Make and share this Homemade Potato and Cheese Pierogies / Old Fashioned Perogies recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Potato and Cheese Filling: Cook the onion in butter until tender.
- Combine it with potatoes and cheese.
- Season to taste with salt and pepper.
- Vary the proportions and ingredients in this recipe to suit your taste.
- Mix the flour with the salt in a deep bowl.
- Add the egg, oil and water to make a medium soft dough.
- Knead on a floured board until the dough is smooth.
- Caution: Too much kneading will toughen the dough.
- Divide the dough into 2 parts.
- Cover and let stand for at least 10 minutes.
- Prepare the filling.
- The filling should be thick enough to hold its shape.
- Roll the dough quite thin on a floured board.
- Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- Put the round in the palm of your hand.
- Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- The edges should be free of filling.
- Be sure the edges are sealed well to prevent the filling from running out.
- Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- Do not attempt to cook too many at a time.
- Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- Continue boiling for 3-4 minutes.
- The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- Pierogies will be ready when they are puffed.
- Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- Cover and keep them hot until all are cooked.
- Serve in a large dish without piling or crowding them.
- Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
- REHEATING: One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
- Many prefer reheated perogies as compared to freshly boiled ones.
- To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.
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Mohamed Lamarana Jalloh
[email protected]Thanks for sharing this recipe! I'm excited to try it.
Vera Vera
[email protected]I'm always looking for new pierogi recipes, and this one is definitely a keeper. I can't wait to try it with different fillings.
Marahall Hearrell
[email protected]These pierogies are a great way to add some variety to your meals. They're perfect for breakfast, lunch, or dinner.
Muhmmad Athar
[email protected]I love that these pierogies can be boiled, fried, or baked. I usually boil them, but I'm going to try frying them next time.
Yessica Garcia
[email protected]These pierogies are the perfect finger food. They're great for parties, potlucks, and picnics.
Ben Roberts
[email protected]I made these pierogies for a party and they were a huge hit. Everyone loved them! I'm definitely going to make them again for my next party.
Melani Suriano
[email protected]These pierogies are a great way to get kids involved in the kitchen. My kids love helping me make them, and they always enjoy eating them.
Oritsemajemite Amonetsone
[email protected]I'm gluten-free, so I made these pierogies with a gluten-free flour blend. They turned out great! The dough was still chewy and the filling was still creamy and delicious.
Ananya Kavindi
[email protected]I'm a vegetarian, so I made these pierogies with a vegan cheese filling. They were still delicious! I highly recommend this recipe to vegetarians and meat-eaters alike.
Shawn Hubbard
[email protected]These pierogies are the perfect way to use up leftover mashed potatoes. I always have a lot of mashed potatoes left over after Thanksgiving and Christmas, so this is a great way to use them up.
Nakiwala Allen
[email protected]I love that this recipe uses simple, everyday ingredients. I always have potatoes, cheese, and flour on hand, so I can make these pierogies anytime I want.
Chrisy lyte
[email protected]These pierogies were a bit more work than I expected, but they were definitely worth it. They're so delicious and satisfying. I'm glad I tried this recipe.
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[email protected]I'm not a huge fan of pierogies, but these were surprisingly good. The dough was light and fluffy, and the filling was creamy and flavorful. I would definitely make these again.
Alieh Martinez
[email protected]These potato and cheese pierogies are the perfect comfort food. They're warm, cheesy, and filling. I especially love dipping them in sour cream and chives.
Munna Jibon
[email protected]I've made pierogies before, but this recipe is by far the best. The dough is so easy to work with, and the filling is flavorful and satisfying. I love that I can make a big batch and freeze them for later.
Taylan Chapman
[email protected]These pierogies were a hit with my family! The potato and cheese filling was creamy and delicious, and the dough was perfectly chewy. I will definitely be making these again.