~* Homemade Pierogies *~
This is truly one of those recipes “made from scratch”, passed down to me from my grandmother, and from her mother before her, and so on. This delicious recipe makes about 11 pierogies with a potato, cheese and onion filling. Make sure to read the entire recipe before you get started that way you can manage your cooking tasks efficiently and effectively! (My grandmother wrote the recipe herself — it’s one of those recipes that were passed down to her and learned by watching and doing, it wasn’t written down.) I always admired my grandmother for how she could have countless pots and pans cooking at once while prepping other parts of the recipe. I think it’s an art that’s slowly being lost in our fast-paced world. So, tie on an apron, and as you make this delicious homemade pierogi recipe “the way Grandma used to”, take the time to remember some of the “traditional” and “old-fashioned” things your mom or grandmother used to do. Enjoy!
Part 1: Dough
1 cup flour
4 tbsp margarine
1/4 tsp salt
1.) Put egg in a liquid measuring cup and add water to make it a little over 1/4 of a cup. Beat with a whisk.
2.) In a mixing bowl, add salt to flour, “cut in” margarine and work it with fingers to look like cornmeal.
3.) Add egg mixture, mix together. Add a little more flour if needed and, using fingers, make it into dough.
4.) Let dough rest for 5 minutes. Then knead it with hands until it’s smooth and elastic.
5.) Roll out dough.
6.) Cut out circles. (She uses a 1 lb. empty coffee can.)
7.) Roll out circles to make bigger and fill with filling in center of dough. Wet edges of dough, then fold in half and press close (makes a half circle shape). Take fork dipped in flour and press fork all around edge of peirogi to make a better seal.
Part 2: Potato, Onion and Cheese Filling
2-3 slices each of Cooper, Sharp and American Cheese
4 potatoes, or as much as you’d like depending on how much filling you’d like to have
Pinch of salt
1 small onion
1 stick of margarine or butter
Pinch of white pepper
1.) Cut potatoes in quarters.
2.) Cook in a pot of water until done, with a little salt.
3.) Mash potatoes when done. Then put in a few slices of the cheeses over top of potatoes.
4.) Put lid back on pot and let cheese melt a little.
5.) Mash again with a small chopped onion that has been sauteed in margarine or butter.
6.) Mash smooth. Add a little white pepper to it for added flavor.
*You can also use instant potatoes. Make potatoes as directed on box. Put diced dried onions from jar (ex. McCormick Minced Onions) in the milk and water mixture. Put potatoes in as directed. After the 5 minutes, add cheese to it. Put lid on an dlet melt and then mix altogether. Add a little white pepper.
Part 3: Cooking the Pierogies
1.) Have a roasting pan on stove filled with water. Sprinkle salt in water and a little olive oil in it.
2.) Bring to boil, then put about 11-12 pierogies in.
3.) When it boils again, turn down heat to a slow rolling boil.
4.) Cook about 15 minutes on low boil.
5.) Keep turning the pierogies over with a wooden spoon.
6.) When pierogies are done, put in a colander. Run cold water over them slowly and hard. Let drain, then put on a cookie sheet.
7.) Pour melted butter over top. Let cool.
8.) Then pan fry the pierogies in butter and onions if desired.