similar recipes: pierogi
FOR THE FILLING, cook potatoes in boiling salted water until tender, and drain. If you have a ricer, rice potatoes and stir in butter while hot, otherwise mash with electric beaters. Season to taste and add nutmeg. If adding cheese, allow potatoes to cool, then stir in grated cheese. Chill potato filling before using.
This is the best varenyky dough you’ll ever make. It rolls easily, the perogies stay closed when pinched together and they cook up tenderly. I like to use old cheddar cheese.
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