homemade pierogies

homemade pierogies
homemade pierogies

PREP TIME

60

minutes

TOTAL TIME

75

minutes

SERVINGS

6

dozen

PREP TIME

60

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

Ingredients

  • 5

    cups all-purpose flour

  • 1

    tsp. salt

  • 1

    cup water

  • 3

    eggs

  • 1/2

    cup butter, softened

  • FILLING:

  • 4

    medium potatoes, peeled and cubed

  • 2

    medium onions, chopped

  • 2

    tbsp. butter

  • 5

    oz. cream cheese, softened

  • 1/2

    tsp. salt

  • 1/2

    tsp. pepper

  • ADDITIONAL INGREDIENTS:

  • ( for each serving )

  • 1/4

    cup chopped onion

  • 1

    tbsp. butter

  • minced fresh parlsey

Directions

1. In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball; add 1 to 2 Tbsp. more of water or flour if needed. Let rest, covered, for 15 to 30 minutes. 2. Place potatoes in a saucepan; cover with water. Bring to boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a skillet, saute onions in butter until tender. 3. Drain potatoes. Over very low heat, stir potatoes stir potatoes for 1-2 minutes or until steam has evaporated. Press thru a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; st aside. 4. Divide dough into four parts. On a lightly floured surface, roll one part of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 tsp. filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. 5. Bring a Dutch oven of water to a boil; add pierogies in batches. Reduce heat to a simmer; cook 1-2 minutes or until pierogies float to top and are tender. Remove with slotted spoon; cool. 6. Place on waxed paper-lined 15-in.x 10-in. x 1-in. baking pans; freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. TO PREPARE FROZEN PIEROGIES: In a large skillet, saute four pierogies and onion in butter until pierogies are lightly browned and heated through; sprinkle with parsley.

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