• Cooking Time: 2
  • Servings: 5 dozen
  • Preparation Time: 240
  • 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
  1. Peel and cut potatoes
  2. Boil until soft when poked with a fork about 20 minutes
  3. Drain the potatoes
  4. Add 1 stick of butter and Velvetta
  5. Cover for a few minutes until the butter and Velvetta are melted
  6. Add Salt
  7. Beat with mixer
  8. Set aside while preparing the dough
  9. To make the dough
  10. Mix flour with eggs and slowly add water until it’s a good consistency
  11. Cover with towel
  12. Roll out dough
  13. Cut into circles using a round cookie cutter or a glass
  14. Roll each circle out individually again, it will make the dough circle bigger making it easier to fold and fill.
  15. Fill each individual circle with about a tablespoon of the potato/cheese filling
  16. Seal the edges by pinching the edges closed
  17. Bring a pot of salted water to a boil
  18. Carefully add the pierogies to boiling water about 7-10 at a time
  19. After they rise to the top time and cook for 2 minutes
  20. Using a slotted spoon carefully remove the pierogies one at a time to a serving platter
  21. Melt 1 stick of butter and pour it over the pierogies. This also helps them not stick together when freezing.
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.