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!
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 Pierogies Recipe (Freezer Friendly)
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.)
