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Serves 5 dozen | Prep Time 240 | Cook Time 2

Why I Love This Recipe

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.

Ingredients You'll Need

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.

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