{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.
Bruce working the flour mixture
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.
I lost count on how many Pierogis my grandpa ate
I think we made well over 200! It was crazy!
I was in charge of filling and crimping
I did have a break to watch the turkeys. It was a bit like Lucy in the Chocolate Factory
Years working in a pizza shop through college makes him my go to dough man
Our Take home pile. We will be eating Pierogis for the next six months.
- 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
-
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.
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