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Potato Pierogies Recipe

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This recipe for Potato Pierogies, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ila English
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 cups flour, 1/4 cup crisco, 4 eggs (room temp slightly beaten with a fork), 1 1/2 cup water (1/2 cup can be potato water), 6 large potatoes, salt 1/2 stick butter, 2 slices American cheese

Directions:
Directions:
In a large bowl mix four & crisco. Make sure your hands are washed & rub the crisco between fingers picking up the flour with fingers till crisco disappears. Make a well in center of flour, pour beaten eggs into the well. Stir with fork. Add 1/2 cup water to this & stir mixture then add another 1/2 cup water & stir with fork. Do not dump the whole 1 1/2 cups water into the flour at once. Save some, you might not need all of it. Put some flour on the table. Take everything our of bowl & start working the dough adding the last 1/2 cup water a few tablespoons at a time. Knead on floured surface till all the egg is blended nicely & the dough is smooth & soft. Dust table with flour where the dough will rest. Cover dough with plastic bowl. Let rest 1/2 hour. After dough has rested take 1/8 of dough & roll out on floured surface. Cut in 2 1/2" strips then cut into 2 1/2 squares. If you can see your fingers through the dough it is too thin. Fill the dough with 1/2 tsp filling & fold over stretching the dough slightly so it meets. If you have floured the dough a little bit too much, brush some off. Have a cup of water handy to wet sides of dough if it doesn't want to stick. Make sure there is no filling where your pinching or it will not hold. Lay on floured surface and let pierogies dry. Then turn them over to dry slightly on other side.

To cook have a big pot of boiling water on the stove, maybe 1/2 full. Sprinkle some salt over this & pour some salad oil in. The salad oil will help from boiling over. You can cook anywhere from 12 to 18 at a time. Cook them on high for 7 to 10 minutes. Have a big skillet on the stove. In it you have melted 1 stick of butter & some sliced onions. Take cooked pierogies out of water with slotted spoon & lay in melted butter. Cook both sides. Freeze in batches of 12 to 18.

Potato filling:

Peel, wash & cut 6 large potatoes. Cook in boiling water 20 minutes covered. Pour off water. Add salt before cooking (optional). Save this water in another pan & use some of it to make the dough. After the potatoes are drained, mash with 1/2 stick butter & 2 slices of American cheese. Add salt if needed. DO NOT ADD MILK. Let cook completely before using.

 

 

 

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