polish pierogi

Name: Polish Pierogi
Prep time: 3 h
Cook time: 1 h
Cuisine: Polish
Ingredients: 3 cup(s) flour, sifted; 1 large egg, beaten; 3 tablespoon(s) sour cream; 1 teaspoon(s) salt; 1/2 cup(s) milk, whole; ## POTATO CHEESE FILLING; 2 pound(s) russet potatoes; 1/4 pound(s) velveeta cheese; 1 small onion, diced and saute'd in butter; - butter, melted; - instant potato flakes, dry optional ( i dont use them); - peel and cut potatoes, and boil in salted water until tender. drain and mash with cheese, butter and onion. optionally add instant potatoes. beat together well.; ## CHEESE FILLING; 2 cup(s) farmers cheese or cheddar; ## NOTE: USE MILD OR MILDLY SHARP CHEDDAR CHEESE.; 2 large eggs, beaten; 2 tablespoon(s) sugar; 2 tablespoon(s) butter, melted; pinch(es) salt; - mix ingredients together.; ## SAUERKRAUT FILLING; - see the recipe for the polish sauerkraut recipe at the following link. https://www.justapinch.com/recipes/side/vegetable/polish-stewed-sauerkraut.html?p=15

(1 RATING)

419 Pinches 1 Photo

Linda Kauppinen

Greenwood, FL

Updated on Jun 4, 2013

This recipe was handed down through my cousin's family. These are a great alternative to plain potatoes. Serve them plain pan fried, steamed, smothered in herbs and butter or with a dab of sour cream and bacon crumbs. Any way you serve them they are great for breakfast, lunch and dinner.

Rate

prep time 3 Hr

cook time 1 Hr

method Refrigerate/Freeze

yield ALOT! These freeze very well for storage

Ingredients

3 cups flour, sifted
1 large egg, beaten
3 tablespoons sour cream
1 teaspoon salt
1/2 cup milk, whole
POTATO CHEESE FILLING
2 pounds russet potatoes
1/4 pound velveeta cheese
1 small onion, diced and saute'd in butter
- butter, melted
- instant potato flakes, dry optional ( i dont use them)
- peel and cut potatoes, and boil in salted water until tender. drain and mash with cheese, butter and onion. optionally add instant potatoes. beat together well.
CHEESE FILLING
2 cups farmers cheese or cheddar
NOTE: USE MILD OR MILDLY SHARP CHEDDAR CHEESE.
2 large eggs, beaten
2 tablespoons sugar
2 tablespoons butter, melted
pinch salt
- mix ingredients together.
SAUERKRAUT FILLING
- see the recipe for the polish sauerkraut recipe at the following link. https://www.justapinch.com/recipes/side/vegetable/polish-stewed-sauerkraut.html?p=15

How To Make polish pierogi

Step 1

DOUGH: Mix all ingredients until dough holds together, add more milk if needed.(Using slightly more than 1/2 cup milk works best, but 3/4 cup milk is way too much). Use a medium size glass to cut out circles, or a 2 inch round cookie cutter. Keep board floured while working.

Step 2

Fill Pierogi with your choice of filling and crimp closed. A fork works really well for this.
Step 3

Drop pierogi in a large pot of boiling water and cook 5 minutes or until they rise to the top. Dip in melted butter. Package in zip-loc bags. These freeze very well.
Step 4

To heat and eat, saute' the pierogi in a pan of melted butter until golden. Serve with a ladle of melted butter over the top, a spoonful of sour cream with bacon crumbs on top to just name a couple ways to serve them.
Step 5

Chefs Note: If your pierogie is frozen, be sure the pierogie is thawed before you attempt to saute'. You can thaw to room temperature or you can put in a pan of boiling water for a few minutes to thaw then put in pan of melted butter and saute'
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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