- Peel and chop 4.5 pounds (2025 g) potatoes.
- Boil until soft. Drain and mash until fluffy.
- Set aside 3½ cups mashed potatoes for dough and 4 cups mashed potatoes for filling. Let cool.
- In a large bowl mix eggs, oil and salt with an electric mixer.
- Add 3½ cups cooled mashed potatoes. Mix with an electric mixer.
- Slowly work in 3½ cups Kinnikinnick All Purpose Flour Blend with your hands. Continue to knead Kinnikinnick All Purpose Flour Blend in with your hands until you have a smooth dough (dough will be slightly sticky).
- Cover and let dough rest on counter for 20 minutes.
- In a large bowl mix 4 cups cooled mashed potatoes, cheddar cheese , salt, pepper and sour cream with an electric mixer. Mix until smooth.
- Time saver: divide filling into portions and set aside on a cookie sheet with layers of parchment between.
- Working with a portion of dough at a time, roll out dough to a thickness of ¼" thick. Use a piece of parchment paper and additional Kinnikinnick All Purpose Flour Blend (sparingly) to help roll out dough.
- Cut rolled out dough into 2½" - 3" circles using a cutter or drinking glass.
- Working with one cutout of dough in your hand at a time, place a portion of filling in the centre and fold dough in half.
- Pinch along dough edges to seal. If the dough cracks, use the heat from your fingers to push the dough back together, don't worry about small cracks.
- Place Cheddar Pierogi on a baking tray with layers of parchment between (no more than 2 layers). Repeat with remaining dough.
- Freeze on baking trays until Cheddar Pierogi are completely frozen.
- Remove from baking trays and freeze in freezer bags until ready to use.
Yields: 150 Cheddar Pierogi
- Boil water in a large pot. Add frozen Cheddar Pierogi to boiled water (don't overcrowd pot).
- Bring Cheddar Pierogi back to a boil. Continue to boil for 2 minutes (Cheddar Pierogi will float to top).
- Remove from water and pan fry in butter, margarine or olive oil (approx. 3 - 5 minutes per side).
- Serve warm with optional sour cream, fried onion and bacon bits.
Tips & Variations
- Russet, red or yellow potatoes work best.
- We used a #100 scoop for filling portions.
- Scooping filling ahead of time makes it easier when working off dough and will save you time.
- For best results, freeze Cheddar Pierogi prior to boiling.
- When working off dough, use additional Kinnikinnick All Purpose Flour Blend sparingly. If dough gets dry from adding too much additional flour, rework dough on the counter and moisten by adding a few drops of water at a time.
- Pierogies and pyrogy are known by many other names. Such as perogi, pyrogy, perogie, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pirohy, pyrogie, pyrohy, varenyky, vareniki, even dumplings. What do you call yours?