathleen! Good to know the dough was easy to work with! And even better–like the ones your mom made!

    • Nancy Lee

    Love the simplicity of the dough. Easy to work with and shape. Made fior Christmas with braised cabbage and potatoes ones. What a keeper?

      • Alyona’s Cooking

      Thank you for the feedback, Nancy! I’m glad to know the dough was easy to work with!

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