Grandma's Polish Pierogi Recipe (2024)

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Learn how to make traditional Pierogi Ruskie following my grandma's polish Pierogi Recipe! Dough is filled with potatoes and cheese, then pan-seared in butter, making them the perfect recipe for the holidays or year-round.

Grandma's Polish Pierogi Recipe (1)

This Pierogi recipe is coming straight from my grandma to you!

See, my mom's side of the family is very Polish, so every year we make homemade pierogies for the holidays. I honestly can't believe it's taken me this long to share this recipe! I called my mom to get the recipe, who got her recipe from my grandma who's been making traditional pierogies -- or Pierogi Ruskie as they say in Polish -- for over 70 years!

This recipe combines my two favorite things -- cheese and potatoes -- but if you're in need of more potato recipes, you must try these air fryer potato wedges (so crispy!) and this potato barley soup.

What are pierogies?

Pierogies are dough that's filled with either potatoes and cheese or sauerkraut. The dough is folded kind of like a dumpling, then cooked in boiling water. Last, they're pan-fried in butter and often times served alongside sour cream.

Recipe features

  • This recipe is easy! A little time consuming, yes, but quite simple to make an authentic pierogi recipe.
  • Loaded with cheesy potatoes, then fried in butter -- what could be better?!
  • A great recipe the whole family can help with (I grew up making these with my mom, stepdad and brother every year around the holidays, and it's an excellent group activity!)
Grandma's Polish Pierogi Recipe (2)

Ingredients

I'm going to share recommended ingredients based on what my grandma uses in her pierogi recipe, along with easy substitutions when available.

  • Potatoes - Russet potatoes work best; could also use Yukon potatoes
  • Sharp cheddar cheese - Buy a block of cheddar cheese and grate it yourself; that way, the cheese will melt more easily than pre-shedded cheese.
  • Onion - Yellow or white onion is fine; make sure to mince the onion instead of dicing it
  • Butter - No substitutions! Butter is a must for pierogis.
  • Flour - I used all purpose flour, but white whole wheat flour or gluten free 1:1 flour will work just fine
  • Egg - No substitutions; though I'm sure you can make pierogis without egg, I've only ever made them with egg
  • Olive oil - Or any kind of oil, really (though I wouldn't use coconut oil)

Step-by-step instructions

Step 1: Cook the potatoes. Add the potatoes to a large pot, then fill it with water so it's covering the potatoes by one inch. Bring them to a boil and cook until they're fork tender; drain and place them into a large mixing bowl.

Step 2: Sauté the onions. While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes. Pour the butter/onion mixture into the bowl with the potatoes, then add the cheddar cheese.

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Step 3: Mash potatoes. Use a potato masher to mash the potatoes, onion, butter, and cheese together until the cheese has melted. Add salt and pepper to taste. Set aside and allow the mixture to cool.

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Step 4: Make the pierogie dough. Stir the flour, salt and baking powder together in a large bowl. In a small bowl, whisk the eggs and olive oil together, then pour them into the bowl with the flour and stir to combine. Slowly pour in the water and use your hands to mix until you have a dough-like consistency. This step will take 2-3 minutes.

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Step 5: Roll out the dough. Flour a clean work surface, then use a rolling pin to roll the dough out. You may want to do this in batches (divide the dough into 2 or 3 balls). Use a 3" or 4" circle cookie cutter to cut circles out of the dough and place them on a clean kitchen towel. Cover the dough with another towel so it doesn't dry out.

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Step 6: Fill the pierogies. Use your hands to slightly stretch the round dough, then spoon some of the cheesy potatoes into the center of the circle. Fold the dough in half and pinch it in the center. Spoon some more of the potato filling into the sides, then use your fingers to pinch the dough tightly to seal the dough. Last, use the back of a spoon to scallop the dough.

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Step 7: Cook. Bring a large pot of salted water to a boil, then drop the pierogis in one at a time (approx. 6-8 at a time). Boil them until they float to the top, then use a slotted spoon to remove them and place them on a clean kitchen towel. Cover them with another towel, and continue boiling the pierogis.

Step 8: Pan-sear OR freeze. If you're making these ahead of time, you'll want to wrap each pierogis individually in plastic wrap, then place them in a large freezer-safe bag and freeze them for up to 6 months. If you'e eating these right away, follow the below step:

To pan-fry: Melt butter in a large skillet over medium heat, then add the pierogies and cook for 2-3 minutes per side until they're golden brown. Repeat this step with all of the pierogies you plan on eating/serving.

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Tips and tricks

  • If you own a stand mixer, you may want to use that, along with the dough hook, to make the dough.
  • NOTE: the dough will be quite sticky at first -- that's ok! Keep kneading the dough until it's slightly tacky but it no longer sticks to your hands, about 2-3 minutes.
  • If you're making these ahead of time, do NOT fry them; instead, boil the pierogies, then wait for them to cool before wrapping them individually in plastic wrap and freezing them.
  • This recipe is really easy to double; my family almost always makes at least twice this many pierogies if not more. That way, you have plenty to eat throughout the year.
  • The number of pierogies you end up with will largely depend on the size of your circle cookie cutter. I recommend using a 3" or 4" one.

What should pierogies be served with?

Serve pierogies with extra melted butter, along with sour cream and chopped chives. We tend to serve them alongside ham, breaded fish (like this air fryer tilapia) and green beans.

Is there a way to make vegan pierogies?

Yes! Simply use vegan cheddar cheese and vegan butter to make them plant-based. As for the egg in the dough, you should be able to replace with a flax egg (1 tablespoon ground flaxseed + 2 tablespoons water).

Storage

Refrigerator: Store leftovers in a sealed container in the refrigerator for up to 1 week.

Freezer: To freeze, wait for the boiled pierogies to cool, then wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 6 months. To reheat, simply melt butter in a skillet and pan-sear them from frozen (just know that they'll take a bit longer to cook from frozen).

Grandma's Polish Pierogi Recipe (9)

More cheesy recipes

  • Cheesy Cauliflower Bake
  • Chicken Sausage Casserole
  • Truffle Mac and Cheese

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Grandma's Polish Pierogi Recipe (10)

Grandma's Polish Pierogi Recipe

Learn how to make traditional Pierogi Ruskie following my grandma's polish Pierogi Recipe! Dough is filled with potatoes and cheese, then pan-seared in butter, making them the perfect recipe for the holidays or year-round.

5 from 12 votes

Print Pin Rate

Prep Time: 1 hour hour

Cook Time: 1 hour hour

Total Time: 2 hours hours

Servings: 24 pierogies

Author: Erin

Ingredients

US Customary - Metric

Instructions

  • Cook the potatoes in a pot of boiling water until form tender. Drain, then place them in a large bowl.

  • While the potatoes are cooking, melt the butter in a large skillet, then add the onion and sauté until soft, 5-6 minutes. Pour the butter/onion mixture into the bowl with the potatoes, then add the cheese and use a potato masher to mash everything together until the cheese is melted. The mixture will be thick! Add salt and pepper to taste. Allow the potatoes to cool before using them.

  • While the potatoes are cooling, make the dough: stir the flour, salt and baking powder together in a large bowl. Then, whisk the eggs and olive oil together then pour them into the bowl and stir to combine. Pour the water in 1 cup at a time, using your hands to mix everything together. The dough will be very sticky at first, but after you knead it for 2-3 minutes, it should pull away from your hands.

  • Next, flour a clean surface or silpat mat, then pour the dough out onto it and divide it into two balls. Sett the one ball of dough aside and keep the other one on the mat. Use a rolling pin to roll the dough out so that it's ¼" thick, then use a 3" circle cookie cutter to cut out round circles of dough and place them on a clean dish towel. Re-roll the dough until it's finished, then repeat the same process with the second ball of dough. You should end up with around 24 circles.

  • To make a pierogi: use your hands to slightly stretch one of the dough circles out a bit, then add a spoonful of the cheesy potatoes in the middle. Fold up the two ends like a taco and pinch them together. Add a little more potato filling into both sides, then use your fingers to seal the pierogi shut on all sides. Use the back of a spoon to scallop the dough, which will ensure none of the potato filling comes out when they're cooking. Repeat this step for all of the dough circles. You may have a little bit of the cheesy potatoes leftover and that's ok!

  • While you're making the pierogies, bring a large pot of salted water to a boil. Then, drop 6 pierogies into the water and cook them until they rise to the top, approx. 5 minutes. Use a slotted spoon to remove them and place them on a clean kitchen towel, then cover them with another towel so they don't dry out.

  • The final step is to fry them: melt 2 tablespoons of butter in a large skillet over medium heat, then add the pierogies and cook them for 2-3 minutes on the first side, then flip them over and cook for 1-2 minutes on the second side until they're golden brown. NOTE: you'll need to add more butter as you go and possibly wipe out the skillet in between batches to ensure they brown properly.

  • Serve pierogies with drizzled melted butter, sour cream and/or chopped chives and enjoy!

Video

Notes

*Calories are per pierogi and are an estimation

*Don't own a round cookie cutter? Use a glass instead!

Nutrition

Calories: 202kcal | Carbohydrates: 27g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 203mg | Potassium: 237mg | Fiber: 1g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 2mg

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

Grandma's Polish Pierogi Recipe (2024)

FAQs

Is it better to fry pierogies in butter or oil? ›

Heat some oil in a pan and add your boiled pierogies. Sauté until golden brown on both sides. You can add whatever you like to jazz things up a little. Traditional pierogies are simply sautéed in butter and onions.

What are traditional pierogies made of? ›

Pierogies are dough that's filled with either potatoes and cheese or sauerkraut. The dough is folded kind of like a dumpling, then cooked in boiling water. Last, they're pan-fried in butter and often times served alongside sour cream.

What is the difference between Ukrainian and Polish perogies? ›

These stuffed dumplings are common throughout Central and Eastern Europe. Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland.

What is the most popular pierogi in Poland? ›

Ruskie pierogi are probably the most popular kind of pierogi in North America and Poland. The other popular pierogi in Poland are filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (berries, with strawberries or blueberries the most common).

Can you just pan fry frozen pierogies? ›

Place frozen perogies into frying pan and fry for approximately 3-4 minutes until golden brown. Then, turn perogies over and brown on other side for 3-4 minutes. Remove and serve with your choice of favourite toppings like sour cream, onions or bacon bits.

Are perogies better boiled or sauteed? ›

Boiling Pierogi is the most popular method of cooking Pierogi because it adds no additional calories to your meal. It also offers a soft, delicate texture which is the more traditional way of eating Polish pierogi.

What do Polish people eat with perogies? ›

Traditionally pierogi are served with simple toppings such as fried onions, lardons, melted butter, sour cream or pork rinds. But not everything needs to be savoury!

What are Mrs T pierogies made of? ›

Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket. Delicious. Mrs. T's Classic Cheddar Pierogies are perfect for quick snacks and easy dinners!

How many perogies per person? ›

How many perogies is a serving? Perogies are rich, satisfying comfort food so you can plan on 2-3 per person when they're an appetizer or side dish. If they're the main course with other sides, figure 3-5 per person. Leftovers are great for breakfast the next day and will keep in the fridge up to a week.

What is a Russian pierogi? ›

In Russian Mennonite cuisine the pierogi is more commonly called vereniki and almost always is stuffed with cottage cheese and served with a thick white cream gravy called schmaunt fat. Russian Mennonites will also stuff the vereniki with fruit such as Saskatoon berries or blueberries.

Do Polish people boil perogies? ›

Pierogi are Eastern European stuffed dumplings that are usually boiled. As with many traditional foods, there are regional varieties with fillings ranging from sweet to savoury, meat to meatless. This potato and cheese-filled Pierogi recipe I'm sharing today is a meatless kind popular in Poland.

What do Ukrainians call perogies? ›

For the Polish word pierogi, the Ukrainian word is purohu, and for the word vareniki it is varenuku. There are different varieties of vareniki/pierogi (such as using different combinations of fillings and dough compositions) and methods of preparation.

What is the number one food in Poland? ›

Pierogi. Pierogi are filled dumplings containing either meat, vegetables, cheese, fruit or chocolate. Pierogi is undoubtedly Poland's most famous and simple comfort food.

What is the national dish of Poland? ›

Bigos stew is the national dish of Poland. It can be made with any kind of meat from pork to rabbit or venison, but should always have spicy Polish sausage.

What city is famous for pierogies? ›

A Culinary Link to Pittsburgh's Immigrant Past

These filled dumplings are considered the national dish of Poland and are popular in other Slavic countries like Ukraine, Slovakia, Lithuania, and Russia. Pittsburgh was introduced to the pierogi by the immigrants who came to the area.

What is the best way to fry pierogies? ›

To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping.

Is it better to fry potatoes in butter or oil? ›

The secret to crispy pan-fried potatoes:

It's simple: Pan-fry with cooking oil(s), not butter. As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. While olive oil does taste great with potatoes, it also has a lower smoking point.

Is it better to fry in oil or butter? ›

Because it browns easily and can burn when cooked at high temperatures, butter is usually unsuitable for dishes that require a high cooking temperature. Instead, cooking oils are the best option and there are a variety of choices available from peanut oil, to avocado oil, vegetable oil and olive oil.

What is the best way to cook perogies? ›

Gently separate thawed (not frozen) pierogi and place one by one into water and cook for 3-5 minutes until they float to the surface. Be careful not over-cook or they will come apart. Remove with a slotted spoon and place on a dish towel to remove excess water.

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