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Potato Pierogi


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  • Author: Robert Ferguson
  • Total Time: 45 minutes
  • Yield: Approximately 12 servings 1x

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

  1. 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.
  2. Make the Filling: Boil potatoes until fork-tender, about 15 minutes. Drain and mash with sautéed onions, sour cream, salt, and pepper until creamy.
  3. Roll Out the Dough: On a floured surface, roll out dough to 1/8-inch thickness. Cut into circles using a round cutter.
  4. Fill and Seal: Place one tablespoon of filling on each circle. Fold over and pinch edges tightly to seal.
  5. Cook: Boil pierogi in salted water until they float (about 3-5 minutes). Remove with a slotted spoon.
  6. 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