Authentic Polish Potato Pierogi recipe straight from my grandfather's kitchen. This is the real deal when it comes to the BEST Potato Pierogi recipe around.
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Course: Dinner
Cuisine: American, Polish
Keyword: pierogi, polish pierogi, polish recipe, potato
Servings: 32 pierogi
Calories: 149kcal
Author: Kellie
Cost: $10
Equipment
- 1 biscuit cutter or large glass for cutting
- 1 Rolling Pin
- 1 dutch oven (optional)
Ingredients
For the Pierogi Dough:
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup whole milk
- 2 eggs, lightly beaten
- 1/4 cup sour cream
For the Pierogi Filling:
- 5 large russet potatoes, peeled and quartered
- 1 teaspoon kosher salt
- 3 tablespoons butter
- 3 large vidalia onions, diced
- 1 1/2 cups large curd cottage cheese
- 8 ounce cream cheese, room temperature
Instructions
- In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed.
- Whisk together the milk, egg, and sour cream. Slowly add the milk mixture to the flour in a steady stream.
- Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl.
- Cover the dough with plastic wrap and allow to rest for 1 hour.
Recipe Notes
- Pierogies can be made in advance and frozen in a single layer, wrapped tightly in plastic wrap and sealed in an airtight container for up to 2 months.
- Source: The Suburban Soapbox
- For dough and folding strategies: Everyday Delicious
