Babaci's Potato Pierogi Recipe - Allrecipes.com
Babaci's Potato Pierogi Recipe
  • READY IN hrs

Babaci's Potato Pierogi

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"This recipe was given to me by my grandmother. One of my friends from Poland told me they were better than his mother's!"

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.
  3. On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
  4. Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
  5. Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
  6. Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 30 mins
  • READY IN 1 hr 30 mins

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2007

I only gave the recipe four stars because instead of the cottage cheese, you need to use farmers cheese. Most markets have this. I also added sauteed onions to my mashed potatoe mixture. Other than that, this was just like my grandmother used to make. It wasn't as hard as I expected. Thank you so much for this recipe. Next time I will add some sauerkraut to the mixture. My grandmother also did these with plums and just boiled them. When they were done she would top them with sour cream and sugar. I know it sounds weird but they were wonderful! Now I have the dough recipe and can make many variations. Thank you!

 
Most Helpful Critical Review
Oct 03, 2003

The dough is very easy to prepare and prepares enough for 24 Pierogi. The recipe for the filling, if followed completely, would make enough filling for 9 zillion Pierogi. I followed the directions, and adding only ONE container of cottage cheese, had enough filling for the 24 and enough thrown out which could have made 5000. Has the recipe been wrongly written?? I think so.

 

32 Ratings

Oct 03, 2003

These are worth all the hard work and effort. Be sure to roll the dough very thin. The more delicate they are, the more delicious they are. I also filled mine with potato & sharp cheddar and sour kraut & onion. Remember, it goes alot quicker if you have a helper. One person to roll and cut dough and one person to stuff and pinch.

 
Aug 14, 2007

In Poland, white cheese used in this recipe only tastes like cottage cheese, but looks like feta cheese (dry). This is the reason why some of you did not like the cottage cheese in this recipe. And to the filling, we also adding extra chopped and fried on a skillet onion. It tastes much better that way.

 
Oct 03, 2003

They ar alot of work But well worth it!!

 
Mar 06, 2008

I think I finally have figured out the mystery of the filling. It all comes down to bad instructions. The first 10 I followed the instructions, and well..they weren't good. When rolling the dough, roll it to a 1/4 inch. The cut out with the smallest cutter you have, I used the smallest biscuit cutter, about an inch. Most people wouldn't have a glass small enough. A childs juice glass might work. When you have all those cut out, there's about 70. THEN, roll them again to almost a paper width. I used almost all the filling, and they didn't taste like breading. That being said..and being Polish...they did NOT taste like my grandpas... I don't think they're worth the work.

 
Sep 30, 2004

This recipe is Awesome! I added 1/2 cup diced onion, and 1/4 cup simulated bacon bits and 1/2 tsp pepper...mmmm!!!

 
Oct 03, 2003

recipe is kind of difficult to puit together but makes the best dough

 

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Nutrition

  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 121 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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