Mom's Best Pierogies
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
48-54 pierogies
ingredients
-
FOR THE DOUGH (in a large bowl)
- 4 cups sifted all-purpose flour
- 2 beaten eggs
- 1 tablespoon vegetable oil
- 1⁄4 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)
- 1⁄4 cup butter
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Oh, I'm sorry!! I SO wanted this dough to work for me! I wanted to make blueberry pierogies so I tried this dough recipe. I tried halving it and it just didn't come out well at all. It was a very tough dough--it was so dry I had to knead it a lot to get the dough to come together. I even added extra fluid. I boiled my pierogies and the dough tasted OK-- but it was so thick b/c I physically couldn't roll out the dough thinner- I only got 12 pierogies when I should have gotten 24. The dough was that tough to work with for me. Maybe I made a mistake in trying to halve the recipe...
-
This is what I've been searching for... a recipe for REAL pierogies! These look exactly like the ones my friend's mom used to make almost every time I went to her house as a kid. i love them boiled with sauteed onions in butter, but they're good fried also. Thanks for the great recipe! can't wait to make em!
see 1 more reviews
RECIPE SUBMITTED BY
Male and live in NY and work out of my home. Love to travel. Enjoy entertaining and preparing recipes that guests do not expect.