The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.
My mother made many dozens of these and measured ingredients using the palm of her hand. We’ve passed the recipe down over the years as the family has grown.
Grandma’s Polish Pierogi are filled pasta dumplings, similar to ravioli, but with unique fillings like sauerkraut and potato and cheese. Our recipe for this easy-to-work-with Polish Pierogi dough is complete with three tasty, traditional filling options: Cheesy Potato, Herbed Potato, and Sauerkraut.
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons butter, melted
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