She’s back!!! First she made soup and meatballs, then she made sauce and lasagna… Now in the last of 3 special episodes, Patti’s Grandma Fiasco returns to make homemade pierogies. Filled with either cabbage of mashed potatoes then cooked with butter and onions, these are the best kind of old-fashioned comfort food!
This family recipe was so old that Grandma Fiasco didn’t even measure the ingredients; she made it completely from memory. So one day, Patti and her daughter watched Grandma make peirogies, they wrote down all the amounts so everyone could make these delicious dumplings… including you!
Note: Mrs. Fiasco makes homemade noodles using the extra pierogi dough. There’s no official recipe for this. You just roll the dough out very thinly with lots of flour, then cut it into thin strips and boil it for a few minutes until tender.
Grandma Fiasco’s Homemade Pierogies
Ingredients
Dough
- 6 cups flour
- 1/2 tsp salt
- 8 large eggs
- 1/3 cup vegetable oil
- 3/4 cup water
Potato Filling
- 2 1/2 lbs potatoes
- 1/4 cup butter
- 1/2 lb American cheese, sliced
- salt and pepper, to taste
Cabbage Filling
- 1 bag precut angel hair cabbage
- 1/4 cup butter
- 1/4 cup finely chopped onion
- salt and pepper, to taste
Cooking Ingredients
- 1/2 cup butter
- 1 cup onion, chopped
Instructions
- To make potato filling: Place potatoes in a saucepan large enough to cover with water and bring to boil. Boil until potatoes are fork tender. Rinse under cold water and peel skins off at the same time. Place potatoes back into drained saucepan and mash with masher. Add butter, cheese and salt and pepper. Whip until smooth but not soft. Let cool before using in pierogis.
- To make cabbage filling: Place ingredients into a large skillet and saute until cabbage and onion are tender. Be sure cabbage browns a little for maximum flavor. Let cool before using.
- To make dough: In a bowl, place flour and salt and mix well. Make a well in center of flour, add eggs, oil and water. Using your hand, mix until a sticky dough forms. If dough seems dry, add additional water 1 tablespoon at a time.
- Lightly flour work surface and knead dough until smooth, about 5 minutes. Divide dough into 6 balls. Reflour board lightly and using a rolling pin, roll dough into a very thin strip, about 6 inches x 9 inches. At the edge of the 9 inch side, place spoonfuls of filling about 1 inch apart along entire edge. Pull the other 9 inch edge up and over the filling. Using your fingers, shape dough around the filling. Cut pierogis out with a pizza cutter and pinch edges to seal. Place on a baking sheet. Continue until all the dough and filling is used. At this point you may place in freezer, single layer, and freeze until firm. The place in freezer bags for later use.
- If you are cooking them now, bring a large pasta pot full of salted water to a rolling boil. Add pierogis making sure not to overcrowd. When water come back to a full boil, watch as they need about 2 more minutes and they're done.
- In a skillet, place butter and onion and over medium heat, allow to sweat until onion is transparent. We don't want them to fry, only cook gently. As pierogis finish boiling, drain and place immediately into skillet. Allow to cook for additional few minutes. Makes lots. Enjoy!
Transcript
The transcript from this program is not available.
I have been wanting to make pierogis for a long time, and I was thrilled to find a sweet cabbage filling. “grandma” is such a sweetie! can’t wait to try these.
We’re so glad you found this recipe! And we’re also happy to hear that you love Patti’s Grandma. She was truly a sweet lady.