Grandma’s Polish Pierogi
Traditional Polish pierogi filled with cheesy mashed potatoes, pan-seared in butter for a crispy finish. Perfect for holidays or any time as a satisfying, comforting main dish.
Equipment
- 1 pot for boiling potatoes and pierogi
- 1 large skillet for sautéing onions and frying pierogi
- 1 Rolling Pin
- 1 3-inch cookie cutter or substitute with a glass
- 1 large bowl
- 1 potato masher
- 1 slotted spoon
Ingredients
- 2.5 lb russet potatoes peeled and diced
- 8 oz shredded sharp cheddar cheese
- 1 small onion minced
- 1/2 cup butter plus more for frying
- 4 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 egg
- 2 tsp olive oil
- 2 cups warm water
- Salt and pepper to taste
Instructions
- Boil the diced potatoes in salted water until tender, then drain and transfer to a large bowl.
- Melt 1/2 cup butter in a skillet, add minced onion and sauté until soft, about 5-6 minutes.
- Pour the butter and onion mixture over the potatoes, add shredded cheese, and mash until cheesy and combined. Season with salt and pepper. Let cool.
- In a large bowl, mix flour, salt, and baking powder. Whisk egg and olive oil together, then add to flour mixture.
- Gradually add warm water, one cup at a time, and mix with hands until dough forms. Knead 2-3 minutes until dough pulls away from hands.
- Flour a clean surface and divide the dough into two balls. Roll one ball to 1/4 inch thickness and cut into 3-inch circles.
- Repeat rolling and cutting with the second ball of dough until about 24 circles are made.
- Stretch a dough circle slightly, place a spoonful of potato filling in the center, fold like a taco, pinch edges, then seal by scalloping with a spoon's back. Repeat for all circles.
- Bring a large pot of salted water to a boil. Drop 6 pierogi at a time and cook until they float, about 5 minutes. Remove and keep covered with a towel.
- Melt 2 tablespoons butter in a skillet over medium heat. Fry pierogi in batches, 2-3 minutes on first side, then 1-2 minutes on second side until golden brown. Add butter as needed.
- Serve pierogi drizzled with melted butter, sour cream, and chopped chives if desired.
Notes
- Use a glass if you don’t have a 3-inch cookie cutter.
- Additional butter enhances frying and flavor.
- Leftover filling can be reused or frozen.
- Store cooked pierogi covered in the fridge and reheat by pan frying.