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Catholic Recipe: Pierogi


  • potatoes
  • salt and pepper
  • plain cheese or cottage cheese
  • unleavened dough
  • salted water
  • butter
  • onions (optional)
  • garnish: parsley or green celery leaves


Prep Time: 3 hours

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Poland


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Also Called: Potato Dumplings; Pyrohi

A Polish dish used to celebrate festive occasions is Pierogi. Pierogi is not a bread, but uses an unleavened dough as a covering for a delicious surprise within. A traditional dish for the Christmas Eve supper.


First boil potatoes and mash; add salt, pepper and a plain cheese or cottage cheese and mix together.

Make a batter of unleavened dough, knead it, and roll it out like a sheet about 1/8 inch thick. Cut out circular pieces with a glass about three or four inches in diameter. Place a tablespoon of the potato mixture on each circular; fold, and pinch ends together to form a crescent shape. Place one by one in boiling salt water for about 10 minutes. Stir constantly so the Pierogi will not stick together. Take out of water — the salted water can be used for another batch if necessary. Melt butter, with onions if desired, and pour over the Pierogi so that they will not stick together. After setting the Pierogi out on a plate, they can be garnished with a bit of parsley or green celery leaves. A traditional dish for the Christmas Eve supper.

Recipe Source: Twelve Days of Christmas, The by Elsa Chaney, The Liturgical Press, Collegeville, MN, 1955