Pierogy with Potato and Cheese



  • 4 and 1/2 c. flour
  • 1 tsp salt
  • 2-3 tbsp melted butter
  • 2 eggs
  • 1 egg yolk
  • 2 tbsp oil
  • 1 lg. can evaporated milk, 12 oz.
  • 1 tbsp lemon juice


  • 6-10 medium red/white potatoes, peeled
  • butter
  • 1-2 c. shredded cheese
  • onion powder to taste
  • salt and pepper to taste
  • 1 sm. can evaporated milk, 5 oz.


In a large pot boil potatoes till tender with a fork.  Mash with butter and milk to form mashed potatoes, add the shredded cheese and season with onion powder and salt/pepper. Set aside to cool.

While the potatoes cook; In a large bowl whisk together eggs, egg yolk, milk, lemon juice, oil and butter. Whisk till well blended, next add the flour and salt and stir till dough forms and becomes a ball. Add additional flour if needed to remove wetness. Set aside covered with a towel for 15-20 minutes.

Take a piece of the dough out and roll out with a rolling pin on a floured surface, flipping to evenly flour and keep from sticking. Take a large cookie cutter or cup/glass about 4 inches and cut out circles approximately 1/8 inch thick. Not too thin to tear but not too thick.

Spoon a tablespoon of the mashed potatoes into the center and fold over, mash the edges together, moisten with a little water if the edges do not want to stick. Place on a floured cookie sheet or a container that is floured with floured wax paper between the layers. Freeze.

When frozen, then prepare a skillet with light oil on medium heat. Add the pierogy in 1 layer to the hot pan and cook about 6 minutes per side or till golden brown.

Enjoy as is or sour cream can be used as a common dipping sauce.

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