Ingredients at Firehouse Pantry
Buy The Cookbook!
Shop Robbie's Store!
Your continued support
keeps this site running!
  Copycat Recipes
Appetizers & Snacks
Pasta Dishes
Desserts & Baked Goods
Chicken & Turkey
Seafood & Fish
Salads & Dressings
Soups, Chili & Chowders
Side Dishes
Fruits & Vegetables
Pizza & Related Recipes
Breakfast Foods
Pet Treat Recipes
Bath & Beauty Recipes
Submit Your Recipe
Recipe Search Tips
Robbie's Kitchen
  Household Tips & Tricks
    Cooking Tips
Cleaning Tips
Laundry Tips
Home Remedies
Pet Home Remedies
  Learn Fancy Napkin Folds
Ingredient Substitutions
Measurement Equivalents
Measurement Conversion
Temperature Conversion
Meat Temperatures
Candy Temperatures
Pet Health
Search This Site
Contact Robbie

Click here for a printer-friendly page! E-Mail recipe to a friend! Click here to view comments about this recipe! Click here to send me comments about this recipe!

Click here to buy my cookbook!

Recipe By: Mary Kolling & Robbie
Prep. Time: 2:30
Yield: 80-85

3 eggs
3/4 cup milk
1/4 cup half and half cream
1/4 cup butter OR margarine - softened
1/2 tsp. salt
5 1/2 cups all-purpose flour
1 egg white - beaten
1 Tbls. water

Ingredients at Firehouse Pantry

-Beat together first 5 ingredients; fold in flour, adding more if needed to form a soft dough; cover and let stand for 5 minutes in a warm place
-Kneed dough on a lightly floured surface for 10 minutes OR run dough through the thickest setting of a pasta maker 5 times.
-Divide dough into 4 pieces; cover with a moist towel.
-Roll out each dough section to 1/8" thick; cut out 3 1/2" circles using a cookie cutter, cup, or can.
-Beat together egg white and water; set aside.
-Place 1 Tbls. of filling (your choice, see below) in the center of each circle; fold circle in half over filling; brush with egg wash, and seal edges by pressing the tines of a fork; place finished pierogies on waxed paper until all are complete.
-Either freeze pierogies in a single layer, then store frozen pierogies in a sealable plastic zipper bag OR boil filled pierogis in water for 5 minutes, or until they float. To cook frozen pierogies, boil for 10-12 minutes.

Fillings: The possibilities are endless, but these are the 3 my family makes.

Potato & Cheese
  • 4 peeled, cubed potatoes - boiled until tender
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup butter OR bacon grease
  • 1 tsp. seasoned salt
  • 3 slices bacon - fried, crumbled, optional
-Mash together all ingredients.
  • 32 oz. jar sauerkraut - drained, rinsed if desired
  • 1/2 lb. bacon - fried, crumbled, with grease from cooking
  • 1 Tbls. garlic salt
-Stir together all ingredients.
Prune / Lacquire
  • (2) 16 oz. jars pitted prunes - halved


-Use "as is".

Notes: This is an old Czechoslovakian recipe. It has recently become available in supermarkets, but this recipe beats them all. Top cooked pierogies with sautéed onions in butter.

(7) Visitor Comments:

  • Thank you for posting your pierogi recipe! I am visiting in Atlanta (I'm from the Pittsburgh area) and locals do not know what pierogi's are. Growing up on them & making my own, I found this surprising. Since I don't travel with my recipe collection, I appreciate being able to find a great recipe on-line. THANK YOU!

  • I can't tell you how happy I was to find this recipe on the internet. Pierogi's have been a Christmas Eve tradition in my family since I can remember. In 1988 I moved away and continued the tradition down in Atlanta. (originally I was raised in Chicago and my mother was Croatian). Everyone here had never heard of pierogi's but loved them. Last year I was divorced and my ex took the recipe and has refused to give it back to me. I was distressed thinking about breaking a tradition that had been with me for over 40 years. I tried making the recipe from memory and was missing something as the pierogi's would separate when boiled. Thanks again. I can't wait to have them this year.

  • Hi there! I have FINALLY found the most perfect recipe for Piroges…I am of French and Irish descent but the Novak ladies here in ND still hold the record for talked-about piroges but do you think they will break with the recipe?? I could live on these yummy things, and the heavenly potatoes are just that, and even better then my Norwegian daughter in law makes.(heheh)

  • My parents and Grandparents are Czechoslovakian and when I found your recipe for pierogi's i was so happy to have a taste of the old country, Thank you very much!!!!

  • My Polish friends family, Domowicz, would make them very much the same, but their favorite filling was farmer cheese ( fresh, somewhere between ricotta and cottage) with finely chopped onion, then topped not only with buttered sauteed onion, but sour cream too!

  • Pierogies are a Christmas eve staple in our family as well. My great-grandparents came over from Czechoslovakia and we carry on the tradition with pride. For a delicious change, the following day, my grandmother would fry any leftover "boiled" pierogies in butter and onions till golden brown...OHHHHH YUMMY!!! It's still a long standing debate in our family which is best, boiled or fried. I LOVE THEM BOTH!!

  • My Slovak grandmother always made prune pierogies. She took pitted prunes and cooked them down, adding water and sugar as she saw fit. Served with sour cream.....fantastic

Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright © 2003-2012 All Mixed Up, Ltd. All Rights Reserved.