Pierogi Dough
Recipe for about 60 pierogis (make some caramelized onions ahead of
time for the sautéing step)
6 cups flour
(added a lot more flour when kneading the dough)
2 egg yolks
1 egg
8 oz. butter (2 sticks)
1 ½ cup water
½ tsp salt
-Sift flour to the bowl and add salt as you go. Make a little hole in the center and add all
other ingredients.
-Knead until smooth (this takes quite a bit of flour on
the surface) and let it stand for about 20 minutes.
- Using 1/8 of the dough at a time, roll out to 1/16 inch
thickness: add flour to the rolling pin and surface
-Cut circles with a biscuit cutter or floured glass (we
used a 4” circle bowl to cut)
-Fill the circles with a full spoon of filling (golf ball
size), pinch to seal (you can use a little water on the edges, it will make it
easier to get the dough to stick together.
-Boil 6-8 minutes (2 minutes after they start floating). If you plan to make ahead and freeze them,
remove when they float and put the pierogis in a zip lock gallon bag with a
little bit of olive oil to keep them from sticking together)
-Sauté in caramelized onions adding butter or oil to the
pan if necessary. The oil from the frozen ones was enough to sauté the pierogis.
Potato and
Cheese Filling
6 cups of mashed potatoes (cold)
2 Tablespoons grated onion
4 Tbsp butter
4 Cups of cheddar cheese (grated) I used Murray cheese which had lots of good
flavor)
Salt and pepper for taste
-Cook the onion in butter until tender. Combine it with potatoes and cheese, add salt
and pepper.
