# Potato Pierogi Recipe (Perogies) VIDEO
This **Potato Pierogi recipe**, commonly known as perogies, creates delicious dumplings. The tasty potato filling, combined with a buttery caramelized onion topping, enhances the dish’s overall appeal.
If you’re a fan of these pierogi, consider trying our flavorful fried piroshki and simple cabbage rolls as well.
## Recipe Overview
These Potato Pierogi are charming, bite-sized dumplings that are a staple in Eastern European cuisine. They make an excellent addition to holiday gatherings or can elevate your everyday meals. Their delightful taste often leads to them disappearing in no time.
– **FLAVOR**: The pierogi are cheesy with subtle hints of onion and garlic, delivering an explosion of taste. They are topped with sweet and buttery caramelized onions.
– **TEXTURE**: The filling is a rich, creamy potato blend wrapped in dough, boiled to achieve a tender yet chewy texture.
– **DURATION**: This recipe requires about 2 hours and 40 minutes from start to finish.
– **DIFFICULTY**: Although making pierogi involves some time, the process is manageable. Adhering to the provided instructions and images will guide you through effortlessly.
## Ingredients Needed
## Ingredient Insights
– **Potatoes**: Russet potatoes are ideal due to their starchiness, resulting in a creamy and soft texture when cooked.
– **Cheese**: Cheddar cheese is favored for its flavor and vibrant color.
– **Eggs**: They serve as a binding component, keeping the mixture cohesive.
– **Sour cream**: This ingredient adds a tangy flavor and moisture to both the dough and the filling. Full-fat sour cream enhances the overall taste.
## Substitutions and Add-ins
– **Flour alternatives**: Gluten-free flour or wheat flour can substitute all-purpose flour for gluten-sensitive individuals.
– **Cheese options**: If cheddar doesn’t suit your palate, consider using cottage cheese, cream cheese, gruyere, or fontina.
– **Vegetable additions**: Spinach, diced carrots, or mushrooms can enhance the filling.
– **Meat options**: Incorporate bacon, kielbasa, or fish for a protein boost in these delightful dumplings.
## How to Prepare Potato Pierogi
### Prepare the Potatoes
In a medium pot, combine peeled and cubed potatoes with diced onions. Boil and simmer until they are fork-tender. For the potato filling, mix in butter, sour cream, salt, pepper, and garlic powder. Beat until creamy, then blend in the shredded cheese.
### Prepare the Dough
Sift flour and salt into a stand mixer, then add warm milk, eggs, melted butter, and sour cream. Mix until the dough becomes smooth and elastic. Cover and allow it to rest for 30 minutes.
### Shape the Pierogi
– **Portion the dough**: On a floured surface, divide the dough and roll each section thinly.
– **Cut the dough**: Use a biscuit cutter to create circles. Place potato filling in the center of each, fold into a half-moon shape, and seal securely.
– **Repeat**: Continue to fill, seal, and shape until all dough is utilized, yielding roughly 60 pierogi.
**Pro Tip:** Crimp the edges of the pierogi for an attractive finish.
### Prepare the Caramelized Onions
Chop onions and caramelize them in butter until translucent.
Serve your delectable Potato Pierogi topped with sweet caramelized onions. Salt a pot of boiling water and carefully drop in the pierogi one by one. Boil for 3-5 minutes or until they float to the surface. Use a slotted spoon to transfer them to a bowl or plate, topped with caramelized onions. Enjoy with a dollop of sour cream.
**Cooking Tips**
– **Use warm milk:** Warming the milk helps deactivate the whey, ensuring proper gluten development for a stretchy dough.
– **Opt for full-fat ingredients:** This choice adds richness to both the dough and filling.
– **Cool potatoes before mixing in cheese:** Hot potatoes may cause the cheese to melt too quickly, making it hard to blend.
– **Seal the pierogi well:** Ensure there’s enough space on the edges to seal properly without overstuffing.
**FAQs**
– **Is it necessary to boil pierogi before frying?**
You can pan-fry these pierogi, but the traditional method is to boil them for about 3 minutes in salted boiling water, removing them when they float.
– **Is pierogi dough made with potatoes?**
Pierogi dough typically consists of flour, salt, eggs, butter, sour cream, and milk. Although potato filling is common, there are also pierogi filled with meat, fruit, or sauerkraut.
**Serving Ideas**
These tasty Potato Pierogi are savory and flavorful, excellent on their own or alongside meats, vegetables, and salads.
– **Salads:** Pair with Cucumber salad, Broccoli Cranberry Salad, Broccoli Salad With Bacon and Cheese, or Spinach Salad.
– **Vegetables:** Serve with sautéed mushrooms and onions, Cabbage rolls, or Brussels sprouts.
– **Meats:** Complement with Spaghetti and Meatballs, Bacon, or Kielbasa.
– **Toppings:** Almond slivers, bacon bits, sour cream, and caramelized onions enhance the pierogi experience.
**Advance Preparation**
– **Make ahead:** You can prepare the filling in advance; just hold off on filling and cooking the pierogi until you’re ready to serve.
– **Storing:** Store leftover pierogi in an airtight container in the refrigerator for up to 3 days. Reheat by placing them on a sheet pan in the oven, pan-frying, or microwaving for a few minutes.
– **Freezing:** Freeze pierogi in a ziplock bag for a couple of months. Defrost before reheating. Keep caramelized onions refrigerated separately, avoiding freezing them.
**Explore More Delicious Eastern European Recipes!**
– Russian Pryaniki with Mint Glaze
– Cheese Blintz Recipe
– Simple Piroshki Recipe
– Poppy Seed Pull Apart Bread
**Watch the Video to Learn How to Make These Pierogi!** User ratings for this recipe are shown in star format, with each star representing a score out of 5. The average rating stands at 5 out of 5 stars based on 4 votes.
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Course:Appetizer, Main Course Cuisine:
Polish, Russian, Ukrainian Prep Time:
2 hours Cook Time:
10 minutes Rest the dough:
30 minutes Total Time:
2 hours 40 minutes Servings:
90
perogies
Calories:
80
kcal
Ingredients
-
4 1/2 cups all-purpose flour☑️ 2 tsp salt
☑️ 1 cup warm milk (105 degrees F°)
☑️ 2 large eggs
☑️ 3 tablespoons unsalted butter, melted
☑️ 1/3 cup sour cream
☑️ 2 lb russet potatoes
☑️ 1/4 cup diced yellow onion
☑️ 1 tablespoon unsalted butter
☑️ 3 tablespoons sour cream
☑️ 2 teaspoons salt
☑️ 1/2 teaspoon black pepper
☑️ 1 teaspoon garlic powder
☑️ 1/2 cup shredded medium cheddar cheese
☑️ 1 medium yellow onion
To prepare the mashed potato filling, cook 2 pounds of peeled and cubed russet potatoes along with 1/4 cup diced onion in a pot until they are tender. Add in ingredients like butter, sour cream, salt, pepper, and garlic powder, then blend until smooth. Finally, mix in the cheddar cheese.
For the pierogi dough, combine flour and salt in a stand mixer. In a separate bowl, mix warm milk, eggs, melted butter, and sour cream, then add this mixture to the flour blend and mix until smooth. Allow the dough to rest.
Divide the dough into four pieces and roll each piece thin. Cut out circles, fill each with the potato mixture, fold them over, and seal the edges. Continue this process with any leftover dough and scraps, and optionally create a decorative edge on your pierogi.
To cook, bring a pot of water to a boil while dicing the medium onion. Melt unsalted butter in a skillet over medium heat and caramelize the diced onion until golden brown.
Once the water is boiling, add salt and gently drop in the pierogi one at a time. Boil them for 3-5 minutes after they rise to the surface. Use a slotted spoon to transfer the cooked pierogi to a dish, and serve topped with caramelized onion and a dollop of sour cream.
For storage, keep leftovers in an airtight container in the fridge for up to three days, or freeze them in a zip-lock bag for a couple of months. For reheating, defrost and boil if they are uncooked, or pan-fry or microwave if already cooked.
In terms of nutrition, each pierogy has approximately 80 calories, with 10g of carbohydrates, 2g of protein, 3g of fat, including 2g of saturated fat, 14mg of cholesterol, 168mg of sodium, 88mg of potassium, 1g of fiber, and 1g of sugar. Additionally, it provides 106 IU of Vitamin A, 1mg of Vitamin C, 19mg of Calcium, and 1mg of Iron.
