Ingredients
Dough:
- 2 1/2 pounds all-purpose flour
- 1/4 pound cream cheese
- 1 egg
- 3/4-ounce salt
- 2 cups warm water
Filling:
- 5 pounds potatoes, peeled and boiled
- 2 onions, chopped and sauteed
- 1/2 pound cream cheese
- 1/4-ounce paprika
- 1-ounce garlic powder
- 1 1/2 ounces salt
- 1/4-ounce black pepper
- 2 tablespoons butter
- 1 onion, chopped
Directions
In a large mixing bowl mix the flour, cream cheese, egg, salt, and water. Turn onto a lightly floured surface and knead until the dough is soft and even.
Place the cooked potatoes in another large mixing bowl and mash. Add sauteed onions, cream cheese, paprika, garlic powder, salt, and pepper. Mix until texture is solid and not runny.
Roll dough approximately 1/8-inch thick. Cut into round shapes, approximately 3 1/2-inches in diameter. Add a small amount of potato filling to the center of a disk. Fold in half to form a half-moon shape. Seal and pinch ends tightly.
Bring a large pot of water to a boil. Boil pierogis rapidly for 4 to 5 minutes. Drain and cool.
Melt butter in a saute pan, add chopped onions, and cook until browned. Add the peirogis and saute until slightly crisp
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By East Euro Foodie
on September 05, 2011
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This is my babushka's recipe for pierogi. Except that for the dough, goat cheese was in place of this recipe's "cream cheese."
Also, for the filling, Babuska's recipe called for 1/4 cup Greek yogurt, and 1/4 cup creme fraiche - If you use cream cheese in place of creme fraiche, there will be a difference of texture. From my experience, creme fraiche blends the best and the cost is comparable to cream cheese. Go with the creme fraiiche for the best result.
Stuuf, boil, brown and served with browned butter. Couple of browned sage leaves as garniish.
By jakeykcooking_1...
holyoke, 61
on May 12, 2010
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never use creamcheese in dough or filling for filling always use farmers cheese. it makes and pierogi filling
By phelanphantasti...
Apple Valley, CA
on February 23, 2010
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Recipe is great except that it says 2 1/2 pounds youd could make it a lot easier and have that amount shown in cups
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