Potato & Cheese Pierogies: Totally Delicious, Quick & SimpleBrooke McLay
Whether they come from Pittsburgh or grandmother’s antique Ukranian recipe, pieorgies (potato stuffed, ravioli-esque bites of pure deliciousness) are a classic comfort food, perfect for these chilly winter evenings that are now upon us.
While you can purchase pre-made pierogi’s in the freezer section of most local grocery stores, homemade pierogi are simple and so delicious. You can make them a full batch of them in about an hour, and the last time our family cooked them up, the entire batch fed 10 people for dinner and cost less than $5. How delicious is that?!
Potato & Cheese Pierogi’s
For the Pierogi:
6 cups all-purpose flour
1 pinch salt
water as needed
For the Potato-Cheese Filling:
5 pounds potatoes, peeled & cooked until tender
1 pound velveeta cheese (or sharp cheddar, if you prefer it), cut into small cubes
salt and pepper to taste
onion salt to taste
Bring a large pot of water to a boil. In a large bowl, combine flour, eggs, and salt. Mix water in a little at a time until the dough is pliable, but not sticky. Roll the dough out until quite thin, then cut into circles using a biscuit cutter.
In a second large bowl, mash together the potatoes, cheese, and spices for the filling. Spoon a small amount (about 1 tablespoon) of filling onto one half of the cut pierogi rounds. Fold the circle of dough in half over the potato filling and seal the edges of dough together with a fork.
Carefully place teh pierogi into the boiling water and boil until the float to the top. Serve immediately, or allow them to cool then pan fry them in a bit of butter for extra flavor.
Garnish with chopped scallions, if desired. Enjoy!
For a fun variation on traditional pierogi, try our Pumpkin Pierogi