Pierogi: My Family's Favorite Christmas Tradition
Updated: Aug 16
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 typically meat-free to follow the traditional 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
Filling moisture: The cabbage 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 - my dear brother Joseph, my grandma Lenora, and my Dza Dza, who are enjoying pierogi in heaven.
1
Tip
For added flavor, include crispy bacon bits in the filling.
2
Seasonings
Regarding salt, pepper, oregano, butter... it is important that you just measure with your heart.
Notes
1
Prepare the dough by mixing the flour, baking powder, and salt in a large bowl. Make a well in the center and add the egg and sour cream. Mix until a soft dough forms. Let dough rest for 15 minutes
2
While the dough rests, sauté onion and cabbage until desired crunch - or lack thereof - add butter and seasonings as needed. Let filling cool.
3
Roll out the dough to about 1/8-inch thick and cut into circles using a cookie cutter or a glass.
4
Place a tablespoon of the cabbage filling in the center of each circle. Fold the dough in half and press the edges to seal, using a bit of water as "glue".
5
Bring a large pot of salted water to a boil. Cook the pierogi in batches until they float to the top, about 3-4 minutes.
6
Transfer cooked pierogi to a tray lined with parchment paper.
7
Fry pierogi in a pan with butter, top with sea salt. Serve with sour cream or alongside your favorite Polish dishes.
Instructions
3 cups flour
8 oz sour cream
3 eggs
1/4 tsp salt
1 tbsp baking powder
Dough Ingredients
1 head of cabbage
1 yellow onion
1 stick of butter
salt and pepper
2 tsp oregano
Filling Ingredients
Cabbage Pierogi
Sally Rychlak
Polish dumpling - try different fillings such as cheese, meat, mushroom, but this recipe focuses on my favorite, the cabbage!
Servings :
Calories:
Prep Time
90 minutes
Cook Time
30 minutes
Total Time
2 hours
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