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“Simply Basic Recipe”
READY IN:
50mins
SERVES:
6
YIELD:
5 pounds
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut up cheese and put about half of it in the bowl to the stand mixer.
  2. Boil potatoes until soft – drain and put in the mixer bowl.
  3. Mash with the cheese…keep adding cheese until the potatoes are very thick.
  4. and to the taste you like.
  5. I make the potato mixture the night before because they need to be cool/cold before preparing.
  6. For the Dough.
  7. Roll dough until about as thin as a sandwich wrap.  .
  8. Cut into a circle using a  large juice glass.  .
  9. Add a spoonful of potatoes to the center, fold over and pinch ends….be careful to not get potatoes in the ends you are pinching or they will “blow-out” in the water.
  10. Once you get 8 ready, add to a large pot of boiling water and boil 5 minutes.
  11. Carefully lift out with a plastic slotted spoon.  .
  12. Cool on cookie sheet. .
  13.  I bag them 8 at a time and they can be frozen for at least 6 months.  .
  14. When you reheat, you can place the frozen pierogis on a bed of butter and onions in a frying pan, cover and cook on low for 20-25 minutes.

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