pierogies

How To Make pierogies

• 1

  First make the filling. Peel and cook potatoes. Mash the potatoes as you would normally, adding butter and milk.
• 2

  Chop onion and you can either cook in some butter to soften and add it to the filling or you can add it to the sauce, your choice. I prefer it mixed in with the filling.
• 3

  For the dough mix all ingredients to a pie crust consistency. Roll out dough to a thin 1/8 inch thickness. (not so thin it tears) Cut dough into circles using a coffee cup or like cup.
• 4

  On half of the circle place approximately 2 tablespoons of filling. Fold over and seal with a fork around the edges. If it is too sticky sprinkle some water around the edges before sealing.
• 5

  Place pierogies into a pot of boiling water. When they rise to the top they are done.
• 6

  While pierogies are cooking. Place a stick or two of butter in a small sauce pan to melt.
• 7

  When peirogies are done serve with melted butter on top. Salt and pepper to taste.
• 8

  You can also boil, deep fry (until golden), or pan fry with butter/margarine and onions. You can also vary the fillings to your liking by adding other types of cheeses, bacon, sauerkraut, sour cream, etc.
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