Quick & easy pierogi? There is no such thing. But if ever a recipe was worth the time, it’s homemade pierogi. I only make potato & cheese pierogi because that’s what I grew up on. My dad taught me how to make them and I’m so glad I shared the recipe because I wasn’t sure if anyone would want to put in the effort. It turns out a lot of people do. There are hundreds of comments and over a million people have watched the video.
There are two things to make: the dough and the filling. The mashed potato filling is easy to make but the dough takes more time and it’s important that the filling stays inside the dough when they are boiled. Before boiling, the pierogi must be kept apart on a floured towel because if they touch each other they will likely stick and create an opening in the dough. That would result in them breaking apart when they’re boiled. I line a baking sheet with a dish towel and sprinkle it with flour and place them on the towel, not touching.
I boil mine in a medium saucepan so I only boil 4 or 5 at a time, making sure at first that they don’t touch each other in the water. Pierogi take about 3-4 minutes to cook and when they’re done I remove them to an oiled baking sheet and put the next few in the boiling water. (By the way, “pierogi” is plural – one is called a “pierog” but people often use “pierogies” as the plural).
Once they’re cooked I still keep them mostly separated. There are two ways to enjoy these Polish treasures. One is to eat them right after boiling when they are soft and tender, served with sour cream and bacon bits. I rarely eat bacon but that rule goes out the window when I make homemade pierogi.
The other way is to pan fry them in a little oil or butter until they’re lightly browned and serve them with (big surprise…) sour cream and bacon bits. They are also often served with fried onions. Well I have to go now. We have leftovers. Click here for the recipe. – Jenny Jones
Jenny does an outstanding job simplifying traditional Polish cuisine which often intimidates average cooks. Her cheerful, efficient technique in the kitchen is a pleasure to watch and easy to follow. Look forward to seeing more. Smacznego, Panie!
My grandchildren loved your mashed potato pierogi! Your recipe was very easy to follow. Once the family tells me they love something then I always go all out to please their appetites! Thank you for sharing your recipes with us.
I love watching your YouTube videos. I just discovered them while searching for bread recipes!
The pierogi and stuffed cabbage videos made me very nostalgic for my Slovak grandma (Baba)…I loved her cooking!
She’d make prune pierogi and sauerkraut pierogi, too!
I hope you make more YouTube videos.
Have you ever made hrudka (Egg Cheese), Baba always made this for Easter.
Thank you! And Happy Easter Jenny!
Would love a recipe for sauerkraut pierogie!
Hi Jenny…So glad to find your site. My grandmother and grandfather were from Poland and she made these on a regular basis. I too have have followed in the tradition and have made them off and on for years. My Babcie used to fill them with Lekvar, prune jam). I like all different fillings personally.
Yup, that’s the magic recipe. As a child, we used to fight over the first one’s. Trying to figure out which one was cheese vs potato. Everyone had a personal favorite. You made me happy.
I have started to use wonton wrappers from an Asian market for my dough and they come out light as can be. My mom would be proud of me for my ingenuity!
Please let me know where to find a recipe for a dough with sour cream,
I watch you making this, but can, t find it now.
Best recipe is super simple: just 2 parts flour to 1 part sour cream. That’s it! Knead the heck out of it until it’s perfectly smooth and shiny (seriously, you can’t overknead it). It’s healthier and so light and delicious.
Did you ever think that a recipe for soft pretzels would be a good idea? To me that sounds like something I would like to see you make a video about. Tell me what you think.