"This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap." — BOB_E_72
Watch video tips and tricks
water as needed
processed cheese, cubed
salt and pepper to taste
onion salt to taste
I just wanted to add some possibly helpful info for future pierogi-makers. My family is Ukrainian, and we make these every Christmas, sometimes more. I use 6 cups of flour, and can make 40-50 4-inch or larger pierogi. We roll a ball (fits in 2 hands, not too big) flat, then cut it into squares. We then rolleach square individually as thin as possible, put in about a tbs. of filling, and fold corner to corner. When pinching the edges, you have to smear and smudge a bit. I'm sure every family has their own recipe, but this way you don't have soooo much dough in each bite. I also jazz up my filling with browned onion, s&p, and sharp cheddar.
I have made this 3 times now. I only keep using this recipe because there aren't many others here. This is an ok recupe. The dough no matter what is alway hard to manage. The amount of dough called for is way way less than needed. I use real ingredients and none of this fake cheese crap. GROSS! Processed cheese is so trailer and just plain nasty nasty. There's no reason for it. I use real cheese which is a million times better than any processed junk.
I make pierogi every Christmas, and this recipe is similar. Just some tips to make things easier....after mixing dough place on floured board and put a bowl over it and let it rest for about 20 minutes. I use cheddar with the mashed potatoes, and also make a sauteed cabbage and onion filling. Boil and then saute in butter with onion added or not. Lots of work, but the whole family pitches in and we make enough for a few times.
Just reading the ingredient "processed" cheese makes me shiver. I have been using Farmer's cheese in my filling for over 20 years and I think it makes a huge difference in taste. This was the preference of my Ukrainian gramdmother, too. Also, I sautee finely chopped shallots in butter and add those to the filling as well. It adds more flavor than the onion salt (I think). The easiest way to fill them is to use a round biscuit cutter. Take the round cut out pieces and give them another quick roll in each direction and they will be ready to fill. Also, to seal tightly without having them leak, I keep a teaspoon in a bowl of water and very lightly moisten the inside edge with the side of the spoon before doing the "flour pinch" to close them. They freeze extremely well, but don't forget to separate the layers with either plastic wrap or wax paper! Any way you look at it, these are DELICIOUS! I can never get enough of them.
Just wanted to share a tip that I have learned after making Pierogis for the last 10 years. Cook the potatoes until soft . Don't use a mixer to mix up the potatoes ... use a RICER and pass all the potatoes through it, then add the cheese and whatever seasoning (I use garlic powder). Mix with your hands until the mixture changes color. Also, don't fool around with the wet spoon to seal the edges. User your fingers. Isn't that part of the fun of cooking??? Let the dough rest covered at room temp before making circles. Keep the size of the dough you are working with to about the size of a grapefruit.
As a Polish girl, I had to add my 2cents.....my mother (first generation Pole), God Bless Her, always used sharp cheddar, none of this "onion salt" stuff, keep it real, and served it smothered in sauteed onions and butter.......yum.....I just needed some tips on the dough.......
Good recipe, but double the dough or you are left with too much filling. Also, once they are boiled, I sautee some butter in a pan add fresh garlic and some dried or fresh parsley. Put the pierogi are in a bowl, pour butter mixture over and toss. Also can add a little crumbled bacon. Salt and Pepper to taste. Yummy!
This is like the recipe I use, but I use real cheddar and I add a big blob of sour cream to the dough.
Also, half of them I make with sauerkraut filling!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato and Cheese Pierogi
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 21
Discover a quick-and-easy way to make pierogi.
This tasty German-style potato salad is served warm.
See how to make real German-style potato pancakes.