Print

Potato Pierogi Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/potato-pierogi-recipe/