Polish Pierogi

Name: Polish Pierogi
Prep time: 3 h
Cook time: 1 h
Total time: 4 h
Yield: ALOT! These freeze very well for storage
Cuisine: Polish
Ingredients: 3 c flour, sifted; 1 large egg, beaten; 3 Tbsp sour cream; 1 tsp salt; 1/2 c milk, whole; POTATO CHEESE FILLING; 2 lb russet potatoes; 1/4 lb 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 c farmers cheese or cheddar; NOTE: USE MILD OR MILDLY SHARP CHEDDAR CHEESE.; 2 large eggs, beaten; 2 Tbsp sugar; 2 Tbsp 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

By Linda Kauppinen
@cyrene

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.

Rating:

★★★★★ 1 vote5

Comments:

10 Comments

Serves:

ALOT! These freeze very well for storage

Prep:

3 Hr

Cook:

1 Hr

Method:

Refrigerate/Freeze

Ingredients

Add to Grocery List

3 c

flour, sifted
1 large

egg, beaten
3 Tbsp

sour cream
1 tsp

salt
1/2 c

milk, whole
POTATO CHEESE FILLING
2 lb

russet potatoes
1/4 lb

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 c

farmers cheese or cheddar
NOTE: USE MILD OR MILDLY SHARP CHEDDAR CHEESE.
2 large

eggs, beaten
2 Tbsp

sugar
2 Tbsp

butter, melted
pinch

salt
·

mix ingredients together.
SAUERKRAUT FILLING
·

see the recipe for the polish sauerkraut recipe at the following link. Polish "Stewed" Sauerkraut

How to Make Polish Pierogi

Step-by-Step

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