My grandma taught us to make pierogy many times. She'd host Pierogy making parties to teach us all but it always fell on her lap. I knew how to make them but they are very labour intensive and there was just something about grandma's pierogy that was better. (Other than the year she deviated from tradition and put shrimp in them...blech).
Now that Gran is gone, Christmas just doesn't seem like Christmas without her pierogy so one year I pulled out my recipe collection and found my hand written scratchily written Grandma recipe. I imagine she is smiling down as we labour over them and somehow, making all these foods that my grans' made, makes it seem like they are here with us.
We take a few shortcuts that make it easier, but I always get the kids involved. We have our pierogy assembly line. Usually get a few hundred made in about 2 hours working the way we do. This year? Oldest at work, youngest sick with fever, I made them with my two middle kids. We just finished an hour and a bit and we got about 100 or so made.
Without Further adieu...the recipe. It's sort of one of those handful of this, and "to taste" of that but I've tried to ballpark measurements for you. In the end of the day, the best part is tasting the filling and adjusting as you go along but the essentials are potato, onion, and cheese.
Grandma Buddy's Ingredients.
8-10 medium to large size new white potato
3-4 cups shredded sharp ("old") cheese
1 large shredded onion (pureed is even better)
pepper to taste
1 1/2 cup all purpose flour
1 tsp salt
1/4 cup water
Peel and boil potatos until thoroughly cooked. Drain and mash until smooth. I use a kitchenaid mixer. Add the shredded cheese while the potato is still hot, as well as the onion, and mix on low-medium until smooth. Add pepper to taste. Taste periodically to see if it needs more cheese or not, pepper etc to your liking.
For the wrappers. In the mixer place the flour and salt. In a seperate bowl lightly scramble the eggs with the water and pour slowly into the mixer. I use the triangular paddle for this on low speed. Let the mixer combine and beat it until well combined. Remove from the mixer and knead until smooth. Cut the dough into small sections (maybe 5ths). Now...you can roll it out by hand until thin, cut with a mason jar lid and carry on, or do what we do. We use an old fashioned hand cranked Pasta maker.