Potato Pierogi Recipe

Introduction

Potato pierogi are delightful Eastern European dumplings filled with a creamy potato and onion mixture. Crispy on the outside and soft inside, they make a comforting meal or appetizer that’s perfect for any occasion.

Ingredients

• 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. Step 1: Prepare your dough by mixing the flour and salt in a bowl. Create a well in the center and add the egg. Gradually combine the ingredients and knead until smooth.
2. Step 2: Peel and boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash them well.
3. Step 3: Melt the butter in a skillet over medium heat. Add the finely chopped onion and cook until golden brown, 5-7 minutes. Mix the sautéed onions into the mashed potatoes.
4. Step 4: Divide the dough into portions and roll each portion out to about 1/8 inch thickness. Cut the dough into circles.
5. Step 5: Place a spoonful of the potato and onion filling onto each dough circle. Fold the dough over to form a half-moon shape and pinch the edges tightly to seal.
6. Step 6: Bring a large pot of salted water to a boil. Drop the pierogi in batches and cook until they float to the surface, about 3-4 minutes. Remove them carefully with a slotted spoon.
7. Step 7: For a golden finish, fry the boiled pierogi in melted butter over medium heat until both sides are golden brown.

Tips & Variations

• For extra flavor, add some finely chopped fresh herbs like dill or chives to the potato filling.
• You can substitute butter with oil if you prefer a lighter option for sautéing.
• Serve pierogi with sour cream or caramelized onions for a classic touch.

Storage

Store any uncooked pierogi in the refrigerator for up to 2 days or freeze them in a single layer on a baking sheet before transferring to a freezer bag for up to 2 months. Boiled pierogi can be refrigerated for up to 3 days. Reheat by frying in butter or gently boiling again until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, pierogi dough can be made a day in advance and kept wrapped tightly in the refrigerator to rest before rolling and filling.

What type of potatoes work best?

Starchy potatoes like Russets are ideal because they mash smoothly and hold together well inside the pierogi.

Potato Pierogi Recipe

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Potato Pierogi are traditional Eastern European dumplings filled with a creamy mixture of mashed potatoes and sautéed onions. These comforting dumplings are boiled until tender, then pan-fried until golden and crispy, making them a perfect savory dish for any occasion.

• Author: Natalie
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: Approximately 20 pierogi 1x
• Category: Main Course
• Method: Frying
• Cuisine: Eastern European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 1 large egg
• 1 tsp salt

Filling

• 2 large starchy potatoes (about 1 lb), peeled
• 1 medium onion, finely chopped
• 2 tbsp butter (for sautéing)

For Cooking and Serving

• Butter for frying
• Salted water (for boiling)
• 1/4 cup sour cream (optional, for serving)

Instructions

1. Prepare your dough: In a large bowl, combine the flour and salt. Make a well in the center and add the egg. Gradually mix the egg into the flour until a dough starts to form, then knead the dough until smooth and elastic, about 5-7 minutes. Cover and let it rest.
2. Cook your potatoes: Peel and cut the potatoes into chunks. Boil them in salted water until they are fork-tender, about 15-20 minutes. Drain well, then mash until smooth without lumps.
3. Sauté the onions: In a skillet over medium heat, melt the butter. Add the finely chopped onions and cook, stirring occasionally, until they turn golden brown and caramelized, about 5-7 minutes. Remove from heat and mix the sautéed onions into the mashed potatoes to create the filling.
4. Roll out your dough: Divide the rested dough into smaller portions. On a floured surface, roll out each portion to about 1/8 inch thick. Use a round cutter or glass to cut out circles approximately 3 to 4 inches in diameter.
5. Fill and seal: Place a spoonful of the potato and onion filling onto the center of each dough circle. Fold the circle over to form a half-moon shape and press the edges tightly together to seal, making sure there are no air pockets.
6. Boil the pierogi: Bring a large pot of salted water to a boil. Carefully drop the pierogi in batches into the boiling water. Cook until they float to the surface, about 3-4 minutes. Remove them with a slotted spoon and drain.
7. Sauté for golden perfection: In a skillet, melt some butter over medium heat. Add the boiled pierogi and fry them until both sides are golden brown and slightly crispy. Remove from heat and serve warm.
8. Serve: Serve the pierogi hot, optionally with a dollop of sour cream on the side for dipping or topping.

Notes

• Use starchy potatoes like Russet or Yukon Gold for a light and fluffy filling.
• Kneading the dough thoroughly is key to a soft, pliable dough that is easy to roll and shape.
• You can refrigerate leftover pierogi before boiling, or freeze for longer storage.
• For a richer flavor, add some melted butter or cream to the potato filling before stuffing.
• Serve with sautéed onions, bacon bits, or sour cream for traditional accompaniments.

Keywords: Potato Pierogi, Eastern European Dumplings, Potato Dumplings, Pierogi Recipe, Traditional Polish Pierogi