Pierogies Recipe

Makes about 24 pierogies

Making pierogies from scratch can be a little time consuming but it is well worth the effort. Pierogies can be cooked immediatly, refrigerated for up to 3 days or frozen for up to 6 months.

Filling

Ingredients:

2 pounds potatoes (washed and cut into 1 inch cubes)
1 cup heavy cream
1 stick butter (1/2 cup or 8 tablespoons)
2 cups cheddar cheese (shreaded)
2 teaspoons garlic powder

Directions

In a large pot, boil the potatoes until they fall apart when poked with a fork (bout 30-45 minutes)

Strain the potatoes and place in a large bowl. Add cream, butter, salt, cheese and garlic powder. Mash the potato mixture until smooth. *tip* using the end of a glass cup you can mash the potatoes until smooth if you dont have an electric mixer.

Now your perogie filling is complete!

Dumplings

Ingredients:

1 egg
2 cups all-purpose flour
1/3 cup water
1/2 teaspoon salt

Directions

1.Beat the egg using a fork in a measuring cup and add water.

2. Mix the flour and salt together in a large bowl. Slowly pour in the egg and water. Mix Well. If the dough is too dry you can add a few drops of water. *Tip* Using a food processor is much easier on your hands and will decrease the time it takes. Pulse until the dough forms a ball and then knead the dough with your hand for a few minutes.

3. Cover the dough and let it rest for at least a 1/2 hour to soften.

4.On a lightly floured surface, knead the dough until it is elastic in consistancy. Cut the dough into two individual pieces and roll into two balls. Cover each dough ball with a damp towel for about 10 minutes. Once the dough has had time to rest, cut each ball into four more pieces. Keep the balls covered with a damp cloth or paper towel while working on one at a time.

5. Roll each ball of dough out until thin, about 1/8 inch thick. Cut the dough into 3 inch circles or squares and add 3 tablespoons of pierogie filling to each. Then press shut using some water and a small flat spatula. You can also use a pasta machine to flatten out the dough.

Next its time to cook the pierogies. Traditionally, the pierogies are boiled and then pan-fried with onions and other spices.

See: Pan-Fried Perogies Recipe for directions on how to cook perogies!