Potato and Cheese Pierogies



  • 2 lbs. Velveeta Cheese shredded
  • 8 ounces Sharp Cheese shredded
  • 5 lbs. white potatoes peeled and boiled
  • 4 small onions minced
  • salt and pepper to taste
  • 1 clove of garlic minced


  • 4 cups all-purpose flour
  • 1 cup shortening
  • 1 teaspoon salt
  • 2 eggs mixed with 1/4 cup of water


  1. 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.