Ham and Cheese Pierogies

Make It Now Cooking Directions

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

1. In a stand mixer combine egg, olive oil #1 and apple cider vinegar. Beat until combined.
2. Next add sea salt #1, black pepper #1, garlic powder and flours.
3. With mixer running slowly add water until dough forms.
4. Refrigerate until ready to use.
5. Fill large stock pot with water and heat over medium heat.
6. Add potato, onion and garlic to the water and boil until potatoes are tender and mashable.
7. Drain potatoes and mash together with milk, sea salt #2, black pepper #2 and smoked paprika.
8. Fold ham and cheese into potato mixture.
9. On a lightly floured surface roll dough out to 1/8 -1/4 inch thickness. The thinner the better. Cut circles then roll each circle out flat.
10. Using a 3" biscuit cutter or the top of a glass (appx 3") cut out circles of dough.
11. Place potato filling on half of each dough circle. Fold in half and press edges to seal.
12. Repeat, rolling out remaining dough as needed.
13. Bring water to boil in a large pot.
14. Working in small batches, boil pierogies 4-5 minutes until they float to the top of the water.
15. Drain on a paper towel or wire rack.
16. When all pierogies are boiled, heat 1 tsp olive oil #2 in skillet over medium-high heat.
17. Fry pierogies, in small batches, on each side until golden brown and crispy.
18. After the first flip sprinkle with sea salt #2 and rosemary.
19. Add an additional 1 tsp olive oil #2 with each batch of pierogies.
20. Serve and enjoy warm!

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. In a stand mixer combine egg, olive oil #1 and apple cider vinegar. Beat until combined.
2. Next add sea salt #1, black pepper #1, garlic powder and flours.
3. With mixer running slowly add water until dough forms.
4. Refrigerate until ready to use.
5. Fill large stock pot with water and heat over medium heat.
6. Add potato, onion and garlic to the water and boil until potatoes are tender and mashable.
7. Drain potatoes and mash together with milk, sea salt #2, black pepper #2 and smoked paprika.
8. Fold ham and cheese into potato mixture.
9. On a lightly floured surface roll dough out to 1/8 -1/4 inch thickness. The thinner the better. Cut circles then roll each circle out flat.
10. Using a 3" biscuit cutter or the top of a glass (appx 3") cut out circles of dough.
11. Place potato filling on half of each dough circle. Fold in half and press edges to seal.
12. Repeat, rolling out remaining dough as needed.
13. Bring water to boil in a large pot.
14. Working in small batches, boil pierogies 4-5 minutes until they float to the top of the water.
15. Drain on a paper towel or wire rack. Cool completely.
16. Flash freeze on a baking sheet for 2 hours
17. Transfer to a gallon freezer bag, 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. Heat 1 teaspoon of olive oil #2 in skillet over medium heat.
3. Fry pierogies, in small batches, on each side until golden brown and crispy, covering the pan to help pierogies to heat through to the middle.
4. After the first flip sprinkle with sea salt #3 and rosemary.
5. Add an additional 1 teaspoon of olive oil #2 with each batch of pierogies.
6. Serve and enjoy warm!