Steps to make and Freeze Homemade Pierogies

Like a busy mother and wife, I do not also have time for you to prepare an hour or so lengthy dinner within the nights. To resolve this issue, I love to make our very own freezer foods will be able to thaw out, reheat or prepare...and also have on our dining room table in under half an hour.

My loved ones likes homemade potato and cheese pierogies so I love to spend an mid-day every few several weeks which makes them and freezing them for future use. The next recipe is the one which I love to use.

Potato and Cheese Pierogies

Filling:

2 pounds. Velveeta Cheese, shredded

8 oz . Sharp Cheese, shredded

5 pounds. whitened taters, peeled and boiled

4 small let's eat some onions, minced

pepper and salt to taste

1 clove of garlic clove, minced

Fry the minced or carefully chopped let's eat some onions in 1 stick of butter and hang aside. Inside a large stock pot, boil 5 pounds. of taters drain water, mash the taters and hang aside. Inside a large bowl, mix taters, Velveeta and Sharp cheeses, minced let's eat some onions, salt, pepper and garlic clove.

Dough:

4 cups all-purpose flour

1 cup shortening

1 teaspoon salt

2 eggs combined with 1/4 cup water

You will have to make several batches of dough only make 1 batch at any given time. It's my job to finish up making 3-4 batches.

Inside a large bowl, mix the flour, shortening, salt, eggs and water before the mixture forms a stiff dough. Unveil the dough onto a floured dough board. Make use of a 4-5" round circle cutter or empty coffee can to chop out dough circles. Place 2 tbsps of potato filling out the middle of each dough circle. Fold the circle in two and wet edges slightly with water to pinch them close.

Inside a large stockpot, bring 2 quarts of salted water to some boil. Add some pierogies in one layer and boil them until they float. Drain in writing towels and allow them to awesome. Once awesome, put on a cookie sheet and freeze for one hour. Remove from freezer and put in plastic freezer containers, boxes or bags. They'll keep for 9-12 several weeks inside your freezer.

You will have to thaw them for 25 minutes at 70 degrees before baking these questions deep fryer or fry pan. This recipe can make 12-13 dozen pierogies.