Grandma’s Pierogies

22 May

Every year grandma would spend about two days in the kitchen making pierogi for all of us. I loved spending that time in the kitchen with her and grandpa. Grandpa was in charge of dough cutting, I was the pincher and grandma cooked and packaged. Grandma used this recipe ever since I can remember. I hope you enjoy it as much as we have over the years!

Pierogi Filling

1/2 cup chopped onion
1 tbsp Butter or margarine
1/2 tsp salt
1/4 tsp white pepper
2 cups mashed potatoes
2 oz velveeta cheese
2 oz cream cheese

Saute onions in butter until tender and translucent. Stir in salt and pepper. Combine potatoes, onion mixture, and cheeses; blend well.

Pierogi Dough

2 cups all-purpose flour
1 egg, lightly beaten
1/8 tsp salt
1/2 cup water

Mound the flour on a bread board or other large surface and make a well in the center. Drop egg and salt into well. Add water, working from the center to the outside of flour mound. Knead until dough is firm and well-mixed. Cover dough and let rest 10 minutes in a warm location.

Roll Dough as thin as possible and cut into three-inch rounds using a large biscuit cutter.  Place a small spoonful of filling on each round of dough, a little off center. Moisten edges with water, fold over, and pinch edges firmly together. Be sure they are well sealed to prevent the filling from leaking out.

Drop the pierogi into gently boiling water for about 3-5 minutes or until they float, stirring occasionally. Pour a few tablespoons of butter or margarine on top of pierogi for flavor and to prevent sticking.

You could eat them right after they are boiled, but I normally brown them along side caramelized onions.

Hope you enjoy!

(Makes about 15 Pierogi)

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