Polish Pierogies (Potato Cheese)
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.
Reviews
-
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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Tweaks
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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>