For as long as I can remember, Pierogi making has been a family tradition and it always called for all hands on deck. I have been helping Grandma make these Pierogies since I was little and I got to crimp the sides with a fork. These Pierogies are amazing and a staple in my family during Lent. For all my Polish and Non-Polish friends, I give you my Grandma’s recipe for Pierogies. (make sure you have a good crew to help because it is a lot easier with extra helpers)
Dough
2 eggs
2 cups flour
1 teaspoon salt
1/2 to 1 cup water and milk (we were able to use Almond Milk and the dough still came out perfectly)
Mix all the above (water and milk mixture amount varies- you might have to add more or less flour or liquid)
Knead approx. 10 minutes, roll into a ball and let set for at least 10 minutes.
Roll dough between hands to form a long link (like kielbasa) Cut in slices and roll out with either rolling pin or just stretch with your hands.
Potato Filling
Boil potatoes, drain and add 3 – 4 or more slices of American cheese, 1/4 lb butter or less, add salt, pepper, and mash together (no liquid)
Fill dough with potato mixture and press edges until sealed. You can use a fork.
Boil in pot of water approx. 3 to 5 minutes until they surface on top of water. Drain and add butter
You can put them in ziplock bags and put in freezer. Make sure to put some butter in the ziplock bag with the Pierogies before freezing.
(It works best if one person is rolling out dough, one person is filling and crimping, and one person is manning the big pot.)
Once you are ready to eat them, stick them in a frying pan with butter until they are a little golden brown.
Enjoy! You won’t be disappointed, they are so good!!
Sundays with Liz 