Makes about 100

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Ingredients

Filling:

1 onion, minced

1 bar of butter

1 lb. whole mozzarella cheese shredded

(1) 8 oz bar of cream cheese

2 tablespoons vegetable oil

5 lbs. Idaho potatoes, peeled salt, to taste

Freshly ground black pepper, to taste

 

Dough:

4 cups flour

1 cup of warm water

3 tablespoons melted butter

1 teaspoon salt

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​Additional Ingredients: (for each serving):

1/4 cup chopped onion

1 tablespoon butter

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Directions

1. Place potatoes in a large pot and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes.

 

2. Meanwhile, in a large skillet over medium-high heat, sauté onions in butter until tender and brown; set aside.

 

3. Drain potatoes. Over very low heat stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato masher into a large bowl. Make sure to get rid of all the potato chunks. Stir in cream cheese, mozzarella cheese, salt, pepper and onion mixture. Place potatoes in 2 large oven pans in order to cool well. Place paper towels over the potatoes to soak up any moisture. It is best to leave this overnight in the refrigerator. It will be much easier to handle when making your pierogi.

 

4. When potatoes are completely cooled, roll them in to one-inch balls. This makes it super easy and quicker when making lots of pierogi.

 

5. In a food processor or a kitchen aid, combine flour, butter, water and salt; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let the dough rest covered with plastic wrap for 15 minutes.

 

6. Divide the dough into 4 parts and keep covered in a bowl.

 

7. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter or a glass. Place one of the balls with filling in the center of each circle. Fold in half and press edges to seal (make sure to seal very well). Repeat with remaining dough and filling.

 

8. Bring a Dutch oven of water to a boil over high heat with a tablespoon of salt and a tablespoon of oil; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. After a few minutes turn them over. When cool, add a little oil so that they do not stick.

 

9. In a large skillet, sauté chopped onion in butter. When tender add 4-5 pierogi. Fry until pierogi are lightly browned and heated through. Repeat with remaining pierogi.

 

Serve with sour cream. Yummy!