My Mother started making Pierogi with the church and for years they made them every Friday. Now that I have moved from my home town and further south, I miss the Pierogi. Here is the recipe to make it at home.
Dough:
- 3 cups Flour
- 3 Eggs, beaten
- 1 teaspoon Salt
- 1/2 cup Milk (more or less)
Potato Filling:
- 5 to 6 medium Potatoes, peeled
- 1/2 pound Cheddar cheese, grated
- 2 to 3 small White onions
- 1/2 stick Butter
- To taste Salt and pepper
Dough:
In large bowl, mix flour, salt, and eggs. Add milk to make a medium-soft dough. Knead dough until smooth. Rest dough for 10 minutes. Divide dough in half. Cover half of dough until used. On floured surface, roll half of dough as thin as possible. Cut into 3-inch rounds using biscuit cutter. Fill with potato filling by placing small amount of potato filling on one side (half) of each round. Fold over and press edges together. Moisten joined edges with a little water to be sure they are sealed to prevent filling from leaking out. Carefully place into boiling salted water. Cook 3 to 5 minutes. Remove (do not rinse) and lay flat (do not stack). Brush with melted butter. Repeat with other half of dough.
Potato Filling:
Peel potatoes, and cook in boiling water until tender. Drain. Mash potatoes, and add butter, cheddar cheese, and sautéed onions. Stir by hand until well blended. Add salt and pepper to taste. Let cool (to touch).
To serve, brush with melted butter, and top with sautéed onions.
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