pierogies

(1 rating)
Recipe by
Sharon Willhite
Albuquerque, NM

This recipe is a Polish dish that was taught to me when I was 16 years old. I'm a potato and cheese nut so I've always liked pierogies.

(1 rating)
yield 4 to 6 approximately
prep time 45 Min
cook time 45 Min

Ingredients For pierogies

  • FOR THE DOUGH
  • 4 c
    flour (approximately)
  • 15 to 16 Tbsp
    water (approximately)
  • 2 tsp
    salt
  • 1 1/3 c
    shortening or lard
  • FOR THE FILLING
  • 8 md
    potatoes, mashed
  • 15 oz
    ricotta cheese
  • 4 oz
    sharp shredded cheddar cheese
  • 1 md
    onion, chopped
  • PIEROGIE SAUCE
  • 2 stick
    butter or margarine
  • salt and pepper to taste

How To Make pierogies

  • 1
    First make the filling. Peel and cook potatoes. Mash the potatoes as you would normally, adding butter and milk.
  • 2
    Chop onion and you can either cook in some butter to soften and add it to the filling or you can add it to the sauce, your choice. I prefer it mixed in with the filling.
  • 3
    For the dough mix all ingredients to a pie crust consistency. Roll out dough to a thin 1/8 inch thickness. (not so thin it tears) Cut dough into circles using a coffee cup or like cup.
  • 4
    On half of the circle place approximately 2 tablespoons of filling. Fold over and seal with a fork around the edges. If it is too sticky sprinkle some water around the edges before sealing.
  • 5
    Place pierogies into a pot of boiling water. When they rise to the top they are done.
  • 6
    While pierogies are cooking. Place a stick or two of butter in a small sauce pan to melt.
  • 7
    When peirogies are done serve with melted butter on top. Salt and pepper to taste.
  • 8
    You can also boil, deep fry (until golden), or pan fry with butter/margarine and onions. You can also vary the fillings to your liking by adding other types of cheeses, bacon, sauerkraut, sour cream, etc.
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