Grandma’s Polish Pierogi Recipe

Ingredients

2.5 pounds russet potatoes, peeled and diced into large chunks

8 ounces shredded sharp cheddar cheese (preferably freshly grated)

1 small minced onion

½ cup butter, plus more for frying

4 ½ cups all-purpose flour

1 teaspoon salt

½ teaspoon baking powder

1 egg

2 teaspoons olive oil

2 cups warm water

Instructions

To start cook the potatoes until they are easily pierced with a fork. Once done drain them. Transfer to a bowl.

While the potatoes are cooking, melt the butter in a skillet. Sauté the minced onion until it becomes soft which should take 5 to 6 minutes. Pour this buttery onion mixture into the bowl with the potatoes. Add the cheese. Use a potato masher to blend everything until the cheese is completely melted. Season, with salt and pepper according to your taste preferences. Allow the potato mixture to cool down.

While waiting for the potato mixture to cool prepare the dough. In a bowl combine flour, salt and baking powder. In a bowl whisk together an egg and olive oil before adding it to the ingredients. Gradually pour in water one cup, at a time while using your hands to knead the dough. Initially, it may be sticky. After about 2 to 3 minutes of kneading, it will become less so.

Prepare a surface. Use a silpat mat and place one ball of dough onto it. Roll out the dough until it reaches a thickness of ¼ inch. Use a 3-inch circle cookie cutter to cut out rounds of dough and place them on a dish towel.

Take the ball of dough. Repeat the process described earlier to create approximately 24 circles.

To assemble the pierogies gently stretch one dough circle. Place a spoonful of cheesy potato filling in the center. Fold the circle in half creating a taco shape and pinch the edges securely to seal it completely. For security use the back of a spoon to create scalloped edges. Repeat this process for all the dough circles.

Fill a pot, with salted water. Bring it to a boil. Add 6 pierogies at a time into the boiling water. Cook them until they float to the surface, which usually takes 5 minutes. Use a spoon to remove them from the water and place them on a kitchen towel. Cover them with another towel to keep them moist.

The final step is frying the pierogies for added flavor and texture. In a skillet over medium heat melt 2 tablespoons of butter. Place the pierogies in the skillet and cook them for 2 to 3 minutes on one side until they turn brown then flip them over and cook for another 1 to 2 minutes on the other side. If needed add butter while cooking each batch for browning.

Serve your pierogies by drizzling melted butter, over them and accompanying with sour cream or chopped chives as desired.

Notes

To make Grandma’s beloved Polish Pierogi Recipe gluten-free you can use a high-quality blend of flour that is specifically made without gluten instead of all-purpose flour. It’s important to ensure that the baking powder you use is also gluten-free.

Luckily the remaining ingredients, like potatoes, cheese and seasonings are already naturally free of gluten. When rolling out the dough that doesn’t contain gluten it’s helpful to add extra flour or use a nonstick surface to prevent sticking since this type of dough tends to be more delicate.

By making these adjustments you can still savor the flavors and textures of this timeless dish while accommodating a gluten-free diet.

Nutrition Information:

YIELDS: 24 | SERVING SIZE: 1

Frequently Asked Questions:

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Can I use different types of cheese for the filling?

While sharp cheddar cheese is traditionally used, you can experiment with other cheese varieties like mozzarella, Swiss, or even cottage cheese for a unique twist on the filling.

Can I make the dough in advance and refrigerate it?

Yes, you can prepare the dough in advance and refrigerate it for a few hours or overnight. Just be sure to wrap it tightly in plastic wrap to prevent drying out.

Allow it to come to room temperature before rolling it out.

Can I freeze the pierogies for later use?

Absolutely! After assembling the pierogies, place them on a baking sheet and freeze until firm.

Then, transfer them to an airtight container or freezer bag for long-term storage.

When ready to cook, you can boil or pan-fry them directly from frozen.

What are some traditional pierogi toppings or sauces?

Sour cream is a classic choice for serving pierogies, but you can also top them with sautéed onions and mushrooms or a simple butter and herb sauce.

Some people enjoy them with applesauce for a sweet twist.

How do I prevent the pierogies from sticking to each other when boiling?

To prevent sticking, make sure to give the pierogies some space when boiling them.

Use a large pot with plenty of water, and avoid overcrowding.

You can also lightly dust the pierogies with flour before cooking to reduce sticking.

Can I use different types of potatoes for the filling?

While russet potatoes are commonly used, you can experiment with other potato varieties such as Yukon Gold or red potatoes for slightly different textures and flavors.

Can I make the pierogi dough in advance and store it?

Yes, you can prepare the dough in advance and store it in the refrigerator for a few days.

Just wrap it tightly in plastic wrap to prevent drying out.

Bring it to room temperature before rolling it out for the pierogi.

Can I make the filling vegetarian or with different cheeses?

Absolutely! You can customize the filling by adding ingredients like sautéed mushrooms, spinach, or different types of cheese, such as mozzarella or feta, to suit your preferences.

Can I freeze the pierogi before cooking them?

Yes, you can freeze the assembled, uncooked pierogi.

Place them on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag.

When ready to cook, you can boil or pan-fry them from frozen, adding a little extra cooking time.

What are some alternative sauces or toppings for pierogi?

In addition to melted butter, sour cream, or chopped chives, you can serve pierogi with caramelized onions, applesauce, or a tomato-based sauce for a different flavor profile.