READY IN 1¾ hrs

Pierogi from Granny

Read Reviews (5)

"This is a recipe my Polish grandmother used to make. Although I don't like a lot of Polish food, this is a family favorite I love. It is a lot easier and faster if two people make it together." — silkdiver

Directions

Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add the bacon, and cook until the fat begins to render, and the bacon begins to brown, about 5 minutes. Stir in the onion, and continue cooking until the onion softens and turns translucent, about 5 minutes. Stir in the ground beef and ground pork; continue cooking until crumbly and no longer pink, about 10 minutes. Finally, stir in the minced mushrooms, chicken bouillon, salt, pepper, and dill. Cover and cook until the mushrooms soften, about 5 minutes more. Stir in the mashed potatoes, then set the filling aside to cool.
Whisk the all-purpose flour and self-rising flour together in a large bowl, and make a well in the center. Add the 2 beaten eggs, salt, and enough water to form a soft dough. Knead on a well floured work surface until smooth and pliable. Roll the dough to 1/8 inch thick, then cut into 5 inch circles.
Spoon the filling onto one side of each of the dough rounds, then moisten the edges with the remaining beaten egg, and fold to create half circles. Press the edges together firmly to seal.
Bring a large pot of lightly salted water to a boil. Drop the pierogi in a few at a time, and boil until they float to the surface, about 2 minutes. Once the pierogi have cooked, remove with a slotted spoon, and rinse until cold; set aside.
Melt the remaining 1/4 cup of butter in a large skillet over medium-high heat. Add the boiled pierogi, and cook on both sides until hot and golden brown, about 5 minutes. Serve immediately.

Kitchen-Friendly View

PREP 1 hr
COOK 45 mins
READY IN 1 hr 45 mins

Reviews More Reviews

Oct 28, 2009

This is great! I read the reviews before and wanted to clarify being that I am polish, that these reminded me the most of my busha making pierogi. The dough is ment to be a pasta dough which does make it more difficult to work with but I think most of us that make pierogi are looking for replicating something from our childhood, this comes so close! thank you silkdiver!

—LizN

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Sep 11, 2009

Awesome! My Stepdad's mom was Polish and I loved her dearly She was 101 when she passed and eating these makes me think of her & her wonderful kithchen - she made the best and this is the closest to her's. I pretty much think its common sense to break up the meat when its going to be stuffed in dough, but thats just me :) - I find that the dough works best for me when I form a long snake shape, slice rounds from it and then flatten further into nice circles, a touch of the rolling pin and wallah! Sometimes I add a bit of seasoning to the dough too - A recipe is a guide, not a rigid unbending law - after all everyone has different tastes, stoves and probably hubbys that are picky,picky, picky! (he loves these pierogi's though) thanks silkdiver :)

—sheila

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7 Ratings

May 20, 2008

The filling was delicious though a bit heavy and it is important to really break up the meat. I did not like the dough at all. More like a pasta dough and difficult to roll out. I did not like having to boil them and then fry them in lots of butter to brown them. I found another recipe for a yeasted dough that is baked that worked much better (Pike Place Market cookbook pg.21)

—EdiEats

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Dec 24, 2009

The "ready time" for this recipe is more like 3 hours. That's if you have little experience working with dough and are doing this by yourself. But it's totally worth it. I made these because it's a tradition in my husband's polish family to have perogi with Christmas dinner. Some tips for handling the dough. Make sure you use really cold water adding a little at a time as you really work the dough with your hands, turning and squeezing. I used just under a cup of water. I snaked it like another reviewer suggested. Kneed the dough like directed, then roll it out into a long snake about 2-2&1/2 inches thick. Then with a knife make a slight indent in the center of the snake, then 2 more on each side of the mark an equal distance from the ends and center and repeat. Just under half inch is about the right width to make 50 pierogi. Then cut a piece, lightly flour on each side, flour your rolling pin and roll out flipping the dough to create a circle. Mine were slightly smaller than 5 inches but that made for a firmer pierogi. Then continue following the recipe's directions. I ended up with half the filling left over so I plan on making another batch the day after Christmas just for us. I ate one of the pierogi's tonight (have to make sure they're good since I didn't follow the family recipe) and they're delicious! We always eat our perogi's with pan fried onions and bacon, and sour cream on the side.

—FieldGreens

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Jun 14, 2011

I am not Polish. The first time I ever heard of a pierogi was on the food network. I have eaten the frozen pierogis that you buy already made in the freezer section of the supermarket. Wow! This was fantastic! I used beef boullion instead of chicken. I had no mushrooms, so I omitted them, and added cheese instead. This is really a flexible, great recipe. Do not hesitate to use this recipe as a formula, or outline, You are in for a fantastic, satisfying comfort food.

—BroBro

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Nutrition

Calories
116 kcal
6%

Carbohydrates
13.5 g
4%

Cholesterol
28 mg
9%

Fat
4.3 g
7%

Fiber
1 g
4%

Protein
5.5 g
11%

Sodium
88 mg
4%

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

Nutritional Information

Pierogi from Granny

Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories: 116
Calories from Fat: 39

% Daily Value *
Total Fat 4.3g 7 %
Saturated Fat 1.9g 10 %
Cholesterol 28mg 9 %
Sodium 88mg 4 %
Potassium 177mg 5 %
Total Carbohydrates 13.5g 4 %
Dietary Fiber 1g 4 %
Protein 5.5g 11 %
** Sugars 0.6g
Vitamin A 1 %
Vitamin C 8 %
Calcium 2 %
Iron 11 %
Thiamin 15 %
Niacin 23 %
Vitamin B6 8 %
Magnesium 4 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.