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Potato and Cheese Pierogi

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.
Print Recipe
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Course lunch/dinner
Cuisine central europe
Servings 60 people
Calories 4646.2 kcal

Equipment

  • 1 Large Stockpot For boiling potatoes and pierogi.
  • 1 Rolling Pin Essential for evenly rolling the dough.
  • 2 Large Mixing Bowls One for dough, one for filling.
  • 1 Potato Masher For achieving a smooth potato filling.
  • 1 Biscuit Cutter or Round Pastry Cutter For uniform dough circles.

Ingredients
  

Main

  • 6 cups all-purpose flour
  • 3 eggs
  • 1 pinch salt
  • water as needed
  • 5 pounds potatoes peeled
  • 1 pound processed cheese cubed
  • salt and pepper to taste
  • onion salt to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
  • To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Notes

For a tender pierogi dough, avoid overworking it. Add water gradually until the dough is stiff but pliable; resting it for 30 minutes will make it easier to roll. For the filling, I recommend replacing 'processed cheese' with a blend of sharp cheddar and cream cheese, or farmer's cheese, for a richer, more authentic flavor. Ensure potatoes are thoroughly mashed and seasoned. Crucially, moisten the edges of your dough circles lightly before folding and sealing firmly to prevent the filling from escaping during boiling. Cook pierogi in batches to avoid overcrowding, which can lower water temperature and cause them to stick. Serve with golden sautéed onions and butter, and consider a dollop of crème fraîche or sour cream for a perfect finish.