Back to My Recipes PageDough
Potato Filling
Cheese Filling
Sauce
Dough: Mix flour, eggs, sour cream, salt, and water, a little at a time. Knead dough until firm and elastic; Cover and let rest 10 minutes.
Potato Filling: Prepare potatoes, set aside.
Cheese Flling: Combine ingredients and mix.
Sauce: Saute onion in butter until golden.
Assembly: Divide dough into three parts. On a floured surface roll dough to about 1/8-inch thick; cut into 3-inch rounds. Place a small spoonful of the filling in the center of each round, fold and press the edges together firmly to seal.
Drop the pierogi in simmering chicken bouillon with 1 teaspoon of oil. Do not crowd. Simmer for 15 minutes, stirring gently to prevent sticking. Remove with a slotted spoon and drain well.
Place the drained pierogi in a casserole and pour sauce mixture over all. Garnish with mushrooms.
Mix and roll out. Cut into circles and fill with the filling below.
Mix and mash the potatoes, add seasonings, onion and cheese and mix well. Fill a little of this mixture onto the center of your dough circles from above. Fold the circle in half. Press the edges together good and use a fork dipped in flour to make sure each one is secured closed nice and tight.
Boil some water and add a little salt. Once water is boling real good place the closed pieroggie into the salt water and cook just for a few minutes. Drain. Grease both sides with oil on your hands and you can store them in your freezer for future meals. Or when ready you can deep fry and serve. They will float and look golden brown when done. Some people perfer not to deep fry them and like to cook them in some melted butter on the stove and cook them that way.
Mound flour on bread board with a well in the center. Drop eggs and salt into well. Add water, working from center to outside of mound, mix flour into liquid in center with one hand and keep dough mounded with the other. Knead until well mixed and firm. Cover dough with a warm bowl and let rest 10 minutes.
Divide dough into halves. Roll out 1/2 dough on floured surface as thin as possible. If it gets too thick, it turns noodle-like and they are no good. Cut 3 inch rounds with biscuit cutter or bowl mouth. Place filling a little to one side of center. Moisten edges with water fold over and pinch edges together. Be sure they are sealed well or all the filling will leak out. Drop pierogi into boiling water. Cook gently 3-5 minutes, or until they float. Lift out of water with perforated spoon, and drop them into a frying pan with butter or margarine. Fry until golden.
If you want to freeze them, make sure you boil them first, then rub margarine on them so they don't stick together in the freezer. Then thaw in the microwave and drop them in the frying pan.
Cream the butter and the egg yolks. Press the cheese ( you can use drained cottage cheese or "dry" pot cheese) through a sieve to " puree" it. Combine the butter, egg, cheese and flour and salt to taste. Beat the egg whites until stiff and fold in. Divide mixture into two parts. Roll each out on a doubh-board into long thin stick. Cut on the bias into pices about 2 inches long. Boil in salted water for 10-15 minutes. Remove with a slotted spoon and drain well. Serve with your favorite toppings such as butter or a polonise sauce or browned breadcrumbs in butter.
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