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Potato & Cheese Pierogis

Recipe from: Stefania's Pierogi Truck

In Hoboken, New Jersey, Sefania’s Pierogi Truck – named after the owner’s 86 year old grandmother.

Watch the episode
Pierogi Dough:
6 cups of flour
1 cup of water
2 eggs
1 egg yolk
½ pint sour cream
2 teaspoons salt

Mix wet ingredients (but use only half of the water).

Mix dry ingredients separately.

Mix wet with the dry and add enough water slowly until adequately hydrated.

Mix until soft and smooth texture.

Cover dough. Refrigerate for 15 minutes.


Potato and Cheese Filling:
6 pounds of Idaho potato
½ pound farmers cheese
7 egg yolks
2 large onions
Salt and pepper to taste

Peel and cut potato into thirds and place into large saucepan.  Bring the water to a boil and cook until fork tender.

After fork tender place on sheet trays and place in 180-degree oven until all moisture has been release and no more steam rises.

Small dice and caramelize onions.

Add all ingredients. Season to taste.

Using a kitchen aid pasta sheeter attachment or using a rolling pin, sheet the pierogi to setting number 3 on the kitchen aid or to your desired thickness.

Using a rim of a glass, cut out circles into the sheets of dough.

Place the maximum amount of filling into the cut out circle that will allow you to pinch the edges, and shut into a half moon.

Bring a saucepan with water to a boil, and put your pierogi inside and poach on a rapid simmer for 2-3 minutes.

Alternatively you could pan-fry your pierogis in clarified butter or canola oil.

Eat and enjoy the pierogis!

Yield: 8 servings