Potato and Cheese Pierogi

Potato and Cheese Pierogi

31
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"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."

Ingredients

2 h 10 m {{adjustedServings}} servings 97 cals
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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

31
  1. 43 Ratings

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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 ...