Pierogi ( Polish Dumplings) Martha’s Dough


DOUGH:   YIELD:  3 dozen – 4 dozenIMG_0278

5 cups flour plus  more for surface and dusting

2 Tablespoons sour cream

1 cup whole milk

1 cup water

yellow cornmeal for dusting




1.  In a large bowl, beat  egg and sour cream  until smooth. Whisk in milk and water.

2.  Slowly add 1 cup of flour  at a time to the egg mixture and mix until dough comes together.

3.  Turn out dough to a lightly floured counter or board  ( dough will be sticky). Dust with flour. Using a bench scraper, turn and fold dough to begin kneading the dough until the dough  is firm and smooth.  Too much flour will toughen the dough. Cover with an inverted bowl and let the dough rest for an hour.

4. Divide the dough in 4 equal pieces.  Line a rimmed baking sheet with a clean linen towel and dust generously with cornmeal to prevent sticking.

5. With a rolling pin, roll dough to about 1/8 inch  thickness on a lightly floured board or counter.

6.  Using a 3 inch biscuit cutter, cut out circles very close together. Cover with plastic wrap until ready to fill so dough does not dry out.

7.  Place a small spoonful of your favorite filling in the center of each round.

8.  Holding  1 circle in your hand,  fold over, and pinch edges so filling does not escape while cooking.

9  Bring a large pot of  salted water to a boil.  Add pierogi and cook. When dumplings float, time for 5 minutes and remove with a slotted spoon.


 Dori’s Sweet and Sour filling:

1 large onion, chopped

1 small head of cabbage

1 large can of sauerkraut

3/4 cup butter

1/4 teaspoon pepper


1.  Slice cabbage and dice into small pieces

2. Drain sauerkraut; squeeze out handfuls of sauerkraut  and place on a cutting board.  Cut into small pieces.

3. Melt butter in a large sauce pan, add chopped onion, cabbage and sauerkraut to pan, season with pepper and stir until mixture is wilted.

4.  Place lid on pan, lower heat and continue cooking for approx 5-7 minutes until mixture is soft. Watch so that mixture does not burn.

5.  Cool or refrigerate overnight for filling.


 Dolly’s Potato Filling

2 1/2 pound potatoes, peeled and diced

1 very large onion, chopped

1/2 stick butter

1/2 block Colby Cheese , shredded


1. Boil potatoes in salted water until soft.

2. Saute onions in melted butter.

3. Drain potatoes, place back in pan or large bowl and mash.

4. Add saute onions and  cheese. Season to taste.

5.  Allow to cool or refrigerate over  night.


The expert pierogi maker Dolly Cieply, (Ali and Ashlee’s grandmother) always makes the fillings the night before so they are easy to handle.    If you are not using these right away, place cookie tray in freezer for a couple hours.  Then place individual  frozen  pierogi in freezer bags and label.


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