Better Than The Freezer Aisle: Copycat Mrs. T’s Homemade Pierogies
When my husband and I were married, I can say with certainty that he was wowed by my cooking skills. However, there was one meal that for 4 years I was honestly scared to make. Pierogies. Hailing from the East Coast, my husband moved to the Midwest carrying his love of this polish inspired potato filled pocket with him, as well of stories of the complexity and exact science that goes into making them.
However, you, the faithful OAMM readers, requested a freezer aisle makeover of this meal, and I decided it was finally time to rise to the challenge. Setting aside an entire Saturday (yes these are a labor of love), I dove whole heartedly into the preparation. After hours of tedious work, the verdict was in. My very first attempt at my husbands all time favorite meal….was…… A SUCCESS!!! I can say with all honesty that I have never been more nervous for a taste testing of any meal in my cooking history. I waited with anxiety as he took the first bites of these potato filled pockets, sautéed in butter until a golden brown. The look on his face said it all. No more shall we have our special dinner come from the freezer aisle – I will be making these in bulk to keep on the freezer so even a Wednesday night can be worthy of such a delicious meal.
Lisa @ Onceamonthmeals.com
- 4 cups flour
- 2 large eggs, lightly beaten
- 0.5 teaspoons salt #1
- 0.5 cups butter, softened #1
- 1 cups water
- 2 pounds red potatoes, peeled and quartered
- 0.675 cups onion, diced
- 2 Tablespoons butter #2
- 4 ounces cheddar cheese, finely shredded
- 1 teaspoons salt #2
- 0.5 teaspoons pepper
- 1 Tablespoons butter #3
Combine flour, eggs, salt #1, butter #1 and water in a large bowl. Knead dough for one minute. Wrap dough in plastic wrap and refrigerate for 1 hour. Meanwhile, prepare filling. Bring a large pot of water to a boil. Boil potatoes until fork tender. While potatoes are boiling, saute onions in butter #2. When potatoes have boiled, transfer to a large bowl and mash. Add onions, cheddar cheese, salt and pepper, stirring to combined. Remove dough from refrigerator, and roll out to about 1/8″ thick. Cut 3″ circles from dough using a circle cutter or a drinking glass. Place 1 Tablespoon of filling on the bottom half of each circle, folding the other half over the top and pressing down to seal. Using the tines of a fork, press around seal to ensure it is sealed tightly. Bring a large pot of water to a boil. Boil pierogies in batches, (they shouldn’t be over crowded in the pot). They are done when they float to the top. Transfer to a skillet and fry in butter #3 until dough just begins to brown.
Prepare per above directions, but do not boil. Flash freeze. Divide into gallon freezer storage bags, label and freeze. TO SERVE: Do not thaw. Place desired number of frozen pierogies in a large pot of boiling water. Boil until pierogies float. Transfer to a skillet and fry in butter #3 until dough just begins to brown.
Servings: 6 (6 pierogies per serving)
**conversion chart image provided by Erik Spiekermann