DARLENE’S PIEROGI – following in her mother’s footsteps

I am often asked the question: ‘What is your favorite type of food?’ Although I always answer Japanese, the real response should be and is pierogi, the delectable Polish dumplings that my mother, Big Martha, made so well in many incarnations: potato, sweet cabbage, blueberry, peach, plum, and apricot.
— Martha Stewart

Hi there,

To continue my series saluting Mother’s, it is my pleasure to bring you the story and the recipe for these delicious pierogi from Darlene Foster. Darlene is a very talented storyteller and her work can be found at DarleneFoster.wordpress.com.

Mom’s Pierogi by Darlene Foster

Darlene’s Mom

One of my favorite memories about growing up on the farm is when Mom would make pierogi. It’s my ultimate comfort food. After mom passed away last year, I was determined to make them in her memory. Mine are never quite as good as hers were, though. As you mentioned, mothers seem to have a secret ingredient. I think that the ingredient must be love. 

Pierogi are from Eastern Europe and are called by a number of different names. In Russia and Ukraine, they are called varenyky and in our German Canadian home we called them case knoephla, but they are mostly known by their Polish name of pierogi. Here is mom’s recipe. I’m so glad I got it from her. Whenever I start to miss her, I make a batch.

Mom’s Pierogi
Dough:
2 cups warm water
½ cup cooking oil
2 tsp salt
6 tbsp sour cream
6 cups flour
In a large bowl combine water, oil & salt
Beat with a wire whisk
Gradually beat in flour & sour cream
Work until a nice soft dough
Let rest while making the filling

Filling:
3 cups cottage cheese ( dry is best, or drain the whey)
1 egg
chopped green onion
Mix thoroughly

Roll out dough until quite thin
Cut into 2” squares or circles
Put 1 tbsp of filling in each centre
Fold over and pinch tightly shut

Place in boiling water. Boil for 3 minutes or until they float on top.
Serve with buttered breadcrumbs, sour cream, fried onions or sauerkraut.
Can be frozen
Note: Mom would serve them after boiling them the first night and then fry the leftovers in butter the following night. I loved the pan-fried perogies best so I always fry mine after boiling and draining them on a paper towel.
They can be filled with other things like mashed potatoes, grated cheddar cheese or sauerkraut but we preferred them with cottage cheese growing up.
Enjoy!

It has been my pleasure to bring this post to you. I’m thinking that perhaps we should all make pierogi to honor the brave women of the Ukraine and open hearted women in Poland who are coming to their aid.

52 responses to “DARLENE’S PIEROGI – following in her mother’s footsteps”

  1. Thank you so much for featuring mom’s pierogi. The funny thing is, I had some last night as I was thinking of her. That’s so cool that Martha Stewart also loves pierogi! Have a fabulous week my firnd.

  2. 💜 …and Quite Rightly So EveryOne; gotta Love a Girl who Loves Her Food, because The Way to a Mans Heart is His Stomach NOT!!! Picking at a Salad 🥗 😋 🤔 🤗 😬 ☺️ 🥗 and NOT!!! Worrying about Spinach on YOUR!!! Teeth 😂🤣😅😆😁😄😃😀🙂 🙃😉😊 😇 🥰😍🤩 EveryBody

    …💛💚💙…

  3. I love pierogi, but have never made my own for some reason. I really should, and this is such a great looking recipe. Thanks!

  4. See, many of my friends don’t believe me when I told them that my neighbor used to make these using cottage cheese. Yes, she DID strain the liquid out but I remembe watching her time and time again. My brother tries his hand at making pierogi every now and then, but there is a lady who shops at the meat market where he works and she always gifts him 3-4 dozen at a time!

  5. Darlene, my family, made bierox. They filled squares of bread dough with a mixture of ground beef and cabbage, shapped them into pillow shapes, and pinched them closed. They brushed butter on the top and baked them in the oven. This is what the wheat farmers in Kansas ate. I love all these old recipes. <3

  6. I’ve never had pierogi but they look very good. My mother didn’t like to cook and I don’t have a real aptitude for it but if I ever find it somewhere, I’d love to try it.

    • I suppose if you ever wander into a Polish neighborhood you would find it. Also, Mrs. T’s in the freezer section of the market sells a pretty decent one. Thanks for stopping by.

  7. They sound great, Darlene. When we married, I was introduced to Jewish cooking and food and one of my favourite snacks was chopped egg and onion on crackers. As we also love pancakes, they sound a tasty combination. xx (Eric’s family came from Poland.)

  8. This sounds delicious, Darlene! I love pierogies, but I’ve only had store bought, never homemade. What a wonderful way to remember your mom.

  9. I love pierogies and never knew how to make them. They sound versatile too, which makes them fun to try. Thanks to Darlene for sharing her mom’s recipe. And thanks Bernadette for hosting her. 🙂

  10. Thanks, Diane. They are not too difficult. It took me about three tries to get them close to how I remember mom’s were. (My fault) Let me know if you try them. xo

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