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Polish Pierogi

4 reviews
Test Kitchen Approved
Total Time

Prep: 1 hour Cook: 15 min./ batch

Makes

4-1/2 dozen

Updated: Aug. 22, 2023
I'm from a town in New Jersey where a number of Polish immigrants settled, including my parents. My mother was a great cook who taught me lots of Polish recipes like this one. Also called Polish lasagna, it’s a real crowd-pleaser! —Adeline Piscitelli, Sayreville, New Jersey
Polish Pierogi
Polish Pierogi Recipe photo by Taste of Home
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Ingredients

  • DOUGH:
  • 4 cups all-purpose flour
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 2/3 cup warm water
  • POTATO FILLING:
  • 1/2 pound potatoes, peeled, cooked, drained and mashed (about 2 medium)
  • 1/4 medium onion, chopped
  • 2 tablespoons butter, softened
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • CHEESE FILLING:
  • 1 cup 4% cottage cheese, drained and patted dry
  • 1 large egg yolk, beaten
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  • COOKING LIQUID:
  • 3 chicken bouillon cubes
  • 8 cups water
  • 1 teaspoon canola oil
  • TOPPING:
  • 1/2 cup butter
  • 1 large onion, chopped
  • 2 cups sliced mushrooms
  • Minced fresh chives

Directions

  1. To make dough, mix flour, eggs, sour cream and salt with water, adding a little at a time. Knead dough until firm and elastic; cover and let rest 10 minutes.
  2. For potato filling, combine ingredients; set aside. For cheese filling, combine ingredients; set aside.
  3. Divide dough into 3 parts. On a floured surface, roll dough to 1/8-in. thickness; cut into 3-in. rounds with cutter, rerolling dough as needed. Place 1 teaspoon potato or cheese filling in center of each round; fold and press edges together firmly to seal.
  4. In a large saucepan, dissolve bouillon cubes in water; add oil. Simmer over medium heat. Working in batches, drop pierogi into simmering water. Do not crowd. Simmer until tender, about 15 minutes, stirring gently with a wooden spoon to prevent sticking. Remove with a slotted spoon; drain well.
  5. For the topping, in a large skillet, melt butter over medium heat; add onion. Cook until lightly browned, 2-3 minutes. Add mushrooms; cook until tender, stirring occasionally, about 5 minutes. Place drained pierogi on a serving platter. Top evenly with mushroom mixture.

Nutrition Facts

3 pieces: 223 calories, 11g fat (6g saturated fat), 54mg cholesterol, 366mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 6g protein.