recipes / Dinner / Better Than The Freezer Aisle: Copycat Mrs. T’s Homemade Pierogies

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

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 Meet The Cook LisaProfile Lisa Print
Better Than The Freezer Aisle: Copycat Mrs. T’s Homemade Pierogies

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
  • Serving Day Ingredients

  • 1 tablespoon Butter, #3

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. Combine flour, eggs, salt #1, butter #1 and water in a large bowl.
  2. Knead dough for one minute.
  3. Wrap dough in plastic wrap and refrigerate for 1 hour.
  4. Meanwhile, prepare filling. Bring a large pot of water to a boil.
  5. Boil potatoes until fork tender.
  6. While potatoes are boiling, saute onions in butter #2.
  7. When potatoes have boiled, transfer to a large bowl and mash.
  8. Add onions, cheddar cheese, salt #2 and pepper, stirring to combined.
  9. 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.
  10. Place 1 Tablespoon of filling on the bottom half of each circle, folding the other half over the top and pressing down to seal.
  11. Using the tines of a fork, press around seal to ensure it is sealed tightly.
  12. Bring a large pot of water to a boil.
  13. Boil pierogies in batches, (they shouldn't be over crowded in the pot). They are done when they float to the top.
  14. Transfer to a skillet and fry in butter #3 until dough just begins to brown.

Freezing Directions

Why would I want to freeze this?

  1. Combine flour, eggs, salt #1, butter #1 and water in a large bowl.
  2. Knead dough for one minute.
  3. Wrap dough in plastic wrap and refrigerate for 1 hour.
  4. Meanwhile, prepare filling. Bring a large pot of water to a boil.
  5. Boil potatoes until fork tender.
  6. While potatoes are boiling, saute onions in butter #2.
  7. When potatoes have boiled, transfer to a large bowl and mash.
  8. Add onions, cheddar cheese, salt #2 and pepper, stirring to combined.
  9. 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.
  10. Place 1 Tablespoon of filling on the bottom half of each circle, folding the other half over the top and pressing down to seal.
  11. Using the tines of a fork, press around seal to ensure it is sealed tightly.
  12. Flash Freeze.
  13. Divide between indicated number of gallon freezer storage bags, label and freeze.

Serving Day Directions

  1. Bring a large pot of water to boil.
  2. Place desired amount of frozen pierogies in a large pot of boiling water.
  3. Boil until pierogies float.
  4. Transfer to a skillet and fry in butter #3 until dough just begins to brown.

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