Grandma’s Pierogis
- Anthology of Crumbs
- Sep 29
- 1 min read
1
Searing the Beef
A true family recipe, shared with love and patience.
Dough should rest before rolling for easier handling.
Pierogis freeze well — line on a tray, freeze, then transfer to a bag.
Serve with sour cream, caramelized onions, or bacon if desired.
Notes
1
Boil 4 large potatoes. Sauté onion in oil, then add to potatoes and mash well.
2
Beat egg, add oil, potato water, salt.
3
Make well in flour. Add all liquids at once.
4
Do not make dough too stiff. Let dough stand for at least 20 minutes, then roll out dough and make pierogis.
5
Cut rolled out dough into squares. Drop 1/2 Tbsp potato filling in each, fold dough over and seal edges. Good luck.
6
To serve: boil water and add pierogis until they float and drizzle with sautéed green onion and butter.
Instructions
4 1/2 cups flour (675 g)
2 Tbsp oil (30 ml)
1/4 cup potato water (60 ml)
2 tsp salt
1 egg (beaten)
1 1/2 cups water (375 ml room temperature)
4 large potatoes
1 small onion
Grandma’s Pierogis
Anthology of Crumbs
My husband’s grandmother used to roll out huge batches of pierogi dough, preparing filling, and shaping them into the dumplings everyone would line up for. My favorite part of her recipe is the note she left: “Good luck.” Makes somewhere between too many and never enough.
Servings :
About 40 pierogis
Calories:
Prep Time
40 min
Cooking Time
20 min
Rest Time
0
Total Time
1 hr 20 nmin
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