2.20.18 Pierogies - WFSB 3 Connecticut

Better Recipes

2.20.18 Pierogies

Posted: Updated:

Pierogies and Filling

Recipe provided by: Keith Urbowicz



2 cups flour

1 egg

1⁄2 cup warm water

1 teaspoon salt

2 tablespoons oil


Mix ingredients together lightly in bowl.

Knead until smooth.

Let rest covered for 30 minutes.

Roll out dough ? inch thickness



2 pounds peeled, cubed, and boiled russet potatoes

½ yellow onion small diced and sauteed in 2 Tblsp Butter

8 Oz of Cheese (farmers cheese or cheddar work great)

Salt and pepper


Mash ingredients together

With a coffee can cut out circles of the rolled out dough

Spoon 2 Tblsp of filling in middle

Fold over and seal the sides

Boil for 5-7 minutes or until they begin to float

Saute in butter and chopped yellow onion

Serve with sour cream and horseradish