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You are here: Home / Pantry / Pierogi

Pierogi

December 18, 2015 By admin Leave a Comment

18 Dec

{Revised from a 2014 post-  We made a video this year to show the process and revised the recipe. Since this first post we also lost my grandmother just a few months ago.}


A week before Christmas my mom would always spend the day with my grandparents making pierogis. This year Bruce and I were invited into Pierogi world. It’s a strange holiday season for us. My grandmother is no longer at her home but at Heritage Park after a stroke she had in the Spring. She was the lead Pierogi maker although she hated to eat them. My mom hosted the pierogi making spree this year with my grandfather letting Bruce take over as roller and he now as taste tester.

pierogi

pierogi

pierogi

Bruce working the flour mixture

pierogi

My mom worked up the potato – cheese mixture before we got there. I think she snuck a secret ingredient in that we’re not worthy of knowing yet.

pierogi

I lost count on how many Pierogis my grandpa ate

pierogi

I think we made well over 200! It was crazy!

pierogi

I was in charge of filling and crimping

pierogi

I did have a break to watch the turkeys. It was a bit like Lucy in the Chocolate Factory

pierogi

Years working in a pizza shop through college makes him my go to dough man

pierogi

Our Take home pile. We will be eating Pierogis for the next six months.

Print Recipe

Pierogi

We double our recipe every year which means you need 3-1/2 5 lb bags of flour. I counted the poundage in the ingredients and it was over 30 lbs.
Prep Time3 hrs
Cook Time5 mins
Total Time3 hrs 5 mins
Servings: 100 A WHOLE LOT

Ingredients

  • 5 lbs potatoes
  • 2.5 lbs Longhorn Cheese Sliced Thin
  • 6 cups Flour
  • 1 cup Flour Add additional cup of flour to make firmer if needed
  • 1 Egg
  • 1 Pitcher water Add as you need.
  • 2 Tbls Pepper
  • 3 Tbls Sea Salt
  • 1.5 lbs Butter

Instructions

  • Mash Potatoes and Shredded Colby Longhorn Cheese
    Mix Dough- Flour, eggs, salt & Pepper... 6 cups flour with water and another 1/2 to 1 cup of flour if it's too sticky. Cut dough with round 4-5 inch cutter.
    Fill with cheese-potato mixture and crimp edges. Drop carefully into boiling water. When they rise to top remove and pour butter over all of them.

Notes

pantry

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Filed Under: Christmas, Dinner, Everyday, Pantry, Winter Tagged With: potato

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