My Grandmothers Pierogi Recipe

[CDinVT]

This is my grandmothers pierogi recipe. She will be 102 this year, she learned the recipe when she was young from her mother who was from Eastern Poland. I've been making them with her since I was toddler. Here is the basic recipe that she published in her local woman's auxiliary back in the 50's .
   
   
Here are some other fillings .This is my take on my grandmas potato and cheese filling. I boil 4 big skinned russet potatoes till there soft ,strain them add them back to the pot .I mash them to lumpy with a little amount of milk .Then I add and mix 1 cup of grated sharp Vermont cheddar and add and mix in 1 cup of sautéed onions. lastly salt and pepper to taste .adjust recipe to your own tastes. 
Another filling I make for a dessert Pierogi I start off with 2 cups of frozen blue berries in a bowl about 2 cups, I add 1/4 cup of sugar 1/4 cup of cornstarch mix well and stuff .You can also do the same with thin apple slices with sugar, a pinch of cinnamon ,cornstarch. 
Tips
1.The dough has to be rolled to around 1/8th's of a inch thick and lightly floured ,what ever dough cutter you use should be no smaller than 2 inches round. 
2 Don't over stuff them the dough will crack and they will open up when boiling same goes with under stuffing them.
3. I pinch seal the pierogi on the edge then I use the prongs of fork to really get a good seal .
4.I make couple dozen at a time and I blanch them for 30 seconds boiling water and freeze them in the freezer in big zip lock bags by the dozen label them with the date and type ,frozen in this way they can last around 3 months in the freezer. Cooked pierogi will last up 2 to 3 days in the fridge in a sealed container
5.Don't let the dough get to dry.
 Enjoy!

I am working on a recipe for gluten free dough as I developed a wheat intolerance about 3 years ago , I miss these the most of anything I will post the recipe when I figure it out.

[ShadowsDad]

Very similar to my grandmothers perogi recipe. Except grandmom measured nothing so one of the daughters tried to watch and guess at amounts.

Perogis were brought down from heaven by the Archangel Gabriel I think. They are delicious so above the way the ingredients would suggest.

Up here in Maine I can only buy farmers cheese during the holidays so I gave up and make my own. It's not difficult.

[Wchnu]

I just might have to try these. They look very good! Thanks for posting!

[ShadowsDad]

Tips:
If you have a set of pasta rollers they make the dough rolling super easy. Grandma was a perogi making machine and could really crank them out one at a time. All of hers were rounds that made a half moon. We've tried that and also just using square dough and making triangles. It all comes out delicious. Now we use a perogi making press. They're plastic and cut the circle which is put in the press and it's filled, then the edges get wetted, the press folds in half and seals the perogi. I never did that operation, the women do that (we call a friend and make an afternoon of it). I roll out the dough and boil the perogis.
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We have only made the farmers cheese filled ones. They're so good that we just never tried any others.
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For a sauce we dice up a mess of onions and sorta boil them in butter.
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After boiling we fry them in butter.
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I make the farmers cheese a day or so ahead to not swamp the dishwasher with dishes. When I make farmers cheese I make at least 3-4# of it. 1gallon of milk= 1# of cheese. Use whole milk.