These polish inspired potato pockets, may be a labor of love in the making; however, you will forget all the work after the first mouthwatering bite.
6
Servings
12
Ingredients
2
Comments
Ingredients
- 4 cups Flour, All-Purpose
- 2 individual beat Egg
- ½ teaspoons Salt #1
- ½ cups soften Butter #1
- 1 cup Water
- 6 cups peel and chunk Red Potato
- ⅔ cups dice Onion
- 2 tablespoons Butter #2
- 4 ounces Cheddar Cheese, Shredded
- 1 teaspoon Salt #2
- ½ teaspoons Black Pepper
- 1 tablespoon Butter, #3
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine flour, eggs, salt #1, butter #1 and water in a large bowl.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 #2 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.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 6 pierogies Amount Per Serving
- Calories
- 776
- Total Fat
- 31g
- Saturated Fat
- 18g
- Trans Fat
- 1g
- Cholesterol
- 150mg
- Sodium
- 655mg
- Total Carbohydrates
- 105g
- Fiber
- 6g
- Sugar
- 4g
- Protein
- 21g
- WW Freestyle
- 26
2 Comments
Join the discussionI’m guessing you mean “6 cups peeled Red Potatoes, cut into chunks” for “peel and chunk red potato”, I found it a confusing wording choice and searched for the term thinking it might be a mix of peels and mashed potatoes i needed to prepare first. I understood after reading the directions but while i was in the grocery store just buying ingredients It was a little confusing.
Hi Kathryn, It does take some time to understand the wording of our system. That is the beauty of our membership – providing a grocery list that tells you how many red potatoes to purchase. Then the prep sheet tells you how many of those potatoes to take and the instructions to prep them. I’m glad that you figured it out on your own! Enjoy!