Grandma Martichis' Pierogi

READY IN: 1hr 35mins
SERVES: 8-12
YIELD: 24 pierogi




  • Make the filling several hours or the day before and chill. This makes the filling firm and easier to handle when you go to fill the dough.
  • For the filling:.
  • Peel, cut, and boil potatoes in a large pot.
  • Simmer onions in the butter until soft and cover while simmering, but DO NOT BROWN.
  • When potatoes are done, place cheeses and onions over potatoes. Cover and let sit until cheeses are melted.
  • Add seasonings and mix with a mixer on high speed. The filling should be thick and pasty, but not lumpy. Chill.
  • For the dough:.
  • Blend all ingredients except flour with a fork. Add flour and mix well. Dough should be a little sticky.
  • Knead dough until springy, about 5-10 minutes. Roll into a thick oblong and cut in half. Shape each half into a flat, thick round and cover with a very damp cloth. Allow the dough to rest for 1 hour.
  • Put a large pot of water on to boil.
  • Roll out one round into a large circle 1/4" thick. Be careful not to let the edges or the middle get too thin and tear. Using a large can (about the size of your hand), cut out as many circles as you can. You should be able to get at least 12 circles.
  • Remove leftover dough and use in another recipe, such as Chicken and Dumplings. Just roll out the dough and cut into strips for the Dumplings.
  • To fill the circles, hold a circle in the palm of your hand and dab water around the edge of half the circle. This will seal the pierog when you close it. Fill with 1 heaping teaspoon of potato mixture and flatten slightly. Fold the circle over and pinch edges to seal. Flute the edges.
  • Place the pierogi in the boiling water and cook until they float to the top, 5-10 minutes.
  • If you'd like, you can eat the pierogi as is after they've boiled, but they are also good fried in a skillet with butter and a diced onion after boiling. Just fry long enough to lightly brown each side (but don't tell my grandma!).