Potato and Cheese Pierogi recipe

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Ingredients

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

Nutrition Info

96.9 calories
carbohydrate: 15.4 g
cholesterol: 15.4 mg
fat: 2.3 g
fiber: 0.7 g
protein: 3.5 g
saturatedFat: 1.2 g
servingSize: -
sodium: 103.3 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes, drain.

  2. Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.

  3. To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time, stir once. They are done when they float to the top.

Recipe Yield

20 dozen

Recipe Note

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.

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