Classic Homemade Potato and Cheese Pierogies

Name: Classic Homemade Potato and Cheese Pierogies
Ingredients: 0.25 Šálka butter; 4 Šálka flour; 1.5 ČL salt; 1 egg; 2 Šálka water; 900 g potatoes; 0.75 Šálka grated cheese; 0.5 Šálka cream cheese; salt; black pepper; oil

#pierogies#potatoes#cheese#freezing#homemade

These tender homemade pierogies are filled with a creamy mixture of mashed potatoes and cheese, sealed in a delicate dough, and perfect for freezing and quick meals. Follow these steps to make soft, flavorful pierogies that hold together well during cooking.

Ingredients extracted via AI

Ingredients

0.25 Šálka butter4 Šálka flour1.5 ČL salt1 egg2 Šálka water900 g potatoes0.75 Šálka grated cheese0.5 Šálka cream cheesesaltblack pepperoil

Procedure generated via AI

Combine 1/4 cup of softened or melted butter with four cups of flour and 1 1/2 teaspoons of salt, mixing until the butter is evenly incorporated.
Crack an egg into a measuring cup, then add enough water to reach a total of 2 cups of liquid.
Add half of the liquid mixture to the flour and stir, then gradually add the rest while kneading until you have a soft dough that is slightly tacky but not overly sticky.
Divide the dough into portions, wrap them in plastic wrap, flatten slightly on a smooth surface, and refrigerate for at least 2 hours or preferably overnight.
Using a round cutter about 3 inches (7.5 cm) in diameter, flour your work surface well and roll out one portion of dough to about 1/8 inch (3 mm) thickness. Beginners may prefer a slightly thicker dough for easier handling.
Cut out circles as close together as possible since leftover scraps (
When filling each pierogi, avoid overfilling to prevent splitting during cooking. If filling gets between the dough edges, the pierogies will fall apart.
Brush a little water along the edge of each dough circle, then fold it in half and press the damp edge firmly against the dry side to create a tight seal with no gaps where water could enter and cause splitting.
Place the sealed pierogies on a baking sheet lined with a well-floured towel, making sure they don’t touch to prevent sticking.
Cook half the pierogies at a time in a large pot of boiling water, stirring gently until they float to the surface.