I make this 1-2 times a year. I’ve gotten it down to about 4 hours of work with just me doing all the things! Pierogis were always present at our family gatherings up north (NY, CT, MA).
2 cups flour
1 tsp salt
1 egg (beaten)
1.2 cup lukewarm water
2 tbsp melted butter
1 lb Farmer’s Cheese
1 egg yolk
1 big potato (well mashed)
1 tsp or so of grated onion (optional)
Pan of melted butter and onions for coating the boiled pierogi. Helps keep them not stick to each other especially when freezing them.
- Mix all dough ingredients together, lightly knead in bowl (adjust water and flour for consistency). Place in warm place, covered for 1/2 hr.
- Knead dough on floured board and roll out to 1/8″.
- Cut in circles using a floured glass of about 3-4″ in diameter.
- Fill with filling, fold and pinch edges twice. You may need to use a drop of water to run on the edges to help seal.
- Boil for 10 minutes.
- Rinse or coat in butter and onions.
- EAT! Or freeze for later in bags or containers.
For cooking or reheating options. Fry em up in a pan. On a cookie sheet covered in tinfoil lay them out evenly and add some sliced kielbasa and sauerkraut if you like, bake em till everything is hot and sizzling. You can do the same on a grill. Or reheat in the microwave.
Oh and I usually make a double batch!