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Pierogi (Polish Dumplings)
SUBMITTED BY:
TAB
PHOTO BY:
Allrecipes
"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."
RECIPE RATING:
Read Reviews
(70)
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PREP TIME
25 Min
COOK TIME
15 Min
READY IN
1 Hr 40 Min
Original recipe yield 48 perogies
SERVINGS
(
Help
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
Potato Filling:
3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
Dough:
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
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DIRECTIONS
To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
FOOTNOTES
Tip
To save time, I make my filling the night before and remove it from fridge an hour before making the dough.
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REVIEWS
Reviewed on Sep. 18, 2006 by Annie
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Annie
Sep. 18, 2006
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!
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13 users found this review helpful
I have had many pierogi's but none better than these. This recipe ensures that the Peirogi's...
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Reviewed on Sep. 19, 2006 by mimi
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mimi
Sep. 19, 2006
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"
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8 users found this review helpful
My Grandma made the best Pierogi's ever. She took her secrets w/ her to the grave. I never...
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Reviewed on Oct. 31, 2006 by FourDaughtersRealEstate
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FourDaughtersRealEstate
Oct. 31, 2006
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.
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7 users found this review helpful
Being Polish, and born in Poland, I have had many pierogi's in my day. After many...
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Reviewed on Nov. 13, 2006 by
Yogi's Girl
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Yogi's Girl
Nov. 13, 2006
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
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5 users found this review helpful
These are very good. When my husband was alive he made a "old counry" version with a mixture...
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Reviewed on Jan. 31, 2008 by hollybear
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hollybear
Jan. 31, 2008
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!!
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3 users found this review helpful
I have been trying to duplicate the ones made by a friends grandmother and these are by far...
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Reviewed on Sep. 29, 2006 by Tammy
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Tammy
Sep. 29, 2006
OMG! This is a must have dish when my friends and I go to Poland to buy Polish pottery. We actually were in Poland in 2 weeks ago. We always stop and have Pierogis at least once. This time we actually had the hotel where we stayed at make us some fresh pierogis to take home. We each brought back a batch that was stuffed with cheese and potatos and another batch was stuffed with pork. Yum-Yum! Family loved them. This recipe is great! Very easy if you have a pampered chef cut and seal. It does it all in one step. I prefer the small cut and seal for pierogis. Once they are all made I boil them first, then drain very well... then pan fry in a little butter. I cook onions on the side for those who want to add them. However in Poland I have never had them pan fried. My order has never come fried. I do like pan fried pierogis a little better. My favorite stuffing I think is still the potato and cheese. BUT !!!! This one is also very good. Definitely worth trying. The stuffing option is endless.... The thought of pierogis makes me want to plan another shopping trip soon. YIKES! Thanks! for a great recipe
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3 users found this review helpful
OMG! This is a must have dish when my friends and I go to Poland to buy Polish pottery. We...
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Reviewed on Sep. 18, 2006 by laurasami
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laurasami
Sep. 18, 2006
I'm new to cooking and have tried to be adventurous...I tried this recipe, and my family loved it. It was easier than I thought it would be, and it really has an authentic flavor.
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3 users found this review helpful
I'm new to cooking and have tried to be adventurous...I tried this recipe, and my family loved...
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Reviewed on Aug. 23, 2007 by Nicole
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Nicole
Aug. 23, 2007
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!
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2 users found this review helpful