Fr. Dan Ulishney's Pierogi Recipe

potato

🥗Healthier: sweet potato

💰Cheaper: mashed potato flakes

Sweet potatoes are more nutritious, while mashed potato flakes are budget-friendly.

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese is lower in fat and higher in protein.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients.

Boil the potatoes until tender, then drain and mash them.

Mix the mashed potatoes with the grated cheese until combined.

In a mixing bowl, make a well with 5 cups of flour and add 1/2 teaspoon of salt, 2 eggs, 1/2 cup of oil, 1 cup of warm milk, and 1/2 cup of warm water.

Mix the dough using a fork or your hands, adding more water if the dough is too dry.

Let the dough rest for about 15 minutes.

Sprinkle flour on the surface to prevent sticking and roll out the dough until thin but not too thin.

Cut the dough into manageable pieces, usually into four sections.

Place a spoonful of the potato and cheese mixture on each piece of dough.

Pinch the edges of the dough to seal the filling inside.

Boil water in a large pot and drop in the pierogi, cooking for about 8 minutes or until they begin to float.

Remove the pierogi with a slotted spoon and place them in a skillet with melted butter and onions to fry until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens