Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potato Cheese Pierogies Recipe
    Lost? Site Map

    Potato Cheese Pierogies

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    dicentra's Note:

    These were really good, but labor intensive. You MUST use white flour in the dough, or it just falls apart. The filling was very yummy. A mold for making the pierogis may help in making them look a little nicer.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring water to boil and cook the potatoes until they are tender. Drain and mash in a medium bowl.
    2. 2
      Add the cheeses and lemon juice, mustard, dill and pepper. Mix well and set aside.
    3. 3
      Combine flour, salt and nutmeg in a mixing bowl. Cut the butter into the flour until well blended.
    4. 4
      Add eggs and knead until smooth. Divide into 16 balls. Meanwhile, bring water to a boil.
    5. 5
      Roll out each ball into a circle. Place 1 ½ tablespoons filling on one side, leaving a ¼ “ border.
    6. 6
      Fold in half and press edges with a fork to seal. Cook in the boiling water until they rise to the top. Serve with sour cream, butter and paprika.

    Ratings & Reviews:

    • on March 27, 2006

      55

      Five stars as this recipe is easy to follow and tasted good. Mine tured out very funny looking, but that was due to my inexperience with making them and not the recipe. Made a double batch, and found that there was a lot of filling left over (again not sure if that was just my error). We ate some fresh ones for dinner and they were great. I froze the rest and hope that they turn out well also. Thanks for this recipe, it was fun to do!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Potato Cheese Pierogies

    Serving Size: 1 (720 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 561.5
     
    Calories from Fat 266
    47%
    Total Fat 29.6 g
    45%
    Saturated Fat 17.7 g
    88%
    Cholesterol 189.8 mg
    63%
    Sodium 626.8 mg
    26%
    Total Carbohydrate 51.7 g
    17%
    Dietary Fiber 2.9 g
    11%
    Sugars 1.3 g
    5%
    Protein 21.9 g
    43%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes