Polish Pierogi

Name: Polish Pierogi
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4-1/2 dozen
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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 1 hour Cook: 15 min./ batch

By Taste Of Home Editorial Team

Recipe by Adeline Piscitelli, Sayreville, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

TEST KITCHEN APPROVED

Polish Pierogi

4 Reviews Add your review

Yield:4-1/2 dozen

Prep:1 hour

Cook:15 min

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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

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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.