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By Gregory Herman
Church Pierogi Dough & Cheese Filling Recipe
12 steps
Prep:1h 30min
3-4 dozen perogies. 4x the amounts for 12-13 dozen.
*Size of filling ball is by choice and dependent on size/shape of dough pad.
**Thickness and size and shape of dough pad is by choice.
*** Size of filling ball is determined by choice made in previous step.
**** Boiling time determined by preparation / storage choice.
Updated at: Thu, 17 Aug 2023 10:35:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
75
High
Glycemic Load
26
High
Nutrition per serving
Calories541.2 kcal (27%)
Total Fat36.9 g (53%)
Carbs34 g (13%)
Sugars2.7 g (3%)
Protein19.2 g (38%)
Sodium918.9 mg (46%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
40 servings
For the cheese filling
Instructions
Step 1
mix the dough, roll out flat to receive filling
Step 2
shred all cheese
Step 3
soften the butter
Step 4
Boil the potatoes until soft (like for mashed potatoes), save some potato water
Step 5
mix potatoes, creme cheese and butter until smooth
add salt and pepper and mix slowly
Step 6
Add the cheddar and American cheese to the hot potatoes from step 5 and mix thoroughly until very smooth. Then add the following:
Step 7
Spread filling out in a shallow pan, approx.. 1-1/4” deep* and allow to cool to room temp.
Step 8
While filling is cooling, roll dough out to approx.. 1/8” or less as preferred) and cut into pads approx. the size of a mason jar opening.
Step 9
Produce filling balls approx. ¾” diameter
Step 10
Place filling ball on each dough pad; fold pad over dough and pinch shut around edges.
Step 11
Immerse filled and pinched pad pinched perogies into hot /boiling water for several minutes.
Step 12
Remove from water, drain and dip in melted butter, then pack for storage or prepare for consumption as desired i.e. fried/baked/boiled etc.
