Potato and Cheese Pierogi

4.3
(67)

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.

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Prep Time:
2 hrs
Cook Time:
10 mins
Total Time:
2 hrs 10 mins
Servings:
60
Yield:
20 dozen

Ingredients

  • 6 cups all-purpose flour

  • 3 eggs

  • 1 pinch salt

  • water as needed

  • 5 pounds potatoes, peeled

  • 1 pound processed cheese, cubed

  • salt and pepper to taste

  • onion salt to taste

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.

  2. Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.

  3. To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Nutrition Facts (per serving)

97 Calories
2g Fat
15g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 97
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 15mg 5%
Sodium 103mg 4%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 4g
Vitamin C 3mg 16%
Calcium 48mg 4%
Iron 1mg 4%
Potassium 135mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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