Dough:
- 6 cups flour
- 3 eggs
- 1-2 cups water
- 1/2 cup butter
- 1 tsp salt
- 1 tbsp vegetable oil
- Filling (see below)
- Combine flour and salt in large bowl.
- Cut in the butter with a pastry blender or two knives.
- Gradually mix the water into the flour and butter until the dough is stiff enough to roll without sticking.
- Cover and rest 15-20 minutes.
- Roll out to 1/8 – 1/4″ thickness and cut into 3″ circles.
- Fill one half of each circle with filling; fold dough over and pinch closed.
- Boil 8-10 minutes, then coat in melted butter to prevent sticking.
- Place on wax paper on cookie sheet and freeze.
- Once pierogi are frozen, transfer to a freezer bag.
Potato Filling:
- 5 lbs Russet or Yukon Gold potatoes, peeled and boiled
- 1 large yellow onion, finely chopped, sautéed in 1/2 cup butter
- salt to taste
- 24 oz shredded cheddar cheese (optional)
- This recipe makes enough filling for THREE batches of the dough, above.
Cheese Filling:
- 2 lbs dry cottage cheese
- 1 small yellow onion
- 1/4 cup butter
- 1 egg
- sugar to taste (around 1 tbsp)
- salt and pepper to taste
Mushroom Filling:
- 3 cups sliced mushrooms
- 1 cup mashed potatoes or rinsed, chopped sauerkraut
- 1 small yellow onion
- 1/4 cup butter
- salt and pepper to taste