Best 2 Pierogi Polish Dumplings Recipes

Pierogi, a traditional dish of Poland, are a labor of love. Known as Polish dumplings, they are a delightful treat made of unleavened dough filled with savory or sweet fillings, then boiled and pan-fried. With a rich history dating back to the 13th century, pierogi have become a staple of Polish cuisine, enjoyed by people of all ages. Whether you are a seasoned cook or a beginner looking to explore new culinary adventures, this article will guide you through the process of making pierogi, providing you with a step-by-step recipe and helpful tips to ensure perfect results every time.

Check out the recipes below so you can choose the best recipe for yourself!

PIEROGI (TRADITIONAL POLISH DUMPLINGS)

Pierogi (Traditional Polish Dumplings) image

This authentic Polish pierogi recipe is from my grandmother and has been handed down in our family for generations. The pierogi are filled with cheese, potatoes, and mushrooms but you can use the dough recipe and stuff them with other fillings to your liking. There are many ways to serve pierogi - either topped with fried onions and parsley or serve them with sour cream, melted butter, and fried pieces of bacon.

Provided by Magda

Categories Main Dish Recipes Dumpling Recipes

Time 1h55m

Yield 80

Number Of Ingredients 11

Ingredients

1 ⅓ (15 ounce) containers farmer's cheese
7 potatoes, peeled and boiled
3 tablespoons vegetable oil, or as needed
2 ½ cups mushrooms, peeled and sliced
3 onions, chopped
1 tablespoon sour cream
salt and ground black pepper to taste
8 cups all-purpose flour, or more as needed
2 eggs
6 tablespoons unsalted butter, room temperature
2 cups lukewarm water

Steps:

Pass farmer's cheese and cooked potatoes separately through a food grinder or food processor.
Heat oil in a large skillet over medium heat and cook mushrooms and onions until soft, about 15 minutes. Remove from heat.
Combine farmer's cheese, potatoes, mushroom mixture, sour cream, salt, and pepper in a bowl. Mix together and set filling aside.
Place flour on a clean work surface and make a well in the center. Crack both eggs into the well. Add butter and a few tablespoons of the warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth, adding more flour to the work surface as needed.
Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter, saving the excess dough for your next batch.
Fill each dough circle with 1 teaspoon of filling. Fold dough over into a half-moon shape and pinch edges together to seal. Cover with a clean dish towel so pierogi won't dry out and repeat with remaining dough and filling.
Bring a large pot of salted water to a gentle boil. Add the pierogi in batches, about 20 at a time, and cook until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon and drain in a strainer. Repeat with the remaining pierogi.

Nutrition Facts : Calories 75.8 calories, Carbohydrate 11.3 g, Cholesterol 9.2 mg, Fat 2.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 13.8 mg, Sugar 0.5 g

PIEROGI (POLISH DUMPLINGS)

Pierogi (Polish Dumplings) image

This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.

Provided by TAB

Categories Main Dish Recipes Dumpling Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

Ingredients

2 tablespoons butter
⅓ cup chopped onion
1 ½ cups sauerkraut, drained and minced
salt and pepper to taste
3 tablespoons butter
½ cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder

Steps:

To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 g

Tips:

To make the pierogi dough, use a combination of all-purpose flour, baking powder, salt, and eggs. The dough should be smooth and pliable, but not too sticky. If the dough is too sticky, add more flour. If the dough is too dry, add more water.
When filling the pierogi, be sure to not overfill them. The filling should be just enough to fill the center of the dough without making it too bulky. If the pierogi are too full, they will be difficult to seal and may burst during cooking.
To seal the pierogi, first, fold the dough over the filling to form a half-moon shape. Then, use your fingers to press the edges of the dough together to seal it. Be sure to seal the pierogi tightly so that the filling does not leak out during cooking.
Pierogi can be cooked in a variety of ways. They can be boiled, fried, or baked. Boiled pierogi are the most traditional way to cook them. To boil pierogi, bring a large pot of salted water to a boil. Add the pierogi and cook them for 3-4 minutes, or until they float to the top. Fried pierogi are a crispy and delicious way to enjoy them. To fry pierogi, heat a large skillet over medium heat. Add the pierogi and cook them for 2-3 minutes per side, or until they are golden brown. Baked pierogi are a great way to cook them if you want a healthier option. To bake pierogi, preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the pierogi on the baking sheet and bake them for 15-20 minutes, or until they are golden brown.
Pierogi can be served with a variety of toppings. Some popular toppings include sour cream, butter, fried onions, and bacon. You can also serve pierogi with a side of soup or salad.

Conclusion:

Pierogi are a delicious and versatile dish that can be enjoyed in a variety of ways. They are a great option for a quick and easy meal, or they can be dressed up for a special occasion. With so many different fillings and toppings to choose from, there is sure to be a pierogi recipe that everyone will enjoy.