Friday, August 10, 2007

The Best Pierogi Ever

Here it is, the recipe I treasure the most. It's my mother's recipe for pierogi written by her own hand. Mom-made were always best because they were made with love. This recipe is simple and simply delicious. However, don't be deceived by its simplicity. Pierogi are very time consuming to make.
In fact, they're so time consuming you probably don't want to spend this beautiful summer weekend slaving away in the kitchen to make them. Here's a suggestion... stop by the Pierogi Festival at Sweetest Heart of Mary Parish instead! It's tomorrow and Sunday. Heck, why cook at all this weekend? Eat out both days! The festival promises to be great fun and you never know who you might see there. You may even see the spirit of Steve Danko! Would that be cool or what?

The kit used to make this scrapbook page is called Eastern Spice and it's by Julie Olree at the Stone Accents Blog.


  1. I was searching for paczki recipes and came across your blog, and was enthused to see this pierogi recipe. I am from Michigan, but am currently living inn the south, and miss food like this, so I'll just have to make it myself. I cannot make out some of the words in the recipe though. Deciphering other people's classic cursive handwriting is a skill that is important in genealogical research, but I haven't done enough myself to develop it. Might I implore you to transcribe your mother's recipe so I can share the joy of pierogi?

  2. Lucy's Pierogi

    2 cups flour
    1 teaspoon salt
    2 tablespoons butter
    Work butter into flour and salt.
    Beat together 2 slightly beaten eggs with 1/2 cup of water.
    Add to flour and mix well.
    Knead 2-3 minutes till smooth.
    Roll out and cut into pieces. Fill with mashed potatoes or sauerkraut.
    Boil about 5 minutes.
    Makes about 45 pierogi.

    © Jasia 2010