- 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.
Cream Cheese and Dill Filling
- In a large bowl mix cream cheese until soft with an electric mixer (approx. 3 -5 minutes). Add 4 cups cooled mashed potatoes and fresh dill. 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 Cream Cheese Dill Pierogi on a baking tray with layers of parchment between (no more than 2 layers). Repeat with remaining dough.
- Freeze on baking trays until Cream Cheese Dill Pierogi are completely frozen.
- Remove from baking trays and freeze in freezer bags until ready to use.
Yields: 105 Cream Cheese Dill Pierogi
- Boil water in a large pot. Add frozen Cream Cheese Dill Pierogi to boiled water (don't overcrowd pot).
- Bring Cream Cheese Dill Pierogi back to a boil. Continue to boil for 2 minutes (Cream Cheese Dill 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 and fresh dill.
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 Cream Cheese Dill 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.
- We call our version pierogies, but you can call them any of these names: perogi, pyrogy, perogie, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pirohy, pyrogie, pyrohy, varenyky, vareniki. What do you call them?