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Potato And Cheese Pierogies

by Fluffy
Potato and Cheese Pierogies

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Potato And Cheese Pierogies

Here’s a perfect potato and cheese pierogie recipe from my youth that would fill up the whole family for a meal. This pierogie recipe is delicious!

Potato And Cheese Pierogies

Potato and Cheese Pierogies, the perfect meal for back when we were little and would need a meatless meal on Fridays and during Lent. My parents would serve this and it was a pleasant treat because it was such a tasty meal in spite of the obvious lack of meat.

Of course, this is a perfect meal to serve to kids because they usually love pierogies. At least my nephews sure do! A large serving of pierogies is sure to fill you up so it’s another staple dish I serve for my boys.

Cheese Pierogies

Ingredients:

Dough

2-2 1/2 cups flour

1 egg

1/2 cup lukewarm water

pinch of salt

2 tablespoons vegetable oil

Filling

3 large russet potatoes, peeled and boiled

1 onion, chopped and sauteed in 1 tablespoon butter

1/4 to 1/2 cup of farmers cheese (or ricotta)

salt and pepper to taste

Potato And Cheese Pierogies

Instructions:

In a large mixing bowl, combine ingredients for the dough.

Kneed until smooth and let rest (covered).

In a separate bowl, fork blend (do not mash) all ingredients for the filling in the center of each circle.

Set aside. Roll dough to a 1/8 inch thickness on a floured surface.

Cut out circles using a biscuit cutter or the top of a two inch glass.

Place a teaspoonful of filling in the center of each circle.

Fold over and pinch edges with a fork (or finger) to seal.

Boil pierogies for 5-8 minutes or until they float to the surface of the water.

Remove with a strainer and pan fry them in butter until a light golden brown.

Serve alone or with a side of sour cream.

Potato and Cheese Pierogies

Potato and Cheese Pierogies

Potato and Cheese Pierogies

Potato and Cheese Pierogie

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Cheese Pierogies

Potato And Cheese Pierogies


  • Author: Fluffy

Description

Potato and Cheese Pierogies, the perfect meal for back when we were little and would need a meatless meal on Fridays and during Lent. My parents would serve this and it was a pleasant treat because it was such a tasty meal in spite of the obvious lack of meat.

Of course, this is a perfect meal to serve to kids because they usually love pierogies. At least my nephews sure do! A large serving of pierogies is sure to fill you up so it’s another staple dish I serve for my boys.


Scale

Ingredients

Dough

  • 22 1/2 cups flour
  • 1 egg
  • 1/2 cup lukewarm water
  • pinch of salt
  • 2 tablespoons vegetable oil

Filling

  • 3 large russet potatoes, peeled and boiled
  • 1 onion, chopped and sauteed in 1 tablespoon butter
  • 1/4 to 1/2 cup of farmers cheese (or ricotta)
  • salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine ingredients for the dough.
  2. Kneed until smooth and let rest (covered).
  3. In a separate bowl, fork blend (do not mash) all ingredients for the filling in the center of each circle.
  4. Set aside. Roll dough to a 1/8 inch thickness on a floured surface.
  5. Cut out circles using a biscuit cutter or the top of a two inch glass.
  6. Place a teaspoonful of filling in the center of each circle.
  7. Fold over and pinch edges with a fork (or finger) to seal.
  8. Boil pierogies for 5-8 minutes or until they float to the surface of the water.
  9. Remove with a strainer and pan fry them in butter until a light golden brown.
  10. Serve alone or with a side of sour cream.

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