Pierogies

A potato and cheese Polish Pierogies recipe. However, enhance the recipe for variety by adding to the filling. Suggested additions are bacon, hot peppers, saurkraut, or with some combination of the three.

Servings: 65 perogies

Ingredients

Dough

  • 8 cups flour
  • 2 cups cold water divided
  • 2 beaten eggs
  • 6 tbsps canola or vegetable oil
  • 2 tsps salt

Filling

  • 3 3/4 lbs baking or russet potatoes
  • 1 medium white onion finely diced
  • 1/3 cup butter divided
  • 4 1/2 cups cheddar cheese finely shredded
  • salt and pepper to taste

For Serving

  • 1 onion diced or thinly sliced
  • 2 tbsps butter or as needed for frying
  • sour cream or ketchup optional, for serving

Instructions

Dough

  1. In a large bowl add flour, eggs, oil, salt, and 1 1/2 cups of water. Mix well to form a dough, adding more water if needed.
  2. Knead the dough on a flat surface for 4-5 minutes or until it becomes smooth and pliable.
  3. Cover dough with plast wrap and let it rest at room temperature for at least 30 minutes or up to an hour.

Filling

  1. Peel the potatoes and cut into 2" cubes. Place them in a large pot of water and bring to a boil. Cook until fork tender.
  2. While the potatoes are cooking, in a medium skillet over medium low heat, cook the onions in butter until tender without browning.
  3. Once the potatoes are cooked, mash them. Add onions, cheese, and the remaining butter. Continue mashing until very smooth.

Assembly

  1. Using half the dough, roll it out 1/8" thick. Cut out dough circles using a 3" cookie cutter.
  2. Scoop 1 1/2 tbsps of filling and roll into a ball, place on the pierogi dough. Fold the dough to form a semi-circle and pinch the edges closed. Place on a baking sheet. Repeat.

Note

The Pierogies can be either cooked or frozen at this point. Boil right from frozen.

Cooking

  1. Heat 3 tbsps of butter in a large skillet. Add diced onions and cook on medium heat until tender. Remove onions from the pan and set aside for serving.
  2. Bring a large pot of water to a boil. Gently add pierogies and cook until they float, about 2-4 minutes. Remove with a slotted spoon.
  3. Transfer pierogies to the hot skillet (adding more butter as needed) and cook until browned on each side, about 5 minutes.
  4. Serve warm with onions and sour cream.