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Pierogi Recipe

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This recipe for Pierogi, by , is from Family Recipes for Christopher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gramma Florence Gard


Potato Filling Ingredients for 6 dozen pierogi with one batch of dough

5 pounds red potatoes
4 tablespoons butter
1/2 white onion, peeled, chopped and sautéed in butter
4 ounces cream cheese
1/4 to 1/2 cup whole milk

Cabbage Filling Ingredients for 6 dozen pierogi with one batch of dough:

2 large cabbages, shredded
1/4 teaspoon black pepper
1/2 chopped white onion
8 ounces of fresh mushrooms, chopped

Pierogi Dough Ingredients:

2 cups flour + 3/4 cups flour
1/2 teaspoon salt
2/3 cup sour cream
2 eggs, at room temperature
1/3 cup water

Instructions for Potato Filling:

Peel, wash and cube potatoes. Place in a large pot and cover with water. Cover and bring to a boil. Cook 45 minutes until tender. Drain and mash the potatoes. Add butter, cream cheese and mash thoroughly. Add milk a little at a time to keep potatoes stiff. Add sautéed onions. Let potatoes cool. Wrap potatoes in bowl with plastic wrap. Place in refrigerator overnight until ready for use.

Instructions for Cabbage Filling:

Shred cabbage, add salt and place in pan with one stick of melted butter. Put in onion and sauté for a little bit, not too high heat, until it browns. Turn mixture over and place lid on pan. Turn heat to low and let steam for 15 minutes, turning to stir cabbage to steam evenly. Remove cover after last stir.

Wash mushrooms thoroughly and chop. Sauté in butter until golden. Turn them over and sauté on the other side. Let cool. Add to cabbage while waiting to cool off. Mix before final cooling.

Place cabbage and mushroom mixture in glass bowl and let cool before wrapping with plastic wrap. Place in refrigerator when cool to refrigerate overnight.

Instructions for Dough:

Mound flour on a board or in a glass bowl. Make a weel in the center. Drop eggs into center. Add water, sour cream and salt. Mix flour into liquid to incorporate "blend" until dough is "wet". Now add 3/4 cup flour to make dough. Follow around the bowl. Knead dough until no longer sticky. May have to add more flour, iff needed. Let dough rest ten minutes in a warm bowl (glass preferably, not metal). Refrigerate if not using right away.

Divide dough in 1/2. Keep dough covered with plastic wrap while working with other half. Roll out thin, but not too thin. Cut into squares for a triangle shape. Place desired filling on one side. Seal around edges with water and finger to seal completely.

A large pot of water with salt should be boiling prior to putting the filled pierogi in the pot. Once they float to the top, cook for 5 minutes. Remove with slotted spoon. Drain in colander to let cool until they are cool enough to handle. Place on platters making sure you separate the different fillings on different platters. If you will be freezing, brush with butter to prevent sticking.

When storing for freezing, place in freezer ziplock bags with each layer separated by wax paper. Freeze until ready to use.

Thaw prior to use. Pan fry pierogi in salted butter on low heat until brown on both sides.

Serve with sour cream and sautéed onions.

Personal Notes:
Personal Notes:
When I moved to Michigan, I knew nothing about Polish food. I asked Aunt Joy to show me how to cook one of your dad's favorite Polish recipes. Little did I know that it would be a 2 day process. For years, we had the tradition of making Pierogies in large batches after Thanksgiving. We froze them to be used for our annual Christmas Eve party.




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