Mom's Best Pierogies

Recipe by The Mad Slovak
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
  • FOR THE DOUGH (in a large bowl)
  • 4
    cups sifted all-purpose flour
  • 2
    beaten eggs
  • 1
    tablespoon vegetable oil
  • 14
    cup water
  • FOR THE POTATO MIXTURE FILLING
  • 8
    large potatoes, peeled & cut into pieces (4-5 per potato)
  • 4 -6
    ounces cheddar cheese (cubed small or shredded)
  • 1
    small onion (diced)
  • 14
    cup butter
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DIRECTIONS

  • Sauté onions with the butter in a medium sized skillet until translucent.
  • Boil potatoes in a large pot of water until they are soft (about 8 minutes).
  • Drain.
  • Add the cubed cheese and sautéed onions/butter to the drained potatoes and mash (the cheese will melt and combine with the potatoes and onions).
  • While potatoes are boiling, combine all dough ingredients and knead on a board or table top for about 5 minutes or until dough does not stick to your hands.
  • Add more flour as you knead if necessary.
  • Separate dough into two pieces and cover bowl with a towel or plastic wrap.
  • Allow dough to rest for 20-30 minutes.
  • While dough is resting, make balls (about the size of a walnut) out of the potato mixture by rolling the mixture between the palms of your hands.
  • Place balls on a waxed paper-lined pizza sheet or board and place another sheet of waxed paper on top.
  • Set aside.
  • Roll out one of the two dough pieces gently on a lightly floured board or table top.
  • Flour dough sparingly as you roll it out, so it doesn't stick to the rolling pin.
  • Flip the dough over from time to time as you roll it out until it is about 15 inches in diameter (dough should be about 1/8 inch thick).
  • Repeat with second piece of dough.
  • Cut out dough circles using a drinking glass or cup that is about 2 3/4 inches in diameter.
  • Flour your finger tips as you go along.
  • Place a potato ball in the middle of each dough cut-out.
  • Gently pull the dough over the potato ball and carefully seal ends of dough so it forms a semi-circle (you can seal by pinching end of dough with fingers or you can seal with the end/tines of a fork).
  • Make sure there are no air bubbles in the pierogies.
  • Boil pierogies on low heat in a large uncovered pot of water (add a teaspoon of oil to water first).
  • Boil in batches, 10-15 pierogies at a time, 5 minutes per batch.
  • Pierogies will float.
  • Drain pierogies and transfer to serving bowl.
  • You can pour melted butter and/or extra sautéed onions over top, or serve with dollops of sour cream on top of each pierogi.
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