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12:14PM

Homemade Pierogies

 

Nick has been bugging me for days to make chili again because he loved it that much! I've been postponing for one reason or another, including the fact that I feel like I've been eating far too much heavy food. In an attempt again to postpone chili night, I decided to make homemade pierogies. Making these little guys are a bit time consuming and they require much attention. Nick loved them, but I was not such a huge fan. However, the good thing about this recipe is that it's very easy to tweak and make better. 
finished pierogies
Here are the ingredients we used:
To make the Pierogie Dough:
  • 3 cups all purpose flour
  • 1 egg
  • 2 tablespoons margarine
  • 3/4 cup lukewarm water
  • 1 teaspoon salt
  • **Note: If I make these again, I would season the dough with a favorite spice [garlic powder, onion powder, etc], anything at all!
  • ** Also, if you do not want to make the dough yourself, I think that refrigerated pie crusts would work well  
 Now for the filling:
  • 3 large potatoes [like russet]
  • 8 ounces sharp tasting cheese
  • salt and pepper
  • 1/4 cup butter
  • 1/4 cup milk [+ extra if necessary to keep the potatoes together]
Directions:
To make the dough and pierogies: 
  • combine all ingredients and mix well.
  • knead dough on flat surface for approximately 5 to 7 minutes
  • let dough rest for at least 30 minutes [or refrigerate overnight]
  • roll out dough into a thin sheet, approximately 1/4 to 1/8 inch thick
  • then cut circles - 2 inches for small pierogies and 3 1/2 inches for large pierogies
  • fill circles with 1/2 tablespoon of filling
  • make sure to pinch the edges well and cook them in boiling water for about 6 to 8 minutes
  • drain thoroughly and then fry in butter a few minutes until heated through
  • **Note: if you wanted to you could serve the pierogies with caramelized onions
To make the filling:
  • boil potatoes until soft
  • drain and rinse
  • melt butter, stir in milk and then add the heated combination with cheese to potatoes and mash

 

 

 

 

 

 

I was not a HUGE fan of these little guys only because the dough was not seasoned well. Therefore, the next time I will season the dough at the very beginning! I think it is the key to pierogie success. If any of you try this recipe, do not forget to season, season, season. Nick LOVES pierogies and loved these!! I was really happy that he was not as disappointed as I was.
Until next time, 

Happy Eating!

 

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Reader Comments (1)

I really did like these Pierogies they were great!! All of the possibilities!!

November 13, 2010 | Unregistered CommenterNick

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