BUBKA'S HOMEMADE PIEROGIES
These are delicious and freeze beautifully for up to three months. I got this recipe from my husbands grandmother who was born in Poland. Great as a side dish or as a comfort food snack - esp. on a cold day.
Provided by Banriona
Categories Potato
Time 2h
Yield 4 Dozen, 16 serving(s)
Number Of Ingredients 7
Steps:
- Boil and mash potatoes. Dice and sautee onions. Grate cheddar cheese.
- Mix potatoes, onions and cheddar cheese together in large mixing bowl until smooth.
- Mix flour, milk, eggs and sour cream together in separate mixing bowl until you get a smooth textured dough.
- Roll out the dough to about 1/8" thickness. Flour the board lightly as you roll so dough does not stick.
- Cut the dough into 2" circles. Place a 1" ball of potato filling in center of circle.
- Squeeze the edges of each circle to form a half circle pierogi. Place pierogies in boiling water for about 3 minutes until they float to the top.
- Transfer boiled pierogies to cold water. Dry on towel. Brush with melted butter.
- To serve fresh, sautee until lightly browned on both sides - about 2 minutes per side. Serve with sauteed onions and sour cream.
- To Freeze: Place on a wax paper lined cookie sheet and set in freezer. Once frozen, place in plastic bag. Label with date and contents. Freeze for up to 3 months.
Nutrition Facts : Calories 267.4, Fat 12, SaturatedFat 7.4, Cholesterol 48.3, Sodium 197.1, Carbohydrate 28.6, Fiber 2.4, Sugar 2, Protein 11.5
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