Saturday, September 17, 2011

When life gives you Potatoes

This year was a fine year for Potatoes at our lil Homestead. Thanks to our Kitty "Bluegrass" there was minimal damage from the moles (They prefer to sample each n every potato, taking only one bite.. just enough to ruin the potato for storage, but still edible in the next few days )

We ended up pulling about 120 lbs of potatoes this year.! which is great,,, as long as you have a place to store them ; root cellar, basement.. which we have neither of. In the years past I have stored them in my pantry, which usually works great, although I have never had this many, so they usually got eaten before they had the chance to go bad.

So what do you do, when life gives you 100+ pounds of potatoes?
Make PIEROGIES of course!! In addition to canning potatoes, and canning stew, it would not be a winter at the Cool residence if Pierogies were not on the meal plan atleast a couple of times a month....

Ive been asked this quite a bit. so to make it easy,, here is the official definition

Pierogi (Polish pronunciation: [pjɛˈrɔɡʲi]; also spelled perogi, Börek, pierogy, perogy, pierógi, pyrohy, or pyrogy) or Varenyky are boiled, baked or fried dumplings of unleavened dough traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines.[1

I have only ever made mine with potato and cheese, but plan on making some saurkraut ones this yr. You can really add whatever you like.. Hubby likes me to add Jalapenos to the potato n cheese ones. Ive even thought about taking this dough recipe and filling these babies with apple pie filling.. fried up and served with ice cream, yummmmmmmmmmm..

Ok, on to the RECIPE.... I have used other recipies in the past, but this one ROCKED, the dough was very easy to work with. and the end result was fabulous.

Potato and Cheese Pierogie
4 Cups All Purpose flour
1 tsp salt
1 Cup Plus 2 Tbsp cold water
3 Large Egg Yolks

Potato Filling
4 Medium potatoes peeled and cut into small chunks ( I would say more like 6)
2 Tbsp Butter, plus extra for frying
1 Small Onion
1/4-1/2 Grated Cheddar Cheese , or more, depending on what ya like

1. TO make the dough, combine the flour and salt in a large mixing bowl.
2. Make a well in the center and add the water and egg yolks. With a wooden spoon, stir constantly, until the dough holds together, adding a litte more water if necesary.
3. Turn the dough onto a lightly floured surface and knead it for 2 minutes. Put the dough back in the bowl , cover it with plastic wrap and set aside
4. For the filling, boil the potatoes in a large saucepan of salted water for about 10 minutes or until the potatoes are soft
5. Drain the potatoes and mash them by hand
6. Meanwhile, melt 2 tbsps of butter in a small skillet. add the onion and saute for 5 minutes, stirring often.
7. add the Onion, cheese and salt to the potatoes and mash them in.
8. Break the dough into quarters. Roll one out thin on a lightly floured surface
9. Use a biscuit cutter or a water glass, cut the dough into 3-3.5" circles. roll out and cut the scraps, repeat until all dough is used.
10. Put a heaping teaspoon full of filling in the center of the circle.
11.. moisten the edge of the circle with a wet finger tip, then fold it in half and press the edges together firmly to seal

***IF YOU ARE FREEZING THE PIEROGIES FOR LATER USE, place them on a cookie sheet, place in freezer until frozen, remove, place in plastic freezer bag. remove air with straw( to prevent freezer burn) label, date and put in freezer. If you are ready to enjoy,, continue on to step 12 :)

12. Bring a large pot of salted water to a boil.
13. Drop the Pierogies 8-10 at a time, into the boiling water, simmer until they rise to the surface, and continue to simmer for an additional 4 minutes. remove from water and set aside on papertowl or kitchen towel.
14. Melt a little butter( we use olive oil) in a large skillet ( we prefer cast iron;). using a slotted spoon place them in the skillet and fry lightly over medium high heat for several minutes.
15. Serve hot with melted butter, sour cream, or extra cheese, if you so desire! Comfort food at its finest.........


  1. yes!!
    i am going to make a massive batch of perogies for after my new baby comes. I've experimented a bit, I know the baba's would shake a finger at me! But the sweet potato perogy experiment turned out GREAT! Saurkraut are great and Cottage cheese are soo good. 3 parts (dry curd) cottage cheese and 1 part potatoe.

  2. My family is from Poland and Pierogis were a staple. As a child I like the dessert prune filled ones along with everyone's favorite - Potato & cheese. Fried cabbage and onion pierogis are to die for (and I wasn't a cabbage fan). We make up large batches and freeze them. My recipe is a bit different but it's the one my Bachi brought from Poland. Yum. Haven't had any in a while.