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Potato & Cheese Pierogies: Totally Delicious, Quick & Simple

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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
3 eggs
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

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