Potato and Cheese Pierogies

Pierogies… yum, right? I have loved pierogies for as long as I can remember and I finally decided to try making my own. They’re not hard to make and they are absolutely delicious. Give them a try and let me know what you think.

What You’ll Need…

3lbs Potatoes

2 Tablespoons Butter

½ - ¾ Cup Milk

8oz Cheese of Your Choice (Gouda and goat geese work well, but you can use anything you like.)

1 ½ Cups Semolina Flour (If you choose to use all-purpose flour instead use 3 Cups.)

1 Teaspoon Salt

1 – 1 ½ Cups Water

Scrub the potatoes before placing them in a large pot and covering with cold water. Allow the potatoes to come to a boil over medium- medium-high heat and let them boil until the potatoes are fork tender, about 40 minutes. When the potatoes are cooked carefully drain them and mash them with a potato masher. Once mashed, add the butter and milk to the potatoes. I used enough milk so that the potato mixture is smooth, but still has lumps. Add the cheese(s) and thoroughly combine, allowing the cheese(s) to melt.

While the potatoes are cooking or later in the day because the potatoes can be stored in the refrigerator, move onto the pasta.

Combine flour and salt in a mixing bowl, once combined add the water a little bit at a time until the dough starts to come together. When a loose dough is formed knead the dough until it is smooth. Allow the dough to rest covered in the bowl for 20 minutes.

Once the has rested divide into four sections and roll each section out on a floured surface until it is about an 1/8 of an inch thick. (I find it easier to roll out a section, cut out the circles until that section is gone, and then move onto the next section.) When the dough is rolled out carefully cut out 3-inch circles. You can use a cookie cutter or cut around a cup or lid using a knife. You will have to re-roll each section at least two times to be able to use it all; much like when making cut out cookies.

Now that all of the circle had been cut out place a tablespoon of filling on one side of the dough. Flatten the filling out slightly, it helps if the filling has been warmed up, especially if you have refrigerated it. Fold the filling-less side over the filling and using your finger press the edges so that they seal. Place the filled and seal pockets on a greased baking sheet until they are all complete. This recipe makes 24 pierogies. There will be a lot of left over filling, but it is delicious, it is cheesy mashed potatoes after all.

When the pierogies have been filled and sealed it is time to cook them. Bring about 5 quarts of water to a boil. When the water is at a rolling boil place 4 pierogies into the water to cook. They will float to the top when they are done. Remove them from the water with a slotted spoon and place aside.

When all of the pierogies have been removed from the water you can take a few different routes at this point. If you want to freeze them for later make sure that they are dry, or they will stick together, place them in a freezer bag, and freeze. My favorite way to prepare these delicious pockets of goodness is to sauté in butter and server topped with sautéed vegetables. You can prepare them however you like.

You can also fill them with sauerkraut along with the potato/cheese mixture, but Howard does not like sauerkraut so I stuck with just the cheese and potatoes.

Enjoy!