- Food and Cooking
How to make Potato Pierogis
One of my favorite foods growing up was pierogis. We had them regularly, which I thought was awesome. We had them with meat, potatoes, sauerkraut, and even fruit. They were just the best. Below is my mother's recipe. We got together with my sister-in-law a few months ago to teach all the grandchildren how to make these awesome little pockets and we had the most wonderful time. Below is the recipe for Potato Pierogi. I hope you enjoy it as much as I do!
- 2 eggs
- 1 cup water
- 3 TBSP butter
- pinch salt
- 4 cups flour
- 8 cups boiled potatoes - mashed
- 16 ounces cheese (farmer's, cottage, cream, or american)
- 2 cups onion, chopped
- salt and pepper, to taste
- 3 slices bacon, cooked, cooled, and crumbled
- Mixing dough: Mix eggs, water, butter, and salt together in a bowl. Add flour to mixture. Mix everything together. If you want your dough more buttery, you can add more butter to taste. Knead dough on floured surface until pliable. Add more flour/water as needed. Let dough rest covered in bowl for about 30 minutes before using.
- Rolling dough: Roll dough out on floured surface until thin and pliable with a rolling pin. Roll from center to outside. Once dough is rolled out, use a clean glass to make circles with the dough.
- Boil potatoes til fork tender. Drain. After draining potatoes, place potatoes back in hot pot to dry (cook on flame for a few minutes shaking pot til potatoes are “dry.” Mash potatoes by hand. Let potatoes cool. Dice onion. Fry in butter/oil/grease til onions are tender. Mix onions into cooled mashed potatoes. If potatoes are hot, they will melt the cheese and the consistency of the mixture will be affected (leftover mashed potatoes without too many additions can be used for this). Mix in cheese, salt, and pepper. Season to taste. Use mixture for filling dough circles.
- Assembling pierogi: After rolling out dough, cut circles in dough with glass. Spoon filling into circles with spoon and pinch ends together. Ends can be fluted with fork for decoration. Place pierogis on floured trays or on trays with waxed/parchment paper until ready to boil.
- Cooking pierogi: Boil large pot of water. Water may be salted as desired. When water is at a rolling boil, drop pierogi into water. When pierogis start floating to the top of the pot, leave them there for about 2-3 minutes. Take pierogi out with slotted spoon. Place cooked pierogi in buttered dish to prevent sticking. Top with desired toppings.
- If you want to make your pierogi even more delicious (in my opinion), you can fry them after boiling. To do that, melt a little butter in a frying pan. Add boiled pierogi to frying pan. Cook until golden, flipping as needed. Pierogis may also be fried without boiling first. Frying time may be longer and more butter may be needed for frying.
- Freezing pierogi: Boil pierogis in hot water as listed above. Cool on buttered tray or on wax paper. Place in freezer bags. Label and place in freezer.
- To cook frozen pierogi: Take frozen pierogi out of freezer right before boiling. May be thawed a little, but if thawed completely they tend to stick together. Boil a big pot of water. Place pierogi in water. If frozen together, break apart or will boil in a clump. Boil until pierogis float to top of water for 2-3 minutes. Remove from boiling water with slotted spoon. Place in buttered dish and enjoy as desired.