How to Make Potato-Cheddar Pierogi at Home 

That's how my gramma made them , cooked on a wood stove.

Saskatchewan, Canada has many Ukrainian people living here... Canora and Yorkton and areas , Cudworth, Wakaw many settled in my Beautiful Province and many make some of the best Ukrainian food!!

Although I only make the frozen pierogies from the store, I usually make them for breakfast instead of potatoes. Along with bacon and onions. I really want to make them from scratch, so will try it using this recipe.

I was thinking some finely dice bacon would take it to another level...

Yes!! Fried the next day...yum!

My grandmother, who came from "the old country" and made the best perogies I have ever tasted in my life, always added diced bacon to the topping so I was happy to see your mention of bacon. 😊

Yes, cheddar cheese is American invention. In Poland cheese pierogis are only made with cottage cheese. And yes, this cheese is sold in blocks.

@@agataczajkowski1096 Thanks. Now I am trying (really hard) to fight my craving for a mixed plate of potato/cheese and cabbage pierogi with sour cream.

@@tiacho2893 We have a lot of Ukrainian influence in my province of Canada that made things like pierogies and kielbasa a big thing. I'm not even Ukrainian but god damn do I love me some pierogies with some caramelized onions and sour cream.

@@1DrowsyBoi Same here (Hamilton, Ontario), there are dedicated Polish and Ukrainian Catholic churches (two of each) and one Orthodox Ukrainian. Growing up, all pierogi were homemade like every Italian family made their own canned tomatoes. Grandmother food is always great.

Agata Czajkowski Or Cheddar, Somerset in England. Supposedly when the American colonies were rejecting English rule, the cheesemakers started making cheddar yellow to differentiate it from British cheese. This made it easy and obvious for Patriots to purchase American made cheese.

**Gołąbki

Holupki.

tried this out yesterday, everything was good but the dough it kept shrinking after i would cut the rounds, they’d be half the size, i’m not sure if i didn’t mix it long enough but it rested long enough, maybe because i only used speed 2 with the dough hook on the kitchenaid?

@@dkgoose83 Yes, it can shrink a little but I stretch it out when the filling goes in. I use the recommended 3inch cutter. I used the speed in the middle, whatever that is.

Yum! Those are my favourites.

So that's why they didn't add baking soda to the onion for caramelizing.

@@madthumbs1564 I can taste the Metalic of the Baking soda so I cannot use that shortcut. But what I do do first is take 2 large onions and chop them VERY fine, put them in a pot with LOTS of Butter on VERY LOW simmer and let the onions almost fall apart but NO color. I put some of that in almost EVERY filling I make - Potato/cheddar, Mushroom, Pot Cheese, Polish Dry mushrooms, Kapusta, and cabbage. I also make Lekvar (Prune butter) ones without the onion. The rest of the Onions go over the cooked pierogis but not caramelized - just translucent. THAT is the way my Great Grandmother made them and I am 83 so that is long long long ago. And making 30 doesn't get us past the cooking stage, I generally make 10 dozen of each and Freeze them (They freeze beautifully). Just remember to freeze them on a sheet seperately before you bag them and put them back in the freezer. My Holiday Dinner generally gets over 100 people so I start at the end of summer for it.

@@Thommadura , WOW 😲 That's a lot of pierogi. 😊

YES cabbage......my personal favorite, also sauted onions in the potatoes and on peirogi when done! Yum..........

Yes, I agree. I love most anything that has potatoes!

Pierogies are so good fried up with diced bacon and served with the bacon and a dollop of sour cream. That’s how me and my kids love them.

I also was born & raised in the "Burgh" & have been in SC 10 years now. My oldest son & I have learned how to make them since we don't get "up home" too often!

It has a lot of sour cream. I think my mom made them with just flour egg & warm water. Careful with the water--too much makes a very sticky dough.

I might be a couple years late, but I have fought against rolling out dough so many times. The key is patience. You can't ever roll it right out. It has to rest first. I flatten it out a bit and if it's bouncing back I let it rest more before rolling it out all the way.

Food Wishes makes a good one.

Food Wishes also offers a cheater version using wonton wrappers, which is a good idea if you’re dough challenged. Kevin Lee Jacobs has a nice dough with butternut squash and sage.

For me it was the easiest dough I’ve ever rolled.😊

100% agree. That is how I was taught to make them. Mrs. Gretkierwicz would never have dumped them in with the onion. Use a separate pan, a little butter and reasonably high heat. 1.5 min per side give or take (checking for browning, of course) and you're done. Serve with sauerkraut. This is a great Lenten meal for Friday.

We always saute ours in butter or bacon grease before serving. The little crispness really adds another layer of texture.

Cheddar is a more flavorful cheese, particularly the sharp cheddar. Also, people tend to adapt recipes to what is readily available to them. Growing up in a slavic family, we used to have pierogies filled with fried sweet cabbage, potatoes and onion, potatoes and cheese, prunes, and sometimes, just plain ol' potato.

Sorry my mom was full blooded polish and always used cheddar cheese.

Or an ice cream scoop

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You may have disliked Christopher Kimball but this show and ATK were his brainchildren. He’s the reason this exists. You may want to check out Milk Street, his new venture, which focuses on foreign dishes.

@@kdmdlo I don't honestly know that it was a matter of "dislike" exactly. He just rang a weird vibe when I watched him interact with those people. I had a former coworker who was perfectly normal to me as far as our interactions went then I chanced to see him interact with his wife and it revealed an ugly side that I was never able to forget after. He was still the same with me. It's nothing to phone the authorities about. It just put me right off. I care about how other men treat *all* the women in their world regardless of the guy's general business manner. I don't grant people special value because they happened to accomplish a particular milestone. Edison and Ford by most accounts were massive jerks besides being industrial moguls. They were still jerks at the end of it all. Business accomplishments do not set aside bad character traits. I'd still watch any T.V. format that this guy developed as long as he wasn't on screen. Life is too short to watch fake squicky banter.

When i work with dough i usually wrap it in a plastic bag and allow it to rest for at least 30 min to allow the gluten to relax so that it doesnt bounce back after i roll it out

Yes! You have to fry them and get them golden brown. Then add onion. Serve with kraut, applesauce, or sour cream.

That's nothing to worry about! My dad made homemade pierogies and his dough was always very elastic, and stretchy - which makes it very easy to roll thin and to crimp you shouldn't need any water or egg wash to get them to seal. Just use less flour on your countertop that you're rolling out on, and that will help make it easier to roll them out.

He's a freakin beefcake!

It's hard to tell if he's really muscular or just eaten a lot of perogies and distributed it well. I chose to believe the former. He's a hot man.

YUM on both counts

That’s what I call them! My mom’s paternal grandparents were Ukrainian

Lesl1e1 you can boil them and then freeze them, once you decide you want to cook them, you can cook them in a skillet with a bit of water until soft, then add butter and pan fry them until golden brown, oh and when you freeze them make sure to put olive oil on the bag that your freezing them on so they don’t stick. :)

I freeze them before cooking. They turned out very tasty. After you make them, freeze them on a sheet pan lined with wax paper or something to keep them from sticking, then bag them and move to deep freeze. Boil time is the same, but it takes the water longer to reach a boil with frozen pierogies.

@@Ando2k10 when cooking from frozen, get your water, salted (with a few drops of vegetable oil to keep them from sticking together) to a rolling boil. Drop your frozen pierogi into the boiling water one at a time. Once the water comes back to a rolling boil, cook until the pierogies float to the top of the water. Remove from water with a slotted spoon and serve with you favorite topping. Enjoy!

They are absolutely delicious, and the way my great-grandmother insisted they be made. Both twice-baked potatoes and potato skins have the same combination--potatoes and cheddar cheese.

You were not a mistake Ali...Angels Yes Mistakes NO WAY!

I'm guessing they are called that because the filing comes out in wisps or the perogies just died and is going off to heaven.

I've seen that comment about dough with egg, so I've opted for a recipe that ommits it. Fingers crossed!

I noticed that the lady in PA who taught him to make them had a pasta machine in one of the photos. My late Sicilian dad left me his pasta machine, but I never dared to take it out of the box to date - always rolled out my ravioli dough by hand - but with limited counter space and no kitchen table, it might be time to finally get it out and learn to use it.

Can you cook fajitas tacos and pickle dingo guacamole With beef tenderloin

Yes, during Lent

Orthodox.

Bread flour makes crap pierogi dough. This dough recipe was not good.

Yes and THANK YOU!

Yes! I've been waiting for like the orthodox polish church to reopen - they have a charity drive where u can buy homemade pierogi

Another commentator said she did and it worked well