This is a collection of my family's recipes. Compiled here to allow comparing and contrasting. I have mostly made the first cream cheese dough and the alternate mashed potatoes and cheese filling.

This is the recipe as orginally recorded with added notes.


Basic Dough


  1. Beat Egg, liquid and salt together.

  2. Add flour and mix well.

  3. Turn out on floured board and knead well. Dough should be soft and smooth.

  4. Cover dough with a warm bowl and let rest for 10 minutes.

  5. Divide dough and roll thin. (Keep unused portion covered so it will not dry out.)

  6. Cut dough into 2 inch or 3 inch squares for smaller pierogi, or use a coffee cup and cut the circles for larger size.

  7. Place small amount of filling in center.

  8. Fold small pierogi into triangles and circles in half.

  9. Pinch firmly to seal edges. Use finger or fork.

  10. Place sealed pierogi on a lightly floured surface and cover with a towel.

  11. Bring large pot of water to a boil.

  12. Place pierogi into boiling water gently, do not crowd.

  13. Stir slowly with a wooden spoon once or twice to keep them from sticking together.

  14. When water returns to a boil, time for 5 to 8 minutes.

  15. Remove from water with a slotted spoon and rinse in colander.

Pierogi may be fried in butter or margarine, or served warm with melted butter.

Cream Cheese Dough

See directions above. Add slightly more flour, if needed to make dough smooth. Be careful....too much flour makes the dough tough.

Makes approx. 3 dozen.

Mashed Potato Dough


  1. Mix ingredients in order given.
  2. Add more flour, if necessary, to make dough soft and smooth.
  3. Follow directions above.



One quart sauerkraut makes about 80 small pierogi.

  1. Drain sauerkraut and rinse in cold water.

  2. Place in saucepan, cover with cold water and cook 5 to 10 minutes....depending on how tart you like it.

  3. Drain well.

  4. When cool squeeze excess water with hands.

  5. Cut with kitchen shears or chop with a knife.

  6. Saute 1 small onion in butter or margarine (4 T.) until soft. You can add more butter if you like.

  7. Add to sauerkraut and mix well.

  8. Season with salt and pepper to taste.

Polish style sauerkraut has caraway seeds. You can also add mushrooms...chopped along with the chopped onion.


Use whole cooked prunes or buy prune filling. One pound carton of filling makes about 80 small pierogi.

Or use bite size. Bring to a boil and then let let set to plump up. Drain.

Mashed Potatoes and Cheese


  1. Melt cheese in boiling water and add to instant potatoes. Mix well.

  2. Season to taste. (Remember....cheese is salty)

This recipe makes about 65 small pierogi.

Alternate Mashed Potatoes and Cheese

Cottage Cheese

  1. Force cheese thru sieve or mash with a fork.

  2. Mix with other ingredients.

  3. Makes about 80 small pierogi.


  1. Melt margarine in 13"x9" pan, and mix pierogi around in it.

  2. Then can cool and freeze.

Nana's Recipe

This next section is some gathered notes to try to recreate my father's mother's recipe.

This next set is a copy of my aunt's copy of my father's mother recipe.

Small Recipe for Dough

  1. Add water to eggs & butter (margarine) to equal 1½ cup of liquid.
  2. Work dough 10 – 15 minutes

Large Recipe for Dough

  1. Add water to eggs & butter (margarine) to equal 2 cups of liquid.
  2. Work dough 10 – 15 minutes

Filling (Prepare the night before & refrigerate)

  1. Boil potatoes, Combine all ingredients

Mom's Recipe

This was in my mother's recipe cards. I believe it was her copy of my father's mother's recipe.



  1. Combine all ingredients
  2. Let rest 10 minutes covered
  3. Roll and cut circles. Keep circles moist between damp towels.
  4. Fill and pinch closed
  5. Boil 10-20 min
  6. Rinse in cold water
  7. Bake at 350 for 40 minutes covered with chopped sauteed onions.

Brother's Recipe

My brother's dough recipe. Makes 3 dozen.