Homemade Polish Pierogi
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- čas přidán 17. 04. 2024
- Some Polish food on the menu at Cavalcade of Food: Pierogi! The Polish word for dumpling is "pierog" and the plural is "pierogi." I find this dough to have a richness and fairly easy to work with. These pierogi are filled with a potato and cheese mixture. Other traditional fillings include sauerkraut, sweetened farmer's cheese, mushrooms and some fruit fillings like blueberry and plum/prune. Does your family have a pierogi tradition? Please share it with us!
2 cups all purpose flour
1 egg
1/2 cup milk
1 TBSP melted butter
1/4 sour cream
extra flour for dusting
Have all your ingredients at room temperature.
In a large bowl, add flour, egg, milk, butter and sour cream. Stir together until dough forms. If the dough is really sticky then add a little more flour. Turn dough out onto a floured surface and knead gently until it becomes smooth and elastic. Don't over work the dough. Let it rest for five minutes before rolling out.
Roll dough to a thickness of 1/4 inch. Using a 3-inch biscuit cutter, cut blanks of dough (I get 16-18 out of this recipe) and set blanks on parchment paper.
Mix the filling:
1 1/2 - 2 cups mashed potatoes - slightly warmed
1/3 cup shredded cheddar cheese
salt and pepper to taste
Mix all the filling ingredients in a bowl. The potatoes should be warm enough to melt the cheese into potatoes.
Fill the pierogi. Take a round of dough and stretch it out slightly. Put a good teaspoon of filling in the middle then wet the outer edge of the dough (just use your finger for this) and fold the dough together to form a half circle. Gently pull the dough as you pinch the dough closed - make sure it is well sealed (see video). Place finished pierogi on parchment paper.
Bring a large pot of water to a low/moderate boil. Add salt to water. Without crowding the pot, gently drop pierogi in water. You will likely need to do this part in a couple of batches. The pierogi will sink to the bottom of the pot and then as they cook they will rise and float on the surface of the water. Once they surface, continue to cook them another four minutes.
Remove pierogi from pot using a slotted spoon and transfer to a rack with paper towel underneath. This will allow the pierogi to drain and dry.
If you like yours just boiled, they are ready to serve. If you like yours pan fried, then melt three tablespoons of butter in a skillet and saute the pierogi until they are browned on both sides.
Serve with sour cream and sauteed onions (if desired).
You can also freeze the pierogi after they come out of the boiling water. Allow them to drain and dry, and put them on a baking sheet and allow the to freeze in a single layer in the freezer - this will prevent them from sticking together. Once frozen, you can put them in a freezer bag. - Jak na to + styl
Whoever thought, first thing in the morning, with my cup of coffee, I would be craving PIEROGI.
LOL! A great way to start the day, Dario! Thanks!
Ever since I watched you make kielbasa, kapusta, golumpki, dill pickle soup and many other Polish recipes... I've been waiting for a pierogi episode, and
today's the day!!
Just wonderful! Thank you!
Hi Greg! So glad you enjoyed the pierogi episode! I knew I would get around to it one day - it's been on the "to-do" list for a long, long time! Happy spring - hope all is well!!
I love when Maryann said "I remember Dad saying that" family is just everything.
So true, Christina! Family is everything and so often cooking is the thing that connects us! Thanks!
Hi, Kevin and Maryann! About 20 years ago, the house next door to mine changed owners and the new owners were a young couple from Poland. On the first day I met Mrs. Zabka, she invited me into her kitchen and showed me how to make Pierogi. I'll never forget that day or her. Sadly, she passed away about a month ago after fighting cancer for over a year. I'll think of her every time I see pierogi. Thanks for the memories!!
Hi Nancy! Thanks for sharing that memory of your Polish neighbors. How wonderful that she showed you how to make pierogi! Glad the video reminded you of her!
I like to use French Onion Chip Dip on them just before eating them. I think traditional is the best way. I also use it on stuff peppers & stuff cabbage. Love watching addicted to your channel in Lakewood Ohio. ❤
@@ramonalisowski318 Thanks, Ramona!
What a fun way to start the day, watching Cavalcade of Food's newest video at 7:15 a.m.
Hi DSR! Thanks for starting your day with Cavalcade of Food!!
My grandma made the best pierogi ever. I grew up in Detroit and my grandma lived in the Delray area. We would have big family gatherings (my dad was 1 of 11 kids). Grandma would make trays of pierogi - some potato and cheese, some with sauerkraut and pork. They were incredible. I miss those days. Can't wait to try your recipe. Also when my mom made cabbage rolls she would use sauerkraut (rinsed off) between the rolls. She was of German heritage . She used my grandma's recipe but tweaked it with the sauerkraut. Both my mom's and my grandma's cabbage rolls were absolutely the best. I use their recipes for my family and continue the tradition. ❤
Hi Jacie! Thanks so much and I also grew up in Detroit! Your grandma's pierogi sound delicious! I also have a video on stuffed cabbage, and I always loved how each family had a different variation on making these foods. No two were exactly the same. Hope you try the recipe!
Man, This brings back fond memories, When I was a kid I became friends with my neighbors kids who had moved here from Poland. They didn't speak English at the time and it was great fun trying to communicate with them. Anyway the parents of these kids were incredibly good people and I ate delicious Polish food at their house almost every Sunday. Pierogie, Kapusta, gowumpki and Mr. Mish's home made smoked kielbasa was to die for! They had a great arrangement, Mrs. Mish made excellent pastry and her husband was close to a gourmet cook so each of them did what they did best and it was always a thrill to go over there and see what was cooking today! Anyway, They made the pierogie just like you, first boiled and then fried in butter and onions, They were out of this world! Those people were so kind to me as a kid, And you couldn't visit them without eating something, They wouldn't let you leave until you did! Mr. Mish barely spoke English but he would always say "Artoor, Sit down, EAT!" lol - great memories!!
Hi Dr. Olds - thanks for sharing that great story about your neighbors growing up! Sounds like there was a lot of great Polish love coming out of the Mish's kitchen! I'm glad the video brought back some good memories. Food (and music) is such a connector to our past memories and one of the best things in the world you can share with others. Thanks!
You talking about making them by the dozen gave me warm flashbacks. The first time I ever laid eyes on my husband was in the parish kitchen. He stopped in to talk to his mother. She was one of the many making pierogi during the annual festival. That was almost 34 years ago. We had some pierogi just the other day with sautéed onions and mushrooms.
GOD BLESS both of you..♥️ I'm a widow & it's so hard.. hug one another tight because so many people all alone.
Hi Lisa! Meeting your husband for the first time in the parish kitchen was a good sign!! I know how hard all those people worked making pierogi for their festival! We cooked the parish dinners for years and it was a lot of work but we had the best time!! Congratulations on 34 years! Those pierogi are good luck charms!
I have always wanted to try these and Costco was selling potato and cheese pierogi some months ago.
I prepared them two ways - sautéing and boiling.
I liked them either way.
Served with sour cream and sautéed onions.
Delicious!
I'm like you - I enjoy them both ways! But either way, the sour cream and onions really make it delicious!
This was great more Polish dishes please 😋
Thanks, Connie!
I haven't made homemade pirohy (as we call them in Slovak) in ages, but after watching this I'm feeling ambitious! When we make the sweet variants that are filled with apricot or lekvar, my family substitutes vanilla ice cream for the smetana in the dough when we make it. I think I'm going to need to make both sweet and savory both though. Nobody should ever have to choose between caramelized onions and lekvar; that would be insanely cruel.
Hi neerg! Hope you make a batch of both kinds! They both sound wonderful - and we shouldn't have to choose when we can have both! Thanks!
We always topped them with bacon and onions- of course sour cream too!
Donna - the bacons and onions on top sounds so good! Thanks!
Yummylicious! Thank you for teaching us how to make these. And I appreciate learning the proper plural form. I always called the "pierogis", but then again considering how many I can eat...well, maybe double plural after all! (No - I'll get it right from now on.) I love these so much and love your channel! Thanks again!
Thanks you!! I know what you mean about eating double plural amounts! LOL! I appreciate you watching!
I moved from Detroit in 1974, but I still live in Michigan. I have an article from the Detroit Newspaper from the 1960's when I lived there and it was a Ham track recipes from their best restaurants and people who lived there that were Polish. Several different dough recipes and about 6 or more for the fillings are in this 2 page article. My Mom and I always made ours from these recipes. We made them together and they were great. I am glad I placed the article in a heavy duty plastic sheeting so it wouldn't get soiled. Glad I did, the newspaper was turning yellow, as newspaper does, and I probably wouldn't have it today if I didn't protect it. By the way one that is like yours has the sour cream in the dough. We also always made that recipe as well. My favorite fillings were the sweet farmers cheese and the Kraut with mushrooms. My sister liked plum filling.
This tablet I use corrects my spelling, and I hate when it does that. Hamtramck, is the correct spelling.
Hi Sunshine! You have a real treasure with that old newspaper article with the Polish recipes from that old generation! Good thing you have it protected! Sounds like they are great recipes from people who real knew how to make these Polish dishes! Thanks!
I love pierogi, and stuffed cabbage, and I'm not Polish. I saved your stuffed cabbage recipe, want to make it. Turned 77 a week ago, slowing down on cooking complex recipes. Thanks for your videos, I look forward to them. Be well. ❤😊
Hi Sharon! Happy belated Birthday!! Enjoying ethic dishes is such a pleasure regardless of our nationalities. Glad you enjoy the recipes! Thanks!!
Polish girl here. I have my mothers dough recipe and it actually will roll through my pasta maker. Then I have a pierogi tray of half moons. So I roll out a sheet of dough put it on the tray roll another sheet and then roll a rolling pin over the top and it cuts away all the extra dough. We like them fried with salt pork and onions topped with sour cream.
Hi Debbie! I love your method of using your pasta maker for the dough - great idea! Sounds like your method can make a lot of them fairly quickly. Not had them with fried salt pork but does that ever sound good! Thanks!
I am SO happy Kevin shows his take on pierogi. It's our Wigilia tradition and we banter about who makes the best. Getting that dough right is always a challenge. (Where's Ralph? Hope he's well). I've always used a Margarita glass for cutting.
Hi Tom! There are so many variations on the dough, filling, etc. and everyone has their own method. These are always a welcome sight at the Wigilia table! Ralph is well - working hard! I love your using a Margarita glass to cut the blanks - that's a nice size! Thanks!
Best way to start the day by watching you making pirogies. Love your videos, they are fun, informative and you are great people.
Thank you so much, Lucy!! I appreciate you watching!
You can say the same about Ravioli, it’s already plural. I have been waiting my whole life for you to make these.🤤
Hi Derek - I hadn't thought about ravioli being plural but you're right! Glad you enjoyed watching me make these finally! Thanks!
Love this my “Mumma” made them all the time!!! Sending thanks & love 🎉
You're welcome, Trudy! Glad these remind you of your "Mumma!"
I love you and your show! God bless you!
Thank you, Krista! I love you for watching!
Thank you, Kevin. One Christmas we made about 400 pierogi with about 5 different fillings. The boss had us up until 4 am. There was rebellion--but they were good. We were not as
neat as you are. I think I can talk him into just making one batch of pierogi. We so enjoy your cooking--good food!! Thank you, Maryann.
Hi Bluehill - sounds like you had a real production making pierogi! I'll bet they were delicious! When you just make one batch it's easier to keep things neat! LOL! Thanks so much!
Hi Kevin and Marianne! Its a great day when I see a new Cavalcade video! I’m still relishing the taste of the spring onion dip that I made last Friday. Pierogi is something I am not familiar with as a South Carolina native. I’m excited to know how to pronounce them correctly and now I can make them. I will be checking this out! I love all cultures of food encased in some form of a dough or pastry! Thank you for the wonderful video! Happy spring!
Hi John! So glad you made that onion dip! Thanks for letting me know! It's hard to go wrong with a yummy dough filled with something good and fried in butter! LOL! Hope you give it a try! Thanks!
Oh Kevin, please don't let ignorant lonely trolls on here upset you x
Thanks, Lauren! LOL! Believe me, I don't pay them any mind at all!
Those really look great especially with the onions and sour creme. Thanks for the authentic receipe and the grammer lesson. We would like to see some more videos with the other fillings too. Thanks again Kevin and MaryAnn. Great job!
Thanks you, John! I appreciate you watching!
Thank you so much Kevin and Maryann for taking down your memory lane as you make your pierogi. Life is better with family and friends❤😊
Hi Meredithlynn! You are so right - family and friends are always the best ingredients!!
Oh my goodness these look so good…I will be giving this a try.
I hope you try them, Kelly! Thanks!
Thanks Kevin and MaryAnn! This brings good memories back! How yummy! The first time that I made these was with my Aunt and all of us cousins. We made alot! I make Pierogi with my kids a couple of times a year. We freeze them on baking trays then bag them. We have been making them different the last times. We make dough balls and flatten them. It goes faster and you can't tell we made them this way. So much fun!! I love when you cook all of my favorite things!! Have a good week!kkk
Hi Terry Sue! Glad this brought back good memories! I never thought of making balls of dough and then flattening them out! I can see how this would be a faster method! Thanks!
@@cavalcadeoffood we have a small kitchen, and three people were making them. (My kids are adults) I just love having our homemade food in the freezer!
Boy do those look YUMMY!!! I haven’t had pierogi in years.
Hi Kathleen! I could have eaten the whole platter but I shared with my sister!! LOL! Thanks!
Really enjoyed the video Kevin and Maryanne. Looks delicious. Have a wonderful day and "Happy cooking"!
Thank you, Charles! Glad you enjoyed the video!
Love this video! Pierogi's are the greatest comfort food for me. I love the sauerkraut with sautéed onions & mushrooms mixture. They are very good too. Of course, you can stuff the dough with any thing like... cherry or fried apples & cinnamon. Those make for an interesting fried dessert served with whipped cream & a cherry or apple slice on top! Take care & God Bless you both!
Hi Silverbubbles! I haven't had them filled with fruit for a long time but always thought they were a wonderful dessert! I'm like you - I love the sauerkraut filling! Thanks!
Looks great Kevin! You put so much thought and love into your cooking
Thank you so much, John!!
O-YUM, I would love a serving of saurkraut along with mine! Thanks for sharing the idea for freezing them also👍
You're welcome, Diana! Thanks for watching!
What a wonderful culinary tradition. Food transports us to memories of precious times with family. Memories of my Swedish grandmother making cardamom yeast bread in a wood burning stove are vivid and special. Many thanks for sharing. Love that electric skillet - a real kitchen workhorse!
Hi rcdoodles! You are so right about food being a time machine for our memories! It really can connect us to people and places. Thanks so much - and I love that electric skillet!
Great show. I love watching this show. I have a lot of old kitchen stuff i uses to cook with. I have two sunbeam electric pan and 1940s sunbeam waffle maker.
Thank you! Those Sunbeam electric skillets are the best!
Fabulous!
Thanks, David!
Those pierogi look so good 😍 I have never had them before, I have to try them. Thank you as always
Hi Ange! If you've never had these, I hope you give them a try! Thanks!
OH MY! Goodness looks so delicious!!! Thanks for cooking!
My pleasure, Vicki! Thanks!
Delicious!!!
Thanks, Barry!
Comfort food at its best!
For sure! Thanks, bbymks!
Finally! I’ve been wondering if this was on your list. My mother-in-law was Polish and her favorite was sauerkraut…. She made these a couple of times a year by the dozens ….her dough was so thin and silky but never did the filling poke through…yummm…miss her and her pierogi …hers have been hard to replicate…..My favorite was always pan fried with caramelized onions and those with potato and a mix of cheeses … I think every culture has a version of these dumplings…maybe a different way of forming them as well ingredients of the filling… but a dough filled pocket is universal
Hi Ladythyme! You mother-in-law's pierogi sound wonderful - a thin and silky dough is hard to accomplish! You're right - it seems so many cultures have a version of the dumpling filled with all kinds of wonderful things! Thanks!
Love your kitchen! I'm going to make these. They look delicious.
Hope you try making pierogi, Elaine! Thanks!
bardzo dobrze dziekuje!!!
Nie ma za co!
The dough looks amazing!
Something about the sour cream in the dough that gives it a great flavor. Thanks!
You are so sweet,, making my favorite.. thank you
Thanks, Rose! You're sweet for watching!
Great job those! They look amazing! I’m going to be making some next week. My family always used farmer’s cheese with the mashed potatoes. And for Lent and Christmas Eve the dough was only flour water and salt. I’ve tried to make them that way but the dough never turns out like my Babci’s or mom’s!
Hi John - hope you give them a try with your family's favorite filling! I've tried a simple dough with just the flour, water and salt and always have issues with the dough. This recipe does well for me. Thanks!
Sitting here watching you tip the dough out of the bowl, and hearing myself asking out loud 'Kevin, did you put salt in the dough?' 🤭
LOL! You are a careful watcher, Linda! Thanks for catching that - and no, I didn't put any salt in the dough but adding a 1/2 teaspoon would be just fine. That is why I boil the pierogi in salted water. Thanks so much!
I have handmade them a couple of times and usually have a box of Cheemo perogies in the freezer. Yeah that's the way this company spells them, they been making perogies in Canada since 1972. Then some call them varenyky. The great potato dumpling debate. LOL. Anyway when I cook them up I usually have a pan of haluski going to. With bacon, onions and cabbage.
Hi Shalimar! I've heard them called vareniki, also. I guess it depends where you are from. A pan of haluski with the pierogi is a heavenly meal!! Thanks!
Makes me hungry😊
Glad it got your appetite going, Charles!! Thanks!
Hi again - The sweetened farmer's cheese filling sounds just like the filling for blintzes that my grandma used to make. Same kind of toppings too. Would you be willing to share with us how to make some of the other pierogi fillings, please? I've only had the potato cheese ones (frozen), but would love to try making the others. Thank you again!
The sweetened farmer's cheese filling is similar to a blintz filling, but it is more dry. I'll try to do a future video on filling variations, but the ones I like the best besides the potato/cheese and farmer's cheese is the sauerkraut and the mushroom filled. Thanks!
My mother taught me her version of making pieorgi. I like the idea of using sour cream in the flour instead of egg. She also made cherry pierogi ❤
Hi Karen - those cherry pierogi you mom made sound wonderful! Thanks!
Yum
Thanks, Carolyn!
I saw a marble rolling pin at the thrift store today. Apparently, the marble stone stays cold for rolling out flakey dough without sticking. It's heavier as well.
Hi Mike - people have told me those marble rolling pins are great for rolling out pastry, but I've never tried one. Thanks!
👌👌👌👌👌👌👌
Thanks, EMedinaP!
'You can't eat just one' 🙂.
So true, Donna! My problem is I can't eat just five! LOL! Thanks!
You make your dough just like Martha Stewart you use sour cream,,as for the cheese i use framers cheese & potatoe just potato,, i don't mix & i make mine a bit larger❤❤❤🥰 i love learning from you ! I see the steel rolling pin are those better? It looks like they work good.. some time my dough stick to my wooden roller
Perhaps a marble rolling pin might help with the sticking. I have never actually used one though.
Hi Rose!! Thanks so much! That steel rolling pin works pretty good, but I wish it was a bit heavier. I have the same issue with dough sticking to my wooden pin - I have to keep lots of flour on it! thanks!
Martha is actually Polish, so her pierogi recipe is probably more authentic. Her maiden name is "Martha Kostyra." She married a lawyer named "Stewart" and became Martha Stewart. 😊
Where can I find A recipe for savory farmers cheese filling?
Hi George - there's probably a recipe online somewhere, but I usually start with a block of farmer's cheese (1 pound) and crumble it up finely, and if the cheese is really wet then I let it drain through a strainer so it is quite dry. Then add a good quarter cup of sugar (more or less to taste) and a beaten egg. Thanks!
My mom used to cut the dough with a drinking glass.
Hi spomette! A great idea! Thanks!
I like cabbage
Me too!
Lekvar aka prune…my mother made the best!
I'll bet they were wonderful, Rosemary! Thanks!
When your on a date at your girls house, and her cat attacks you for no reason as she cooks nothing but pierogies for dinner...
Your sister had the “zoomies” on this episode!
Ready for your close-up?!
😜
Hi wmalden! Yes, she got some close ups in! I always tell her not too close - don't want to scare people away! LOL!
Everything is better with butter!
That's the truth!! Thanks, ngrng!
This is long over due
Glad I was finally able to make it!
You must really like hearing yourself talk... because that's what you do 😢
Lonely troll😢
Rude
My father always said, "If you don't have anything nice to say, don't say it at all."
Putz.
Thanks so much for watching - and listening - myVillage!