Potato Pierogi

Potato pierogi are like little pockets of joy, hugging all the comforting flavors of home. Imagine biting into a soft, doughy embrace filled with creamy mashed potatoes and a hint of onion, all while the aroma wafts through your kitchen, making your stomach grumble in anticipation. cottage cheese-filled options This dish isn’t just food; it’s a nostalgic journey to family gatherings and cozy winter evenings.

this …

I remember the first time I made potato pierogi; my kitchen turned into a battlefield of flour and laughter. My grandma’s recipe was my secret weapon, and as I rolled out that dough, I could almost hear her voice guiding me. Polish potato dumplings recipe Perfect for family dinners or just because you need a hug from food, these pierogi promise an amazing flavor experience.

My family couldn’t get enough of my first batch; they practically inhaled them! Their smiles were priceless, and it felt like a small victory in the kitchen.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for a tender dough; it’s essential for that perfect texture.

• Potatoes: Choose starchy potatoes like Russets for creamy filling; they mash beautifully. sheet pan dinner idea.

• Onion: Sauté until golden brown for depth of flavor; it adds sweetness to the filling.

• Eggs: A binding agent in the dough, giving it structure and richness.

• Sour Cream: Optional but recommended for serving; it adds a tangy contrast to the potato filling.

• Salt: Essential for seasoning both the dough and filling; don’t skimp!

• Butter: For sautéing the onions and later frying the pierogi to golden perfection.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Dough: In a large bowl, combine flour and salt. Create a well in the center and add eggs gradually while mixing with your hands until combined. Knead until smooth.

Cook Your Potatoes: Boil peeled potatoes in salted water until fork-tender, about 15-20 minutes. Drain well and let them cool slightly before mashing smoothly.

Sauté the Onions: Melt butter in a skillet over medium heat. Add finely chopped onions and cook until golden brown, about 5-7 minutes. Let cool before mixing with potatoes.

Make Your Filling: Combine mashed potatoes with sautéed onions in a bowl. Season with salt to taste and mix thoroughly until smooth and flavorful.

Roll Out Your Dough: Divide dough into manageable portions on a floured surface. Roll out each piece to about 1/8 inch thick, then cut circles using a glass or cutter.

Fill and Seal Your Pierogi: Place a spoonful of potato filling onto each dough circle. Fold over and pinch edges tightly to seal; ensure no filling escapes during cooking.

Boil Your Pierogi: In boiling salted water, drop pierogi carefully in batches. Cook until they float to the top (about 3-4 minutes). Remove with a slotted spoon and drain.

Sauté for Golden Perfection: In a skillet with melted butter over medium heat, add boiled pierogi. Fry until crispy and golden brown on each side for added flavor.

Enjoy these delectable potato pierogi fresh from the pan or serve them up later with sour cream or fried onions on top! sauces for dumplings.

These instructions not only guide you through making potato pierogi but also aim to evoke warm memories that make cooking enjoyable! Happy cooking! For more inspiration, check out this Honey Balsamic Brussels Sprouts recipe.

Perfecting the Cooking Process

Start by boiling the potatoes until fork-tender, then mash them while hot for creaminess. Prepare the dough next and roll it out thinly to ensure golden, crispy edges when cooked. Assemble and boil the pierogi before pan-frying for a delicious finish.

Add Your Touch

Feel free to experiment with fillings! Swap out traditional potato for sweet potatoes or add cheese for extra richness. You can also spice things up with caramelized onions or fresh herbs to make each batch uniquely yours.

Storing & Reheating

Store your potato pierogi in an airtight container in the fridge for up to three days or freeze them for longer preservation. To reheat, simply boil or pan-fry until warmed through, ensuring they maintain their delightful texture.

Cooking my first batch of potato pierogi was a hilarious disaster—imagine trying to fold dough while giggling at my friend’s failed attempts at rolling! But those tasty bites made it all worth it.

FAQ

How do I know when my pierogi are cooked?

Pierogi are ready when they float to the top during boiling; give them an extra minute before draining.

Can I make pierogi dough ahead of time?

Yes, you can prepare the dough in advance; just wrap it tightly and refrigerate until needed.

What toppings pair well with potato pierogi?

For more inspiration, check out this One Pan Chicken With Buttered Noodles recipe.

Sour cream, sautéed onions, and crispy bacon bits are classic toppings that enhance flavor beautifully.

Print

Potato Pierogi

---

• Author: Jennifer
• Total Time: 50 minutes
• Yield: Approximately 24 pierogi 1x

Print Recipe

Pin Recipe

Description

Potato pierogi are delightful dumplings filled with creamy mashed potatoes and sautéed onions, reminiscent of cozy family gatherings. These tender pockets of joy promise a satisfying bite with every forkful. Perfect for any occasion, they can be served as a main dish or a savory snack. With a golden crust that adds visual appeal, making potato pierogi is not just about cooking; it’s about creating memories in the kitchen.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 large egg
• 1 tsp salt
• 2 large starchy potatoes (about 1 lb)
• 1 medium onion, finely chopped
• 2 tbsp butter (for sautéing)
• 1/4 cup sour cream (optional for serving)

---

Instructions

1. Prepare your dough: In a bowl, mix flour and salt. Create a well and add the egg, gradually mixing until combined. Knead until smooth.
2. Cook your potatoes: Boil peeled potatoes in salted water until fork-tender (15-20 minutes). Drain and mash.
3. Sauté the onions: Melt butter in a skillet over medium heat. Add onions and cook until golden brown (5-7 minutes), then mix with mashed potatoes.
4. Roll out your dough: Divide dough into portions and roll each to about 1/8 inch thick. Cut into circles.
5. Fill and seal: Place a spoonful of filling on each circle, fold over, and pinch edges tightly.
6. Boil: Drop pierogi into boiling salted water in batches; cook until they float (3-4 minutes). Remove with a slotted spoon.
7. Sauté for golden perfection: Fry boiled pierogi in melted butter over medium heat until golden brown on both sides.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Boiling/Frying
• Cuisine: Eastern European

Nutrition

• Serving Size: 3 pierogi (150g)
• Calories: 210
• Sugar: 0g
• Sodium: 320mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 30mg

Keywords: For variations, try using sweet potatoes or adding cheese to the filling. These pierogi can be made ahead of time; freeze them for later enjoyment.