Pierogies

5 stars from 1 rating of Pierogies

Pierogies are a delicious Polish dish my family makes for holidays and yet we don't have a drop of Polish blood in the family tree. It started back in the early 1900s when my great-grandmother found herself a widow with four young children. She cleaned houses and took in laundry to make ends meet. One client, a young Polish immigrant, became her new husband. They operated a small dairy farm, worked hard, and she learned to make a few of his favorite dishes. Pierogies was one of those Polish specialties.

Pierogies baked with butter and onions.
Pierogies baked with butter and onions. | Source

What Is a Pierogie?

If you've never heard of a pierogie, it is a type of filled dumpling. What you fill it with is as limitless as your imagination. My great-grandma filled hers with dry curd cottage cheese. I haven't been able to find that for quite a few years so now I use ricotta cheese mixed with mozzarella. Other possible fillings can include vegetables like cabbage, mushrooms, ground meat, or for a sweeter option fill them with fruit. How you cook them also varies. They can be boiled, baked or fried, or you can combine boiling and baking, or boiling and frying.

Recipe for Pierogies

One holiday, about 40 years ago, I went to the kitchen to watch my grandmother make pierogies, because I wanted to learn how to make them. She dumped flour from the bag into the bowl. How much flour? She didn't know. She said, "You just pour flour into the bowl until it looked like the right amount." That's when I told her I wanted to measure the ingredients as she made the pierogies. This is her recipe. Note: Before you start rolling out the dough put a large pot of water on to boil.

Roll dough from the center outward.
Roll dough from the center outward. | Source

Ingredients

  • 3 ½ cups flour
  • 8 large eggs
  • 1 tablespoon salt
  • ¼ tsp. baking powder, (baking soda can be used but it gives the pierogies a greenish appearance)
  • Butter and Onion Topping In a small saucepan combine the following:
  • 2 sticks butter, melted
  • 1 large onion, chopped (add to butter and simmer on low)
  • Cheese Filling blend the following, until creamy
  • 4 oz. ricotta cheese
  • 4 oz. mozzarella cheese
  • Salt and pepper to taste
Blend cheeses until creamy.
Blend cheeses until creamy. | Source
Cut into 3 inch squares.
Cut into 3 inch squares. | Source
When pierogies float they're done.
When pierogies float they're done. | Source

Instructions

  1. Roll dough from the center outward.
  2. Cut the pierogie dough into squares about 3 inches square.
  3. Put about a teaspoon cheese mixture on the pierogi
  4. Fold over and crimp edges using a fork. (Flour the fork tongs to avoid sticking.)
  5. Drop pierogies into boiling water (about four at a time).
  6. When they float, remove from the water and place in a 9 X 13 baking dish.
  7. Spoon about a tablespoon of the butter/onion mixture over each one and repeat until you've made the entire batch.

Once the pierogies are complete they can be stored covered in the refrigerator or placed in a 350 degree oven (covered) for 30 minutes. Letting them sit in the refrigerator for a day does enhance the flavor. They also freeze well.

The Versatility of Pierogies

While pierogies are a traditional Polish dumpling, it is a versatile recipe. I've not tried it, but I've been told they are delicious filled with fruit, deep fried and rolled in sugar. If anyone decides to try this version, let me know how it turns out.

Leftover pierogies are great reheated, added to soups, or frozen as a future meal.

Cheese and Potato Perogies with Bacon and Onions

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Comments 14 comments

eye say profile image

eye say 5 years ago from Canada

great hub!


Donna Sundblad profile image

Donna Sundblad 5 years ago from Georgia Author

Thanks eye say. Glad you enjoyed it and left a comment to let me know!


Senoritaa profile image

Senoritaa 5 years ago

Looks fun. Thinking of trying it with chicken.


Donna Sundblad profile image

Donna Sundblad 5 years ago from Georgia Author

If you try it with chicken, they are delicious with gravy. Kind of like chicken and dumplings, only the chicken is inside the dumpling...and there is more dumpling than chicken.


Senoritaa profile image

Senoritaa 5 years ago

Great! Thanks for the added tips!


Donna Sundblad profile image

Donna Sundblad 5 years ago from Georgia Author

You're very welcome Senoritaa. Let me know how you like them.


carcro profile image

carcro 5 years ago from Winnipeg

Love those perogies, any recipe any time. Thanks for sharing yours, voted up!


Donna Sundblad profile image

Donna Sundblad 5 years ago from Georgia Author

Thanks for the vote up! And for taking the time to read and leave a comment.


moonlake profile image

moonlake 4 years ago from America

Love pierogies. Will bookmark thi recipe.


Donna Sundblad profile image

Donna Sundblad 4 years ago from Georgia Author

Thanks moonlake. I love them, too. :) Appreciate the comment.


jojokaya profile image

jojokaya 4 years ago from USA

I love cheese pierogies. Thanks for the recipe


Donna Sundblad profile image

Donna Sundblad 4 years ago from Georgia Author

I'm thinking of using a version of this to make chicken and dumplings, too, but we all love cheese pierogies.


Just_Rodney profile image

Just_Rodney 4 years ago from Johannesberg South Africa, The Gold Mine City

This is something I must try! Great hub.:-):-)


Donna Sundblad profile image

Donna Sundblad 4 years ago from Georgia Author

Thanks Rodney, just made these again for Thanksgiving. It's a dish generations look forward to.

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