Dinner & A Book

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

1. In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed.
2. Whisk together the milk, egg, and sour cream. Slowly add the milk mixture to the flour in a steady stream.
3. 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.
4. 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