Grandma's Homemade Pierogi (Potato and Cheese)

Name: Grandma's Homemade Pierogi (Potato and Cheese)
Total time: 120 min
Yield: 40 servings
Cuisine: Other
Ingredients: 5 cups all purpose flour; 1 teaspoon sea salt; 2 large eggs; 1 tablespoon softened butter; 1 cup lukewarm potato water; 0.5 cup milk; 5 Yukon Gold potatoes; 2 pounds about 2 pounds; 3 cups shredded sharp cheddar cheese; 0.5 cup milk (optional); 1 teaspoon sea salt; 0.5 teaspoon ground black pepper; 1 onion (optional, for frying)

Serves 40

meatloafandmelodrama.com

Grandma's Homemade Pierogi (Potato and Cheese)

meatloafandmelodrama.com

Serves 40

Directions

1Boil the potatoes until fork tender, reserving 1 cup of the cooking water.
2Drain, peel, and mash the potatoes with the cheese, adding milk if desired for creamier filling.
3Refrigerate the filling.
4In a large bowl (or stand mixer), mix the flour and salt, then add eggs, butter, and milk.
5Gradually add the reserved potato water, kneading until the dough is no longer sticky.
6Refrigerate the dough for 20 minutes.
7Divide the dough into 4 pieces; roll out each piece thinly and cut out circles.
8Place a spoonful of filling in the center of each circle, fold over, and pinch to seal.
9Boil the pierogi until they float to the surface.
10Optional: Sauté onions in butter, then fry the boiled pierogi in butter with the onions until golden brown and caramelized

Ingredients

5 cups all purpose flour
1 teaspoon sea salt
2 large eggs
1 tablespoon softened butter
1 cup lukewarm potato water
0.5 cup milk
5 Yukon Gold potatoes
2 pounds about 2 pounds
3 cups shredded sharp cheddar cheese
0.5 cup milk (optional)
1 teaspoon sea salt
0.5 teaspoon ground black pepper
1 onion (optional, for frying)

Equipment

large potpotato masherstand mixer (optional)rolling pindrinking glass or cookie cutterlarge skillet

Tips

Use Yukon Gold potatoes for the filling and cook with the skin on for easy peeling.
Reserve 1 cup of cooking water for the dough. You may not use all of it.
Knead the dough until it’s no longer sticky.
Allow the dough to rest for at least 20 minutes before rolling.
Divide the dough into 4 sections and work with 1 section at a time.
Keep the dough covered with a clean kitchen towel to prevent drying out.
Dip your fingers in water to help seal the edges while forming the pierogi.
If you’re frying large batches of pierogi, place them in a buttered baking dish and keep in a warm oven until you finish frying them.
You can use any filling with this homemade pierogi dough.
Substitute warm water for the potato water.
Add 1 chopped and seeded jalapeño pepper to the cheesy filling for extra spice.
Instead of cheddar cheese, you can use cottage cheese, cream cheese or farmer’s cheese for a more old-world flavor.
You can freeze pierogi either right after you make them or after you boil them. To freeze uncooked pierogi, place them in a single layer on a lined baking sheet in the freezer. Once frozen, you can place them in a freezer bag and store for up to 3 months.
To freeze boiled pierogi, allow to cool completely in a single layer. Then, place in a freezer bag or freezer safe container for up to 3 months.
Store leftover pierogi in an airtight container in your refrigerator for up to 4 days or freeze for longer storage — up to 3 months for best taste

Grandma's Homemade Pierogi (Potato and Cheese)

Serves 40

meatloafandmelodrama.com

Grandma's Homemade Pierogi (Potato and Cheese)

meatloafandmelodrama.com

Serves 40

Directions

1Boil the potatoes until fork tender, reserving 1 cup of the cooking water.
2Drain, peel, and mash the potatoes with the cheese, adding milk if desired for creamier filling.
3Refrigerate the filling.
4In a large bowl (or stand mixer), mix the flour and salt, then add eggs, butter, and milk.
5Gradually add the reserved potato water, kneading until the dough is no longer sticky.
6Refrigerate the dough for 20 minutes.
7Divide the dough into 4 pieces; roll out each piece thinly and cut out circles.
8Place a spoonful of filling in the center of each circle, fold over, and pinch to seal.
9Boil the pierogi until they float to the surface.
10Optional: Sauté onions in butter, then fry the boiled pierogi in butter with the onions until golden brown and caramelized

Ingredients

5 cups all purpose flour
1 teaspoon sea salt
2 large eggs
1 tablespoon softened butter
1 cup lukewarm potato water
0.5 cup milk
5 Yukon Gold potatoes
2 pounds about 2 pounds
3 cups shredded sharp cheddar cheese
0.5 cup milk (optional)
1 teaspoon sea salt
0.5 teaspoon ground black pepper
1 onion (optional, for frying)

Equipment

large potpotato masherstand mixer (optional)rolling pindrinking glass or cookie cutterlarge skillet

Tips

Use Yukon Gold potatoes for the filling and cook with the skin on for easy peeling.
Reserve 1 cup of cooking water for the dough. You may not use all of it.
Knead the dough until it’s no longer sticky.
Allow the dough to rest for at least 20 minutes before rolling.
Divide the dough into 4 sections and work with 1 section at a time.
Keep the dough covered with a clean kitchen towel to prevent drying out.
Dip your fingers in water to help seal the edges while forming the pierogi.
If you’re frying large batches of pierogi, place them in a buttered baking dish and keep in a warm oven until you finish frying them.
You can use any filling with this homemade pierogi dough.
Substitute warm water for the potato water.
Add 1 chopped and seeded jalapeño pepper to the cheesy filling for extra spice.
Instead of cheddar cheese, you can use cottage cheese, cream cheese or farmer’s cheese for a more old-world flavor.
You can freeze pierogi either right after you make them or after you boil them. To freeze uncooked pierogi, place them in a single layer on a lined baking sheet in the freezer. Once frozen, you can place them in a freezer bag and store for up to 3 months.
To freeze boiled pierogi, allow to cool completely in a single layer. Then, place in a freezer bag or freezer safe container for up to 3 months.
Store leftover pierogi in an airtight container in your refrigerator for up to 4 days or freeze for longer storage — up to 3 months for best taste