Pierogi from Granny


This is a recipe my Polish grandmother used to make. Although I don't like a lot of Polish food, this is a family favorite I love. It is a lot easier and faster if two people make it together.

Prep Time:
1 hrs
Cook Time:
45 mins
Total Time:
1 hrs 45 mins
50 pierogi


  • 3 large potatoes - peeled and cubed

  • 2 tablespoons butter

  • 3 slices bacon, finely chopped

  • 3 onions, finely chopped

  • 1 ½ pounds ground beef

  • ½ pound ground pork

  • 1 (8 ounce) package mushrooms, minced

  • 1 tablespoon chicken bouillon granules

  • salt and pepper to taste

  • 1 tablespoon chopped fresh dill

  • 3 ⅔ cups all-purpose flour

  • 1 cup self-rising flour

  • 2 eggs, lightly beaten

  • 1 pinch salt

  • 1 cup water, or as needed

  • 1 egg, beaten

  • ¼ cup butter


  1. Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.

  2. Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add the bacon, and cook until the fat begins to render, and the bacon begins to brown, about 5 minutes. Stir in the onion, and continue cooking until the onion softens and turns translucent, about 5 minutes. Stir in the ground beef and ground pork; continue cooking until crumbly and no longer pink, about 10 minutes. Finally, stir in the minced mushrooms, chicken bouillon, salt, pepper, and dill. Cover and cook until the mushrooms soften, about 5 minutes more. Stir in the mashed potatoes, then set the filling aside to cool.

  3. Whisk the all-purpose flour and self-rising flour together in a large bowl, and make a well in the center. Add the 2 beaten eggs, salt, and enough water to form a soft dough. Knead on a well floured work surface until smooth and pliable. Roll the dough to 1/8 inch thick, then cut into 5 inch circles.

  4. Spoon the filling onto one side of each of the dough rounds, then moisten the edges with the remaining beaten egg, and fold to create half circles. Press the edges together firmly to seal.

  5. Bring a large pot of lightly salted water to a boil. Drop the pierogi in a few at a time, and boil until they float to the surface, about 2 minutes. Once the pierogi have cooked, remove with a slotted spoon, and rinse until cold; set aside.

  6. Melt the remaining 1/4 cup of butter in a large skillet over medium-high heat. Add the boiled pierogi, and cook on both sides until hot and golden brown, about 5 minutes. Serve immediately.

Nutrition Facts (per serving)

116 Calories
4g Fat
14g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 50
Calories 116
% Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 26mg 9%
Sodium 72mg 3%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 6g
Vitamin C 5mg 25%
Calcium 18mg 1%
Iron 1mg 6%
Potassium 177mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.