This is my "tried and true" recipe for pierogis....I have made literally HUNDREDS over the years!

Pierogi dough

 

6 c flour
2 tsp. salt
½ c vegetable oil
2 c warm water

1. Mix oil and water.  Add this to the flour mixture, knead well.
2. Cover, let rest at least half an hour at room temperature.  Cut into portions to roll out, making sure that what is not being used stays well covered. 

This recipe makes enough dough for about 6 dozen pierogi.

 

Potato filling:

 

About 10 medium potatoes peeled and boiled. To this add about 2 ½ -3 cups of shredded old cheddar cheese (1 medium brick).  Add 1 tsp. garlic powder, salt and pepper to taste.

 

 

 

Uszky filling  (these are generally for Christmas Eve Barszcz, but my kids love to eat these "as is", too!)

  2 cups chopped mushrooms
  2 tablespoons butter
  1 very finely chopped small onion
 1 tablespoon fresh white breadcrumbs
2 tablespoons finely chopped parsley
1 large beaten egg
  Salt and pepper

1.       Chop mushrooms very finely and set aside. Heat butter in a large skillet. Add onion and sauté 5 minutes or until translucent.

2.       Add chopped mushrooms to onions and cook 10 minutes or until liquid has evaporated and mixture begins to sizzle.

3.       Transfer onion-mushroom mixture to a large bowl and add breadcrumbs, parsley and egg. Season to taste with salt and pepper and mix together forming a firm paste. Set aside and let cool completely. Mushroom filling will keep, refrigerated, for up to 24 hours.