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 :)"
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
50 small pierogies
ingredients
-
Dough
- 4 cups all-purpose flour
- 1 cup water
- 1 large egg
-
Filling
- 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
directions
- 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.
Questions & Replies
-
My grandmother used to make sweet pierogies. They were delicious, but I haven't been able to find a recipe for the filling. Anyone have one?
Reviews
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You do all that work and you want to use instant mashed potatoes???????? -
You lost me at instant potatoes -
This was a bit of work but it made enough for 2 meals. Everyone loved it. I boiled my potaoes with 3 cloves of garlic and then whiped the garlic in with the potaotes. I follwed the recipe with the exception of the water, I used the potato water instead. The recipe mde 49 Pierogies. Thanks -
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.
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A real insult to the Polish people to use instant potatoes! Really!
see 15 more reviews
Tweaks
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Omit the egg, add oil, use the potato water, double cheese.
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Hubby gave this 3 stars because he liked it, but it wasn't his favorite. He said I should have baked them. The dough came out perfect, but it did take a long time to make them. Worth it though. I added zucchini to the filling for some veggie flavoring and it was mild enough that it didn't mess up the flavors. I also used olive oil in place of butter and fried them in the leftover sauce/filling---delicious!
RECIPE SUBMITTED BY
Karen=^..^=
Sharon Hill, 0
<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
