Potato Pierogies




2 cups all-purpose flour
7 oz warm water 
1 pinch salt
1 tablespoon butter or oil
1 egg


1 lbs boiled potatoes
6-8oz farmer cheese
1 onion
1 tablespoon butter or oil
salt, pepper


In a bowl, mix flour and salt. Add egg, melted butter, and warm water, mix thoroughly, knead until smooth and elastic firm ball. If too crumbly, add a little water. If sticky, add just enough flour to become workable.Cover the bowl with plastic wrap and let sit about 30 minutes.

Meanwhile, finely chop the onion and fry in 1 tablespoon oil. Cold boiled potato and farmer cheese grind in a meat grinder with a 1/4″ hole meat grinder plate or mash them. Season with salt and pepper. Mix well.

Divide the dough into 2- 3 parts. Flatten each piece first in hands, sprinkle a pastry board with flour, then roll the dough into a thin sheet (about 1/12 inch; 2 mm thick),  1 part at a time (keeping remaining dough covered).

Use a round cookie cutter or the top of a glass to cut out about 3 inch wide circles. Place the pieces of filling in the center of each circle. Fold the circle in half over the filling and pinch together the edges to seal. Transfer each one onto a lightly floured surface. Repeat until remaining dough is used.

In a large pot, bring water lightly salt to a boil. Throw the pierogies into the water. Don’t overfill. Stir carefully to keep them from sticking to the bottom. Once the pierogies have risen, cook for an additional 3 minutes. Use a slotted spoon to transfer the pierogies to a platter. Serve hot with sour cream, fried onion or melted butter.


Potato Pancakes

Crispy pancakes…….



2 lbs Idaho potato
1-2 large eggs
1 medium onion
1 garlic clove
6 tablespoons all purpose flour or matzo meal
salt, pepper


Peel the potatoes, onion and garlic, then grate them on the grater or blend in the food processor. If potato was very watery pour off the water (drain any excess liquid). Add the eggs, salt, pepper, and flour (you can use also matzo meal because better absorbs the water). Try to cook the first pancake to check that our mixture is fine, if not adjust seasonings or flour.

Heat a skillet over medium-high heat. Place the mixture (small ladle or large wooden spoon) into hot oil creating small pancakes. Fry on both sides until pancakes are golden. Serve hot with sour cream, apple sauce or sugar.