Sure! Here’s a detailed and unique article inspired by the quote:

“I’ve Now Been Making These for 30 Years. My Mom Made Them for 20 Years Before Me.”

A Family Legacy of Homemade Pierogi — With a Step-by-Step Recipe

There’s something quietly magical about food passed down through generations — not just the ingredients or method, but the memories baked into every bite. For over 30 years, Marta Kulesza has been making pierogi, just as her mother did for two decades before her. What began as a way to keep a Polish family tradition alive has become a cherished weekly ritual, tying the past and present together with flour-dusted hands and full hearts.

This is more than just a recipe — it’s a story of family, culture, and the kind of comfort that only handmade food can offer. Today, Marta shares her step-by-step method for making classic potato and cheese pierogi, so you can carry a bit of that tradition into your own kitchen.

🍽 What Are Pierogi?

Pierogi (pronounced pyeh-ROH-gee) are Eastern European dumplings made with unleavened dough and typically stuffed with savory or sweet fillings. The most classic version? A smooth, cheesy potato mash wrapped in soft dough, boiled, and then pan-fried in butter and onions. Comfort food at its finest.

👩‍🍳 The Ingredients – Simple, but Sacred

For the Dough:

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup butter, softened

For the Filling:

• 3 large russet potatoes, peeled and cubed
• 1 cup farmer’s cheese (or ricotta if unavailable)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small onion, finely chopped and sautéed until golden (optional but traditional)

For Serving:

• Butter for pan-frying
• Caramelized onions or sour cream (or both!)

🥟 Step-by-Step: How to Make Classic Potato & Cheese Pierogi

1. Make the Dough

In a large bowl, whisk the flour and salt together. In a separate bowl, mix the egg, sour cream, and softened butter until smooth. Gradually incorporate the wet mix into the dry ingredients using a fork, then knead gently until the dough becomes soft and elastic — about 5–7 minutes. Cover with a damp towel and let rest for 30 minutes.

Marta’s Tip: “Never rush the resting. Dough needs time to breathe.”

2. Prepare the Filling

Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain well and mash until smooth. Stir in the cheese, salt, pepper, and sautéed onions if using. Let the filling cool to room temperature before assembling.

3. Roll and Cut the Dough

Divide the rested dough in half. On a lightly floured surface, roll out one half to about 1/8-inch thickness. Use a round cutter or glass (3-inch diameter works well) to cut out circles.

4. Fill and Fold

Place a small spoonful of filling (about a heaping teaspoon) in the center of each circle. Fold the dough over into a half-moon and press the edges tightly together, sealing with your fingers or a fork.

Marta’s Tip: “If the edges don’t stick, dab with a bit of water. No gaps allowed!”

5. Boil the Pierogi

Bring a large pot of salted water to a gentle boil. Add pierogi in batches, being careful not to overcrowd. They’ll sink, then float as they cook — let them simmer for 3–5 minutes after floating. Remove with a slotted spoon and place on a towel-lined tray.

6. Optional: Pan-Fry for Golden Goodness

Heat a bit of butter in a skillet. Pan-fry the pierogi until golden and slightly crispy on both sides. Serve immediately with caramelized onions or a dollop of sour cream.

🧡 A Bite of the Past, One Dumpling at a Time

For Marta, these pierogi are more than food — they’re a tribute to her mother’s care, the laughter of Sunday afternoons spent in the kitchen, and the way cooking can connect generations. “I can still hear her hum while she rolled the dough,” she says, “and every time I make them, I feel like she’s right there with me.”

Whether you’re Polish or just a fan of comforting homemade meals, this timeless pierogi recipe is a warm invitation into a family tradition 50 years in the making. So roll up your sleeves and get cooking — you’re about to make something unforgettable.

Let me know if you’d like a printable version or a variation (like meat or sauerkraut fillings)!

Sure! Here’s a detailed and unique article inspired by the quote:

“I’ve Now Been Making These for 30 Years. My Mom Made Them for 20 Years Before Me.”

A Family Legacy of Homemade Pierogi — With a Step-by-Step Recipe

There’s something quietly magical about food passed down through generations — not just the ingredients or method, but the memories baked into every bite. For over 30 years, Marta Kulesza has been making pierogi, just as her mother did for two decades before her. What began as a way to keep a Polish family tradition alive has become a cherished weekly ritual, tying the past and present together with flour-dusted hands and full hearts.

This is more than just a recipe — it’s a story of family, culture, and the kind of comfort that only handmade food can offer. Today, Marta shares her step-by-step method for making classic potato and cheese pierogi, so you can carry a bit of that tradition into your own kitchen.

🍽 What Are Pierogi?

Pierogi (pronounced pyeh-ROH-gee) are Eastern European dumplings made with unleavened dough and typically stuffed with savory or sweet fillings. The most classic version? A smooth, cheesy potato mash wrapped in soft dough, boiled, and then pan-fried in butter and onions. Comfort food at its finest.

👩‍🍳 The Ingredients – Simple, but Sacred

For the Dough:

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup butter, softened

For the Filling:

• 3 large russet potatoes, peeled and cubed
• 1 cup farmer’s cheese (or ricotta if unavailable)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small onion, finely chopped and sautéed until golden (optional but traditional)

For Serving:

• Butter for pan-frying
• Caramelized onions or sour cream (or both!)

🥟 Step-by-Step: How to Make Classic Potato & Cheese Pierogi

1. Make the Dough

In a large bowl, whisk the flour and salt together. In a separate bowl, mix the egg, sour cream, and softened butter until smooth. Gradually incorporate the wet mix into the dry ingredients using a fork, then knead gently until the dough becomes soft and elastic — about 5–7 minutes. Cover with a damp towel and let rest for 30 minutes.

Marta’s Tip: “Never rush the resting. Dough needs time to breathe.”

2. Prepare the Filling

Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain well and mash until smooth. Stir in the cheese, salt, pepper, and sautéed onions if using. Let the filling cool to room temperature before assembling.

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