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The older I get, the more family and traditions mean to me. One of my favorite memories growing up was watching my grandma make Polish Pierogi dumplings for important occasions. She was a tiny redhead with a huge personality.
So it makes me happy to make Pierogis for my kids and tell them about their great-grandma. And I hope they pass the tradition down to their kids someday.
I posted this recipe a looooooooong time ago. And since then, I’ve learned a few things — like the recipe is sized to make enough filling for about 1,000 people, and the dough is enough for about one person. So I’ve made a few adjustments in the new recipe — and here it is!
Grandma’s Potato Pierogis
Ingredients
- 5medium-large potatoes, peeled and quartered
- 6eggs
- 6tablespoonscream cheese
- 6teaspoonsmilk
- 4cupsall-purpose flour
- 18 ounce container cottage cheese
- salt to taste
- 1tablespoonbutter
- oil for frying
- sliced green onions
Instructions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Continue to add the remaining eggs, cream cheese, milk and flour, in the same measurements as before until well-blended, If dough is too dry, add a little more milk; if too wet, add a little more flour.
On a well floured surface, roll out about 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded item, cut out circles of dough about 2.5-3" across. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in butter and onions until crispy.
Do you have a special, traditional recipe you like to make for special occasions? Let me know in the comments. I would love to hear about YOUR traditions!
Have a Wonderful Day!!
xoxo
Grandma’s Potato Pierogis
Recipe Type: Savory
Cuisine: Grandma’s Polish Pierogis
Author: jennifer Hadfield
Prep time:
Cook time:
Total time:
So it makes me happy to make Pierogis for my kids and tell them about their great-grandma. And I hope they pass the tradition down to their kids someday.
Ingredients
- 5 (medium-large) potatoes, peeled and quartered
- 6 eggs
- 6 tablespoons cream cheese
- 6 teaspoons milk
- 4 cups all-purpose flour
- 1 (8 ounce) container cottage cheese
- salt to taste
- 1 tablespoon butter
- oil for frying
- sliced green onions
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
- Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Continue to add the remaining eggs, cream cheese, milk and flour, in the same measurements as before until well-blended, If dough is too dry, add a little more milk; if too wet, add a little more flour.
- On a well floured surface, roll out about 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded item, cut out circles of dough about 2.5-3″ across. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
- Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
- Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
- Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in butter and onions until crispy.
