Mashed Potato Cheese Perogies Recipes

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POTATO & CHEESE PIEROGI



Potato & Cheese Pierogi image

A delicious appetizer with a secret ingredient-your leftover mashed potatoes!

Provided by Land O'Lakes

Categories     Pasta and noodles     Potato     Cheese     Potato     Appetizer     Vegetable     Dairy     Side Dish     Main Course

Time 1h1m

Yield 24 pierogies

Number Of Ingredients 17

Dipping Sauce
1 cup sour cream
1 tablespoon chopped fresh dill weed
1/2 teaspoon garlic powder or salt
Dough
2 1/4 cups all-purpose flour
1 cup sour cream
2 tablespoons Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 large Land O Lakes® Egg (yolk only)
Filling
1 3/4 cups cold mashed potatoes
3/4 cup shredded sharp Cheddar cheese
4 quarts water
1 tablespoon salt
Filling
3 to 4 tablespoons Land O Lakes® Butter

Steps:

  • Combine all dipping sauce ingredients. Cover; refrigerate until serving time.
  • Combine all dough ingredients in bowl; beat on medium speed until well mixed. Knead dough 3-5 minutes on lightly floured surface, adding additional flour as needed to form soft and pliable dough. Cover; let rest 10 minutes.
  • Place mashed potatoes and cheese into bowl; mix well. Set aside.
  • Roll out dough to 1/8-inch thickness on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Place one heaping teaspoon potato filling in center of each dough round. Fold in half; seal edges tightly.
  • Boil 4 quarts water and 1 tablespoon salt in large stockpot. Add pierogi; cook 3-5 minutes or until pierogies float. Remove with slotted spoon or drain in colander.
  • Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat until sizzling. Add half of pierogies. Cook, turning once, 6-10 minutes or until golden brown. Remove from pan; keep warm. Repeat with remaining butter and pierogies.
  • Serve with dipping sauce.

Nutrition Facts : Calories 550 calories, Fat 32 grams, SaturatedFat grams, Transfat grams, Cholesterol 150 milligrams, Sodium 1640 milligrams, Carbohydrate 52 grams, Fiber 0 grams, Sugar grams, Protein 14 grams

POTATO AND CHEESE PIEROGIES



Potato and Cheese Pierogies image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

1 large egg
1/4 cup sour cream
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup all-purpose flour, plus more for rolling dough
1/2 cup leftover mashed potatoes
1/4 cup farmer's cheese
1 teaspoon finely sliced chives
Sour cream
Finely sliced chives
Freshly cracked black pepper

Steps:

  • For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
  • For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
  • To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
  • Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
  • Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.

POTATO-CHEDDAR PIEROGI



Potato-Cheddar Pierogi image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 50 pierogi

Number Of Ingredients 15

2 1/2 pounds russet potatoes
1 tablespoon smoked paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Kosher salt and freshly ground black pepper
8 ounces Cheddar, shredded
4 ounces cream cheese
All-purpose flour, for dusting
Pierogi Dough, recipe follows
Caramelized onions and sour cream, for serving
6 large eggs
6 cups all-purpose flour, plus more for dusting
1 cup mashed potatoes (no lumps or skins)
1 teaspoon baking powder
1 teaspoon iodized salt

Steps:

  • Put the potatoes in a medium pot and cover with cold water. Bring to a boil and cook until fork tender, 20 to 30 minutes. Drain the potatoes and let rest until the skins are dry. Transfer the potatoes to a mixing bowl.
  • Mash the potatoes until just broken up. Add the smoked paprika, garlic powder, onion powder, 1 tablespoon salt and 1/2 tablespoon pepper. Continue mashing until there are no lumps and the dry ingredients are thoroughly mixed in. Add the cream cheese and continue mixing until blended. Add the Cheddar; mix until blended (see Cook's Note). Refrigerate until chilled.
  • To assemble the pierogi: On a well-floured surface, roll out a ball of Pierogi Dough the size of a large orange into a rectangle about 1/8-inch thick. Cut out 3-inch rounds of dough (a pint glass will do).
  • Place 2 tablespoons of filling in the center of each round, then fold the rounds in half. Take care to make sure all the air pockets are pressed out of the pierogi. Crimp the edges with a fork or your fingers.
  • Boil the pierogi for 3 minutes, then brown in a skillet. Serve with caramelized onions and sour cream.
  • Add the eggs, flour, mashed potatoes, baking powder, salt and 1/2 cup water to the bowl of a stand mixer fitted with the dough hook attachment. Mix until the dough is smooth and elastic, about 5 minutes.
  • Cover the dough in plastic wrap or a slightly damp cloth. Let rest in the refrigerator for at least 15 minutes and up to 4 hours.

POTATO AND CHEESE PIEROGI



Potato and Cheese Pierogi image

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.

Provided by BOB_E_72

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h10m

Yield 60

Number Of Ingredients 8

6 cups all-purpose flour
3 eggs
1 pinch salt
water as needed
5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion salt to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
  • To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g

HOMEMADE POTATO AND CHEESE PIEROGIES / OLD FASHIONED PEROGIES



Homemade Potato and Cheese Pierogies / Old Fashioned Perogies image

Make and share this Homemade Potato and Cheese Pierogies / Old Fashioned Perogies recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon grated onion
2 tablespoons butter
2 cups cold mashed potatoes
1 cup cottage cheese (or more)
salt and pepper
2 1/2 cups flour
1/2 teaspoon salt
1 egg
2 teaspoons oil
3/4 cup warm water

Steps:

  • Potato and Cheese Filling: Cook the onion in butter until tender.
  • Combine it with potatoes and cheese.
  • Season to taste with salt and pepper.
  • Vary the proportions and ingredients in this recipe to suit your taste.
  • Mix the flour with the salt in a deep bowl.
  • Add the egg, oil and water to make a medium soft dough.
  • Knead on a floured board until the dough is smooth.
  • Caution: Too much kneading will toughen the dough.
  • Divide the dough into 2 parts.
  • Cover and let stand for at least 10 minutes.
  • Prepare the filling.
  • The filling should be thick enough to hold its shape.
  • Roll the dough quite thin on a floured board.
  • Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
  • Put the round in the palm of your hand.
  • Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
  • The edges should be free of filling.
  • Be sure the edges are sealed well to prevent the filling from running out.
  • Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
  • COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
  • Do not attempt to cook too many at a time.
  • Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
  • Continue boiling for 3-4 minutes.
  • The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
  • Pierogies will be ready when they are puffed.
  • Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
  • Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
  • Cover and keep them hot until all are cooked.
  • Serve in a large dish without piling or crowding them.
  • Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
  • REHEATING: One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
  • Many prefer reheated perogies as compared to freshly boiled ones.
  • To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.

SHORTCUT POTATO ONION PEROGIES



Shortcut Potato Onion Perogies image

Although you have to make the dough from scratch, the filling is extremely EASY!

Provided by roguejoker

Categories     Main Dish Recipes     Dumpling Recipes

Time 55m

Yield 8

Number Of Ingredients 7

3 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter
⅔ cup water
1 tablespoon extra virgin olive oil
1 small yellow onion, diced
1 (7.6 ounce) package instant mashed potato flakes

Steps:

  • In a medium bowl, stir together the flour and salt. Cut in the butter using a fork until pieces are very small. Stir in the water and mix until well blended. If the dough is too sticky, stir in a little more flour until you can knead it on a floured surface. Knead the dough for 2 to 3 minutes. Cover, and let rest for 10 or 15 minutes.
  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into circles using a cookie cutter or large glass. Set aside while you prepare the filling.
  • To make the filling, prepare the mashed potato flakes according to package directions. Set aside. Heat the olive oil in a skillet over medium heat. Add the onions; cook and stir until soft and transparent. Remove from the heat, and mix in the mashed potatoes.
  • Place one tablespoon of the pierogi filling onto each circle of dough. Fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil. They can be frozen at this time if you like.
  • Bring a large pot of water to a boil. Carefully drop several perogies into the water. They are done when they float to the top. Continue the process with remaining perogies. You can also fry the perogies in some butter with onion before serving if you like.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 58.3 g, Cholesterol 7.6 mg, Fat 5.2 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 340.6 mg, Sugar 1.4 g

POTATO PIEROGI



Potato Pierogi image

Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water when they're done.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 60

Number Of Ingredients 11

1 large egg
2 tablespoons sour cream
1 cup milk
1 cup water
4 1/2 to 5 cups all-purpose flour, plus more for dusting
5 pounds (about 10 medium) baking potatoes, peeled and quartered
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 ounces cheddar cheese, (about 1/2 cup), grated
4 ounces cream cheese
Coarse salt and freshly ground pepper
2 tablespoons cornmeal

Steps:

  • Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
  • Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
  • Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
  • On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
  • Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
  • Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.

CHEF JOHN'S POTATO AND CHEESE PIEROGI



Chef John's Potato and Cheese Pierogi image

If I had to pick a favorite recipe of all time, I think it might be this potato and cheese pierogi recipe handed down to me by my Polish grandmother.

Provided by Chef John

Categories     Pierogi

Time 3h15m

Yield 7

Number Of Ingredients 16

3 ½ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
¼ cup vegetable oil
1 cup warm water (120 to 130 degrees F/50 degrees C)
2 tablespoons warm water (120 to 130 degrees F/50 degrees C)
½ cup unsalted butter
1 large yellow onion, diced
½ teaspoon kosher salt
3 medium russet potatoes, peeled and quartered
16 ounces farmer's cheese
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon unsalted butter, or more as needed
2 tablespoons sour cream, or to taste
2 teaspoons snipped fresh chives, or to taste

Steps:

  • Prepare dough: Mix 3 ½ cups flour and salt together in a large bowl, then make a well in the center. Pour vegetable oil and 1 cup plus 2 tablespoons warm water into the well. Stir to form a shaggy dough that just pulls away from the sides of the bowl. Use a little flour to clean the dough off the spoon.
  • Transfer dough to a work surface; press and knead for a few minutes until you have a smooth, soft dough. You can add a little more flour if it's too sticky but don't add too much. Form dough into a ball and wrap in plastic. Leave on the counter for 1 hour or pop it into the refrigerator for 3 hours to overnight.
  • Prepare buttered onions: Melt butter in a skillet over medium heat. Add onion and salt and sauté, stirring occasionally, until golden brown, 8 to 10 minutes. Turn off the heat and let mixture cool a bit, then transfer to a bowl and reserve until needed.
  • Prepare filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and mash until smooth. Let cool to room temperature, 10 to 15 minutes.
  • Place farmer's cheese in a bowl and break it up with a spoon. Add salt, pepper, and cayenne, then add 2 to 3 heaping spoons of the buttered onions. Be sure to drain off most of the butter so you're adding mostly onions. Mix just until ingredients are evenly combined.
  • Add cooled mashed potatoes and mix until thoroughly combined. Set aside while you roll the dough.
  • Roll ¼ of the dough at a time on a floured surface until very thin, at least 1/8-inch thick or thinner if possible. Cut 3 ½-inch circles out of the dough, saving all scraps for re-rolling.
  • Add about 2 tablespoons filling to the center of each circle. Moisten your fingertips with water and wet the edges, then fold the dough over the filling and seal the two edges together in the center. Flatten the filling very lightly under the dough as you press and seal the edge of each pierogi with your fingers, working from the center to the ends. Try not to trap air in the pierogi as you seal. The edge can be left as is, or you can pinch the dough every inch or so to make pleats for a more decorative appearance.
  • Bring a large pot of salted water to a boil. Add pierogi in batches and cook for about 2 to 3 minutes (they may or may not float to the top.)
  • While the pierogi are boiling, melt butter in a nonstick skillet over medium heat.
  • Transfer pierogi from the boiling water directly into the melted butter. Cook until light golden brown, about 2 minutes per side or longer if more browning is desired.
  • Continue boiling and browning pierogi in batches as needed.
  • Transfer to a plate and spoon buttered onions over top. Garnish with sour cream and chives.

Nutrition Facts : Calories 739.1 calories, Carbohydrate 67.6 g, Cholesterol 96.4 mg, Fat 41.8 g, Fiber 3.3 g, Protein 22.6 g, SaturatedFat 23.8 g, Sodium 1267.1 mg

POTATO AND GARLIC PIEROGI



Potato and Garlic Pierogi image

This garlicky and cheesy pierogi is the perfect comfort food to accompany our Pork Chops with Onion Compote.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 40m

Yield Makes 12

Number Of Ingredients 10

1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
6 garlic cloves, sliced
Coarse salt, to taste
1/4 cup (1/2 ounce) freshly grated sharp cheddar cheese
5 tablespoons unsalted butter
1/2 cup heavy cream
Freshly ground pepper, to taste
12 egg roll wrappers, cut into 4 1/2-inch rounds
1/3 cup water
1 tablespoon minced fresh chives

Steps:

  • Simmer potatoes and garlic in salted water until tender, about 10 minutes. Drain, and pass hot potatoes and garlic through a ricer or a food mill. Stir in cheese and 4 tablespoons butter, then the cream. Season with salt and pepper.
  • Place 1 heaping tablespoon potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over filling, and press to force out air and seal. Repeat.
  • Bring remaining tablespoon butter and the water to a simmer in a large nonstick skillet over medium heat. Add pierogi, cover, and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.

POTATO-COTTAGE CHEESE FILLING (PIEROGI FILLING)



Potato-Cottage Cheese Filling (Pierogi Filling) image

This is one of the three fillings for Pierogi's that I will be listing. These came from a newspaper clipping from 1981. Do not add milk or seasoning when you mash the potatoes.

Provided by chefRD

Categories     Polish

Time 40m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 7

1/3 cup onion (chopped)
1 tablespoon butter or 1 tablespoon margarine
1 1/2 cups mashed potatoes
1 teaspoon dill (frozen) or 1/2 teaspoon dill weed (dried)
1/4 teaspoon salt
2/3 cup cottage cheese (dry-curd)
1 dash black pepper

Steps:

  • Cook onion in butter or margarine till tender. Combine with potatoes, dill, salt and dash pepper. Stir in cottage cheese.

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From laurenslatest.com


MASHED POTATOE PEROGIES - RECIPES - COOKS.COM
Mix flour, oil, eggs, water ... While dough rests, mash potatoes, mixing grated cheese into ... a tablespoon of potato mixture on dough. Fold dough ... little oil. Put perogies in. When they float, take ... dish with sour cream.
From cooks.com


CHEESE MASHED POTATO CASSEROLE - RECIPES - PAGE 4 - COOKS.COM
Peel and cook 5 pounds ... minutes. Drain, then mash well. Beat together cream cheese and sour cream; gradually beat into mashed potatoes until smooth. Beat in ... to 4 quart casserole.Dot with butter. Cover ... Serves 12 to 15.
From cooks.com


LAZY PIEROGI RECIPE - MASHED.COM
2021-10-12 Place the potatoes in a microwaveable dish. Pour water into the dish and on top of the potatoes. Put a damp paper towel over top and microwave for 10 minutes. Turn the potatoes, and then microwave another 5 to 10 minutes until tender. While the potatoes are cooking, place a saucepan on the stove.
From mashed.com


GOT LEFTOVER MASHED POTATOES? MAKE POTATO AND CHEESE PIEROGIES
2015-11-27 1 cup leftover mashed potatoes. ½ cup grated cheese (Cheddar, manchego, etc.) Salt and pepper, to taste. 3 tablespoons butter. 2 scallions, chopped. Mix …
From yahoo.com


CHEESE MASHED POTATO CASSEROLE - RECIPES - COOKS.COM
23 hours ago Preheat oven to 350°F. Grease a 2-quart casserole dish. Pour in creamed corn, ... luncheon meat. Spread mashed potatoes evenly over corn mixture. Sprinkle cheese over top. Bake for 20 ... Makes about 4 servings.
From cooks.com


CHEESE MASHED POTATO CASSEROLE - RECIPES - PAGE 10 - COOKS.COM
rated recipes: 160 no milk, no egg biscuits. 78 grape, scuppernong or muscadine wine. 56 skyline chili (original recipe) 50 coleslaw dressing. 38 peach brandy. more popular recipes... featured : special recipes: sausage balls. party pita wedges. eggplant or zucchini parmesan. pizza zucchini. coney island chili dog sauce. zucchini relish. mediterranean salad. ice box dills. pineapple …
From cooks.com


POTATO PIEROGI RECIPE (PEROGIES) VIDEO - SIMPLY HOME COOKED
2021-01-23 Make the mashed potato filling. Drain the water and add the butter, sour cream, salt, pepper, and garlic powder for the filling. Beat with an electric hand mixer on high until smooth and creamy. Add the cheese. Once the mixture is completely cooled, add the shredded cheese and mix. Set aside. Make the pierogi dough Make the dough.
From simplyhomecooked.com


POTATO PEROGIES RECIPE - LET THE BAKING BEGIN!
2022-03-15 How to make the best Potato Pierogi Filling. Caramelize diced onions in a couple of tablespoons of oil until translucent and browned for about 10 minutes.; Boil peeled & quartered potatoes in salted water until soft and easily pierced with a fork. Drain and mash the potatoes with the potato masher.
From letthebakingbegin.com


HOMEMADE CHEDDAR POTATO PIEROGI - MEATLOAF AND MELODRAMA
2017-12-20 For the Filling. Add potatoes to a large pot, add enough cold water to completely cover potatoes, and boil in salted water until fork tender. Reserve 1 cup of water, drain, peel potatoes, add cheese, salt and pepper, and mash with fork or potato masher until blended. Add the milk to make potatoes creamier, if needed.
From meatloafandmelodrama.com


RECIPE DETAIL PAGE | LCBO
Turkey and Mashed Potato Perogies; Recipe Detail Page. Turkey and Mashed Potato Perogies. Holiday 2007. By: Emily Richards . Perogies are easy to make when you use wonton wrappers for the dough. If you can find round dumpling wrappers, these work equally well. Packed with leftovers, these perogies are not heavy and make a great Boxing Day meal to enjoy with …
From lcbo.com


AUTHENTIC POLISH PIEROGI POTATO AND CHEESE (STEP BY STEP)
2020-12-21 Bring to a boil over medium-high heat and cook for about 20 minutes or until easily pierced with a fork. Drain and mash with a potato masher. Meanwhile, heat a medium pan over medium heat. Add butter and onion and cook for about 8-10 minutes. Stir in cooked onion and farmers cheese to the mashed potatoes. Season with salt and pepper.
From natteats.com


RECIPE DETAIL PAGE | LCBO - ENGLISH
<p>Perogies are easy to make when you use wonton wrappers for the dough. If you can find round dumpling wrappers, these work equally well. Packed with leftovers, these perogies are not heavy and make a great Boxing Day meal to enjoy with friends. Use a 3-inch (8-cm) round cookie cutter to cut out ro
From lcbo.com


POTATO AND CHEESE PIEROGI RECIPE | WANDERZEST
2022-03-10 Whisk together warm water, milk, egg, and salt. Stir in flour until combined. Cover with a kitchen towel and let sit for 15 minutes. Add vegetable oil and knead until the dough is smooth and elastic. Cover bowl for 45 minutes. While the dough is resting, make the filling. Mix together mashed potatoes, cheddar cheese, sour cream, and salt.
From wanderzestblog.com


HOMEMADE PIEROGIES WITH SOUR CREAM — SALT & BAKER
2019-05-29 Boiling the Pierogi. Boil water in a large pot, don’t forget to add a few tablespoons of salt to the water. At the same time, heat a cast iron skillet over medium heat. Add 2 tablespoons of butter to the skillet, stirring the butter so that it’s melted. Place 8-10 pierogies in …
From saltandbaker.com


MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
2021-10-24 Peel potatoes and cut into 2" cubes. Place in a large pot of salted water and bring to a boil. Cook potatoes 15 minutes or until tender. While potatoes are cooking, heat 2 tablespoons butter over medium-low heat. Add onions and cook until tender without browning. Once potatoes are cooked, place in a large bowl and mash.
From spendwithpennies.com


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