Making some Home Maid PIEROGIES!!! Polish Style- Cheddar Cheese Pierogies.

My grandma in Poland made the best pierogies and every time we went visit her, she would prepare like 150 pierogies and more like 200 + pierogies when more family was coming. She was so fast making them and everyone was just amazed how delicious they were.

INGREDIENTS FOR THE DOUGH

• cookie cutter or glass
• roller
• 5 cups of flour
• 1 spoon of oil (I use olive oil, but you can use vegetable oil too)
• 1 egg
• 1/2 teaspoon salt
• water ( I used around 3-4 cups of water) You can add more if your dough is too dry. If you use too much water then you just keep on adding more flour to make the dough. The dough is ready when you can make a ball just like in the picture below.
  
  
  

INGREDIENTS FOR THE POTATOE FILLING

• 8 medium/larger potatoes
• 300 g cheddar cheese
• 1 medium size onion
• 1 spoon salt
• 1/2 teaspoon black pepper
  
  
  RECIPE
  
  
  Cook the potatoes, covered (cut in half) for about 30 min. (Just like mashed potatoes), in salted water (1 spoon).
  

  
  
  
  

  On the pan cook the onion.
  

  

  Prepare the dough.
  Put flour + salt in a bowl and mix it.
  Add egg, oil and water.
  Start mixing by hand or mixer, but I always do it by hand. Once I get the dough stick together I start working on mixing the dough on the table or countertop which is slightly covered (sprinkled in flour). I mix it for about 10 minutes sprinkling flour if it is too sticky. The dough supposed to be a little bit sticky, because if you add too much flour the dough will turn out too hard.
  

  
  
  
  

  Cover the dough with a bowl for at least 1/2 hr - 1 hr so that it can keep on growing.
  
  
  
  
  Scrape the cheese using the grater.
  
  
  
  
  When the potatoes are done, mash them using hand potato masher.
  
  
  
  
  Add black pepper and cheddar cheese and mash the hot potatoes so the cheese can melt.
  
  
  
  
  
  
  
  Add cooked onions and keep on mashing.
  
  
  
  

  Let the potatoes cool down. You can only use cooled down potatoes while making pierogies, never hot because it will stick to the dough.
  
  

  Now we will cut a small 1/4 piece of the dough and start rolling it with a roller on a floured surface into 1/8 inch thick dough.
  
  
  
  
  Using a cookie cutter or glass press the on the dough, cutting out circles.
  

  
  
  
  
  

  
  
  
  

  Now we will put some of the mashed potatoes into a small bowl and keep the rest covered.
  
  
  
  

  By using a small spoon we will grad the potatoes and apply it in the middle of the circled dough.
  
  
  
  

  We will then fold it in half and we will be pinching the ends together to stick the dough together. Make sure you pinch pretty hard so when we boil the pierogies, they will not open up and fall apart.
  
  
  
  
  
  
  

  Make sure when you make pierogies to put them on the wax paper sprinkled with flour so that the pierogies will not stick to the paper.
  Also cover them with cloth otherwise they will dry out and turn hard.
  
  I end up doing about 110 pierogies. We ate some and the rest I froze in the freezer.
  If you are going to freeze the pierogies make sure you freeze them like shown on the pictures below, covered with cloth,( so that they don't stick together) and leave them like that for at least 8 hrs. and then you can put them together in Ziploc bag.
  

  
  
  
  
  
  
  
  
  
  

  Now to start cooking, prepare big pot of salted boiling water, before throwing the pierogies in. While you are throwing the pierogies in make sure to be careful and throw them near the water and gently because the water will splash back and burn your skin.
  Don't throw more than 25 pierogies at a time, (using big pot) and make sure you mix the pierogies as soon as you throw them in boiling water with a wooden spoon, otherwise, they will stick together.
  You will cook the pierogies for about 8-10 minutes. They will start to flow to the top of the water when they are ready.
  Use the colander mesh to take out the pierogies and put them into a bowl. Pour butter right away on top and mix it so that the pierogies will not stick together.
  
  
  On small pan prepare melted butter (1 cup) with onion. Or you can use the bacon and the fat of the bacon, instead of butter.

  
  
  

  Serve the pierogies with sour cream and bacon or sausage. (I didn't have any this time.)
  

  
  

  
  
  
  

  All content is mine @joalvarez and original. Pictures are taken with Sony a 3000.
  
  
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