Ingredients
- 10 lbs Potatoes
- 2 large blocks Velveeta Cheese
- 18 eggs
- flour
- water
- salt
Preparation
Step 1
Peel and cook potatoes. Mix potatoes and cheese together (I usually do this the day before and store in refrigerator)
Prepare dough:
2 cups flour
2 eggs (beat with fork in cup)
Mix these 2 ingredients with pastry fork, add pinch of salt. Add water (about 1/2 cup)and knead until dough forms. If dough is sticky add a little flour. Roll out dough (needs to be thin) add tsp of filling and fold dough over filling. "Wet" dough around filling to seal the pierogie. Using pastry wheel cut pierogie in half moon shape. Seal pierogie and place in pot of boiling water. Cook until they float. They can then be fried in butter and onions or frozen. If freezing them place them in 9 X 13 pan that has been brushed with melted butter. Layer pierogies in pan separating layers with wax paper. Brush pierogies with butter to prevent sticking. They can then be placed in freezer bags.