Better Than the Freezer Aisle: Copycat Mrs. T’s Homemade Pierogies

Let's Cook

Ingredients

6 servings
  • 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 (serving day)

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Plastic Wraps

Directions

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.

Freezing Directions

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. Flash Freeze. Divide between indicated number of gallon freezer storage bags, label and freeze.

Serving Day Directions

Bring a large pot of water to boil. Place desired amount 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.

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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