- 2 1/2 pounds all-purpose flour
- 1/4 pound cream cheese
- 1 egg
- 3/4-ounce salt
- 2 cups warm water
- 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
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.
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
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.