by Mary Rogers

URL Source:
Source: Helen Mussoline
Course: Main
Cuisine: Continental
Food Group: Pasta
Serves: 12


5 cup(s) Flour plus more for kneading and rolling
1/3 cup(s) Melted butter (cooled)
1 cup(s) Milk (slightly warm)
1/2 cup(s) water
2 teaspoon(s) oil
1 egg, lightly beaten
1 teaspoon(s) salt
3 medium Potatoes (Yukon Gold or Red Bliss)
4 ounce Sharp Chedder Cheese, grated
1/2 Small Head Cabbage
2-3 tablespoon(s) Butter
8 ounce Farmer's cheese
1 egg, lightly beaten
1 cup(s) Sauerkraut, rinsed, drained & finely chopped
1/2 cup(s) Chopped Mushrooms
2 clove(s) Garlic, minced
1/4 teaspoon(s) Mustard or Celery Seeds
1/2 teaspoon(s) Fennel, chopped
Salt & Pepper
Polaner Bing Cherry All Fruit
2-3 Sticks of Butter


Mix together flour and salt in large bowl, make a well.  In separate bowl mix all “wet” ingredients.  Pour the wet mixture into the flour mixture, incorporate well adding more flour if dough is too sticky.  The dough should begin pulling away from the sides of the bowl.**  Remove from bowl, place dough “ball” on floured surface and knead till well mixed and a little elastic. Break dough into half, then half again, then half again creating 8-9 rounds.  Place rounds on cookie sheet lined with parchment or wax paper, then cover with plastic wrap, wax paper or a kitchen towel and let rest for about an hour while you are preparing fillings.

 Potato:   Boil 3 medium peeled Yukon gold or red bliss potatoes in salted water, until tender. Drain thoroughly; add 4 oz of shredded sharp cheddar cheese.  Cover until cheese melts, stir until smooth, taste and add salt if needed. Allow to cool.

Cabbage:   Finely chop ½ small head of cabbage, melt 2-3 tbls butter in saucepan, add chopped cabbage & a little salt, cook slowly over low heat til cabbage is soft, allow to cool.

Farmer’s cheese:  8 oz of farmer’s cheese, if necessary, drain cheese in fine mesh strainer.  Add 1 beaten egg, salt & pepper.

Sauerkraut & Mushroom:   Saute 1-2 cloves of chopped garlic in a little olive oil.  Add ½ cup chopped mushrooms, 1 cup sauerkraut (rinsed, drained and finely chopped), ¼ teas mustard or celery seeds, ½ teas fennel, salt and pepper.  Sauté until mushrooms are soft, take off heat and allow to cool.

 When fillings are ready take one round of dough (keeping the others covered) and roll out on well floured surface. **** Try to keep it in a long strip about 2-3 inches wide, usually about 15 inches long.  Dot filling by teaspoons full spaced about ½” apart, approximately ½” from bottom edge.  Flip top part of dough over fillings to line up with bottom part of dough.  Using hands; carefully cup dough over filling mounds and try to release air all around it.  Cut with specialty cutter or knife.  Using a fork, carefully seal  the 3 open sides.  Because the dough is moist you do NOT need an egg wash here.   Place sealed peirogis on well floured, parchment or wax paper lined cookie sheet.  These sheets can then be placed in the freezer until pierogis are frozen solid.  Then they can be placed in labeled zip lock bags and kept in the freezer until ready to boil.


This will make about 150 pierogi's.  For all 150, melt 2 sticks of butter until just browned, add finely chopped onions, cook about 1 minute until onions are soft and/or browned.  Pour over boiled pierogi's.  

For the Cherry (or you can use any other Polaner fruit--blueberry, apricot.), after boiled, pour a little plain melted butter over them, then fast fry (high heat) in a non-stick skillet until dough is lightly browned and crispy, serve with sour cream for a scrumptious dessert pierogi.  

Notes:**Use a mixer with a dough hook to mix & knead, goes very quick and easy. **** Use the mixer's pasta roller, much easier and thickness is more consistent. Roll to a medium thickness (3 on the roller's scale).