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Polish Pierogi

 Polish Pierogi
I'm from a small town in New Jersey where a number of Polish immigrants-including my parents-settled. My mother was a great cook who taught my lots of Polish recipes. This one, which we also call Polish Lasagne, I've adapted to use in my catering business. It's a real crowd-pleaser!
28 ServingsPrep: 45 min. Cook: 20 min.


  • DOUGH:
  • 4 cups all-purpose flour
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 2/3 cup warm water
  • 3 medium potatoes, cooked, drained and mashed, about 1 pound
  • 1/2 medium onion, chopped
  • 1/4 cup butter
  • Salt and pepper to taste
  • 2 cups (16 ounces) 4% small curd cottage cheese, drained and patted dry
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
  • SAUCE:
  • 1 large onion, chopped
  • 1/2 cup butter


  • To make dough, mix flour, eggs, sour cream, salt and water (a little
  • at a time). Knead dough until firm and elastic; cover with a bowl
  • and let rest 10 minutes. For potato filling, prepare potatoes; set

2 of 2

Polish Pierogi (continued)

Directions (continued)

  • aside. For cheese filling, combine ingredients and mix. Divide dough
  • into three parts. On floured surface, roll dough to 1/8-in. thick;
  • cut into 3-in. rounds with cutter. Place a small spoonful of filling
  • in center of each round; fold and press edges together firmly to
  • seal. Drop pierogi in simmering chicken bouillon with 1 teaspoon
  • oil. Do not crowd. Simmer for 15 minutes, stirring gently with
  • wooden spoon to prevent sticking. Remove with slotted spoon; drain
  • well. Saute onion and butter until golden. Place drained pierogi in
  • casserole and pour onion/butter mixture over all. Garnish with brown
  • mushrooms. Yield: 7 dozen.
Nutritional Facts: 1 serving (3 each) equals 175 calories, 9 g fat (5 g saturated fat), 54 mg cholesterol, 262 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein.