Since I am in Poland right now and I had the most delicious pierogies I have ever had in my life, I wanted to find an easy recipe I could use when I get home, and to share here!
*Makes 60 pierogies… see bottom of the post for more information*
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons butter, melted
- 2 cups sour cream
- 2 eggs
- 1 egg yolk
- 2 tablespoons vegetable oil
- 8 baking potatoes, peeled and cubed
- 1 cup shredded Cheddar cheese
- 2 tablespoons processed cheese sauce
- onion salt to taste (optional)
- salt and pepper to taste
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the pierogi dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, pierogi cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place pierogi on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook pierogi: Bring a large pot of lightly salted water to a boil. Drop pierogi in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Seems simple enough right? Although you might be thinking this doesn’t sound cheap at all, if you think about it, it really does save you money in the long run. If you choose the make the amount this recipe is for (which is 60) you can save them and eat them later! My friends mom makes a huge batch of them every year and freezes them to eat later. In the long run, this might save you a lot more money then having to buy ramen noodles in bulk.
If you do not want to make this many pierogies, then go to the website below where I found the recipe, and change the serving size to get the correct measurements for the ingredients.
- Homemade Potato & Cheese Pierogi (jjbegonia.com)
- Grandma Urbanski’s Potato Pierogi (spoonful.com)
- Pierogi.. with nutella!! (cupcakesnfluffystuff.wordpress.com)
- Want To Jump On The Pierogi Wagon? (chicagoist.com)