Recipe by TAB
"This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream."
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
1 1/2 cups
sauerkraut, drained and minced
salt and pepper to taste
cold mashed potatoes
1 (8 ounce) container
Being Polish, and born in Poland, I have had many pierogi's in my day. After many disappointing pierogi meals, I came across this recipe...and all I can say is YUM! My kids (who do not care for dad's food preferences) inhaled these and asked for more. Great recipe -Dziekujemy! All this talk about Pierogi's is making me hungry.
Over 2 hours of work and all I ended up eating was my left over mashed potatoes. I followed this recipe to the letter, and the finished product was gooey and tasteless and slimy. At least half of them broke in the water and leaked filling. I would be willing to try this recipe again if there were another cooking method. Can you bake these? Boiling produced such a mess; not sure where I went wrong on this one.
My Grandma made the best Pierogi's ever. She took her secrets w/ her to the grave. I never thought that I would ever taste another Pierogi that could rival my Grandmothers, until this recipe! My family loved them and it was worth the time taken to make them. I think this will be one recipe that will be my family's "secret"
I have had many pierogi's but none better than these. This recipe ensures that the Peirogi's are moist and definitely is the traditional Polish pierogi!
Gave this 5 stars for the dough. Used my own filling. This dough was exactly what I was looking for. Let the dough sit for 10 to 15 minutes before rolling. I use my pasta machine to roll out the dough. I use a wide rim glass or mug to cut out pierogi. SOOOOOO GOOD.
I have been trying to duplicate the ones made by a friends grandmother and these are by far the best!
You have made my husband very happy!
I make a big batch, freeze some on a baking sheet and then bag them up for later use. Boil them from frozen state and perfect!!
These are very good. When my husband was alive he made a "old counry" version with a mixture of seasoned hamburger, onion, beaten egg mixed will and placed inside the dough. He boiled them and then we would lightly brown the dough in a greased cast iron skillet after they had cooled from the boiling procedure. Serve them up with sour cream if desired. Not low on calories but a delicious version of the Pierogi with
Time consuming but well worth it. I've never made these from scratch before, but found it to be quite easy and the end product was delicious. Just make sure you seal the dough with water and a fork or else you will have a mess when you go to boil them. Finish them off by frying them in a little butter to make them crispy and serve with onions. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Pierogi (Polish Dumplings)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 95
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch how to make this traditional Polish recipe.
See how to make traditional potato and cheese-filled perogies.
Discover how to make Southern-style slick dumplings in comforting chicken soup.