Babaci's Potato Pierogi

Babaci's Potato Pierogi

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"This recipe was given to me by my grandmother. One of my friends from Poland told me they were better than his mother's!"

Ingredients

1 h 30 m servings 201 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.
  3. On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
  4. Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
  5. Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
  6. Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

29
  1. 32 Ratings

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Most helpful

I only gave the recipe four stars because instead of the cottage cheese, you need to use farmers cheese. Most markets have this. I also added sauteed onions to my mashed potatoe mixture. Othe...

Most helpful critical

The dough is very easy to prepare and prepares enough for 24 Pierogi. The recipe for the filling, if followed completely, would make enough filling for 9 zillion Pierogi. I followed the di...

I only gave the recipe four stars because instead of the cottage cheese, you need to use farmers cheese. Most markets have this. I also added sauteed onions to my mashed potatoe mixture. Othe...

These are worth all the hard work and effort. Be sure to roll the dough very thin. The more delicate they are, the more delicious they are. I also filled mine with potato & sharp cheddar and ...

The dough is very easy to prepare and prepares enough for 24 Pierogi. The recipe for the filling, if followed completely, would make enough filling for 9 zillion Pierogi. I followed the di...

In Poland, white cheese used in this recipe only tastes like cottage cheese, but looks like feta cheese (dry). This is the reason why some of you did not like the cottage cheese in this recipe. ...

They ar alot of work But well worth it!!

I think I finally have figured out the mystery of the filling. It all comes down to bad instructions. The first 10 I followed the instructions, and well..they weren't good. When rolling the do...

This recipe is Awesome! I added 1/2 cup diced onion, and 1/4 cup simulated bacon bits and 1/2 tsp pepper...mmmm!!!

recipe is kind of difficult to puit together but makes the best dough

This definately makes WAY too much filling, so keep the amount of dough the same, but reduce the filing by half. Also, make sure you roll out the dough very thin - this way, you can stuff more ...