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August 11, 2011




Flour 2 cups (+ extra for kneading and rolling dough)
Salt ½ teaspoon
Egg 1
Sour cream ½ cup (+ extra tp serve with the pierogi)
Butter ¼ cup (soften and cut in to pieces)
Onion 1 chopped
Butter 1 tablespoon to sauté onions


Boiled potatoes 5 large
Onion 1 large chopped
Butter 1 tablespoon  
Grated Cheddar cheese 8 oz
Salt and pepper to taste



Mix flour and salt. Beat the egg and add all at once in the flour mixture. Add sour cream and butter. Make dough of it. Wrap the dough in plastic and refrigerate it for 30 minutes.


Sauté onion in butter until soft and translucent. Mash the potatoes with sauté onions and add cheddar cheese with salt and pepper. Let the mixture cool.

Roll the pierogi dough on a floured board until 1/8 inches thick. Cut circles of dough (2 inches for small pierogi and 3-3 ½ inches for large pierogi) with a cookie cutter. Place a small ball of filling on each dough round and fold the dough over. Forming a semi circle. Press the edges together with the tines of a fork.
Boil the pierogies in a large pot of water. They are done when they float to the top. Rinse in cool water and let dry.

Sauté onions in butter, in a large pan. Then add pierogies and pan fry until slightly crispy. Serve with sour cream.