Delicious Pierogies and Kielbasa for Cozy Comfort Food

There’s something magical about the combination of pierogies and kielbasa that instantly transports you to a cozy kitchen filled with laughter and the tantalizing aroma of comfort food. Imagine biting into a golden, tender pierogi filled with creamy potato and cheese, paired with smoky kielbasa sizzling in a pan, filling your home with an enticing scent that just begs for attention.

Every time I make this dish, I’m reminded of family gatherings where we’d sit around the table, hands busy rolling dough and stuffing pierogies, all while sharing stories and laughter. It’s not just a meal it’s a celebration of culture and camaraderie, perfect for chilly evenings or festive occasions when you want to bring everyone together over some seriously delicious food.

I still remember the first time I made pierogies and kielbasa for my friends their faces lit up with joy after the first bite

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Potato: Use starchy potatoes like russets for a fluffy filling that melts in your mouth.
• Cheese: Creamy cheddar or farmer’s cheese adds richness to the filling choose your favorite.
• Pierogi Dough: A simple mix of flour, eggs, water, and salt creates the perfect texture.
• Kielbasa: Choose high-quality smoked kielbasa for that irresistible flavor.
• Onions: Sautéed onions add sweetness and depth don’t skimp on them
• Sour Cream: This creamy topping balances the savory flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Dough: In a large mixing bowl, combine flour and salt before creating a well in the center. Add eggs and water gradually until a soft dough forms knead lightly until smooth.

Make the Filling: Boil peeled potatoes until fork-tender drain well. Mash them in a bowl before mixing in cheese, salt, and pepper until creamy.

Roll Out the Dough: On a floured surface, roll out the dough thinly about 1/8 inch thick to ensure perfectly delicate pierogies that cook evenly.

Shape the Pierogies: Cut circles from the rolled dough using a glass or cookie cutter. Place a spoonful of filling in each circle before folding over and sealing the edges firmly.

Cook Kielbasa: In a skillet over medium heat, add sliced kielbasa. Sauté until browned and crispy on both sides to enhance its flavor about 5-7 minutes should do

Boil Pierogies: Bring salted water to a boil carefully drop in pierogies. Boil until they float to the top about 3-4 minutes then remove with a slotted spoon.

Sauté Together: In the same skillet used for kielbasa, add boiled pierogies. Sauté until golden brown on both sides this step adds extra flavor

Serve hot topped with sautéed onions and a dollop of sour cream for that final touch of perfection. Enjoy every bite of this hearty meal as it warms your soul

Perfecting the Cooking Process

Start by boiling the pierogies for about 3-5 minutes until they float. While they cook, sauté sliced kielbasa in a skillet until golden brown, then combine them for a delicious finish.

Add Your Touch

Feel free to experiment with different fillings like mushrooms or cheese. Spice it up with your favorite herbs or add caramelized onions for an extra flavor kick.

Storing & Reheating

Store leftover pierogies and kielbasa in an airtight container in the fridge for up to three days. Reheat on the stovetop or microwave for best results while preserving texture.

I still remember the first time I made pierogies and kielbasa for my family their faces lit up like Christmas lights when they took the first bite

FAQ

What kind of potatoes are best for pierogi filling?

Russet potatoes work great due to their starchy texture, making them fluffy and flavorful.

Can I freeze pierogies before cooking?

Yes, you can freeze uncooked pierogies on a baking sheet, then transfer them to a bag once frozen.

Should I boil or fry pierogies after making them?

Boiling first is ideal, then frying enhances flavor and adds a delightful crispy texture.

Print

Delicious Pierogies with Kielbasa

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Indulge in the heartwarming flavors of homemade pierogies filled with creamy potato and cheese, perfectly paired with smoky kielbasa. This delightful dish evokes memories of family gatherings and cozy kitchens, making it ideal for chilly evenings or festive occasions. Easy to prepare and visually appealing, it promises to impress your guests as a savory main course or a satisfying appetizer.

• Author: Jennifer
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: Serves 4 (8 pierogies + kielbasa per serving) 1x
• Category: Main
• Method: Boiling/Sautéing
• Cuisine: Eastern European

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 large egg
• 1/2 cup water
• 1 tsp salt
• 2 large russet potatoes (about 1 pound)
• 1 cup cheddar cheese (shredded)
• 12 oz smoked kielbasa (sliced)
• 1 medium onion (sautéed)
• Sour cream (for serving)

Instructions

1. Prepare the Dough: In a bowl, mix flour and salt; create a well in the center. Gradually add egg and water, mixing until a soft dough forms. Knead lightly until smooth.
2. Make the Filling: Boil peeled potatoes until fork-tender; drain and mash them. Mix in cheese, salt, and pepper until creamy.
3. Roll Out the Dough: On a floured surface, roll out the dough to about 1/8 inch thick.
4. Shape the Pierogies: Cut circles from the dough; place a spoonful of filling on each circle, fold over, and seal edges.
5. Cook Kielbasa: Sauté sliced kielbasa in a skillet over medium heat until browned.
6. Boil Pierogies: In salted boiling water, cook pierogies until they float (about 3-4 minutes). Remove with a slotted spoon.
7. Sauté Together: In the skillet with kielbasa, add boiled pierogies and sauté until golden brown on both sides.
8. Serve hot topped with sautéed onions and sour cream.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 860mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 40mg

Keywords: Experiment with different fillings like mushrooms or spinach for variety. For added flavor, incorporate caramelized onions into the filling or topping.