In my house, my poobear will eat a ton of these. It is her absolute favorite food on the planet. My child will eat 12 at one sitting. Where she puts it, I’ll never know.
I’m sharing my recipie with you with hopes you will enjoy them just as much as she.
My poobear chose sharp cheddar for the filling in these but your welcome to adjust as needed. The key to a perfect pierogis is an amazing filling and salt. Be creative add onions, bacon, sausage, mushrooms. The ideas are endless.
- Rolling pin
- Mixing bowl for dough
- Cutting board and knife for vegetables
- Pot for boiling potatoes
- Small pot for boiling pierogis if you choose not to cook all of them
- Knife for peeling potatoes and slicing cheese
- Large round cookie cutter for cutting circles out of dough (I used my large martini mixer top lol, a drinking glass works just as good)
- Small fry pan to saute your vegetables
- Electric mixer
- Small spoon for potato filling
Ingredients for pierogis:
- 4 cups of flour
- 2 eggs
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1 cup of water
- 1/2 cup (1 stick) of butter softened
Ingredients for saute vegetables:
- 1/2 green pepper, remove membrane wash and dice small
- 1/2 of a small sweet Vidalia onion diced small
- 1 table spoon of butter to saute vegetables
Ingredients for potato filling:
- About 8 average size gold potatoes peeled and boiled till soft
- 1 package of extra sharp cheddar cheese, 8 servings, sliced thin
- 1 egg
- 1/2 stick of butter
Once your potatoes are boiled drained keep them in the pot. Add your butter, sliced cheese and egg.
Using your electric mixer whip ingredients till smooth. Add salt to taste. This is where your filling should be impressive and the salt will pull the flavors together. Don’t be shy with the salt. Use what ever you need to bring the flavors out. Set aside so they will cool. Do not use filling warm. Room temperature is best.
This is what your potato filling should look like. If its to dry add a bit of milk to soften.
Now we’re going to make the pierogis.
In your mixing bowl combine your butter, eggs, salt, sugar and flour. Pour only half of your water in your dough. Nead your dough using your hands, if the dough appears to dry add more water. If your dough appears to be to wet add more flour. Do not over nead your dough. It must stay soft.
Add some flour to your clean counter top and rolling pin. Place dough and roll out as far as you can. Roll your dough till about 1/8 inch thick.
Using your cutter begin cutting circles. Place them on a flour dusted counter or cookie sheet. Thickness of circles should not be to thick or thin. They will not cook properly. Below is a picture of average thickness.
Repeat this process till you run out of dough. I got about 36 pierogis. The quantity really depends on how thick your dough is. Do the best you can, again it’s an average thickness of 1/8 of an inch.
Now using your spoon place a dallop of potato filling on each. Do not over fill.
Fold over your dough and seal by pinching the outer edge. If your having a hard time with edges to make a good seal add a little water. Repeat this process till all of your dough circles are filled.
Set aside the extras once pinched closed. You can freeze your extra pierogis. I put them in freezer zip lock bags. Do not stack on top of each other, they will stick and not cook correctly.
To cook, boil in salted water for just a few minutes about 8 to 10 minutes. The pierogis will float when ready.
To serve, in our house we saute green peppers and onions with butter.
In a small fry pan add butter, saute your vegetables till tender.
Serve on top of pierogis, sometimes we add sour cream on the side for an added flavor. Salt to taste.