Potato and Cheese Pierogi
Recipe information
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Cooking:
2 hour
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Servings per container:
60
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Source:

Ingredients for - Potato and Cheese Pierogi

1. All-purpose flour - 6 cups
2. Eggs - 3
3. Salt - 1 pinch
4. Water as needed - 1 pinch
5. Potatoes, peeled - 5 pounds
6. Processed cheese, cubed - 1 pound
7. Salt and pepper to taste - 1 pound
8. Onion salt to taste - 1 pound

How to cook deliciously - Potato and Cheese Pierogi

1. Stage

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.

2. Stage

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. Stage

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.