Ingredients:

For the Dough:

  • 3 eggs
  • 8 oz cream cheese – softened to room temperature
  • salt – to taste
  • 5 C flour
  • 1/2 C cold milk
  • 1/2 C cool water

For the Filling:

  • 3-1/2 lbs (approx) hoop cheese (you can find this at a specialty market in the deli section, they have to order it for you)
  • 1 egg
  • 5 lbs mashed potatoes
  • salt & pepper – to taste

Directions:

Make the Dough:

  1. In a medium sized bowl, with an electric mixer, beat eggs until fluffy
  2. Add cream cheese and salt
  3. Beat for 1 minute
  4. Add flour, milk and water – beat until smooth
  5. Knead dough for approx 5 minutes
  6. Roll dough out on a floured surface to 1/8” thin and cut out 3″ to 4″ circles

Make the Filling:

  1. Mix all filling ingredients together
  2. Fill dough circles with prepared filling and fold over into 1/2 circles – pressing edges with a fork to seal
  3. Drop into boiling water (5 at a time) and soft boil for approx 5 minutes until pierogie floats to the top
  4. Drain well & fry both sides in butter until brown & crisp
  5. Serve with sour cream
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