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Pierogi make a traditional Christmas Eve dish for the Wigilia meal

Updated on November 9, 2014

Waiting for Weigela to Begin

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Pierogi in America

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Polish Country Kitchen Cookbook (Expanded) (Hippocrene Cookbook Library (Paperback))
Polish Country Kitchen Cookbook (Expanded) (Hippocrene Cookbook Library (Paperback))

This book is part of a delighful series by Sophie Hodorowicz on Polish Traditons and Customs. Any of her books make great gifts.

 

Christmas Eve Pierogi

Christmas Eve Pierogi
Christmas Eve Pierogi

A Treasured Cookbook

Treasured Polish Recipes for Americans
Treasured Polish Recipes for Americans

Fortunately, this decades-old treasure has just been reprinted. My mother had a copy, I have a copy and now each of my children has one.

 

Pierogi for Wigilia (Polish Christmas Eve)

Wigilia Food - Pierogi is a Favorite

There is no doubt about it, family and guests flock to the Wigilia table when steaming hot dishes filled with oven-browned and onion-butter drenched pierogi are present. Pierogi, not only taste awesome, but are one of the traditional dishes served at Wigilia, the Polish family Christmas Eve celebration.

Pierogi, originally a peasant dish, are important to most people of Polish heritage as a reminder of their ancestry and culture. They are important to those who hang on to their Polish roots on Christmas Eve just as they were and still are to many during the Pre-Vatican II fast days of Advent (before Christmas) and Lent (before Easter).

How I Learned to Make Pierogi

I learned to make these filled dough pockets beginning as a child by helping my mother. I rely on my mother's recipe although there are as many recipes for pierogi as there are cooks who make them. In addition, it is easy in these days of internet businesses to skip making them in your own kitchen and find first-rate retail sources from which to order.

This Hub Page concentrates on recipes for my mother's Traditional Pierogi Dough, and two of my favorite fillings, Cottage Cheese and, Sauerkraut and Mushrooms. Enjoy!

Cook Time

Prep Time: One to two hours

Total Time: Boiling in salted water about five minutes; baking or frying in butter is an optional finish

Serves: About six to twelve depending upon portion size

Ingredients

  • Traditional Pierogi Dough:
  • Two large eggs
  • 1/2 -cup water
  • Two -cups sifted flour
  • 1/2 -teaspoon salt
  • Cheese Filling:
  • One -cup dry cottage cheese or farmer's cheese
  • Dash of salt
  • 1 -teaspoon lemon juice
  • 1 -tablespoon sugar
  • One egg
  • One egg yolk
  • Sauerkraut and Mushroom Filling:
  • One -cup finely chopped mushrooms
  • One medium-sized onion, finely chopped
  • Two -cups sauerkraut rinsed and finely chopped
  • Butter or margarine, enough to saute the mushrooms and onions
  • Butter and Onion Topping
  • 1/4 -cup butter
  • One small onion chopped

Best-selling Polish Cookbook for Americans

Polish Cookery : Poland's Bestselling Cookbook Adapted for American Kitchens
Polish Cookery : Poland's Bestselling Cookbook Adapted for American Kitchens

A cookbook filled with traditional and old-fashioned recipes. Have it to read through even if you never use the recipes.

 

Instructions

  1. Makes about 2 dozen Small Traditional Pierogi
  2. Beat eggs and water to blend; sift flour and salt together.
  3. Mix flour-salt mixture gradually with egg-water and work by hand to a firm dough.
  4. Cover and let rest 15 minutes.
  5. Divide dough into four portions. Each portion should make about six pierogi.
  6. Roll out one portion at a time, one-quarter-inch thick.
  7. Filling:
  8. These instructions make round pierogi rather than half-moon-shaped ones.
  9. Place six small mounds of filling, each about one teaspoonful, on one-half of the rolled dough, far enough apart to allow for cutting.
  10. *Filling and dough swell during cooking so do not overfill. Dough also has a tendency to dry while cook is working, and dry dough does not seal properly. So work fast!
  11. Fold the empty half of the rolled dough over the mounds of filling.
  12. Cut around each mound with a small biscuit cutter.
  13. Seal edges of each pierogi with the tines of a fork.
  14. If dough does dry too much to make a good seal, run a moist finger around the edge of each circle before pressing with fork.
  15. Boil each pierogi about five minutes in salted water that covers pierogi.
  16. Take care not to pile or crowds the pierogi or they will become sticky and lose their shapes and lightness.
  17. Serve with sour cream and / or melted butter.
  18. Bake:
  19. Attractively place pierogi in baking pan.
  20. Melt butter in frying pan and brown onions.
  21. Pour mixture over pierogi.
  22. Place in 300 to 350 degree oven until browned as desired.

Pierogi for a Polish Christmas Eve

5 stars for Pierogi

Star of Bethlehem Welcomes Family and Friends to Wigilia

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Recipe for Pierogi

Does this recipe for pierogi sound good to you even if it is a lot of work?

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© 2013 Georgene Moizuk Bramlage

Comments about Pierogi for Wigilia, the Polish Christmas Eve

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    • GeorgeneMBramlage profile imageAUTHOR

      Georgene Moizuk Bramlage 

      4 years ago from southwestern Virginia

      @captainj88: Thanks so much for your gracious comments. I surely hope the recipe works well for you. REMEMBER! Don't overwork the dough,; it will turn out tough and rubbery. Please come back and try some more of my recipes.

    • captainj88 profile image

      Leah J. Hileman 

      4 years ago from East Berlin, PA, USA

      Thank you, thank you! I need a good pierogi recipe. This is far and away my favorite food. My Gram Benshoff used to make "mock" pierogi by cooking jumbo shells, loading them with filling, then broiling them in butter until golden brown. No one ever served these in Florida where I lived for 9 years. Since I've been back in my home state, Pennsylvania, I finally find them in restaurants, but I'd really like to be able to make my own. Liked and Pinned to my Favorite Recipes board.

    • GeorgeneMBramlage profile imageAUTHOR

      Georgene Moizuk Bramlage 

      4 years ago from southwestern Virginia

      @AnnaMKB: Hi Anna! Thanks for stopping by my pierogi lens and telling me about the song that your mother taught you about Marina and the pierogi. I've never heard it or about it before! I hope you have a wonderful Christmas with your family.

    • AnnaMKB profile image

      AnnaMKB 

      4 years ago

      I helped my mother make many a pierogi as a child! She even taught me a funny song in Polish about a girl named Marina who was asked to make pierogi. She kept making excuses (missing ingredients, needing wood for the fire), making a lot of work for the person asking her to make them - only to finally admit she didn't know how!

    • GeorgeneMBramlage profile imageAUTHOR

      Georgene Moizuk Bramlage 

      4 years ago from southwestern Virginia

      @LiteraryMind: Hi! Thanks for taking the time to visit my pierogi lens and comment on it. Yes, the dough is definitely more chewy than ravioli, although the dough is very close in either case. It probably has something to do with the gluten content. Anyway, thanks a lot for your interest.

    • LiteraryMind profile image

      Ellen Gregory 

      4 years ago from Connecticut, USA

      I love the chewiness of the pierogi dough. It makes it a little different than a ravioli.

    • GeorgeneMBramlage profile imageAUTHOR

      Georgene Moizuk Bramlage 

      4 years ago from southwestern Virginia

      @sousababy: Hi Rosemary! Thanks for your visit to my pierogi lens. And for your garcious comment. It's nice to know that there is another squid here with a Polish background who enjoys pierogi!

    • sousababy profile image

      sousababy 

      4 years ago

      Yes, my grandma was Polish and made them like this. Thank you for sharing this gorgeous recipe.

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