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• 1 recipe pierogi dough

• 2 # russet potatoes, peeled, cubed

• 2 T. oil

• 1 onion, sliced thin

• 8 oz mushrooms, chopped fine

• 4 cloves garlic, minced

• 1 C. ricotta

• 1 C. white cheddar, shredded

• 3 green onions, sliced thin

• Salt and Pepper


1. Prepare dough and set aside.

2. Peel potatoes, and and cube. Place in salted cold water and boil until tender. Drain well.

3. In a saute pan, heat 2 T. oil and add the onions and mushrooms, seasoning with salt and pepper. Saute until soft. Add the garlic and saute for another 1-2 minutes.

4. Using a food mill, rice the potatoes into a bowl and add the onion, mushrooms, garlic, ricotta, white cheddar, and green onions. Season with salt and pepper.

5. Cut the dough into 2 inch balls. Working with one dough ball at a time, roll out to a 3 inch round circle, plate 1 T. filling on the inside and fold over and seal the edges well. Flour and set aside. Repeat with remaining dough balls and filling.

6. In a pot of salted boiling water, add the pierogi and when they float, cook for 2 minutes. Remove from the water when cooked and place in a serving bowl.

Pierogi Dough:


• 3 C. flour

• ½ tsp. salt

• 2 eggs

• ½ C. warm water or more if needed


1. Mix together salt and flour in a bowl. Dump on work surface and make a well in the middle. Break the eggs into the well and beat with a fork. Combine the eggs and flour gradually. Slowly add enough water to make a stiff dough.

2. Knead

3. Knead

4. Knead

5. Knead

6. Are you kneading yet?

7. Knead

8. Knead

9. Wipe the sweat off your brow

10. Knead

11. Knead

12. Knead

13. That should be good – about 10-12 minutes. Let dough rest for a few moments – up to 30 minutes, covered, while your muscles relax.