This recipe was given to me by my grandmother. One of my friends from Poland told me they were better than his mother's!

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Recipe Summary

prep:
1 hr
cook:
30 mins
total:
1 hr 30 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

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  • Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.

  • On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.

  • Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.

  • Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.

  • Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

201 calories; protein 6.6g; carbohydrates 27.9g; fat 7.1g; cholesterol 31.3mg; sodium 120.4mg. Full Nutrition
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Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/09/2007
I only gave the recipe four stars because instead of the cottage cheese you need to use farmers cheese. Most markets have this. I also added sauteed onions to my mashed potatoe mixture. Other than that this was just like my grandmother used to make. It wasn't as hard as I expected. Thank you so much for this recipe. Next time I will add some sauerkraut to the mixture. My grandmother also did these with plums and just boiled them. When they were done she would top them with sour cream and sugar. I know it sounds weird but they were wonderful! Now I have the dough recipe and can make many variations. Thank you! Read More
(36)

Most helpful critical review

Rating: 3 stars
10/03/2003
The dough is very easy to prepare and prepares enough for 24 Pierogi. The recipe for the filling if followed completely would make enough filling for 9 zillion Pierogi. I followed the directions and adding only ONE container of cottage cheese had enough filling for the 24 and enough thrown out which could have made 5000. Has the recipe been wrongly written?? I think so. Read More
(25)
32 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
09/09/2007
I only gave the recipe four stars because instead of the cottage cheese you need to use farmers cheese. Most markets have this. I also added sauteed onions to my mashed potatoe mixture. Other than that this was just like my grandmother used to make. It wasn't as hard as I expected. Thank you so much for this recipe. Next time I will add some sauerkraut to the mixture. My grandmother also did these with plums and just boiled them. When they were done she would top them with sour cream and sugar. I know it sounds weird but they were wonderful! Now I have the dough recipe and can make many variations. Thank you! Read More
(36)
Rating: 5 stars
10/03/2003
These are worth all the hard work and effort. Be sure to roll the dough very thin. The more delicate they are the more delicious they are. I also filled mine with potato & sharp cheddar and sour kraut & onion. Remember it goes alot quicker if you have a helper. One person to roll and cut dough and one person to stuff and pinch. Read More
(32)
Rating: 3 stars
10/03/2003
The dough is very easy to prepare and prepares enough for 24 Pierogi. The recipe for the filling if followed completely would make enough filling for 9 zillion Pierogi. I followed the directions and adding only ONE container of cottage cheese had enough filling for the 24 and enough thrown out which could have made 5000. Has the recipe been wrongly written?? I think so. Read More
(25)
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Rating: 4 stars
08/14/2007
In Poland white cheese used in this recipe only tastes like cottage cheese but looks like feta cheese (dry). This is the reason why some of you did not like the cottage cheese in this recipe. And to the filling we also adding extra chopped and fried on a skillet onion. It tastes much better that way. Read More
(22)
Rating: 5 stars
10/03/2003
They ar alot of work But well worth it!! Read More
(13)
Rating: 3 stars
03/06/2008
I think I finally have figured out the mystery of the filling. It all comes down to bad instructions. The first 10 I followed the instructions and well..they weren't good. When rolling the dough roll it to a 1/4 inch. The cut out with the smallest cutter you have I used the smallest biscuit cutter about an inch. Most people wouldn't have a glass small enough. A childs juice glass might work. When you have all those cut out there's about 70. THEN roll them again to almost a paper width. I used almost all the filling and they didn't taste like breading. That being said..and being Polish...they did NOT taste like my grandpas... I don't think they're worth the work. Read More
(12)
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Rating: 5 stars
09/30/2004
This recipe is Awesome! I added 1/2 cup diced onion and 1/4 cup simulated bacon bits and 1/2 tsp pepper...mmmm!!! Read More
(11)
Rating: 5 stars
10/03/2003
recipe is kind of difficult to puit together but makes the best dough Read More
(10)
Rating: 4 stars
09/26/2006
This definately makes WAY too much filling so keep the amount of dough the same but reduce the filing by half. Also make sure you roll out the dough very thin - this way you can stuff more into each one and they taste much better with thin dough. You should make these with a helper as they take a while to make but they are worth it. We added cheddar cheese and just a touch of minced onion and used an electric mixer to mash the potatoes rather than using a potato masher. Overall quite good. Read More
(9)
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