Jul 14 2026
Restaurants›Columbus Inn›Grandma's Pierogies Recipe

Grandma's Pierogies Recipe

Inspired by Columbus Inn
Time1h 30m
Serves4

pork belly, caramelized onions, loaded sour cream, cave aged cheddar

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Ingredients

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Dough

Filling

Topping

Method

Dough Preparation

  1. 1

    Make the Dough

    In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the egg and sour cream. Gradually mix in the flour until a dough forms.

  2. 2

    Knead the Dough

    Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a small amount of flour. If too dry, incorporate a little water.

  3. 3

    Rest the Dough

    Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes.

Filling Preparation

  1. 4

    Cook the Pork Belly

    In a large skillet over medium heat, cook the pork belly until crispy and browned, about 10-15 minutes. Remove from the skillet and let it cool, then chop into small pieces.

  2. 5

    Caramelize the Onions

    In the same skillet, add sliced onions and cook over low heat, stirring occasionally, until they are soft and caramelized, about 20 minutes.

  3. 6

    Combine Filling Ingredients

    In a mixing bowl, combine the chopped pork belly, caramelized onions, shredded cave-aged cheddar, salt, and black pepper. Mix well to combine.

Assembly and Cooking

  1. 7

    Roll Out the Dough

    On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles.

  2. 8

    Fill the Pierogies

    Place a small spoonful of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Crimp with a fork for extra security.

  3. 9

    Cook the Pierogies

    Bring a large pot of salted water to a boil. Carefully drop the pierogies into the boiling water and cook for about 5-7 minutes, or until they float to the surface. Remove with a slotted spoon and drain.

Serving Suggestions

  1. 10

    Serve with Toppings

    Serve warm with a dollop of loaded sour cream and chopped chives on top.

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