Pierogie Recipes?

Anyone have a favorite recipe of Pierogies? Or maybe a unique filling? Or even a favorite way of using the frozen ones?

I just discovered these little things in the frozen foods section and we love them. All I could find was the cheddar cheese and potato ones. I would like to make them with shrimp or some type of meat. Or maybe a sweet one. Thanks in advance.


By eve from Gulf Coast

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September 18, 20090 found this helpful

Check out Menonite recipes on line. That will give you plenty of recipes. You could put in whatever you wanted to.

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September 18, 20090 found this helpful

Oh, the possibilities are endless! I suppose that you could make the "wrapping" from scratch, but I cheat a little. I use "wonton wrappers" these can be purchased at any grocery store, they come in squares or circles.


Then put a little, about a TBSP of your choice filling, see below. Fold the wrapper in 1/2, forming a "pocket". The pocket will get sticky with water, so work quickly and on a dry surface. Seal the edges of the wrapper with a little water. Make sure the filling is completely sealed in the pocket. Boil until they float, they are OK to eat at this point, but I also like to pan fried to get them a little brown.

Try gound beef with onion or any leftover meat Sauerkraut and mashed potatoes crab meat or shrimp and veggie cream cheese. or we love fruit ones, fresh blueberries, raspberries.

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September 18, 20090 found this helpful

Ahha, I remember having pierogie with made with mashed potatoes and cheddar, and lot's of onions were sliced into rings and fried until they have a little crispiness to them, the same with the pierogies. . .hmmm, I think they are both fried with bacon grease until they were nice and crisp pierogies, and then they were combined, and a big dolop of sour cream on the mixture, and stir it all in.


I should have realized about the Mennonite/Amish recipes, since I remember this recipe from my grandmother, and great-grandmother Lizzie. :) which was Mennonite.

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September 18, 20090 found this helpful

I found this recipe on the back of the frozen pierogies box. My hubby loves it!

Put frozen pierogies in a greased casserole dish. Add a jar of alfredo sauce (or I have used my own too), some cooked ham (great way to get rid of leftovers) and some fresh chopped broccoli (or thawed frozen broccoli). I actually put the sauce on last so it covered everything. Baked it at 350 degrees for about 40 minutes.

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September 18, 20090 found this helpful

Thank you all so very much. I didn't know these were Menonite. I somehow got it in my mind they were Polish. Thank you all so much. I am trying that first one tomorrow for lunch.

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September 18, 20090 found this helpful

Potato-and-Cheese Pirogi

2 pounds potatoes
2 cloves garlic
1 teaspoon salt
2 tablespoons butter
1 chopped onion
1/4 teaspoon pepper
1 teaspoon chopped parsley


1 pound farmer's cheese
chopped parsley or chives and sour cream, for garnish

1 cup milk
2 tablespoons sour cream
1 egg
1 tablespoon salt
3 to 4 cups flour
1 tablespoon salt
1 teaspoon oil
4 tablespoons butter

To make filling: Peel potatoes and boil with the garlic and salt. In the meantime, melt butter in pan. Add chopped onions and saute until golden brown; add pepper and parsley and set aside to cool. Mash the potatoes; add the onion mixture and let cool. When cooled, add the farmer's cheese and mix well to incorporate all ingredients.

To make dough: In a bowl, whisk together milk, sour cream, egg and salt. Slowly add flour by the cup and mix to form dough, adding enough flour so that the dough comes together and does not stick to your hands. Knead the dough on a lightly floured surface until smooth, about 5 to 7 minutes.


For easy rolling out of dough, cut dough ball in half. Cover one half with a towel so it does not dry and roll the other half of the dough ball on a lightly floured surface to about 1/8 -inch thickness. Using a glass or biscuit cutter, cut out round circles. Spoon a teaspoon of the filling into the middle of each circle, fold over to make half-moon shapes and close on ends with fingertips.

Set finished pirogi aside on floured surface and continue with the other half of dough.
Bring 2 1/2 quarts water with a tablespoon of salt and a teaspoon of oil to a boil, slowly drop in about 15 pirogi at a time and slowly simmer for about 2 to 3 minutes. Do not let them boil too fast or they will fall apart. When pirogi rise to the top, they are done. Remove with a slotted spoon to plate. Let them drain.


To serve, melt 4 tablespoons butter in a pan and drizzle over pierogi. Garnish with chopped parsley or chives and sour cream. Pierogi also can be sauteed in the butter and then served with sour cream. Makes 24 to 30 pirogi.

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September 18, 20090 found this helpful

We buy the Pierogies through Schwans all the time. They come frozen in a bag and my favorite way to serve them is to boil them for the desired time and then I pour over that a hamburger gravy mixture that I make with browned hamburger 2 cans of cream of mushroom soup and heres my little secret - I use just a little bit of soy sauce and a little bit of molasses. Now that might sound a little strange but the 2 ingredients really balance each other out and give a little more color to the gravy.

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September 19, 20090 found this helpful

Lena, that doesn't sound strange at all. I use molasses and soy together in my BBQ sauce. I am putting that recipe in my files for the real thing. It doesn't sound any harder than my rolled dumpling recipe.

Wow tons? Now I always have those on hand. My DH uses them to experiment with. Last time he wrapped them around a tamale and fried the whole thing. NO, I wasn't brave enough to try that, but he seemed to love it. LOL

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September 21, 20090 found this helpful

Perogies are a great way to make a shortcut lasagna! Use the potato/cheese stuffed ones -layer (takes the place of the noodle & cheese) and bake as you would for any lasagna. Works great and is sooo yummy

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September 22, 20090 found this helpful

Here's a real easy one. Take 6 pierogies(we use homemade ones or ones we get through our ethnic church). Place in greased square bake pan. Cover with one can cream of potato soup. Sprinkle bread crumbs over this. Dot each pierogie with butter. Bake at 350 for 30 minutes. Enjoy!

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September 23, 20090 found this helpful

So many great ways to fix these. Thank you. Not only am I going to try the suggestions but it has inspired me to try a few things on my own. I remember growing up, my Mama put cream of mushroom soup over chicken and baked it. I'll bet a can of Chili would taste good over these too. Pierogies are going to have a permanent place in my freezer for sure.

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September 27, 20090 found this helpful

This recipe is from my mother in law from Poland. I made these for the 1st time at Easter and not as bad as it sounds. If you want to make them from scratch e-mail me, and I will forward the recipe to you. The main thing is you need to find farmers cheese try whole foods.

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May 1, 20110 found this helpful

My mom always made them from scratch and filled them with either mashed potatoes and cheese, prunes (yes prunes, they were delicious!) or well rinsed and drained sauerkraut. She use to fry up a huge pan of bacon till crisp and then fry thin sliced onions in butter and then pour this over the pierogies that had been boiled and as a special treat a dollop of sour cream on top ~ those were the days!

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