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Pierogies 0 Picture


  • 2 cups flour, plus extra for kneading and rolling dough
  • 1 teaspoon salt
  • 2 large egg
  • 1/2 cup sour cream, plus extra to serve with the pierogi
  • 4 T oil
  • 1 1/2 c water
  • 5 c flour
  • butter and onions for sauteing
  • 12 potatoes, peeled
  • 1 pound processed cheese, cubed
  • salt and pepper to taste
  • 1 stick butter
  • onion salt to taste



Step 1

1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
2.Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
3.To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.


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