Recipe by MOELIZ
"This recipe was given to me by my grandmother. One of my friends from Poland told me they were better than his mother's!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Yukon Gold potatoes, peeled and quartered
cream cheese, divided
all-purpose flour, divided
2 1/2 (8 ounce) containers
salt to taste
oil for frying
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!
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.
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.
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.
They ar alot of work But well worth it!!
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.
This recipe is Awesome! I added 1/2 cup diced onion, and 1/4 cup simulated bacon bits and 1/2 tsp pepper...mmmm!!!
recipe is kind of difficult to puit together but makes the best dough
* Percent Daily Values are based on a 2,000 calorie diet.
Babaci's Potato Pierogi
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 64
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Discover a quick-and-easy way to make pierogi.
See how to make real German-style potato pancakes.
See a time-saving tip for making potato pancakes from instant mashed potatoes.