Grandma's Homemade Pierogi (Potato and Cheese)
Grandma's Homemade Pierogi (Potato and Cheese)
2h
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
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