It’s a bit later then I had said, but here is my recipe for homemade pierogies. I’ve said before that I usually don’t add additional salt to my food even if the recipe calls for it, however this time I highly recommend adding salt to the dough. Because the dough is such a main part of this dish, it is important it has seasoning. Other than that this recipe is straight forward.
- Peel, cube, and boil 3 medium potatoes (about 2 cups). Cook until you can stab with a fork, and the potatoes breaks in half. Strain, and transfer to a mixing bowl. Smash the potatoes till smooth. Add 4 oz of shredded cheese, mix and set aside.
- Mix together 2 cups of flour, 3/4 cup milk, and 1 tsp salt until a sticky dough forms. Turn out dough onto a flours work surface. Flour your rolling pin and your dough surface. Roll out dough to 1/4 inch thick, and using a cup or a round cookie cutter, cut 2 inch diameter circles. Repeat flouring, rolling, and cutting your desired number of times.
- Using a Tbsp, pack with potato mixture then place in center of cut dough. Wet the edge of the dough, then close the dough around the potato mixture. Place onto floured surface. Repeat with remaining cut dough rounds.
- Bring a pot of water to a boil. Once boiling, add pierogies to cook until they float or about 3-4 minutes. Then transfer to a skillet with melted butter and sauteed onion. Cook for a few minutes before serving.