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Pierogi Recipe: Making Pierogies Is A Polish Tradition

Old family recipes make the most satisfying meals and are always a hit with family and friends. Here are some of Stephanie's favorites.

Making Pierogies is a Family Christmas Tradition


Pierogies for a Traditional Polish Dinner

Writing this hub brings back so many memories of Christmas Eve with my Polish grandparents, my mother and our extended family. As children, Christmas Eve was always the most exciting time of the year. It started early in the morning as my grandmother, mother, aunts and cousin all helped with making the hundreds of pierogies (pierogi) for dinner. We always made enough so that each participant got some to take home. There's nothing like fried leftover pierogies for breakfast on Christmas morning!

Pierogies are dumplings made with a noodle-like dough and filled with various fillings. Although pronunciation is usually pretty close, there are many variations on the spelling: pirogi, pierogy, perogie, pyrogy. My maternal grandparents came from Poland and brought their version of the pierogi with them, but people of Russian, Ukranian, Czech, Slovak and other heritage also have their own versions (and spellings) of the pierogi.

Pierogies with Traditional Fillings

Pierogies are sometimes made with a meat filling, but in my family the fillings were traditionally potato, sauerkraut, cheese, prune and applesauce. The fillings and method of cooking were recipes that my grandmother learned to make as a child in Poland and passed on to my mother and aunt who taught my cousin and me and my siblings. Although you can buy pre-made pierogies in the frozen food section of the grocery store, they are nothing like the delicious homemade pierogies that my grandmother and mother made.

Chirstmas Eve morning, my grandmother, aunts and other helpers started the pierogi making process by making the various fillings which would go into the pierogies. Our family favorites are potato, sauerkraut, prune, applesauce, farmer's cheese. While each filling was being prepared, my grandmother made the dough.

Pierogi Fillings

Both potato and sauerkraut fillings have onion in them, so we usually start by chopping and frying several large onions. No one in my family measures anything when it comes to pierogi making, but I've tried to give you an idea here of proportions. Because mashed potatoes are also served separately with the sour mushroom soup at the start of our Christmas Eve meal, we always make much more than we will use in the pierogies.

Potato Pierogi Filling

  • 6-8 cups cooked potatoes
  • Milk
  • Butter
  • Salt to taste

Mash potatoes with milk, butter and salt. Do not over stir as they will become gummy.
Chop and fry two large onions until browned. I always salt them as they fry as it seems to bring out the flavor. Add fried onions to the mashed potatoes and let cool.

Cheese Pierogi Filling

My mother and grandmother always made this filling with Farmer's Cheese as it is dryer and has a firmer consistency than cottage cheese. Since I have difficulty finding it, I use cottage cheese.

  • 1 lb. cottage cheese (dry curds or farmer's cheese if you can find it)
  • 1 egg yolk
  • 1Tablespoon of sugar
  • 2 Tablespoons of flour or 1/2 cup of mashed potatoes (without onion added)

If cheese is runny, set in a colander for a few minutes to drain off excess fluid. Mix with egg yolk, sugar and flour. Adding a small quantity of mashed potatoes will help keep this filling solid, but does change the flavor somewhat.

Sauerkraut Filling

My husband and sons like this the best!

  • 1 large can or jar of sauerkraut drained well
  • Large onion chopped
  • 1 tablespoon brown sugar

In a large frying pan, sautee a large chopped onion in oil. When lightly browned, add drained sauerkraut and a tablespoon full of brown sugar. Continue to fry until mixture is browned. Set aside to cool.

Prune Pierogi Filling

This is the easiest to make and easiest to handle when filling the dough.

  • 1 box of pitted dried prunes
  • Water to cover

Cover prunes with water and cook until plumped up. Remove from fire and drain in a colander until all excess water has run off. Set aside to cool.

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Applesauce Pierogi Filling

Applesauce filling is my personal favorite, but the hardest to make as the applesauce tends to run a little as you fill the pierogies and prevent the edges from sticking together. If the edges don't seal properly, all the applesauce leaks out during cooking!

1 large jar of applesauce (or about 3 cups)
6 or 7 crushed saltine crackers

Mix the cracker crumbs into the applesauce and let stand for a while so that the crackers absorb some of the liquid. When filling the pierogies, be sure to keep the applesauce away from the edges so that you can seal them properly.

Making Pierogies on Christmas Eve

A Jeff and Jen making pierogies

A Jeff and Jen making pierogies

Tray of pirogies ready to cook

Tray of pirogies ready to cook

Polish Words for Grandmother and Grandfather

Polish children more often call their grandpas "dziadzio" - which is the endearment form made of "dziadek" (you pronounce "dziadzio" as [JAH-joh] - "oh" as "o" in "spot")

The Polish word for grandmother is "babcia", (you pronounce it [BAHP-chah] - "ch" as in "China", "ah" as "a" in "father")

Our somewhat Americanized pronunciation came up with "Babi" for our grandmother and "Jakoo" for our grandfather.

Grandmother Makes the Dough

Traditionally, it was Babi (our Polish grandmother) who made the dough. When I was a child, my grandmother made it while everyone else scurried about making the fillings and preparing the table for the pierogie making production line. Later, when I was older, my mother made the dough. Now, I'm the grandmother in the picture and, by default, director of operations on our Christmas Eve pierogi making day.

Babi was an old world Polish cook who never used a recipe. Her technique for making dough was to dump a pile of flour on a large wooden board, make a well in it, add 6 or 8 eggs and some salt and mix it with her hands. As far as I remember, it always came out the same, and it was always perfect. My mother's dough-making process was similar, though I think she did have some mishaps. (Not as many as I did!) Maybe I remember them because I was older when I started watching her more closely.

Eventually, my husband and I moved our young family out of New Jersey into Central New York State. My brother, Robert Popick, an artist looking for a more artistic community, moved to Vermont where he set up his studio and frame shop. At holiday time, we both became a little homesick, and wanted to carry on family Christmas traditions by making pierogies with our own families.

My mom had a hard time coming up with a recipe, but she gave us some broad directions. My brother and I compared notes and eventually managed to replicate the traditional dough we remembered.

Cooking Pierogies Takes A Special Touch

Cooking pierogies.

Cooking pierogies.

The Pierogi Dough Recipe

Once I tried this on my own, I often had an interesting time getting the dough to the right rolling consistency. If it's too dry, it will not stretch as it should and the pirogies will be thick and doughy. It's also difficult to get the edges of the pierogies to stick together if the dough is too dry. If it's too wet, it will stick to hands, rolling pin and board and be impossible to roll out.

Through trial and error, we've found that making the dough in manageable sized batches works better than trying to make it all at once. Make additional batches as you need them. Any dough that you are not rolling out at the moment should be made into a ball and wrapped in a damp dish towel to keep from drying out.

Pierogi Dough Ingredients

  • 6 cups of flour in a large bowl
  • 1 cup milk with 2 Tablespoons vinegar added
  • 3-4 eggs1/2 teaspoon salt

Put flour in a large bowl. Make a well in the middle and add 3 or 4 eggs. With a fork, lightly beat the eggs in the well, then add salt and the milk/vinegar mixture. Mix with a fork or large spoon until the wet ingredients are somewhat mixed into the dry ingredients, then turn out on a flour covered counter and knead with hands just until the dough is smooth looking. The dough should be pliable, but not sticky. If it's too wet, work in more flour.

A Plate of Pierogies With Sour Cream ...Mmmmm...

A plate of pierogies with sour cream.  Serve applesauce, too!

A plate of pierogies with sour cream. Serve applesauce, too!

Making the Pierogies Is A Family Affair

When finally all the fillings and the dough are prepared, it's time to get started. Often we would have 5-7 people helping with the process, and each would have a job to do. A couple of people are assigned to rolling dough, another couple to filling and cutting the pierogies, another couple (this is a great job for the youngest kids) to crimping the edges. One person was needed to stand watch over the pierogies as they cooked in boiling water.

Traditional Method: When my grandmother and mother rolled pierogi dough, they would do it on a flour covered table top or floured cloth. By the time the dough was rolled out, it would cover most of the table and be almost thin enough to see through.

I never mastered this, as many times as I tried, so I work with small balls of dough about the size of my fist and rolled it out on a pastry mat. If you're using a rolling pin to roll out the dough, it's definitely better to do it on a table than a counter top as you can exert more downward pressure on it. When the dough is rolled to the right thickness, drop teaspoons of filling on it, fold the dough over the top of filling, and cut a half moon with the edge of a glass. Then take a fork and press down the edges to seal. Each pierogi is then placed on a floured tray to await cooking. We usually cook about twelve to eighteen at a time as that number seems to fit into the big pot without crowding.

Using a Pasta Machine to Roll Pierogie Dough

New Method Using a Pasta Machine: As I said, I always had trouble rolling the dough to the proper thickness, and by doing some experimenting came up with an easier method. My grandchildren and I had the great idea of using a pasta machine to roll the dough to the proper thickness. You will have to put the dough through the rollers several times to get the right elasticity. We also cheat by using a pierogi maker template to cut circles and then lay the dough into the form, drop a spoon of filling in and press together. You can buy the forms individually or occasionally find them in sets with a variety of sizes; we like a medium sized form best.

Pasta Machine - a Wonder!

Cooking Pierogies

As most of the family was busy rolling, filling and crimping the pierogies, someone put a big pot of salted water on to boil and got out a big colander and bowls for the cooked pierogies. We also had ready some melted butter to put on them to keep them from sticking together.

Make sure all pierogies are well sealed, then drop one by one into pot of boiling water. Let pot come to a boil again, then cook until all the pierogies float to the top. Cook an additional 3 or 4 minutes, then remove one to test to see if it's cooked through by cutting a tiny piece off an edge. If it's done, remove the rest of the pierogies with a slotted spoon into a colander that's set on a plate. Drop the next batch of pierogies into the pot as soon as the water comes to a boil again. I reuse the water for several batches before throwing it out and starting with fresh water.

While second batch is cooking, place the drained pierogies into a bowl and toss with a little melted butter to keep from sticking. If you put each flavor together into an oven-proof bowl or casserole, you will be able to heat them right in their serving dishes and also tell them apart when you serve them.

Happy Holidays!

Merry Christmas!

Merry Christmas!

Traditional Polish Christmas Eve Dinner

When my grandmother was alive, our Polish Christmas Eve dinner consisted of several courses served to our extended family gathered around a huge table. We started with a delicious sour mushroom soup with a dollop of mashed potatoes in it. That was cleared away for a course of fish, cabbage, lima beans and sauerkraut. The next course was the pierogies served with lots of sour cream and applesauce.

For desert, we always had homemade babka with sweet butter, dozens of homemade Christmas cookies which my aunts and mother made in the weeks before the holiday. Then coffee. Then we all carried leftover food and dishes into the kitchen before retiring to the living room where gifts piled high.

Of course, through all of this, we kids were almost beside ourselves with excitement because following dinner we all opened our presents. But we had to wait until the adults had their coffee before we could leave the table! Someone back then must have done a boat load of dishes, but as a child, we were excused from helping on that night.

The gifts were eventually distributed, and often my second cousin, Lorie, was persuaded to play polkas on her accordion. My grandfather collected each piece of wrapping paper, saving the good pieces for another time, while my frugal grandmother collected all the ribbons.

Later, similar Christmas Eves took place in my parent's home and at my own home with my grandchildren gathered around my table. When we can, we still gather three generations together to prepare our holiday meal. It's a very special time, and I know that our traditional Christmas Eve is still alive and well, and being carried on by my grandchildren as they learn to make the traditional foods of our Polish Christmas Eve.

Happy Holidays!

© 2010 Stephanie Henkel


Nyesha Pagnou MPH from USA on March 03, 2020:

I enjoy pierogies! Thanks for sharing this information about how to make them!

Lora Hollings on November 25, 2019:

What a great tradition! I love pierogies but I never had a recipe for them. As I don't eat dairy products any more, I will just substitute non dairy products for these ingredients. Thanks so much for these wonderful recipes. I think I'll make these on Christmas eve too! Thanks for sharing.

Patricia Scott from North Central Florida on November 25, 2019:

Thank you for sharing your Christmas of yesteryear with us. I felt as though I was peeking in a window, watching all the fun. And the recipes...I adore these pirogies. I have never had homemade ones so I know I am in for a treat. I must try these soon. Angels are on the way this evening ps

Stephanie Henkel (author) from USA on July 01, 2018:

Enjoy, Susan! I love them, too, and could eat them often.

Susan Hazelton from Northern New York on June 29, 2018:

What a fascinating article. I love pirogues. I could eat them everyday, now that I have a terrific recipe I just might do that. Wonderful article.

Stephanie Henkel (author) from USA on December 22, 2013:

KDeus - It's almost time to make those pierogies! Thanks for visiting and happy holidays!

Keely Deuschle from Florida on December 21, 2013:

Oooh! I'm so glad I found your recipe! I never thought about applesauce or prune filling! I will definitely give it a try sometime! Voted up, shared, and pinned!

Stephanie Henkel (author) from USA on December 15, 2012:

Tillsontitan - I never met a pirogie I didn't like, either! :) Thanks so much for stopping in to read and for your very nice comments! Do have a wonderful holiday!

Stephanie Henkel (author) from USA on December 15, 2012:

Midget38 - It seems that almost every culture has something similar to a pirogi that is a traditional comfort food. Do enjoy and thanks for sharing! Happy holidays!

Stephanie Henkel (author) from USA on December 15, 2012:

teaches12345 - How fortunate you are to be able to purchase pirogies at your local bakery - I would love to do that this year when we are traveling over the holidays! Do enjoy them! Happy Holidays!

Mary Craig from New York on December 15, 2012:

MMMM! Everything about this hub is just delicious....your background story of your family past and present, your beautiful pictures and of course your great recipe. I never met a pirogie I didn't like!

Voted up, useful, awesome, and interesting.

Michelle Liew from Singapore on December 14, 2012:

Stephanie, this reminds me of the dumplings we make at home and fill with either turnip, meat or vegetables. A pirogi I must have! Sharing and pinning!

Dianna Mendez on December 14, 2012:

There is a local bakery that makes these around this time and you have reminded me of how much I enjoy them. I may have to stop and pick up some pirogies this weekend. Enjoyed your sharing of traditions and recipe ideas.

Stephanie Henkel (author) from USA on April 28, 2012:

Hi AudreyHowitt - Like you I love any of the Polish/Russian foods that remind me of my heritage and of family gatherings when I was young. Thank you for visiting and commenting here!

Audrey Howitt from California on April 28, 2012:

This brings back so many memories. I am of Russian descent and we grew up eating pirog of varying types, pelmeni (boiled dumplings with sour cream and vinegar) and vareniki (like your cheese filled ones). I still love all of this food and sometimes still make it with family--

Stephanie Henkel (author) from USA on April 18, 2012:

Denaliam - Thanks so much for sharing some of your family memories! Those times together cooking and baking traditional foods for the holidays are something we all treasure later in life. I'm so glad you stopped in to comment!

Denaliam on April 18, 2012:

Stephanie, Our family used to make these for the holidays when I was a child. It took 6 of us 8 hours to do it all and we only had 2 different types we made... We made 1 which was meat (ground beef with mashed potatoes and fried onions) and the cheese which was either pot cheese or farmer's cheese with the sugar and egg yolks and some salt. We boiled them first and then after a thorough blotting, they were deep-fried in a fry daddy. We servede them usually with just sour cream and more fried caramelized onions. We left the applesauce for the times we had the potato pancakes... My dad made the dough and I was the filling filler... I miss those memories and enjoyed reading your stories! My grandma made the best babka in the world that I ever tasted (had golden raisins in it and was a nice light buttery almost challah bread-like or Panettone-type texture and flavor. It was not like the ones they sell online that are chocolate or cinnamon. It was very plain compared to those but oh so delicious and just hit the spot with tea... I might give your babka recipe a try!

Stephanie Henkel (author) from USA on March 13, 2012:

John Sarkis - Making pirogies is a Christmas tradition in my family. Our family enjoys making them together as much as we enjoy eating them! Thanks for stopping by to read and comment!

John Sarkis from Winter Haven, FL on March 13, 2012:

Never tried this, but they look really good.

Thanks for posting and voted up


Stephanie Henkel (author) from USA on December 18, 2011:

Leann - Making progies is one of our favorite Christmas traditions - next to eating them, of course! We found that using the Atlas pasta machine to roll the dough made getting the proper thinness much easier. Hope you enjoy making and eating pirogies!

leann2800 on December 17, 2011:

Thanks for sharing your family traditions. I have never had these but I look forward to trying them this year.

Stephanie Henkel (author) from USA on December 01, 2011:

Cookie - I love pirogies, too! We'll be making them soon! :)

cookie512 on December 01, 2011:


Stephanie Henkel (author) from USA on May 03, 2011:

Hi Baygirl,

I love pirogies, and just thinking about them makes me hungry! We usually only make them at Christmas, but they would be great any time of year. Enjoy! Thanks for reading my hub and for commenting.

victoria from Hamilton On. on May 03, 2011:

Hey ,I'm amazed at the number of ways to fill perogies!

I am saving this page and will use or mix this recipe.

I'm thinking onions,sauerkrout,and potatoes would taste great. Thanks for the hub.

Stephanie Henkel (author) from USA on December 28, 2010:

Thanks for reading my hub, CrazyBeanrider, and thank you for your kind comments. We were fortunate to have enjoyed those family tradition and to have those special memories of celebrating the holidays with our family.

Boo McCourt from Washington MI on December 28, 2010:

Wow what an awesome hub. I was completely enthralled while reading it. You sure know how to tell a great story. The history behind your pirogie making is so touching. I wish my family had traditions like the ones you have. They are awesome.

Stephanie Henkel (author) from USA on November 28, 2010:

Thanks for stopping by, OKMom. It was fun writing about my grandmother as she's been gone many years and this brought back some vivid memories. It sounds like you have some great memories of your grandmother, too.

Donna Oliver from Midwest, U.S.A. on November 26, 2010:

Our family loves pirogies too!

I remember my grandmother making them without a recipe also.

Thank you for writing this interesting hub!

Stephanie Henkel (author) from USA on November 16, 2010:

Hello Cashmere,

Thanks for visiting my hub. It seems that there are different versions of the pirogie around the world. The Karanji and Gujia sound wonderful! I do love sweets!

cashmere from India on November 16, 2010:

It would interest you to know that we have a similar shaped sweet in India which is deep fried and has a coconut and sugar stuffing. It is called a Karanji in the south and a Gujia in the north.

Stephanie Henkel (author) from USA on November 15, 2010:

Thanks for visiting and commenting on my hub, rkhyclak. It's nice to meet someone with similar traditions. We love pirogies, too. I should make them more than once a year!

rkhyclak from Ohio on November 15, 2010:

Great hub! I married into a Polish family and their Christmas Eve meal is exactly the same :) I love, love, love pirogies and really enjoy the sour mushroom soup as well! Thanks for a great article, rated up!

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