As a Polish girl from a little town that was largely populated by Polish-American families, I know my pierogi! Hence, when I share my family’s Polish Pierogi Recipe, you know it’s authentic! Straight from my Polish grandma’s recipe notebook.
While the origin of the pierogi is oft debatable, the exact origin of the dish is unknown and unverifiable. The word itself simply means “filled dumpling”. It most likely originated somewhere in Central Europe or Eastern Europe, with recipes varying from region to region and family to family.
My family too has it’s own variation of Polish pierogi recipe. The Weiss family recipe uses sour cream as many other do, to both lighten and tenderize the dough. Our recipe also uses melted butter and we add an extra egg yolk to give the dough a richer flavor and color.
Despite the early roots of this peasant food, it still plays are large part in many Central European and Eastern European cultures.
Here’s some of the different fillings that are traditional in many a Polish family pierogi recipe, both savory and sweet:
Sweet Polish pierogi are often served with a dollop of fresh sour cream, and savory versions are usually garnished with fried onions and melted butter. In some Polish families, they use both fried onions and sour cream!
My Polish pierogi dough is made by mixing flour with sour cream, melted butter and egg, then is rolled out in batches. The dough can also be made with some mashed potato, creating a smoother texture. Another variation popular among Czechs and Slovaks, uses a flour and curd with eggs, salt, and water mixture for their dumplings.
Once the pierogi dough is rolled out, it’s cut into circles with a knife, rolling cutter, biscuit cutter or drinking glass.
When I was a child learning to make pierogi along side my Polish grandmother, she taught me her “free-style” method. My grandma usually used a small paring knife, but would hand me her pastry cutting wheel instead. I wasn’t old or tall enough to safely use a knife on her kitchen counter she would scold me.
Now that I’m a big grown-up gal, I’ve chosen to use a biscuit cutter for uniformity and speed. But, in years past I’ve used one of our drinking glasses with no complaints from the peanut gallery.
Having said that, there are also some fancy molds out there for making dumplings of all kinds. You can see one in the picture below, but I personally find them harder to use. Don’t let me deter you though, I’ve been making them by hand for over 50 years. And as they say, “you can’t teach an old dog, new tricks”!
Your family and friends are sure to find a favorite among these four fabulous fillings for Polish Pierogi! Once you’ve got your dough made, why not mix it up and make a few kinds at a time?
With dough that’s just a bit tangy with the addition of sour cream, these Polish Potato Cheddar Pierogi are stuffed full of a savory mixture of sharp cheddar cheese and potatoes.
They’re laced with sweet fried onions that make them even more addicting if you ask me. It’s the ultimate comfort food combo, especially on a cold Winter’s eve!
CLICK HERE TO GET THE RECIPE FOR: POLISH POTATO CHEDDAR PIEROGI RECIPE
Stuffed with buttery sauteed mushrooms and spiked with fresh thyme and black pepper, these tender Polish Mushroom Thyme Pierogi are a traditional Winter treat.
This filling comes together in a snap, so it’s easy to add them to your menu. My only words of wisdom are that you really need to use fresh thyme, it makes a huge difference in the final taste. Honest!
CLICK HERE TO GET THE RECIPE FOR: POLISH MUSHROOM THYME PIEROGI RECIPE
Tender Polish dumplings stuffed with two cheeses, sweet sauteed onions, with just a touch of nutmeg, can you imagine how delicious they are? My Polish Cheese Pierogi recipe is just one of the huge variations that are popular around the world.
I use both cottage cheese and whole milk ricotta for a great texture and fabulous taste combination. An egg yolk is whipped into the cheese mixture to help keep it from getting too loose or liquidy. (You’ll want to drain both cheeses before using the recipe too.)
CLICK HERE TO GET THE RECIPE FOR: POLISH CHEESE PIEROGI RECIPE
The surprise in this recipe is that you don’t use cabbage at all! These Polish Cabbage and Caraway Pierogi are filled with savory saurkraut, mellowed with sweet sauteed onions and caraway seeds. It’s a sublime traditional cold weather dinner enjoyed all through Poland.
CLICK HERE TO GET THE RECIPE FOR: POLISH CABBAGE AND CARAWAY PIEROGI RECIPE
In all honesty, I never even tried a “boiled” pierogi with onions and butter until I was an adult. Our family always fried the pierogi with onions in butter (of course), and it was never questioned. As Grandma Matilda did, so did the family!
But as you’ll find in many locales around the world, it’s much more common to find Polish dumplings boiled. They’re then blanketed with melted butter and perhaps garnished with a few softly cooked onions. It’s truly a personal or “family” preference, but if this is your first time making Polish pierogi, try them both ways!
A “YOU’VE GOT TO BE KIDDING ME MEMORY” to share with you:
In the small Polish town where I grew up in N.E. Pennsylvania, we would head to the pizza parlor after a movie. But the catch was, we didn’t order pizza. My friends and I consumed paper containers full of fried pierogi smothered in melted butter and onions! How’s that for a fabulously delicious childhood memory? Who needed pizza when you had pierogies?
Hey, but if you’re making all four kinds of Polish Pierogi, how will you tell them apart?
Now that you’ve prepared an amazing selection of four different this Polish pierogi recipes, how can you tell which is which?
With my POLISH PIEROGI VARIETY TENT SIGNS! I finally got tired of having 4 different platters with one pierogi cut in half on top. Yes, it worked, but when someone took it, which always happened, it was a free-for-all.
I created two different designs for you to choose from, both in traditional Polish designed themes. Both designs are lifted from examples of Polish pottery, which I’m extremely fond of collecting. I hope you enjoy using them as much as I do!
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