Homemade Polish Pierogies Recipe (Freezer Friendly)

by Alyona's Cooking
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_pierogi_recipe
3.7 from 10 votes

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!
Print Recipe Review

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.)
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

homemade_polish_pierogi_recipe

 

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14 comments

Kathleen Allen January 22, 2020 - 4:01 pm

5 stars
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.

Reply
Alyona's Cooking January 22, 2020 - 7:28 pm

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!

Reply
Nancy Lee December 23, 2019 - 3:09 pm

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

Reply
Alyona's Cooking December 23, 2019 - 3:53 pm

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

Reply
Barb Ziemblicki December 4, 2019 - 3:15 am

Hi there my mother used to make these and she would make some with cottage cheese in them. Now I know that she would drain is much liquid off of the cottage cheese as she could but I can’t remember if she put an egg in the cottage cheese would you by chance know the answer to that? Thank you for whatever advice you are able to give to me.

Reply
Alyona's Cooking December 4, 2019 - 9:11 am

Hi Barb, you could add an egg to strengthen the filling but not necessarily. Depending on your preference you could either add salt to the cheese filling or sugar. If opting for salt add 1/2 tsp to maybe a cup and perhaps 3-4 T of Sugar for a cup then season to taste from there.

Reply
Patti August 28, 2019 - 12:23 pm

Do you boil them before you freeze them ?

Reply
Alyona's Cooking August 29, 2019 - 6:08 am

Hi Patti, I was told to parboil them before frying but you can absolutely freeze these unboiled then prepare as desired.

Reply
Patty Wall June 3, 2019 - 3:14 pm

can you cook them in the oven

Reply
Alyona's Cooking June 6, 2019 - 1:11 pm

Hi Patty, Pierogies are typically boiled or sautéed, I don’t think the oven is a good idea to cook them. However, using an oven to warm up cooked ones shouldn’t be a problem.

Reply
Mike May 24, 2019 - 10:33 pm

What about the onion in the picture? Where does that come in?

Reply
Alyona's Cooking May 25, 2019 - 10:06 am

Hi Mike, the onions are totally optional but if you wish to garnish your pierogies with some just sauté some onion slices in oil or butter until caramelized.

Reply
Oxi August 22, 2017 - 10:20 am

How many perogies does this recipe make? And can I cut in the butter with a fork?

Reply
Alyona's Cooking August 22, 2017 - 3:45 pm

As far as the exact amount I can’t say right now, but it certainly does make a batch and it really depends on how big of circles you make. If you were even to make more than your preference you can always freeze for later use. You can use a fork instead of a pastry blender.

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