Prep 30 mins
Cook 15 mins
These pierogies are much better than store bought in my opinion. They take some time to prepare, but they are worth it. Experiment with different fillings...I have tried everything from sauerkraut to tuna salad! If you have never had pierogies, they are pasta pockets usually filled with a potato filling. My grandmother was Polish, and we have always had pierogies at Easter, New Year's and just as a side dish throughout the year. I am always so surprised when people ask what they are because I have always known and just assumed everyone else did :)
- 946.36 ml all-purpose flour
- 236.59 ml water
- 1 large egg
- 709.77 ml instant mashed potatoes, prepared according to direction on package
- 113.39-170.09 g cheddar cheese
- 1 small onion, chopped fine and sauteed in butter
- salt and pepper
- Place flour in a large bowl and make a well in center.
- Add water and egg and stir to make a soft non-sticky dough, if dough is too sticky, add more flour, 1/4 cup at a time.
- In a separate bowl, prepare filling by combining all ingredients.
- Add about 2 tsp. of filling to dough and knead in.
- Roll out dough about 1/8" thick.
- Cut out large rounds, 3 to 4" (I use the widest glass I have).
- Place about a tablespoon of filling on one side of each circle.
- Moisten edges with water and fold over to close.
- Pinch edges or use fork to seal.
- After filling all pierogies, place in boiling water until they float.
- Freeze for later use or fry in butter over medium heat and light brown both sides.
I love Pierogies and the only ones I can buy here in GA are the "brand name" frozen ones, which are nowhere near as good as the ones we could buy in the shops in NJ when I was a kid. But I have now found a solution to this problem! I made half a recipe last night using my own mashed potatoes with cheddar, sour cream, dill and sautees onions. I got 18 pierogies, but I think I made mine a little on the large side. Instead of cooking them in butter after boiling them I baked them until brown on both sides (about 20 min total), making them nice and crispy on the outside! Karen, I know I've made a recipe or two of yours before, but I found this recipe through Sparkpeople.com :) Thanks for posting it!
This was a bit of work but it made enough for 2 meals. Everyone loved it. I boiled my potaoes with 3 cloves of garlic and then whiped the garlic in with the potaotes. I follwed the recipe with the exception of the water, I used the potato water instead. The recipe mde 49 Pierogies. Thanks
I made this recipe a few months ago and just came back to rate it today so I can easily find it. :=)These freeze very well in double bagged ziplock baggies. You'll want to freeze them on a lightly greased or parchment lined cookie sheet (or the like) prior to bagging. I used left over mashed potatoes which happened to contain real potatoes, a bit of sour cream, butter, green onions and a clove or two of garlic, minced. You can steam these when partially thawed just until hot and then sautee in butter for 1-2 minutes to keep them softer and more dumpling like.