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Potato and Cheese Pan-Fried Pierogi Recipe

Potato and Cheese Pan-Fried Pierogi

Recipe courtesy Pauly Fohrenkamm, Nye's Polonaise Room

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on January 06, 2013

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    A little time consuming, but so worth it. I parboiled all of them and then froze them into individual packages to savor at a later date. I was ready to abandon this recipe when I realized I didn't have a scale to weigh the flour, but with a little ingenuity we figured out a 'weigh'. lol

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  • on July 29, 2012

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    This was a great pierogi recipe. The recipe made about 7 dozen so I cooled them and popped some into the freezer. They thaw and make up beautifully later! My family loves them!!!! Though the level was rated difficult, follow the directions and it is not hard at all!

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  • on March 10, 2012

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    There are many different Pierogi doughs, and this one is wonderful to work with! It rolls smooth, without the mess of flouring the board. I used 8 cups of flour and then gradually 1 more cup when blending. Make sure to spray your parchment with PAM when putting on the finished pierogies, so they won't stick. They boiled perfect in 5 minutes, and sauteed beautifully golden brown. The taste is amazing! It says the recipe is difficult. I don't think so. Just read your directions and follow! It's worth every minute of effort! Thank you for the great dough recipe! I will make again and again.

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