Pierogie [peer-Oh-Gee] Potato Pierogies Perogies

Recipe by Rita1652




  • In a food processor with the blade and pulse flour and salt.
  • Add eggs and cream cheese run processor till crumbly about 20 seconds.
  • Then through tube slowly add lukewarm water till dough comes into a ball.
  • Process 6 seconds.
  • If sticky just add a little more flour.
  • Let rest 20 minutes.
  • Roll half the dough on floured surface to about 1/16 inch thick.
  • Cut out 5 inch circles using a glass or cookie form.
  • Fill each circle with about 2 tablespoons of filling.
  • Fold over making sure edges are sealed.
  • If dough won`t seal lightly brush water on edges and pinch together.
  • Continue till all dough and filling is used up.
  • Cook in salted boiling water with olive oil.
  • Cook 10 at a time do not over crowd.
  • Stir to avoid sticking.
  • About 3 minutes.
  • Remove with slotted spoon and place in bowl.
  • Add sauteed onions and butter to coat.
  • Repeat till all are cooked.
  • You can serve with sour cream.
  • After boiling you can also pan fry in butter and onions till golden brown.