pierogies

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category: [side]

1 c flour
1 egg
1/2 cup mashed potatoes
mix this, make dough

filling:
mashed potatoes
butter
velveeta
other cheese (e.g. yellow cheddar)

12/2019: to make a few dozen medium-sized pierogies:
3 lbs potatoes
3/8 lb butter
1 lb cheese (half velveeta, half cheddar)
2 x dough recipe (dough tends to run out before filling)
used electric mixer, hand-crank pasta maker, and dumpling press
boiling works well; pressure-cooking was disastrous!

original: to make ~80 pierogies, use
5 lb potatoes
3/4 lb butter
2 lb cheese
3 x dough recipe

.

filling should be cool when you make the pierogies. put 10 in boiling water, drain on a board, freeze on a board, then put in ziploc bags

  • note: beet horseradish sauce is refrigerated in dairy aisle, next to eggs, at McCaffrey's.
  • This pierogie sauerkraut filling recipe worked pretty well Dec 2021.
  • Don't make too large a batch of potato filling all at once. Set aside some mashed potato to make additional dough, as the dough tends to run out before the filling does.
  • Using much less butter in potato-cheese filling worked well Dec 2021.

source: Poppop Magda