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Pierogi


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Why I Love This Recipe

My paternal grandmother was Ukrainian and (sort of) handed this recipe down. She never measured anything, so the quantities took some trial and error. The attached recipe will make about 8 or 9 dozen pierogi, so plan to spend several hours on it.

--Scott E.


Ingredients You'll Need

Stuffing:
5 pounds Potatoes (Yukon Gold preferred; Russets work as well)
1 Lb. Shredded Cheddar
1 Head Roasted Garlic
½ Cup Milk
¼ Cup Sour Cream
1 Stick Butter
1 Large Sweet Onion – diced
1 T Salt plus additional for boiling potatoes.
1 T White Pepper

Dough:
9 Cups AP Flour
1 T Salt
¼ t Baking Powder
2 Eggs
2-3 Cups Cold Water
Combine first four ingredients in mix with dough hook. Add water slowly and let dough come together. Total water used depends on conditions. Knead dough until elastic and let rest 20 minutes.
Can halve if desired.


Directions

For stuffing:
Boil Potatoes in salted water. Chop onion and sauté in butter until tender. Add Cheese, milk, sour cream, salt, pepper and roasted garlic to boiled potatoes and blend until creamy and smooth. Let cool.


For dough:
Combine first four ingredients in mix with dough hook. Add water slowly and let dough come together. Total water used depends on conditions. Knead dough until elastic and let rest 20 minutes.
Can halve if desired.


Pierogi
Roll out tube of dough, cut into small pieces. Roll out into circle, add about 1-.5 T of stuffing. Fold over and pinch closed. Do not let stuffing on edges of dough or it won’t seal. Bring large pot of water to boil and boil 5-8 at a time (do not over crowd), until they float on the top for about a minute. Remove. Eat or sauté w/ melted butter and onion, served with sour cream.


The dough can be used for other fillings such as meat, cheese or mushrooms.


Questions, Comments & Reviews


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