Question by whopps: Can someone give me a great recipe for Potato and Cheese Pierogi?
I need it to be a polish dish 😀
Thanks
Answers and Views:
Answer by kobeblackmamba24MVP
these taste awesome. I walsays make it for special occasions. U shud really give this one a go.
my instructions are a bit long, but makes perfectly. i also added dough aswell. hope you like it. my moms recipe. i asked my mom for the help
3 lbs. potatoes
1 tsp. salt
5 lbs. American cheese
2 lg. onions, sauteed
1 tsp. pepper
Clean, peel and cut up potatoes into 3 quart pot. Add water and 2 teaspoons salt. Boil until well done. Drain and reserve potato water – refrigerate overnight. (Use potato water when making pierogi dough.)
Beat potatoes. Add shredded cheese and sauteed onions, salt and pepper to taste. Continue to beat until all cheese has been added. Heat from potatoes should melt the cheese. (If mixture gets too cold and doesn’t melt cheese, add remaining cheese to mixture and pop in oven in covered pot until cheese melts.) Mix well. Mixture should be orange in color when done. Refrigerate overnight.
DOUGH:
3 c. Gold Medal flour
1 1/2 tsp. salt
2 eggs
1 c. ice cold potato water
Sift flour and salt together in bowl. Add 2 beaten eggs. Add water (a little at a time) until dough forms a ball. DO NOT dry out the dough with excess flour, the excess stickiness will be eliminated as you roll the dough on a floured surface.
Take a small portion of the dough (keep remaining dough in bowl and cover with a cold moist towel) and roll on a floured surface until thin. Add 1 heaping teaspoon of the potato mixture on top of rolled dough. Fold over mound and use a small glass (dipped in flour around the rim) to cut a half moon shape around. Crimp edges (if dough does not stick together – the dough is too dry — add a little cold potato water to fingertips and recrimp until edges adhere).
After you get used to this you can blop several mounds across the dough – leaving at least 1/2 inch between mounds. Fold dough over all mounds and cut out. This will yield more than one pierogi (and speed things up a bit). Continue until all dough and mixture is gone.
If you run out of dough, just make some more. After all pierogies are made, boil water in a large pot, add 1 stick of butter. Add pierogies into boiling water, when they float to top remove and drain and allow to cool in a strainer. When cool, place in large Tupperware container and layer between waxed paper and freeze.
COOKING DIRECTIONS: Thaw out pierogies and fry in pan with butter and onions until golden brown. Serve plain or with sour cream. Instead of frying some folks just like to boil them (like you would ravioli) and serve with melted butter.
ENJOY!!!!!!!
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Moxie says
INGREDIENTS
5 lb Potatoes
Salt and pepper to taste
1/4 lb Cream cheese
1/4 lb Butter
DOUGH
2 1/2 lb Flour
1/2 ts Salt
2 Whole eggs
1 Egg yolk
2 1/2 c Cold water
PREPARATION
Peel and boil potatoes until soft. While potatoes are still hot, add remaining ingredients for filling while mashing potatoes. Blend well. Allow filling to cool. Place flour, salt and eggs into large bowl. While adding water, beat with electric mixer. Add enough water to make dough soft and workable for kneading. You can always add more flour if dough is too soft. After dough is mixed well by electric mixer or doughmaker, place dough on well floured board and knead until it does not stick to board or fingers. Cut off a handful of dough and cover remaining dough with linen towel. Roll out small ball of dough into a circle. Dough will tend to "snap back" when rolled out, so it takes much rolling with the rolling pin. When finally rolled to approximately 1/8 inch thickness, cut out circles from dough using a round cookie cutter, glass or cup rim. Circle should be approximately 3 inches in diameter. Dough scraps may be re-rolled. Take a circle of dough, stretching it slightly and place it into the palm of your hand. With your dominant other hand, place a large tablespoon of filling into the center of the circle. Be careful not to touch edge of circle of dough with filling; the edges will then not stick together well and may open when being boiled. After the filling is in the center of the dough circle, fold the dough in half, covering the filling and making a half circle. Press the 2 edges of dough together with the tips of your forefinger and thumb. Go back again and seal again with your thumb nail. Boil water in a large pot. When water is boiling, drop in 5 to 7 pierogi and use a wooden spoon to make sure that none are stuck to the pot or to each other. Do not boil a large mount of pierogi at the same time. Boil for 7 minutes. Pierogi should be floating on top of water after 7 minutes. Remove pierogi, one at a time, with a slotted spoon and layer them in a serving or casserole dish, pouring melted butter between layers. Boiling water may continue to be reused unless a pierogi breaks open during boiling, then making the water too cloudy with potatoes. Continue process of filling and cutting out dough, filling and boiling until all dough and filling is used. Leftover dough may be rolled out, cut into squares, boiled, cooled, and then fried in butter until crispy (called PLOTSKIS). IMPLEMENTATION: Serve immediately with melted butter and a side dish of sour cream and, or onions sauteed in butter. Or, refrigerate boiled pierogi. Then, when cool, fry until golden brown in butter. Again serve with melted butter and a side dish of either sour cream, onions sauteed in butter, or grape jelly. Salt to taste.