In this simple grilled dish, the salmon with lemon pepper tastes stand out brilliantly.
| 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
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- 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.
- 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
| Calories | 97 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 103 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Use Velveeta brick cheese. Out of this world. This is how my Ukrainian Mom made them. and saute some yellow onion in bacon fat to add to the potato mix.
Easy direction
This is an excellent recipe. I increased the yield to 36 due to the labor-intensive nature of preparation. I would highly recommend this recipe.
These are wonderful! And relatively easy to make. Wonders upon wonders the recipe made as many as it stated. We did leave out the sautéed onions and put in a whole pound of bacon. The only problem was that I had my grandkids help me make them and I barely had enough left for my hubby’s dinner!
I had to make 3 batches of dough for 5 LB.s of potatoes, but is very good
Easy to follow steps, they tasted great. I pan fried after boiling with onion and butter served with sour cream. So delicious!!!
We made these and sauerkraut pierogies. They turned out delicious. Reminds me of my childhood.
I add some of the mashed potato to the dough. Keeps it from getting tough.
lol I did not make it
You should add some sour cream to the dough and knead it about 50 times before letting it rest. The filling here is good but our family uses either cheer whiz with the potato mix or make your own combo with cheddar parmesan etc.. The dough is also good to fill with fruit but coat with honey so doesn’t stick, or serve with any filling with sour cream. Yummy, ! Every family has their own recipe.
My Grandmother who was polish made this recipe the same way with one exception: our family uses Extra Sharp Cheddar cheese and Longhorn cheese mixed with mashed potatos. After we boil we fry up onions and butter and saute’ the pierogi in. Makes a great side dish for the holidays (Christmas, Thanksgiving etc.) Thanks for sharing!
I’m not a chef I just try to see if I can follow instructions. It came out just like my Ukrainian friend use to make them. Smothered in smoked sausage and butter. I had some filling left over so we had shepherds pie one day. I was surprised, they seemed to expand during the boiling process.
This is a good recipe but I think it’s missing a step. After boiling (you can freeze some) but I always pan cook them for a bit with some butter and sprinkle some garlic and ranch powder on them. I would double the dough making ingredients, just wasn’t enough. Other then that this recipe is lovely!!!
Shortcut for dough: Mix in food processor until small granules form and dough is workable. Run through pasta machine until desired thickness is achieved. Cut with cutter or large mouth glass. Fill and seal using a fork to press edges. Filling is much the same except for real cheese, chopped onion sauteed in butter and smooshed up with the cooked potatoes. I serve with cooked, chopped up bacon and more sauteed onions.
It’s a good recipe, but like one other user mentioned you absolutely have to let the dough rest. I recommend letting it rest for a 15 to 20 minutes. If you try to use it right away you will seriously regret it ha ha, it’s already very hard to use and not letting it rest makes it 10 times worse. Thanks for the recipe 🙂
Shred cooper sharp cheese instead of processed cheddar. It makes for a much more tasty filling
You forgot to say you need to mash up the potatoes and cheese should be grated not cubed! Lumpy pierogi is what you discribed here
My household uses this recipe pretty regularly. We opt out of using the processed “cheese”, but only as a preference. For our family of four use cut it down to 20 servings, but during holidays we’ll do a full batch. Either way it does not disappoint. Boil them up and finish in the fry pan or freeze them after boiling and
They rock
Very good recipe! !!!! After boiling them I fry mine for about a minute on each side…. perfect!!!!
This is the one my Husband loves as it is an old family recipe similar to his mothers.