"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pierogi Recipe

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This recipe for Pierogi, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Valerie Dorsey
Added: Tuesday, July 7, 2009


Dough ...
6 c. flour
1/4 lb. margarine
1 tsp. salt
3 tbsp. sour cream
1 c. warm water (microwave)
3 tbsp. instant potato or potato water
2 eggs beaten

Fillings ...

Sauerkraut - - - - - - - - - - - - - -
1 large can or bag sauerkraut
1 stick margarine
2 eggs beaten
1-1/2 onions

Cabbage - - - - - - - - - - - - - - - -
1/4 medium head cabbage
1 onion
1 egg
cottage cheese
salt and pepper, to taste

Potato - - - - - - - - - - - - - - - - -
4 lbs. potato
1-1/2 onions
lots of margarine
cheese (any kind)
salt and pepper, to taste

Cheese - - - - - - - - - - - - - - - - -
1-1/2 c. farmers cheese (can be found at Jewels)
1 egg beaten
3 tbsp. sugar
1/2 tsp. vanilla
1/4 tsp. cinnamon (optional)
1/4 c. raisins (optional)

Cut margarine into flour and salt, add sour cream. In separate bowl microwave water about 30 seconds and beat in with whip 3 tbsp. instant potatoes if no potato water is available. Add 2 eggs beaten. Add all to flour mixture. Take 1/4 dough and roll out; place on pierogi form; fill; roll another 1/4 dough; place on filled dough; roll to cut. Put pierogi in boiling water for 5 minutes; place on greased pan to cool; move to a 2nd pan to store temporarily.

Filling preparations:

Rinse sauerkraut under cold water and squeeze out juice, then squeezing again and again. Heat margarine and sauerkraut in sauce pan; add lots of pepper; cool; break eggs and beat into cooled sauerkraut. (Nov 2002 ... 2 lg. bags of kraut yielded 10 dozen pierogi.)

Cook 1/4 cabbage; drain well; dice; drain again; saute onions and butter/margarine; add cabbage; cool slightly; add egg and cottage cheese; salt and pepper to taste.

Boil and drain potatoes; put back into pot; add lots of butter; add cheese (any kind); add onions; salt and pepper; beat with blender. (Nov 2002 ... 8 lbs. potatoes yielded 25 dozen pierogi.)

Press cheese through sieve; add all remaining ingredients. (Nov 2002 ... 4 containers of cheese yielded 10 dozen pierogi.)

All can be frozen for future use.

To Cook:

(1) Boil for a few minutes until they float ... or
(2) Fry in butter over medium to low heat. Sprinkle with sugar ... or
(3) Sprinkle with sugar and bake until hot.

Personal Notes:
Personal Notes:
Makes enough for 4 batches dough (we made 8 dz. potato and 5 dz. kraut) (Dec 2000)

Recipe as taught to us by Rita Krygowski. Thank you Rita!




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