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How To Make And Freeze Homemade Pierogies<\/p>\n
Author: Shelly Hill<\/p>\n
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As a busy mother and wife, I don’t always have time to cook an hour long dinner in the evenings. To solve this problem, I like to make our own freezer meals that I can thaw out, reheat or cook…and have on our dinner table in less than 30 minutes.<\/p>\n
My family enjoys homemade potato and cheese pierogies so I like to spend an afternoon every couple of months making them and freezing them for future use. The following recipe is the one that I like to use.<\/p>\n
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Potato and Cheese Pierogies<\/strong><\/p>\n Filling:<\/p>\n 2 lbs. Velveeta Cheese, shredded Fry the minced or finely chopped onions in 1 stick of butter and set aside. In a large stock pot, boil 5 lbs. of potatoes; drain water, mash the potatoes and set aside. In a large bowl, combine potatoes, Velveeta and Sharp cheeses, minced onions, salt, pepper and garlic.<\/p>\n Dough:<\/p>\n 4 cups all-purpose flour You will need to make several batches of dough but only make 1 batch at a time. I usually end up making 3-4 batches.<\/p>\n In a large bowl, combine the flour, shortening, salt, eggs and water until the mixture forms a stiff dough. Roll out the dough onto a floured dough board. Use a 4-5″ round circle cutter or empty coffee can to cut out dough circles. Place 2 tablespoons of potato filling in the center of each dough circle. Fold the circle in half and wet edges slightly with water to pinch them close.<\/p>\n In a large stockpot, bring 2 quarts of salted water to a boil. Add the pierogies in a single layer and boil them until they float. Drain on paper towels and let them cool. Once cool, place on a cookie sheet and freeze for 1 hour. Remove from freezer and place in plastic freezer containers, boxes or bags. They will keep for 9-12 months in your freezer.<\/p>\n You will need to thaw them for 20 minutes at room temperature before frying them in a deep fryer or frying pan. This recipe will make 12-13 dozen pierogies.<\/p>\n Article Source: http:\/\/www.articlesbase.com\/recipes-articles\/how-to-make-and-freeze-homemade-pierogies-1083596.html<\/p>\n <\/p>\n
\n8 ounces sharp Cheese, shredded
\n5 lbs. white potatoes, peeled and boiled
\n4 small onions, minced
\nsalt and pepper to taste
\n1 clove of garlic, minced<\/p>\n
\n1 cup shortening
\n1 teaspoon salt
\n2 eggs mixed with 1\/4 cup of water<\/p>\n