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: (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