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

<p>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.</p>
6 Servings Recipe By

Ingredients

  • 4 cups Flour, All-Purpose
  • 2 individual beat Egg
  • 1/2 teaspoons Salt #1
  • 1/2 cups soften Butter #1
  • 1 cup Water
  • 6 cups peel and chunk Red Potato
  • 2/3 cups dice Onion
  • 2 tablespoons Butter #2
  • 4 ounces Cheddar Cheese, Shredded
  • 1 teaspoon Salt #2
  • 1/2 teaspoons Black Pepper

Serving Day Ingredients

  • 1 tablespoon Butter, #3

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 6 pierogies
  • 776 Calories
  • 31g Total Fat
  • 18g Sat Fat
  • 1g Trans Fat
  • 150mg Cholesterol
  • 655mg Sodium
  • 105g Total Carb
  • 6g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 21g Protein
  • 26 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  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.

Freeze For Later Cooking Directions

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?

  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.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

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

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