Grandma Darlene’s Perogies 

These savory filled dumplings are a weekly meal in Ukrainian country and when Grandma makes them, there’s no place like home. 

Servings

Makes about 3 dozen

Ready In:

1.5 hours

Good For:

Main dish

Grandma Darlene’s Perogies

By: Maureen Stevenson

 

Ingredients

  • 4-5 lbs boiled potatoes in salted water (save water)
  • Butter
  • Onions
  • 4 cups cheddar cheese, grated

Dough

  • 10 cups of flour
  • 1 overflowing cup of oil
  • 4 eggs
  • 1 tsp salt
  • 4.5 cups of potato water

Step by Step Instructions

Step 1

To make the filling:

Cook a pot of potatoes in salted water. Fry some butter and onions in a pan. When potatoes are done, drain and keep the water. 

Mash the potatoes, and add the butter, onions and grated “old” cheddar cheese to taste.

Step 2

Crack eggs into bowl and add oil, whisk until mixed. Add the potato water. Mix in the flour until a soft dough is formed.

Let the dough rest a few minutes, then begin to roll it out on a floured surface. Roll it to a thickness of pie crust.

With a soup can, cut in circles. 

Step 3

Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

Step 4

At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they’re done. The time will vary depending on if they’re fresh or frozen.

Note: Bacon, cottage cheese or creamed cheese are great variations on the filling. Top with sour cream, onions fried in butter, or serve nacho style with salsa, cheese, and peppers.