Better Than the Freezer Aisle: Copycat Mrs. T's Homemade Pierogies (2024)

6Servings

12Ingredients

2Comments

Ingredients

• 4 cups Flour, All-Purpose
• 2 individual beat Egg
• ½ teaspoons Salt #1
• ½ cups soften Butter #1
• 1 cup Water
• 6 cups peel and chunk Red Potato
• ⅔ cups dice Onion
• 2 tablespoons Butter #2
• 4 ounces Cheddar Cheese, Shredded
• 1 teaspoon Salt #2
• ½ teaspoons Black Pepper

Serving Day Ingredients

• 1 tablespoon Butter, #3

Containers

• 2 Gallon Freezer Bags

Supplies

• Labels
• Plastic Wraps

3 hrs

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Combine flour, eggs, salt #1, butter #1 and water in a large bowl.
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33 mins

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
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2 hrs 29 mins

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Combine flour, eggs, salt #1, butter #1 and water in a large bowl.
2. Knead dough for one minute.
3. Wrap dough in plastic wrap and refrigerate for 1 hour.
4. Meanwhile, prepare filling. Bring a large pot of water to a boil.
5. Boil potatoes until fork tender.
6. While potatoes are boiling, saute onions in butter #2.
7. When potatoes have boiled, transfer to a large bowl and mash.
8. Add onions, cheddar cheese, salt #2 and pepper, stirring to combined.
9. Remove dough from refrigerator, and roll out to about 1/8" thick. Cut 3" circles from dough using a circle cutter or a drinking glass.
10. Place 1 Tablespoon of filling on the bottom half of each circle, folding the other half over the top and pressing down to seal.
11. Using the tines of a fork, press around seal to ensure it is sealed tightly.
12. Bring a large pot of water to a boil.
13. Boil pierogies in batches, (they shouldn't be over crowded in the pot). They are done when they float to the top.
14. Transfer to a skillet and fry in butter #3 until dough just begins to brown.

Nutrition Facts

Servings Per Recipe

6 Servings

Serving Size

6 pierogies

Amount Per Serving

Calories

776

Total Fat

31g

Saturated Fat

18g

Trans Fat

1g

Cholesterol

150mg

Sodium

655mg

Total Carbohydrates

105g

Fiber

6g

Sugar

4g

Protein

21g

WW Freestyle

26

Categories

shellfish-free, fish-free, soy-free, spring, summer, winter, fall, vegetarian, nut-free, better-than-the-freezer-aisle, traditional

2 Comments

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