Homemade Pierogies Recipe

By á-10881

Pierogies are dumplings or tiny pies stuffed with a filling, often potatoes and cheese, and boiled, then cooked in butter. Our friends always ask us to bring them to potlucks.

Ingredients

• FILLING:
• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 cup water
• 3 eggs
• 1/2 cup butter, softened
• 4 medium potatoes, peeled and cubed
• 2 medium onions, chopped
• 2 tablespoons butter
• 5 ounces cream cheese, softened
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• ADDITIONAL INGREDIENTS (for each serving):
• 1/4 cup chopped onion
• 1 tablespoon butter
• Minced fresh parsley

Preparation

Step 1

In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, for 15 to 30 minutes.

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a large skillet, saute onions in butter until tender; set aside.

Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in the cream cheese, salt, pepper and onion mixture; set aside.

Divide dough into four parts. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in the center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.

Bring a Dutch oven of water to a boil; add pierogies in batches. Reduce heat to a gentle simmer; cook for 1-2 minutes or until pierogies float to the top and are tender. Remove with a slotted spoon; cool slightly.

Place on waxed paper-lined 15-in. x 10-in. x 1-in. baking pans; freeze until firm. Transfer to resealable plastic freezer bags. May be frozen for up to 3 months.

To prepare frozen pierogies: In a large skillet, saute four pierogies and onion in butter until pierogies are lightly browned and heated through; sprinkle with parsley. Yield: 1 serving.