Pierogi from Granny

Pierogi from Granny

7
silkdiver 0

"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."
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Ingredients

1 h 45 m servings 116 cals
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Original recipe yields 50 servings

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Nutrition

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

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'...

Most helpful critical review

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 h...

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'...

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 do...

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 close...

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 h...

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...

This recipe was awesome! I had never made pierogi's before and found this recipe easy to follow. All good things take time. I cut the prep time into two sessions by making the filling in the mo...

This was wonderful! Since moving to the UK I haven't had a pierogi and I was telling my Scottish husband about them I ran across this recipe and it did not disappoint. I didn't have ground pork...