Pierogi: My Family's Favorite Christmas Tradition
- Sally Rychlak
- Jan 30
- 2 min read
Updated: Apr 3
After Christmas Eve mass, every year since I can remember, my family invites the priest over for a big Polish meal - one we spent days preparing and a year looking forward to. The meal is laborious, eaten late (around 10pm), and is traditionally meat-free to follow tradition Catholic guidelines.
The first course starts with shrimp cocktail and crab legs, but we are always careful to save room for what comes after that... Pea Soup (Grochówka), Sauerkraut (Kiszone Kapusta), Mushrooms, Fish, Prunes, Mashed Potatoes, and our favorite - Pierogi!
The pierogi has been the cornerstone of our Polish heritage for generations. We have tried out different recipes over the years, especially searching for the perfect dough, and this recipe is the one we find works the best.
The filling varies in our family, and everyone has their favorites, with three main types:
Mushroom: Finely chopped and sautéed mushrooms, onions, and seasonings. This filling is tangy and earthy.
Cheese: A creamy blend of ricotta cheese, sugar, and egg, mild and sweet in flavor.
Cabbage: wilted cabbage cooked down to your liking- super soft, or with a little crunch :)
Before the meal begins, we have a tradition of sharing a thin wafer, similar to a communion wafer but without religious consecration. We break off pieces and everyone has a 1:1 moment with everyone in the room, exchanging blessings of love, forgiveness, health, and happiness. It is customary for me personally to sneak a piece to the dog as well.
Preparing Pierogi: Tips and Family Secrets
Dough consistency: The dough should be soft but not sticky. Adding a little oil or melted butter can improve elasticity.
Filling moisture: Sauerkraut and mushrooms should be well-drained and sautéed to remove excess moisture, preventing soggy pierogi.
Sealing edges: Dip your finger in a small bowl of water, line half of the dough circle, then pinch the edges tightly to avoid filling leakage during boiling.
Cooking: Boil pierogi in salted water until they float, then pan-fry in butter for a crispy finish.
Freezing: Boiled (but before pan frying) pierogi freeze well. Lay them flat on a tray before transferring to a bag to prevent sticking.
Each pieróg carries the taste of our family history and the love of those who made it before us. Sharing this tradition reminds us of the importance of family and honors the memories of the family we have lost - who are enjoying pierogi in heaven.
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