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: (updated 12/2022)
3 lbs potatoes (way too much, try 2 lbs next time)
3/8 lb butter (way way too much, egads!)
1 lb cheese (half velveeta, half cheddar) (use 1/4 velveeta or less)
2 x dough recipe (dough tends to run out before filling)
used electric mixer, hand-crank pasta maker, and dumpling press
(rolling pin seems quicker than pasta maker)
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
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: (updated 12/2022)
3 lbs potatoes (way too much, try 2 lbs next time)
3/8 lb butter (way way too much, egads!)
1 lb cheese (half velveeta, half cheddar) (use 1/4 velveeta or less)
2 x dough recipe (dough tends to run out before filling)
used electric mixer, hand-crank pasta maker, and dumpling press
(rolling pin seems quicker than pasta maker)
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.
notes 12/2024:
- 2 lbs of potatoes is plenty!
- 1 8oz bag of shredded chedder plus some Velveeta slices
- make cheese filling while potatoes are hot, to melt cheese
- make triple batch of dough, while filling is cooling
- stand mixer to combine; pasta attachment to roll out dough; dumpling press to form pierogies; boil batches of 5-6 pierogies, about 2 more minutes after they float
- sauerkraut / mushroom / onion filling is even better than cheese filling, with incredients minced in mini food processor
possible dipping sauce (haven't tried): sour cream, lemon juice, garlic powder, onion powder, dill
source: Poppop Magda