Grandma’s Polish Pierogi

Grandma’s Polish Pierogi: A Family Tradition

There’s something undeniably special about a recipe that has been passed down through generations. These homemade pierogi, lovingly called “Grandma’s Polish Pierogi,” capture the heart and soul of traditional Polish cooking. Whether you’re craving the warm embrace of comfort food or looking to impress at your next family gathering, this pierogi recipe will take you back to the comforting kitchens of our grandmothers, where everything was made from scratch and filled with love.

Ingredients:

• 2.5 lb. russet potatoes, peeled and diced into large chunks
• 8 oz. shredded sharp cheddar cheese (preferably freshly grated)
• 1 small onion, minced
• 1/2 cup butter (plus more for frying)
• 4 ½ cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 egg
• 2 teaspoons olive oil
• 2 cups warm water

Directions:

1. Make the Potato Filling:

Start by preparing the cheesy potato filling, which is the heart of these savory pierogi.

• Boil the diced russet potatoes in a large pot until fork-tender. Drain and place them in a large bowl.
• While the potatoes are boiling, melt 1/2 cup butter in a skillet and sauté the minced onion until soft, about 5-6 minutes.
• Add the sautéed onion and butter to the bowl with the potatoes, then mash the mixture with shredded sharp cheddar cheese until everything is creamy and combined. Season with salt and pepper to taste.
• Set the filling aside to cool while you prepare the dough.

2. Prepare the Dough:

Pierogi dough should be soft, elastic, and just a little sticky — the perfect wrapping for your delicious filling.

• In a large mixing bowl, whisk together the flour, salt, and baking powder.
• In a separate bowl, beat the egg with olive oil, then stir it into the flour mixture.
• Gradually add the warm water, 1 cup at a time, mixing with your hands until a dough forms. It may feel sticky at first, but after kneading for 2-3 minutes, the dough will become smooth and elastic.

3. Roll and Cut the Dough:

Now comes the fun part — rolling and cutting the dough into perfect pierogi circles.

• Divide the dough into two balls. On a floured surface, roll out one ball to about 1/4-inch thickness.
• Use a 3-inch round cookie cutter or a glass to cut out circles of dough. Place them on a clean dish towel and re-roll any dough scraps.
• Repeat with the second ball of dough, creating about 24 dough circles in total.

4. Assemble the Pierogi:

This step is where you’ll create the iconic crescent shape.

• Slightly stretch each dough circle and place a spoonful of the cheesy potato filling in the center.
• Fold the dough over the filling to form a half-moon shape and pinch the edges to seal. You can use a fork or the back of a spoon to crimp the edges and create a decorative scallop.
• Repeat this process with all of your dough circles.

5. Cook the Pierogi:

Cooking the pierogi gives them their tender texture, while frying adds a golden finish.

• Bring a large pot of salted water to a boil. Drop in 6 pierogi at a time, cooking until they float to the surface (about 5 minutes). Use a slotted spoon to transfer them to a kitchen towel and cover them with another towel to prevent drying.

6. Fry the Pierogi:

For that perfect golden-brown exterior, the pierogi need a quick fry.

• In a large skillet, melt 2 tablespoons of butter over medium heat. Fry the pierogi in batches, cooking 2-3 minutes on the first side and 1-2 minutes on the second side until golden brown. Add more butter as needed between batches and wipe the skillet if necessary for even frying.

Serving Suggestions:

Serve the pierogi warm with melted butter drizzled on top. They pair beautifully with sour cream and a sprinkle of fresh chopped chives. For a traditional touch, consider serving them alongside a side of sautéed cabbage or a light cucumber salad.

Recipe Summary:

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Calories: 220 kcal per serving
• Yield: 24 pierogi

These pierogi, filled with a comforting blend of cheesy mashed potatoes and fried to golden perfection, are more than just a meal — they are a reminder of tradition, heritage, and love. Whether you’re Polish or simply a fan of comforting Eastern European cuisine, this pierogi recipe is sure to become a family favorite. Enjoy!

Grandma’s Polish Pierogi

---

• Author: Dulcia
• Total Time: 1 hour 20 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Grandma’s Polish Pierogi are a timeless family favorite, filled with a rich mixture of cheesy mashed potatoes, sautéed onions, and a touch of butter. These handmade dumplings are gently boiled, then pan-fried to crispy, golden perfection in even more butter for an irresistible crunch. The savory, creamy filling combined with the soft, yet crisp exterior makes every bite a comforting, satisfying treat.

---

Ingredients

Scale 1x2x3x

2.5 lb. russet potatoes, peeled and diced into large chunks
8 oz. shredded sharp cheddar cheese (preferably freshly grated)
1 small onion, minced
1/2 cup butter (plus more for frying)
4 ½ cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 egg
2 teaspoons olive oil
2 cups warm water

---

Instructions

Make the Potato Filling:
Cook the diced potatoes in a large pot of boiling water until fork-tender. Drain and place in a large bowl.
While the potatoes are cooking, melt 1/2 cup butter in a skillet and sauté the minced onion until soft, about 5-6 minutes. Add the butter and onions to the bowl with the potatoes.
Add the shredded sharp cheddar cheese to the potato mixture. Mash everything together until the cheese is melted and fully combined. Season with salt and pepper to taste. Let the potato filling cool.
Prepare the Dough:
In a large bowl, whisk together the flour, salt, and baking powder.
In a separate bowl, whisk the egg and olive oil together, then pour into the flour mixture. Stir to combine.
Gradually add the warm water, 1 cup at a time, mixing with your hands until a dough forms. The dough will be sticky at first but will become smooth and elastic after kneading for 2-3 minutes.
Roll and Cut the Dough:
Divide the dough into two balls. On a floured surface, roll out one ball of dough to 1/4″ thickness.
Use a 3-inch cookie cutter (or a glass) to cut out circles of dough, placing them on a clean dish towel. Re-roll the dough scraps as needed. Repeat the process with the second ball of dough. You should have around 24 dough circles.
Assemble the Pierogi:
Slightly stretch one dough circle and place a spoonful of the cheesy potato filling in the center.
Fold the dough in half, like a taco, and pinch the edges together to seal.
Press along the edges with a fork or the back of a spoon to ensure they are tightly sealed and create a decorative scalloped edge.
Repeat the process for all of the dough circles.
Cook the Pierogi:
Bring a large pot of salted water to a boil. Drop 6 pierogi at a time into the boiling water.
Cook until the pierogi float to the top, about 5 minutes. Use a slotted spoon to remove them and transfer to a kitchen towel, covering them with another towel to prevent drying.
Fry the Pierogi:
In a large skillet, melt 2 tablespoons of butter over medium heat. Fry the pierogi in batches, cooking for 2-3 minutes on the first side and 1-2 minutes on the second side, until golden brown.
Add more butter as needed between batches and wipe out the skillet if necessary to ensure proper browning.
Serving:
Serve the pierogi warm with melted butter drizzled on top, sour cream, and chopped chives for garnish.

• Prep Time: 45 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 220