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Finally Giving Away The Family Recipe

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Finally decided to part with the recipe so others can enjoy what our family has enjoyed throughout the years. The add of cream cheese was by me over 30 years ago. Always fight over the last one.


Potato/Cheese Pierogies




3 C. All Purpose Flour

2 Eggs

1 C. Cold Water


In a processor using metal blade (or my hand for those who are brave and strong), combine flour and eggs. Slowly stream in the cold water until a ball of dough forms. You may use a little less or a little more water depending where you live and the weather. You want a fairly pliable dough ball (not wet and not dry).


Take out dough and knead on a floured surfaced for about 5 minutes, roll into a ball, cover with plastic wrap and leave at room temperature.




6 Large Potatoes (Baking or whatever large you have on hand)

1 Large Onion Minced

4 Oz. Velveeta Cheese Cubed

8 Oz. Block of Cream Cheese Cubed

1/4 C. Milk

6 Tbsp. Butter

Salt and Pepper to taste


Peel, cube and cook potatoes until soft, not mushy. Processor in food processor using metal blade, adding milk and butter (or use beaters if processor not available). Add Velveeta and cream cheese cubes several at a time until melted into potatoes. Add in minced onion, salt and pepper. Mixture will be a very smooth consistency. Put in a bowl and set aside to cool.




Take a 1/4 of the dough and on a floured surface, start rolling out dough, picking up and turning over on the floured surface so it doesn't stick. Roll to almost paper thin. Take a large biscuit cutter (I use 16 oz. coffee can for larger pierogies) and begin cutting out your circles. Cover circles of dough with dish towel as you work, so they don't dry out. Place a good size tsp. of the potato/cheese mixture in the center of the circle and fold over the dough to form the half moon pierogie. With a floured fork, go around the edges with the tines of the fork to seal closed.


In a large pot of boiling water with 2-3 tbsp. of oil added, drop pierogies in one by one, stirring the water as you do. I usually put about a dozen in at a time. Pierogies are done when they float to the top (which is quickly). Remove with a slotted spoon and lay on a greased cookie sheet to cool. Brush pierogies with melted butter to prevent sticking.


At this point, you can freeze them on the cookie sheet and place in zip lock bags with completely frozen. You can defrost of cook frozen for future use.




Heat a fair amount of butter in a fry pan on medium heat. Add pierogies and saute until golden brown on both sides. I like to add more minced onion as they saute.


Enjoy with sour cream!


Sauerkraut Filling:


1 28 oz. can of Sauerkraut, rinsed

1 Medium Onion, minced

1/2 tsp. Caraway Seeds

2 tsp. Flour

4 Tbsp. Butter

Salt and Pepper


In a saute pan, add butter and onion and saute until onion is soft. Add Sauerkraut, caraway seeds, salt, pepper and flour. Add about 1/2 cup of water and cook covered on low for about 20 minutes. Mixture should not be soupy, if necessary drain cooked mixture.


Cool and assemble pierogies as above adding a good tsp. of filling to the dough circles.

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Tru, You have ingredients in food processor and chunks of cheeses. How is it being melted and if it is just infused into the mix what makes it have to be set aside to cool? Not sure what your instructions are telling me. Help me out. I have never made pierogies. Can you cook them right after making them or do they have to be frozen first and cooked in butter while frozen? Sorry, just need clarification before I try something new. Sheryl

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The chunks of cheeses melts with the hot potatoes in either the processor or mixer by hand. They'll always be little lumps of onion which adds to the texture of the mixture.


Cool the potato batter so it's easier to handle when folding in the dough.


Periogies have to be boiled first. Then saute and enjoy. If you want, boil, then freeze on a cookie sheet and place in a bag when totally frozen. To use from freezer: Just melt the butter and add frozen if you'd like and saute until brown and delicious.


UPDATE: I, a die hard, have realized that round or square won ton wrappers are just as good as the dough method and cuts the procedure by 3/4 the time.


Fill won ton wrapper with teaspoon of filling, wet the edges and tine with a fork. Boil until they rise to the top, saute in a pan of butter and minced onion and top with sour cream.


Just had some this evening.........Yum

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