Grandma's Polish Perogies Recipe
My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. Serve plain, or with butter, sour cream, bacon, etc.
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Amazing perogie recipe! Definitely takes some time to do but it is not very difficult. The only thing I found that was challenging was doing it by myself mainly for rolling out the dough because it was very elasticy. Next time I make these I will make sure my boyfriend is around so his duty can be to roll out the dough! I added a bit of hot sauce to my filling to add a little bit of a kick!
This recipe is so good. Definitely reminds me of my grandmother's. I usually make a big batch, and we freeze them to cook whenever we are feeling the itch. I make my filling a little different than the recipe, but that is personal preference. The first time we made this recipe, we followed it to a tee and they were perfectly delicious. I make the filling like I make my mashed potatoes. milk, sour cream, butter, salt, pepper, onion powder and garlic powder. All to taste. I get tons of compliments on this recipe. So, thank you!
Rooted in tradition, this collection of Polish recipes features brothy borscht, hearty pierogi, smoky kielbasa, and lots and lots of cabbage.
Thank you very much for the dough recipe. My mother and I have been making perogies for years, and every year we are looking for a better dough recipe. The search stops here! Thank you!!! We do a very basic filling with potato, lots and lots of cheddar cheese with salt and pepper to taste. Thanks again!
By far the best dough for perogies I have seen and used. I will use this one again and again , if the dough is too moist just add flour into it as you pat it out. Turn it over often to make sure both sides have a bit of flour on it. I added about 2 Tbl. Of Italian seasoning to the flour ( I make mine). I also used my own filling: Mashed potatoes (4 large), scrambled hamburger (1/4 lb), 1/4 C diced saluted onions, 2 Tbl diced saluted garlic, 1/4 C Sharp cheddar cheese, and salt and pepper to taste. The dough makes about 60 perogies, the filling is enough for two batches. Drop individually into boiling water(I keep the water from the potatoes and just add some more to it to cook the perogies.). They will float to the top when done. Then I allowed them to dry a bit and fried in a mixture of canola oil and unsalted butter. 4 people ate all but about 10 perogies.
This is an awesome recipe, I will often double this and freeze the uncooked perogies for future use. I have never had a better perogie, and I've eaten LOTS of perogies!