"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Potato and Cheese Pierogies Recipe

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This recipe for Potato and Cheese Pierogies, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aleks Zwerger - Granddaughter-in-law of Ray and Reka Medendorp
Added: Wednesday, June 27, 2007


6 c all-purpose flour
3 eggs
1 pinch salt
water as needed
5 lbs potatoes, peeled
1 lb processed cheese, cubed
salt and pepper, to taste
onion salt, to taste

Cook potatoes in salted water until tender. Combine flour, eggs, and salt. Mix in a little water at a time until dough is somewhat stiff.
Roll dough into small sections about 1/4 inch thick.
Using a large biscuit cutter or drinking glass, make
circle cuts. Mix together potatoes, cheese, salt, pepper and onion salt.
Place 1 to 2 tbsp potato mixture on each circle.
Fold over and seal edges.
Bring large pot of water to boil, carefully dropping
in one at a time; stir once. They are done when
they float to the top.




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