Ingredients Jump to Instructions ↓

  1. 3 egg s

  2. 3/4 cup milk

  3. 1/4 cup half and half cream

  4. 1/4 cup butter OR margarine - softened

  5. 1/2 tsp. salt

  6. 5 1/2 cups all-purpose flour

  7. 1 egg white - beaten

  8. 1 Tbsp. water Potato & Cheese Filling

  9. 4 peeled, cubed potato es - boiled until tender

  10. 1/2 cup shredded cheddar cheese

  11. 1/4 cup butter OR bacon grease

  12. 1 tsp. seasoned salt

  13. 3 slices bacon - fried, crumbled, optional

Instructions Jump to Ingredients ↑

  1. Beat together first 5 ingredients; fold in flour, adding more if needed to form a soft dough; cover and let stand for 5 minutes in a warm place -Kneed dough on a lightly floured surface for 10 minutes OR run dough through the thickest setting of a pasta maker 5 times. -Divide dough into 4 pieces; cover with a moist towel. -Roll out each dough section to ⅛“ thick; cut out 3½” circles using a cookie cutter, cup, or can. -Beat together egg white and water; set aside. -Place 1 Tbls. of filling in the center of each circle; fold circle in half over filling; brush with egg wash, and seal edges by pressing the tines of a fork; place finished pierogies on waxed paper until all are complete. -Either freeze pierogies in a single layer, then store frozen pierogies in a sealable plastic zipper bag OR boil filled pierogis in water for 5 minutes, or until they float. To cook frozen pierogies, boil for 10-12 minutes.


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