Pierogi Recipe

Ingredients:

• 5-6 potatoes
  
• salt
  
• 5 cups flour
  
• 1/2 butter (melted)
  
• onion & cheez whiz (optional)
  
• sour cream (optional)
  

Directions:

(Potato Filling)

1. Wash, peel, and cut the potatoes.
   
2. In a pot of water with 1 tsp. salt, boil the potatoes until they are done.  (You can also put in some chopped onion to boil with the potatoes.)
   
3. When the potatoes are done, drain well.
   
4. Mash very well and add more salt to taste.  Should be very smooth.  You could also add some cheez whiz as well.
   

(Pierogi Dough)

1. Put flour in a large mixing bowl and d mix with 1 tsp. salt.
   
2. Add 2 cups of hot water with 1/2 cup melted butter and mix with a wooden or plastic spoon.
   
3. Let the dough cool some, you can finish mixing with your hands when its cooled down.
   
4. Let sit for about 10 minutes, covered with a cloth.
   
5. Finish mixing by using your hands and kneading the dough a couple of times.  
   
6. Sprinkle flour on counter that you are going to roll dough out on.
   
7. Roll out the dough until about 1/4 inch thick.  Cut out circles with a diameter of 3 inches.  (I used the rim of a glass cup to cut out circles.)
   
8. Take 1-1 1/2 TB. of potato filling and place in the center of the circle.
   
9. Fold the circle in half and pinch the outer edges closed so that none of the potato is seen or is pinched out.  Do this until you have no more filling.
   

 

(Storing/ Eating)

 

 If you don't want to eat your peirogies right away, you can freeze them and eat another time.  If your not going to store them, then bring a pot of water to a boil and drop the pierogies into the boiling water.  Boil for about 5-10 minutes.  Drain and rinse to prevent pierogies from sticking to each other.  Can be served with melted butter, sour cream, and fried onions.