More Great Recipes: Dinner | Lunch | Main Dish | Potato

Pierogies


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Member since 2016

Serves 5 dozen | Prep Time 240 | Cook Time 2

Ingredients

2 lb flour – sifted

5 lb bag of red potatoes

1 lb Velvetta Cheese- cubed

2 eggs

1 1/2 cups Hot water

2 sticks of butter

Salt about 1/2 teaspoon


Peel and cut potatoes


Boil until soft when poked with a fork about 20 minutes


Drain the potatoes


Add 1 stick of butter and Velvetta


Cover for a few minutes until the butter and Velvetta are melted


Add Salt


Beat with mixer


Set aside while preparing the dough


To make the dough


Mix flour with eggs and slowly add water until it’s a good consistency


Cover with towel


Roll out dough


Cut into circles using a round cookie cutter or a glass


Roll each circle out individually again, it will make the dough circle bigger making it easier to fold and fill.


Fill each individual circle with about a tablespoon of the potato/cheese filling


Seal the edges by pinching the edges closed


Bring a pot of salted water to a boil


Carefully add the pierogies to boiling water about 7-10 at a time


After they rise to the top time and cook for 2 minutes


Using a slotted spoon carefully remove the pierogies one at a time to a serving platter


Melt 1 stick of butter and pour it over the pierogies. This also helps them not stick together when freezing.


Pairs Well With


Notes

A family recipe passed down from my Baba (Ukrainian Grandmother). Pierogies are and were always a weekly dinner. My father and mother always served pieorgies with a side of grape jelly and sour cream.

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