If you're craving a comforting and savory dish that’s perfect for family gatherings, look no further than Grandma Buddy’s pierogi recipe. Passed down through generations, this pierogi combines creamy mashed potatoes, sharp cheese, and just the right amount of seasoning, all wrapped up in a tender dough. Whether you're making them for a holiday feast or just as a weekend treat, these homemade pierogi will quickly become a family favorite. Best made with a group, and some wine for the assembly line. We host a pierogy party twice a year to stock up the family freezers. I am sure my beloved Grandma “Buddy” is smiling ear to ear knowing her legacy continues to her great grandchildren.
Ingredients for Pierogi Filling:
8-10 medium to large new white potatoes
3-4 cups shredded sharp (“old”) cheese
1 large onion, shredded (or puréed)
Pepper to taste
Ingredients for Pierogi Wrappers:
2 cups all-purpose flour
1 tsp salt
2 eggs
1/4 to 1/3 cup water (add in slowly and stop when firm and a little sticky but not too sticky)
Directions: How to Make Homemade Pierogi
Step 1: Prepare the Pierogi Filling
Start by peeling and boiling the potatoes until they are fully cooked. Drain and mash them until smooth. For the best results, use a Kitchen Aid mixer for a creamy texture. While the potatoes are still hot, add the shredded cheese and finely shredded onion. Mix on low-medium until smooth, and season with pepper to taste. Feel free to adjust the cheese or pepper amounts to your liking.
Step 2: Make the Pierogi Wrappers
In a mixer, combine flour and salt. In a separate bowl, lightly scramble the eggs with water. Slowly pour this mixture into the flour while mixing on low speed. Once the ingredients are combined, knead the dough by hand until it’s smooth and elastic. Divide the dough into small sections (about five portions). You can roll it out by hand or use a pasta maker for a more even thickness. Roll it thin, finishing at a setting of 5 on your pasta maker.
Step 3: Form the Pierogi
On a floured surface, use a Mason jar lid or a round cutter to cut the dough into circles. Place a heaping teaspoon of the mashed potato filling in the center of each circle. Fold the dough over the filling, pulling the edges slightly to pinch them together, sealing the pierogi.
Step 4: Freeze the Pierogi
To prevent the pierogi from sticking together, prepare a cookie sheet by spreading flour on it. Place the filled pierogi in lines and freeze them while you continue making the rest. Once semi-frozen, transfer them to a Ziploc bag for storage. Now, you have homemade pierogi ready to cook whenever you desire!
Step 5: Cook and Serve
Bring a large pot of water to a boil. Carefully drop in 12-15 pierogi at a time, reducing the heat to a simmer once they begin to float. Let them boil until fully cooked. For the best taste, fry the pierogi in a skillet with butter and pre-cooked bacon for a few minutes on medium-low heat until crispy and golden. Serve them with sour cream for the ultimate indulgence!
Final Thoughts:
Grandma Buddy’s pierogi recipe is a true labor of love, and the perfect dish for creating new memories with family and friends. The combination of tender, cheesy potato filling, and the crispy, buttery exterior makes each bite unforgettable. Whether you fry them with bacon or simply boil them with butter, they’re guaranteed to be a hit at your next gathering. And the best part? These pierogi freeze beautifully, so you can enjoy them whenever you like!
Pro Tip: Freeze extra pierogi for easy weeknight meals. Simply pop them in the boiling water and fry up when you’re ready to enjoy a savory homemade treat.
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