Pierogi! Perogie! Pierogies! This is a hot button issue in the polish community. We have even heard some say that they won’t eat the pierogi if it’s misspelled. In our humble opinion, we’ll always eat pierogi – as long as it’s Babcia’s recipe!
We have three pierogi recipes, so if anyone has time over the next few months to test them, please take pictures for the cookbook and let us know in the comment section below if they turn out! Thanks! We’ll have to pick a winner before we print!
Pierogi
Supplied by: the Kennedys
Yields: ~80 pierogi
Ingredients
Dough:
1 1/2 – 2 cups hot water
2 tbsp miracle whip
1 tbsp butter
1 egg
7 cups flour
Filling:
7 medium size potatoes, cooked and mashed
1 onion finely chopped and fried in a bit of butter
salt and pepper
grated cheddar cheese
Directions:
1. Combine water, miracle whip, and butter. When butter is melted and water has cooled, stir in the egg. Combine mixture with flour. Let the dough rest overnight in a ziploc bag. The dough should be pliable – not too dry, not too greasy.
2. Combine potatoes, onion, salt, pepper, and cheese.
3. Roll out the dough – do not add more flour. Cut into circles.
4. Fill dough circles with potato filling. Fold over and pinch to seal.
5. Boil for about 8 minutes. Enjoy right away or freeze!