1/3 Photos of Homemade Potato and Cheese Pierogies / Old Fashioned Perogies
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Units: US | Metric
Potato and Cheese Filling
- 1 tablespoon grated onion
- 2 tablespoons butter
- 2 cups cold mashed potatoes
- 1 cup cottage cheese (or more)
- salt and pepper
- 1Potato and Cheese Filling: Cook the onion in butter until tender.
- 2Combine it with potatoes and cheese.
- 3Season to taste with salt and pepper.
- 4Vary the proportions and ingredients in this recipe to suit your taste.
- 5Mix the flour with the salt in a deep bowl.
- 6Add the egg, oil and water to make a medium soft dough.
- 7Knead on a floured board until the dough is smooth.
- 8Caution: Too much kneading will toughen the dough.
- 9Divide the dough into 2 parts.
- 10Cover and let stand for at least 10 minutes.
- 11Prepare the filling.
- 12The filling should be thick enough to hold its shape.
- 13Roll the dough quite thin on a floured board.
- 14Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- 15Put the round in the palm of your hand.
- 16Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- 17The edges should be free of filling.
- 18Be sure the edges are sealed well to prevent the filling from running out.
- 19Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- 20COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- 21Do not attempt to cook too many at a time.
- 22Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- 23Continue boiling for 3-4 minutes.
- 24The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- 25Pierogies will be ready when they are puffed.
- 26Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- 27Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- 28Cover and keep them hot until all are cooked.
- 29Serve in a large dish without piling or crowding them.
- 30Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
- 31REHEATING: One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
- 32Many prefer reheated perogies as compared to freshly boiled ones.
- 33To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.
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Nutritional Facts for Homemade Potato and Cheese Pierogies / Old Fashioned Perogies
Serving Size: 1 (305 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 512.6
- Calories from Fat 115
- Total Fat 12.8 g
- Saturated Fat 5.6 g
- Cholesterol 72.7 mg
- Sodium 870.3 mg
- Total Carbohydrate 80.1 g
- Dietary Fiber 3.7 g
- Sugars 3.3 g
- Protein 17.5 g