Grandma’s Polish Pierogi – If you’re searching for an authentic Polish dish get ready to indulge in the delightful flavors of Grandma’s Polish Pierogi Recipe. These mouthwatering dumplings are stuffed with velvety mashed potatoes and tangy cheddar cheese resulting in a blend of comfort and taste. Whether you’re preparing them for dinner, as a side dish, or simply because you crave that goodness these pierogies are guaranteed to leave a lasting impression. Join me on an adventure as we recreate this beloved family recipe.
Pierogies hold a special place in my heart as they have been passed down through generations. I can still vividly recall the first time I witnessed my grandmother skillfully crafting these pockets of love. The irresistible aroma filled her kitchen building up anticipation, within me to savor the outcome. Instantly my husband and child developed an affection, for them just as I did during my childhood. The act of making and relishing Grandma’s pierogies encompasses not the joy of food but the cherished heritage and memories it brings.
What makes this Grandma’s Polish Pierogi truly comforting?
What sets Grandma’s Polish Pierogi Recipe apart is the filling of cheesy mashed potatoes encased in a tender dough. These pierogies offer a harmony of flavors and textures – the velvety filling complements the slightly crispy exterior achieved through pan frying. They have a lot of versatility. Can be enjoyed as a main course or a delightful side dish. Moreover, they can be stored in the freezer. Conveniently savored whenever you crave their comforting flavor.
What You Need To Make This Grandma’s Polish Pierogi Recipe?
Russet Potatoes: These starchy potatoes are perfect, for making mashing potatoes because they have a fluffy texture. Remember to peel and cut them into pieces to ensure cooking and easy mashing.
Sharp Cheddar Cheese: Opt for sharp cheddar cheese to achieve a more robust and melt-in-your-mouth cheese filling. Pre-grated cheese often contains additives that can affect the texture.
All-Purpose Flour: Regular all-purpose flour works perfectly for the dough providing consistency and structure resulting in tender pierogies.
Olive Oil: Adding oil to the dough improves its flexibility and adds richness to the flavor. It also contributes to a smoother texture.
Butter: High-quality butter is essential both, for the filling and frying of the pierogies. It adds richness. Imparts a flavor. Keep more butter on hand for frying as you go.
Onion: Minced onion brings savory aromas to the potato filling. Sauté it until it becomes soft infusing an onion flavor into the dish.
Salt and Baking Powder: These pantry staples play roles in this recipe. Salt enhances the flavor while baking powder contributes to the lightness and texture of the dough.
Egg: The egg plays a role, in the dough by acting as a binder making it easier to handle and adding a touch of indulgence.
Warm Water: To achieve the desired consistency gradually incorporate water into the dough mixture. It might be sticky initially. Don’t worry. As you knead it the dough will become more manageable.
Cooking Oil or Butter for Frying: When it comes to frying the pierogies you can use either cooking oil or butter. Butter adds a flavor while oil can provide a different texture if that’s your preference.
Toppings: For serving consider toppings such as melted butter, sour cream, and chopped chives. These enhancements perfectly complement the pierogies bringing richness and freshness to every bite.
Steps To Make Grandma’s Polish Pierogi:
Step 1: Start by boiling the peeled and diced potatoes until they become tender. Once done drain them. Transfer them into a bowl.
Step 2: While the potatoes are cooking, melt some butter in a pan, add the minced onion, and sauté it until it turns soft and releases its aroma ( 5- 6 minutes). Pour this buttery onion mixture into the bowl with the potatoes.
Step 3: Next, incorporate sharp cheddar cheese into the bowl and use a potato masher to blend everything together until the cheese becomes gooey and well-mixed. Season, with salt and pepper according to your taste preferences. Allow this cheesy potato mixture to cool down.
Step 4: In a mixing bowl combine all-purpose flour, salt, and baking powder.
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Step 5: In another bowl whisk together an egg and olive oil before pouring it into the dry ingredient mixture.
Step 6: Gradually add water (one cup at a time) while using your hands to knead everything into a dough. Initially, it may be sticky. Don’t worry—after 2 to 3 minutes of kneading it will become easier to work with.
Step 7: Prepare your work surface by sprinkling some flour or using a mat. Place one of the dough balls, on top of it. Roll the dough out to a thickness of approximately ¼ inch.
Step 8: Take a 3-inch cookie cutter. Use it to cut rounds of dough. Place these pieces on a dish towel. Repeat the process with the batch of dough resulting in around 24 dough circles.
Step 9: Slightly stretch a circle of dough. Place a spoonful of the cheesy potato mixture, in the center.
Step 10: Fold the circle in half creating a taco shape and firmly seal the edges together. Make sure they are well sealed.
Step 11: To keep the filling intact use the back of a spoon to create scalloped edges on each pierogi. Repeat this step for all the dough circles.
Step 12: Bring a pot of salted water to boil. Add 6 pierogies at a time. Cook until they float to the top (approximately 5 minutes). Use a spoon to remove them from the water and place them on a kitchen towel covering them with another towel to retain warmth and moisture.
Step 13: For crispy golden pierogies, melt 2 tablespoons of butter in a skillet over medium heat. Add the pierogies. Cook for 2 to 3 minutes, on one side then flip them over and cook for 1 to 2 minutes until they acquire an appealing brown coloration.
Step 14: Make sure to add butter as you progress and consider wiping the skillet, between batches for best browning.
Step 15: When serving these pierogies try drizzling them with melted butter and adding a dollop of sour cream. For a touch sprinkle some freshly chopped chives on top. Indulge, in the flavors of Grandmas Polish Pierogi Recipe!
Tip:
To count taste you can make the cheesy potato filling pleasingly by including some sautéed garlic and finely chopped fresh herbs, like chives or parsley. These fragrant extras will enrich the flavor of your pierogies giving them a glimmer that will surely amaze your family and guests.
Frequently Asked Questions:
Can I freeze the pierogies for later?
Sure! If you want to enjoy pierogies at a later time you can definitely freeze them. Just place the pierogies on a baking sheet. Let them firm up in the freezer. Once they’re firm transfer them to a zip-top bag making sure to squeeze out any air. When you’re ready to eat them simply cook them from frozen as needed.
Can I use different cheeses for the filling?
Absolutely! While sharp cheddar is a choice, for the filling feel free to get creative with cheeses. You can try using mozzarella or cream cheese to add delicious flavors to your pierogies.
What’s the best way to reheat leftover pierogies?
When it comes to reheating leftover pierogies the best way to maintain their crispy texture is by using a skillet. Melt butter in the skillet, over medium heat and then add the pierogies. Make sure to flip them until they are warmed through and develop that brown color.
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Planning to try this recipe soon? Pin it for a quick find later!
Grandma's Polish Pierogi Recipe
Ingredients
- 2.5 pounds russet potatoes peeled and diced into large chunks
- 8 ounces shredded sharp cheddar cheese preferably freshly grated
- 1 small minced onion
- ½ cup butter plus more for frying
- 4 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 egg
- 2 teaspoons olive oil
- 2 cups warm water
Instructions
- To start cook the potatoes until they are easily pierced with a fork. Once done drain them. Transfer to a bowl.
- While the potatoes are cooking, melt the butter in a skillet. Sauté the minced onion until it becomes soft which should take 5 to 6 minutes. Pour this buttery onion mixture into the bowl with the potatoes. Add the cheese. Use a potato masher to blend everything until the cheese is completely melted. Season, with salt and pepper according to your taste preferences. Allow the potato mixture to cool down.
- While waiting for the potato mixture to cool prepare the dough. In a bowl combine flour, salt and baking powder. In a bowl whisk together an egg and olive oil before adding it to the ingredients. Gradually pour in water one cup, at a time while using your hands to knead the dough. Initially, it may be sticky. After about 2 to 3 minutes of kneading, it will become less so.
- Prepare a surface. Use a silpat mat and place one ball of dough onto it. Roll out the dough until it reaches a thickness of ¼ inch. Use a 3-inch circle cookie cutter to cut out rounds of dough and place them on a dish towel.
- Take the ball of dough. Repeat the process described earlier to create approximately 24 circles.
- To assemble the pierogies gently stretch one dough circle. Place a spoonful of cheesy potato filling in the center. Fold the circle in half creating a taco shape and pinch the edges securely to seal it completely. For security use the back of a spoon to create scalloped edges. Repeat this process for all the dough circles.
- Fill a pot, with salted water. Bring it to a boil. Add 6 pierogies at a time into the boiling water. Cook them until they float to the surface, which usually takes 5 minutes. Use a spoon to remove them from the water and place them on a kitchen towel. Cover them with another towel to keep them moist.
- The final step is frying the pierogies for added flavor and texture. In a skillet over medium heat melt 2 tablespoons of butter. Place the pierogies in the skillet and cook them for 2 to 3 minutes on one side until they turn brown then flip them over and cook for another 1 to 2 minutes on the other side. If needed add butter while cooking each batch for browning.
- Serve your pierogies by drizzling melted butter, over them and accompanying with sour cream or chopped chives as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
