Homemade Polish Pierogies Recipe (Freezer Friendly)

homemade_polish_pierogi_recipe

This pierogi recipe came from a Polish lady. My sister-in-law asked her for the recipe after trying these at her job. Eventually the recipe passed down to me and I found these freshly made pierogies certainly more fluffier than another recipe I’ve tried previously…

They only require a few minutes of cooking in some boiling water and actually freeze very well, (the pierogies pictured were actually frozen.) Fill these with mashed potatoes or some braised cabbage and serve with sour cream.

homemade_polish_pierogi_recipehomemade_polish_pierogi_recipeIngredients: 

  • 4 cups flour
  • 2 eggs
  • 8 tbsp unsalted butter (1 stick), softened
  • 1 tsp salt
  • 1 cup warm milk
  • 2 cups braised cabbage or mashed potatoes

Directions:

1. Stir the flour and salt in a large bowl. Cut in the butter until mixture looks crumbly. Add in the eggs then milk and stir with a wooden spoon until mixture holds together.

2. Lightly knead in the bowl to smooth out any rough looking parts. Set aside.

3. Roll dough out to 1/8″thickness (you may need to divide the dough in half and roll dough out at a time if your working area is small.)

4. Cut out circles using a cup 3″ in diameter.

5. Place about a heaping teaspoon of filling in the centers and seal pierogies. Transfer to a floured tray and continue to work on the dough rolling out the scraps. (Tip: use a flat utensil like the end of a skewer to get deep looking seals.)

6. Freeze or boil in water for 3 minutes.

To cook frozen: Boil in water for 3-4 minutes then sauté in butter until nicely seared (about 2-3 minutes.) 

homemade_polish_pierogi_recipehomemade_polish_pierogi_recipe

Homemade Polish Pierogies Recipe (Freezer Friendly)
 
Cook time
Total time
 
This pierogi recipe came from a Polish lady. My sister-in-law asked her for the recipe after trying these at her job.
Alyona's Cooking:
Ingredients
  • 4 cups flour
  • 2 eggs
  • 8 tbsp unsalted butter (1 stick), softened
  • 1 tsp salt
  • 1 cup warm milk
  • 2 cups braised cabbage or mashed potatoes
Instructions
  1. Stir the flour and salt in a large bowl. Cut in the butter until mixture looks crumbly. Add in the eggs then milk and stir with a wooden spoon until mixture holds together.
  2. Lightly knead in the bowl to smooth out any rough looking parts. Set aside.
  3. Roll dough out to ⅛"thickness (you may need to divide the dough in half and roll dough out at a time if your working area is small.)
  4. Cut out circles using a cup 3" in diameter.
  5. Place about a heaping teaspoon of filling in the centers and seal pierogies. Transfer to a floured tray and continue to work on the dough rolling out the scraps. (Tip: use a flat utensil like the end of a skewer to get deep looking seals.)
  6. Freeze or boil in water for 3 minutes.
  7. To cook frozen: Boil in water for 3-4 minutes then sauté in butter until nicely seared (about 2-3 minutes.)

homemade_polish_pierogi_recipe

 

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2 thoughts on “Homemade Polish Pierogies Recipe (Freezer Friendly)

    1. As far as the exact amount I can’t say right now, but it certainly does make a batch and it really depends on how big of circles you make. If you were even to make more than your preference you can always freeze for later use. You can use a fork instead of a pastry blender.

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