pierogies
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