Grandma’s Polish Pierogi Recipe

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Ingredients:

For the Dough:

  • 3 cups (360g) all-purpose flour
  • 1 large egg
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) unsalted butter, melted
  • 1/2 teaspoon salt

For the Filling:

  • 2 cups (about 500g) mashed potatoes (cooked and cooled)
  • 1 small onion, finely chopped and sautéed until translucent
  • 1/2 cup (120ml) sour cream
  • Salt and pepper to taste

For Boiling and Cooking:

  • Water for boiling
  • Butter or oil for frying
  • Sour cream or applesauce for serving (optional)

Instructions:

  1. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the egg, sour cream, water, and melted butter.
  2. Using a fork or your hands, gradually incorporate the wet ingredients into the flour mixture until a dough forms.
  3. Turn the dough out onto a lightly floured surface and knead it for about 5 minutes, or until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
  4. While the dough is resting, prepare the filling by combining the mashed potatoes, sautéed onions, sour cream, salt, and pepper in a mixing bowl. Mix until well combined.
  5. After the dough has rested, roll it out on a lightly floured surface to about 1/8 inch thickness. Use a round cookie cutter or drinking glass to cut out circles of dough.
  6. Place a small spoonful of the potato filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, and press the edges together to seal. You can crimp the edges with a fork for decoration, if desired.
  7. Repeat the process with the remaining dough and filling until all the pierogi are assembled.
  8. Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water, a few at a time, and cook them for 3-4 minutes, or until they float to the surface.
  9. Remove the cooked pierogi from the water using a slotted spoon and transfer them to a plate lined with paper towels to drain.
  10. Heat butter or oil in a skillet over medium heat. Once hot, add the boiled pierogi in batches and fry them until golden brown and crispy on both sides, about 2-3 minutes per side.
  11. Remove the fried pierogi from the skillet and drain them on paper towels.
  12. Serve the Polish pierogi hot, with sour cream or applesauce on the side for dipping, if desired.
  13. Enjoy your homemade Grandma’s Polish Pierogi as a comforting and delicious meal or snack!

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