Description
Potato pierogi are delightful dumplings filled with creamy mashed potatoes and sautéed onions, offering a comforting taste of tradition in every bite. This family-favorite recipe is perfect for special occasions or cozy dinners, bringing people together around the table. With a golden-brown exterior and a soft, flavorful filling, these pierogi are sure to impress both beginners and seasoned cooks alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup warm water
- 2 medium starchy potatoes (such as Russets), peeled and chopped
- 1 medium onion, finely chopped
- 1/4 cup sour cream
- 2 tbsp butter (for filling)
- Salt and pepper to taste
Instructions
- Prepare the Dough: In a large bowl, mix flour and salt. Create a well in the center, add the egg, and gradually stir in warm water until a dough forms. Knead until smooth.
- Make the Filling: Boil potatoes until fork-tender, about 15 minutes. Drain and mash with sautéed onions, sour cream, salt, and pepper until creamy.
- Roll Out the Dough: On a floured surface, roll out dough to 1/8-inch thickness. Cut into circles using a round cutter.
- Fill and Seal: Place one tablespoon of filling on each circle. Fold over and pinch edges tightly to seal.
- Cook: Boil pierogi in salted water until they float (about 3-5 minutes). Remove with a slotted spoon.
- Optional Sauté: In a skillet, melt butter over medium heat. Sauté cooked pierogi until golden brown on each side for added crunch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Eastern European
Nutrition
- Serving Size: 4 pierogi (180g)
- Calories: 320
- Sugar: 2g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg