"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Potato and Cheese Pierogi Recipe

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This recipe for Potato and Cheese Pierogi, by , is from Recipes From Momma's House0pp, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret L Mitchell
Added: Tuesday, September 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Potato and Cheese Filling
1 Tblsp. grated onion
2 Tblsp. butter
2 c. cold mashed potatoes
1 c. cottage cheese (or more)
salt and pepper
Dough
2 1/2 c. flour
1/2 tsp. salt
1 egg
2 tsp. oil
3/4 c. warm water

Directions:
Directions:
Potato and Cheese Filling: Cook the onion in butter until tender. Combine it with potatoes and cheese. Season to taste with salt and pepper. Vary the proportions and ingredients in this recipe to suit your taste. Mix the flour with the salt in a deep bowl. Add the egg, oil and water to make a medium soft dough.
Knead on a floured board until the dough is smooth. Caution: Too much kneading will toughen the dough. Divide the dough into 2 parts. Cover and let stand for at least 10 minutes. Prepare the filling. The filling should be thick enough to hold its shape. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter, or the open end of a glass. Put the round in the palm of your hand. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. The edges should be free of filling. Be sure the edges are sealed well to prevent the filling from running out. Place the pierogi on a floured board or tea towel and then cover
with another tea towel to prevent them from drying out. Drop a few pierogies into a large quantity of rapidly boiling salted water. Do not attempt to cook too many at a time. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. Continue boiling for 3-4 minutes. The cooling period will depend upon the size you made it, the thickness of the dough and the filling. Pierogies will be ready when they are puffed. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking., Cover and keep them hot until all are cooked. Serve in a large dish without piling or crowding them. Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.

Number Of Servings:
Number Of Servings:
varies
Personal Notes:
Personal Notes:
Can be filled with chopped onions or sauerkraut as well.

 

 

 

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