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Pierogies

Source of Recipe

Mastercook


List of Ingredients

Pierogi

Dough
2 Cups flour
2 Eggs
1/2 tsp. salt
1/3 Cup water

Potato filling

1/2 Cup chopped onion
2 TBS. Butter or Margarine
1/2 tsp. Salt
1/4 tsp. White pepper
2 Cups mashed potatoes
1/2 cup cheese (usually chedder, but can use any kind you like)

Saute onion in butter. Add to mashed potatoes with cheese, salt and pepper. Mix well. Allow to cool slightly before using filling. The potato filling pierogies freeze very well, up to six months




Recipe

Mound flour and make a well in the middle. Add eggs, salt, and water. Mix well until dough is firm. Let rest 10 minutes under warm bowl. Use half at a time (to prevent it drying out). Wrap the other half tightly in plastic wrap. Roll out thinly, about 1/8". Using a biscuit cutter or a large wine glass, cut out rounds of dough. Add a spoonful of filling on the middle of each. Fold over and press edges
together firmly. If dough is not sealing properly, moisten the edges with water before pressing together. Roll dough out again and cut more circles until most of the dough is used.

At this point pierogies may be cooked to be eaten right away or frozen.

To eat right away: Drop into boiling water for 3 to 5 minutes, or until they float. Drain and saute in butter before serving.

To freeze: To prevent them from freezing together into an unusable block, lay flat on a small cookie sheet or Tupperware container lined with wax paper. Additional layers may be built up, be sure to
separate each layer with wax paper. Wrap with plastic wrap or use Tupperware lid and freeze until you need them.

NOTE: Dough dries out very easily, so fillings should be prepared before dough is made.

You can also deep fry these in a deep fryer, or bake them sprayed with Pam on a cookie sheet. We have also make these on the George Foreman Grill sprayed with butter flavored Pam