Pierogi with Mashed Potato & Cheese filling, Recipe Box - ATPC


Heritage: Culture/Food

Polish Recipe Box index box

Pierogi: mashed potatoes mix with cottage cheese
From: Mary Pate

The following pierogi was handed down from my maternal grandmother who came from the old Poznan Province of Prussia northeast of Wagrowiec:

For the dough:


  • 3 1/2 c. flour
  • 1 egg
  • 1/2 c. water (approx.)


  1. Place flour in mixing bowl, add egg and water.
  2. Mix and knead until smooth, soft & light. If dough is too dry or hard, add water.
  3. Roll portion of dough on floured board until about 1/8" thick.
  4. Cut in portions for size of pierogi desired.
  5. Place desired filling (See below) in center of each piece. Fold over dough, crimping edges to seal.
  6. Bring 3 qts. of water to boil.
  7. Gently place 4 to 6 pierogis into water, not to crowd.
  8. Boil until they float to top.
  9. Remove with slotted spoon.
May be served this way with butter or fried in butter until browned.


  • 5 or 6 cooked potatoes, mashed with butter and scant amount of milk. Mix in about 1 cup of cottage cheese. Season with salt and pepper.
  • Another version that my paternal grandmother from Galicia in the south of Poland made: Dough the same but filling could contain the above potato-cottage cheese but with sauteed onions added. Another she made were filled with sauer kraut.

Happy Eating!