4 cups flour

1 cup warm water

½ tsp salt

2 Tbsp melted butter (not margarine)

2 eggs


Combine all ingredients. Knead thoroughly until a smooth dough is formed. You may need to add more water. Cover with an inverted bowl and set aside for at least 5 minutes.



Potato/Cheese filling:

5 medium red potatoes with skins on

4 tbsp butter

1 medium chopped onion (about ½ cup)

8 oz Colby/Jack or sharp cheddar cheese shredded

Salt and pepper to taste

               Scrub potatoes. Remove bruises and bad spots. Cube potatoes and steam or boil until tender. While potatoes are cooking, sauté the onion and butter until translucent. When the potatoes are done, place them in a large bowl and mash them together with the onion/butter, cheese, and salt and pepper.

 Spinach Filling Ingredients

1 bunch of spinach, cleaned, rinsed, separated and drained

1/2 c feta cheese

1/2 onion, diced & sauteed in butter until golden brown

1 egg

1/4 tsp salt (optional)


Chop spinach leaves into “salad size” pieces. Place in a large, microwave safe bowl and microwave on high for 1 minute. The spinach should wilt to about 1/4 of the original size. You may want to drain in a colander. Let cool 3-5 minutes. Scoop your wilted spinach up in one clump if you can and cut it into bite sized squares. Transfer to a towel (or a pair of paper towels), and attempt to squeeze the remaining water out or let it drain in the towel for 5-10 minutes.

Mix together with remaining filling ingredients and chill completely before use.


Prune Filling:

8 oz pitted prunes

1 tsp lemon juice

1 tsp sugar

½ tsp vanilla


To the above, add just enough water to cover the prunes. Bring to a boil. Simmer 20 minutes covered. Mash together filling.



•   On a floured surface, roll out long sections of dough to about 1/8” thick and 3” wide. I use a pasta machine to speed things up. You can cut circles from this dough with a water glass or a pierogi cutter.  I prefer to just cut squares from the strip.  Place a heaping tsp of filling into the center. Fold over and seal the edge with fork tines. If you have trouble sealing the pocket, brush the edge with a little water.


•  Drop finished pierogi into salted boiling water. Cook until they float (about 8-10 minutes) drain.


•  Sauté additional onion and butter until soft and pour over cooked pierogi. Sauté pierogi with butter until warmed through.




1 cup packed brown sugar                                           ¼ cup whole milk

½ cup butter (not margarine)                                      1 tsp vanilla


Bring sugar, butter, and milk to a boil. Cook until thickened (1-2 minutes) Keep stirring or it will scorch.

Stir in vanilla and serve.