Pierogies - Homemade, Another Variation

Recipe by Mimi Bobeck
READY IN: 20mins




  • For filling: Combine mashed potatoes, grated cheese, melted butter and 4 eggs.
  • Separate remaining egg and put yolk into the filling, the white into a small bowl and set aside.
  • Egg white is used to seal filling inside dough circles.
  • For dough: Combine ingredients for dough, adding a sprinkling of water if necessary.
  • Roll out dough, press out circles. (An empty soup can may be used to make circles out of the rolled dough.)
  • Brush egg white all around inner edge of circles.
  • Put 1 tablespoon filling in center; top with another circle and press with fork to seal edges together.
  • Cooking: Put water into deep pot and bring to boil.
  • Drop pierogi into water a few at a time.
  • They will sink to the bottom and when they float to the surface, remove and drain.
  • Repeat until all pierogi are cooked.
  • In heavy skillet melt butter and add onions.
  • Cook onion until transparent; add pierogi and fry golden.
  • Serve hot with onion.
  • To freeze: Dust with flour, put on cookie sheet and freeze.
  • When ready to use, put frozen pierogi in boiling water and proceed as above.