Ukrainian Pierogies, Large Batch; can be halved/quartered

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Nutritional Info
  • Servings Per Recipe: 200
  • Amount Per Serving
  • Calories: 27.6
  • Total Fat: 0.4 g
  • Cholesterol: 1.2 mg
  • Sodium: 7.3 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.1 g

View full nutritional breakdown of Ukrainian Pierogies, Large Batch; can be halved/quartered calories by ingredient
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Introduction

Authentic, classic, ukrainian-cheese pierogies, like Mama taught me to make; Big batches (5 pounds potatoes=80 ounces) for family Christmas dinners, but can be halved or quartered for a manageable amount for smaller occasions
Serve w/: sour cream, fried onions, bacon chunks, or sausage (kielbasa)
Alternate fillings: drained cottage cheese for the cheddar (w/ potatoes), or forget potatoes & do sauerkraut, or just cheese; OR blueberries, strawberries, etc.
Authentic, classic, ukrainian-cheese pierogies, like Mama taught me to make; Big batches (5 pounds potatoes=80 ounces) for family Christmas dinners, but can be halved or quartered for a manageable amount for smaller occasions
Serve w/: sour cream, fried onions, bacon chunks, or sausage (kielbasa)
Alternate fillings: drained cottage cheese for the cheddar (w/ potatoes), or forget potatoes & do sauerkraut, or just cheese; OR blueberries, strawberries, etc.

Number of Servings: 200

Ingredients

    80 oz (5 pounds) Giant Select Russett Potatoes
    2 cup (8 oz) Cheese, sharp cheddar, grated
    4 cup bread flour

Tips

Time-consuming to make; after boiling the pierogies can be put into a glass dish & bathed in butter to keep from sticking. ALSO, can be frozen after boiling


Directions

1) Peel potatoes, dice and boil (similar to making mashed potatoes)
2) When tender/mashable, drain & let cool; while still slightly warm, mash, incorporating cheese; let cool to room temperature or just slightly warm
3) Meanwhile make dough thusly (can be done in parts): measure approx equal parts of bread flour and water (start with a little less water, adding as much as needed) dough should come together, & have enough flour to not be sticky
4) Roll out dough on floured surface, using flour liberally on rolling pin also, & cut out circles; scraps can be gathered & re-rolled
5) Drop potato-cheese mix by teaspoonfuls on 'wrong' side of circles; fold over & pinch shut, shaping into half-moons; place on floured cookie sheet/tray; cover with cloth until ready to boil for 7-8 min (they should pop up)

Serving Size: 2 pierogies; makes 400 pierogies 2 to 2.5 inch diameter (long-edge) across; Usually eat 6-10 pierogies, if entree

Number of Servings: 200

Recipe submitted by SparkPeople user SPARKNB.

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