Polish Pierogies (Potato Cheese)
These pierogies are much better than store bought in my opinion. They take some time to prepare, but they are worth it. Experiment with different fillings...I have tried everything from sauerkraut to tuna salad! If you have never had pierogies, they are pasta pockets usually filled with a potato filling. My grandmother was Polish, and we have always had pierogies at Easter, New Year's and just as a side dish throughout the year. I am always so surprised when people ask what they are because I have always known and just assumed everyone else did :)
- Ready In:
- 4 cups all-purpose flour
- 1 cup water
- 1 large egg
- 3 cups instant mashed potatoes, prepared according to direction on package
- 4 -6 ounces cheddar cheese
- 1 small onion, chopped fine and sauteed in butter
- salt and pepper
- Place flour in a large bowl and make a well in center.
- Add water and egg and stir to make a soft non-sticky dough, if dough is too sticky, add more flour, 1/4 cup at a time.
- In a separate bowl, prepare filling by combining all ingredients.
- Add about 2 tsp. of filling to dough and knead in.
- Roll out dough about 1/8" thick.
- Cut out large rounds, 3 to 4" (I use the widest glass I have).
- Place about a tablespoon of filling on one side of each circle.
- Moisten edges with water and fold over to close.
- Pinch edges or use fork to seal.
- After filling all pierogies, place in boiling water until they float.
- Freeze for later use or fry in butter over medium heat and light brown both sides.
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I like using the egg in the recipe to make the dough less likely to tear and makes for a better seal. Also, I have used instant Mashed Potatoes several times but the only difference is, just like using real potatoes, I don't use milk and butter as in the package instructions - only water and salt. Then, when cooled, I add the cheese and onions. And I make sure that the potatoes are not soft and whipped. You don't want a mushy filling regardless if real or instant.Reply
Omit the egg, use the warm potato water leftover from your filling. Add 2-3 tblsp vegetable oil. The egg makes the dough chewy and tougher. First time I made the dough on my own, I used egg and my Polish family nearly spit the pierogi out haha. I have noticed a big difference by omitting the egg. I also recommend doubling the amount of cheese. Boil til they float then fry in bacon grease until brown. Serve with melted butter/margarine (in the microwave is fine) with diced green onion. Bacon & sour cream. Perfection. Great with polish sausage on the side. my grandmother used to add sauerkraut, and or serve it with the pierogi. Added bacon & onion is nice. Dont pre-boil if you're not eating them right away. Freeze on a cookie sheet with parchment. I usually leave them a few hours then add to a freezer bag. My grandmother used to pre-boil but I find they're less sticky & don't rip as much flash frozen.5Reply