Potato and Cheese Pierogi

Potato and Cheese Pierogi

31
BOB_E_72 0

"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."
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Ingredients

2 h 10 m servings 97 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  2. Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
  3. To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Reviews

31
  1. 43 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 cal...

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 ...

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...

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 ...

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 al...

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 cal...

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 i...

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 pie...

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!

The first time I made these they were OK, but a bit bland. The second time I lightly sauteed some fresh onions and added that to the mashed potatoes along with some shredded cheddar. After I boi...