MENU
 
 
 
 

  • Potato and Cheese Pierogi

    2 votes
    Potato and Cheese Pierogi
    Prep: 1 hours Cook: 10 min Servings: 4
    by Therese
    37 recipes
    >
    Pierogi are dumplings of unleavened dough filled with fillings such as potato and cheese, fruit fillings, farmers cheese and chive or sauerkraut and mushrooms or any other possibilities you could dream up. Then they are sealed boiled and then fried in butter till they are a nice golden brown.

    Ingredients

    • 2 C All purpose flour sifted
    • 2 Eggs room temperature
    • 1/2 tsp. Salt
    • 1/3 C Water
    • 1 Bag Ore Ida steam and mash potatoes follow directions on package
    • 4 Slices Velveeta cheese or your favorite American cheese
    • 1 Small onion diced small
    • 1 Large onion
    • 3 Tbl. . Butter split

    Directions

    1. Cook potatoes in microwave according to package directions
    2. Place potatoes into a mixing bowl and add 1 Tbl butter, 4 slices of cheese and salt and pepper to taste
    3. Mash all the ingredients together with potato masher leave slightly lumpy
    4. Mound flour in a large mixing bowl and make a well in the center of it
    5. Drop eggs and salt into the well
    6. Add water with one hand and feed the flour mound with the other hand
    7. Knead until the dough is firm and mixed well about 5 minutes
    8. If dough is very sticky or tacky you can add a little bit more flour
    9. Cover the dough with a warm bowl and let rest for10 minutes
    10. Divide dough into halves
    11. Roll dough out on a floured surface as thin as possible with out tearing
    12. Cut out rounds with a 3 inch biscuit cutter
    13. Place a small amount of the potato filling on one side of the dough piece
    14. Moisten the edges with a little water to ensure a good seal
    15. Fold rounds into half and sealing the seams with a fork dipped into flour
    16. Drop pierogis into a pot of boiling salted water
    17. Cook gently until the pierogis float to the top about 3-5 minutes
    18. Take out with a slotted spoon and drain
    19. Slice the large onion and sauté them in 1 Tbl of butter set aside
    20. Place about 4-5 pierogis at a time in the pan you sautéed your onions in adding more butter if need be and fry until golden brown on both sides
    21. Top pierogis with some of the sauteed onions and enjoy!

    Similar Recipes

    Leave a review or comment