potato and cheese pierogi

potato and cheese pierogi
  • 6 cups all-purpose flour
  • 3 eggs
  • 1 pinch salt
  • water as needed
  • 5 pounds potatoes, peeled
  • 1 pound processed cheese, cubed
  • salt and pepper to taste
  • onion salt to taste



  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  2. Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
  3. To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

03/12/2017
potato and cheese pierogi, Pasta recipe PT10M PT2H 6 435 calories
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