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.
- 2–2 1/2 cups flour
- 1 egg
- 1/2 cup lukewarm water
- pinch of salt
- 2 tablespoons vegetable oil
- 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
- 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.