Pierogis are little dumplings from Eastern Europe and anyone with a Polish grandparent will have enjoyed these often during their childhood. They are nice as part of a buffet and are also perfectly delicious by themselves. If you want, you can add some crumbled cooked bacon to the recipe to add a meaty touch, or experiment with different kinds of cheese. Everyone is going to be curious about these little snacks and definitely want to try one (or three!)
The following recipe makes 60 perogies. A serving is 3 pierogis so this is going to make enough for 20 servings. It isn’t really worth making just a few at a time but considering they freeze well and you can freeze them in portions, you’re going to want to make all 60 because they disappear fast! These savory little bites can be arranged on little serving plates and presented with a dollop of chive or parsley-sprinkled sour cream as a dip.
Pierogis are wonderful little dumplings all the way from Poland. They’re easy to make and you can keep them in the freezer and then you only have to cook as many as you need to.
Why You’ll Love the Recipe:
Pierogis are Eastern European dumplings. They’re little pastry wrappers filled with potatoes, cheese and other delicious ingredients. Served hot, they make a fantastic snack.
How to Serve It:
Enjoy the pierogis hot, perhaps with some sour cream on the side.
Ingredients:
- All-purpose flour
- Eggs
- Egg yolk
- Sour cream
- Melted butter
- Shredded cheddar cheese
- Cheese sauce
- Vegetable oil
- Russet potatoes
- Salt
- Pinch of onion salt
- Salt and black pepper, to taste
How to make Grandma’s Polish Perogies:
Sift the flour into a bowl and add the salt.
Whisk the sour cream, butter, oil, eggs, and egg yolk in another bowl.
Now mix the sour cream mixture into the flour until well combined.
Cover the bowl with a towel and leave it alone for 20 minutes.
Put the potatoes in a pot and cover with water.
Bring to a boil and cook for 15 minutes or until tender.
Drain and mash with the cheese sauce and shredded cheese while hot.
Add salt and black pepper and onion salt to taste.
Let the mashed potato mixture cool.
Shape the dough into two equal sized balls.
Roll them out on a floured worktop until thin.
Cut it into rounds with a pierogi cutter or cookie cutter.
Brush water around the edge of each one and spoon in some filling.
Fold each one over and press with your fingers or crimp with a fork to seal the edges.
Arrange them on a cookie sheet and freeze.
Transfer them into freezer-safe bags.
When you’re ready to cook the pierogis, bring a pot of water to a boil and add a pinch of salt.
Add the pierogis one at a time.
They’re done when they float on top of the water.
Remove with a slotted metal spoon and continue until you’ve cooked the whole batch.
Grandma’s Polish Perogies
Ingredients
- 4 ½ cups all-purpose flour
- 2 eggs
- 1 egg yolk
- 2 cups sour cream
- 2 tablespoons melted butter
- 1 cup shredded cheddar cheese
- 2 tablespoons cheese sauce
- 2 tablespoons vegetable oil
- 8 peeled chopped russet potatoes
- 2 teaspoons salt
- Pinch of onion salt
- Salt and black pepper to taste
Instructions
- Sift the flour into a bowl and add the salt.
- Whisk the sour cream, butter, oil, eggs, and egg yolk in another bowl.
- Now mix the sour cream mixture into the flour until well combined.
- Cover the bowl with a towel and leave it alone for 20 minutes.
- Put the potatoes in a pot and cover with water.
- Bring to a boil and cook for 15 minutes or until tender.
- Drain and mash with the cheese sauce and shredded cheese while hot.
- Add salt and black pepper and onion salt to taste.
- Let the mashed potato mixture cool.
- Shape the dough into two equal sized balls.
- Roll them out on a floured worktop until thin.
- Cut it into rounds with a pierogi cutter or cookie cutter.
- Brush water around the edge of each one and spoon in some filling.
- Fold each one over and press with your fingers or crimp with a fork to seal the edges.
- Arrange them on a cookie sheet and freeze.
- Transfer them into freezer-safe bags.
- When you’re ready to cook the pierogis, bring a pot of water to a boil and add a pinch of salt.
- Add the pierogis one at a time.
- They’re done when they float on top of the water.
- Remove with a slotted metal spoon and continue until you’ve cooked the whole batch.
Can You Make It Ahead?
You can make these in advance and keep them frozen until you’re ready to cook. They should be frozen since they are much less likely to burst apart if frozen when you add them to the boiling water.
Storage Instructions:
Keep the prepared pierogi frozen until you’re ready to cook them. They’ll last months in the freezer.
Variations and Substitutions:
Try some different ingredients in your pierogi filling if you want. Bacon and ham go well, or you could sub another kind of cheese in place of the cheddar.
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