Pierogies are filled dumplings of East European origin.
Typical pierogie filling includes potato, sauerkraut or cheese. These dumplings can be served with melted butter or sour cream. Growing up we had them with a side of sour cream and grape jelly.
This pierogie recipe makes roughly 5 dozen and takes about 4 hours. It is time consuming but they can be frozen.
You will need 3 lint free dish towels to cover the dough while working with it so it does not dry out. Remember to cover dough while making cut outs and cover cut outs while filling. Gather up the ingredients to make things easier.
2 lb flour – sifted
5 lb bag of red potatoes
1 lb Velvetta Cheese- cubed
1 1/2 cups Hot water
2 sticks of butter
Salt about 1/2 teaspoon
Peel and cut potatoes
Boil until soft when poked with a fork about 20 minutes
Drain the potatoes
Add 1 stick of butter and Velvetta
Cover for a few minutes until the butter and Velvetta are melted
Beat with mixer
Set aside while preparing the dough
To make the dough
Mix flour with eggs and slowly add water until it’s a good consistency
Cover with towel
Roll out dough
Cut into circles using a round cookie cutter or a glass
Roll each circle out individually again, it will make the dough circle bigger making it easier to fold and fill.
Fill each individual circle with about a tablespoon of the potato/cheese filling
Seal the edges by pinching the edges closed
Bring a pot of salted water to a boil Carefully add the pierogies to boiling water about 7-10 at a time
After they rise to the top time and cook for 2 minutes
Using a slotted spoon carefully remove the pierogies one at a time to a serving platter
Melt 1 stick of butter and pour it over the pierogies. This also helps them not stick together when freezing.