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Polish Pierogies Recipe

Polish Pierogies

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Average Rating:

Total Reviews: 30

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  • on January 21, 2010

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    Polish pierogies are never made with ground beef. Mashed potatoes, mashed potatoes and cheese, sauerkraut, or prunes are often used.

    Can't wait to try the dough, though!

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  • on June 23, 2009

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    I used a potato, cheese and onion mix, but the dough was AMAZING!

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  • on December 22, 2008

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    I've been making pierogis for about 15 years or so. And I have been searching for a recipe to finally pass my mother's critique. Her recipe is a little of this and a little of than - nothing is measured out ! Bamm! ONE thing I had to do was add 1/4 cup water. I could not get the dough soft enough to knead. My father tried them and called them "Perfect". I made the traditional Polish fillings, sauerkraut, cheese, potatoe. The dough came out beautifully. Make sure that after you put your filling in, dip your finger in water and run along inside of the pierog. This seals it perfectly.

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  • on November 25, 2008

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    My grandma make pierogies every Christmas. This recipe shows my polish grandma up! (sorry gram Everything is good about this one!!!!!!! I froze the left overs and ate them everyday until they were gone.

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  • on September 26, 2008

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    The dough is the BEST I've ever had! The meat filling is nice for a change. Will definately make again- my family LOVED them, even with the meat filling! THANS Emeril!! You are AWESOME!

    Dawn
    Lake Ariel, PA

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  • on August 08, 2008

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    Theses are excellent. However, the filling we prefer is yukon potatoes, butter, light cream/milk, sauteed minced onion and sharp cheddar cheese. Make this a family project since the recipe makes a lot, and they freeze very well (lay a cookie sheet in freezer to freeze individually, then pop in freezer bags. Also, saute them with sliced onions for more flavor.

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  • on March 04, 2007

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    I loved this recipe for dough. However, because I don't think meat pierogies are very traditional I made my own variations, which included potato and onion, and mushroom and sauerkraut, both were delicious.

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  • on December 22, 2006

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    Only thing I changed was the final step...cooking them with butter and sauteed onions. Over the top! I took them to cooking club and they were gone within minutes.

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  • on November 18, 2006

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    excellent dough for these periogies, will definetly make again

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  • on November 06, 2006

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    I made these pierogies for my family the other night and everyone loved them! They did take a long time to make (almost two hours, but the end result was definitely worth it. I would remind anyone using this recipe that it is a sour cream dough, and is very very sticky, so you're going to use lots of flour when dealing with it.
    Overall, they were amazing!

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