Delightfully golden and filled with creamy potatoes and cheese, Grandma’s Polish Pierogi Recipe brings tradition straight to your table. Perfectly pan-seared in butter, they’re a holiday or anytime favorite.
Handcrafted with love and generations of technique, these pierogi ruskie are a soul-warming blend of buttery mashed potatoes and sharp cheddar tucked in soft, tender dough.
What You’ll Need for Grandma’s Polish Pierogi Recipe
- Russet potatoes – The starchy base of the filling, they mash beautifully and hold their shape inside the dough.
- Sharp cheddar cheese – Brings depth and tang, melting into the potatoes for a creamy, savory filling.
- Small onion – Sautéed in butter, it adds subtle sweetness and aromatic richness to the filling.
- Butter – Essential for both flavor and texture, from enriching the filling to crisping up the final pierogi.
- All-purpose flour – The sturdy structure of the dough, keeping it soft yet firm enough to hold the filling.
- Egg – Binds the dough for elasticity and tender bite.
- Olive oil – Adds a touch of fat that helps create a smooth, pliable dough.
- Baking powder – Offers a hint of lift, keeping the dough from being too dense.
- Salt – Enhances every element, from dough to filling.
- Warm water – Brings the dough together with the perfect consistency.
How to Make These Cozy Polish Pocket
Start by boiling the potatoes until tender, then mash them with the sautéed onion, butter, and cheddar cheese to create a rich, thick filling.
While the filling cools, prepare the dough by mixing flour, salt, baking powder, egg, and olive oil. Slowly add warm water until a soft, elastic dough forms. Knead it just until smooth.
Roll out the dough and cut into circles. Fill each with a spoonful of the cheesy potato mixture, then fold and seal tightly. Boil the pierogi until they float, then give them a quick pan-sear in butter for that irresistible golden crust.
Serve warm with sour cream, melted butter, or chives—and watch them disappear.
Pierogi-Making Tips from the Old Country
For dough that’s supple but not sticky, don’t skip the kneading—it’s what transforms a shaggy mess into something magical. Keep your surface and rolling pin floured while shaping to prevent sticking.
When filling, resist the urge to overstuff. A modest spoonful of filling makes sealing easier and ensures even cooking. Scalloping the edge with a spoon not only seals the pierogi but adds a beautiful homemade touch.
If you’re short on time, the dough and filling can both be made a day ahead. Just keep them refrigerated and covered until you’re ready to assemble.
Feeling adventurous? Add sautéed mushrooms, a dash of nutmeg, or swap cheddar for farmer’s cheese to change up the flavor while keeping the essence intact.
Keeping Pierogi Fresh – Store Like a Pro
If you’re lucky enough to have leftovers, let them cool completely before storing. Refrigerate in an airtight container for up to 4 days. To freeze, place uncooked or boiled pierogi in a single layer on a baking sheet until firm, then transfer to freezer bags.
To reheat, sauté refrigerated pierogi in a bit of butter until warm and crisp, or re-boil for a softer bite. Frozen pierogi can be cooked straight from the freezer—just boil a minute or two longer than fresh.
Whether for the holidays or a cozy weekday meal, this treasured Polish pierogi recipe will quickly become a family favorite.
Traditional Polish Pierogi: A Beloved Family Recipe
Ingredients
- ½ teaspoon baking powder
- 2 cups warm water
- ½ cup butter plus more for frying
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
- 2.5 lb russet potatoes peeled and chopped into large chunks
- 8 oz sharp cheddar cheese preferably freshly grated
- 1 small onion minced
- 2 teaspoons olive oil
- 1 egg
Instructions
- Place the potatoes into a pot of boiling water and cook until they are fork-tender. Drain well and transfer to a large mixing bowl.
- Meanwhile, melt the butter in a large skillet, sauté the minced onion over medium heat until translucent and soft, approximately 5–6 minutes. Add this onion and butter mixture to the drained potatoes. Incorporate the grated cheddar cheese and mash until the mixture becomes thick and cohesive. Season to taste with salt and pepper. Set the filling aside to cool completely.
- In a separate large bowl, blend the flour with the salt and baking powder. In another bowl, whisk together the egg and olive oil. Pour the egg mixture into the dry ingredients and begin mixing. Gradually add the warm water, one cup at a time, kneading the dough with your hands. The dough will start sticky but should become smooth and elastic after kneading for 2–3 minutes.
- Lightly flour a clean surface or silicone mat and divide the dough into two equal portions. Roll out one portion to a ¼-inch thickness using a rolling pin. Using a 3-inch round cutter or a drinking glass, cut circles of dough, setting them aside on a clean dish towel. Re-roll scraps as necessary. Repeat with the second half of dough to yield approximately 24 rounds.
- To assemble, stretch each dough circle slightly with your fingers, place a spoonful of the potato-cheese filling in the center, and fold it in half. Press the edges firmly to seal, then add extra filling at the sides if needed and reseal. Use the back of a spoon to crimp the edges securely. Continue with all dough rounds; any leftover filling can be reserved.
- Bring a large pot of salted water to a boil. Drop pierogies in batches of six into the water. Cook for about 5 minutes, or until they float to the surface. Remove using a slotted spoon and place on a clean kitchen towel. Cover with another towel to prevent drying.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the boiled pierogies in batches and pan-fry until golden—approximately 2–3 minutes on one side and 1–2 minutes on the other. Replenish butter and wipe the skillet as needed between batches.
- Serve immediately with melted butter, sour cream, and chopped chives if desired.
Notes
*If you don’t have a cookie cutter, a standard drinking glass works just as well.
