Pierogies Recipe
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Pierogies

By: gclark  
"My great grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream."

Rating: This weblink has been rated 22 times with an average star rating of 4.0 Read Reviews (19)

Rate/Review | 2,614 people have saved this

Prep Time:
1 Hr
Cook Time:
1 Hr
Ready In:
2 Hrs

Servings  (Help)

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Original Recipe Yield 48 pierogies
 

Ingredients

  • 1 (16 ounce) container sour cream
  • 3 cups all-purpose flour
  • 2 cups cold mashed potatoes
  • 1/2 cup butter
  • 2 large onions, chopped

Directions

  1. Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
  2. Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
  3. Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
  4. Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
  5. Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 226 | Total Fat: 12.1g | Cholesterol: 28mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by zhinka 
I married a Ukrainian so I KNOW pierogies lol We make hundreds of them at a time a few dozen... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2009 by DIZRICH 
The dough gets an "A" for simplicity. It calls for 2c mashed potatoes. I take that to mean... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2009 by Jamie G 
I loved how easy it was to make the dough, and the sour cream gave it a really yummy taste. I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2009 by Gail 
My mother makes these weekly - she adds cheddar cheese to the filling with salt & pepper, or... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by Robin M 
This recipe is Definitely NOT the Polish recipe !! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by 1JOHN513 
I agree it's not my family's Polish recipe, but who's to say it's not polish? Many cooks... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Linda 
I do make this recipe, but I let the sour cream come to room temp. first and I add about a cup... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2009 by Roxanne J.R. 
I've never had pierogies so I can't compare these to other pierogi recipes. The dough started... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2009 by Rklukowski 
This is basically the same dough my family uses except we use ice cold water and some salt... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by emby 
i dont see polish anywhere on the recipe the end result speaks for itself it it good or no!!i... MORE

 
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