Arynn's Polish Pierogis(Delicious, flavorful, soft with a crispy layer, thin, tasty mashed potato inside a dough covering.)

Preparation Time: 1 hour
Number of Servings: 70 small pierogi

blackdash.gif (929 bytes)


4 cups of flour
2 eggs
5 tablespoons of sour cream
3 tablespoons of vegetable oil
Pinch of salt
3/4 cup of water
5 pound bag of potatoes peeled
1 small onion diced fine
2 cups cheddar cheese
1 cup heavy cream
1 stick of butter
For sauteing pierogi 1 stick of butter

Directions:  For Dough: Sift flour into a large bowl and make a well in the center. Break eggs into the well and add sour cream, vegetable oil, and salt. Blend the flour and other ingredients together with your finger tips, gradually add water and the mixture forms a smooth pliable dough. For Filling: Boil potatoes until fork tender. Saute onions in 1 tablespoon of butter. Add onions, cheese, rest of butter, heavy cream to potatoes and mash all together. Make pierogi: Roll 1/2 dough at time and cut into rectangles, approximately 6inch by 4inches. Place one tablespoon of filling in the bottom half of rectangle. Fold over to make a smaller rectangle. Crimp edges with fingertips. Boil pierogi in 2 quarts lightly salted water for 4 to 5 minutes. Remove pierogi and let drip on a plate. Saute boiled pierogi for additional 5 to 6 minutes until browned on both sides. Then enjoy!!!

blackdash.gif (929 bytes)

Submitted By: Arynn Baginski of Wilmington, NC USA
Email/Web Site:
Original Source of Recipe: Grandma B.
Date Submitted: 11/13/2013 9:49:06 PM