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Potato Pierogi Recipe (Perogies) VIDEO

# Potato Pierogi Recipe (Perogies) VIDEO

This **Potato Pierogi recipe**, also referred to as perogies, produces delectable dumplings. The savory, cheesy potato filling and buttery caramelized onion topping add to the scrumptiousness of this dish.

If you enjoy these pierogi, you might want to give our tasty fried piroshki and easy cabbage rolls a try.

## Recipe Details

These Potato Pierogi are delightful, bite-sized dumplings that are well-loved in Eastern Europe. This delightful dish serves as a perfect complement to your holiday feasts or to elevate your regular dinners. They tend to disappear quickly because they are so enjoyable to eat.

– **TASTE**: These perogies are cheesy with a hint of onion and garlic, offering a burst of flavor. They come with a topping of caramelized onions that are sweet and buttery.
– **TEXTURE**: The filling is a creamy, cheesy potato mixture encased in dough and then boiled, resulting in a tender and chewy texture.
– **TIME**: This recipe will take around 2 hours and 40 minutes.
– **EASE**: While making perogies may take some time, it is not overly complicated. By following the instructions and images provided, you should have no trouble preparing this recipe.

## What You’ll Need

![Ingredients for Potato Pierogi](https://simplyhomecooked.com/wp-content/uploads/2024/01/potato-Pierogi-recipe-9.jpg)

## Ingredient Notes

– **Potatoes**: Russet potatoes are used for their starchy nature, which makes them creamy and tender when cooked.
– **Cheese**: Cheddar cheese is preferred for the flavor and color it imparts.
– **Eggs**: They act as a binding agent, helping to hold the ingredients together.
– **Sour cream**: Adds a touch of tanginess and moisture to both the dough and filling. Opt for full-fat sour cream for enhanced flavor.

## Add-ins and Substitutions

– **Substitute the flour**: Gluten-free flour or wheat flour can be used instead of all-purpose flour to make this dish gluten-free.
– **Use a different cheese**: If cheddar isn’t to your liking, alternative cheeses such as cottage cheese, cream cheese, gruyere, or fontina can be used.
– **Add other vegetables**: Spinach, diced carrots, or mushrooms make tasty additions to this perogies recipe.
– **Add some meat**: Bacon, kielbasa, or even fish can be incorporated into these delightful dumplings.

## How to Make Potato Pierogi

### Prep the potatoes

In a medium-sized pot, combine peeled and cubed potatoes with diced onions. Boil and let simmer until fork-tender. Create the mashed potato filling by adding butter, sour cream, salt, pepper, and garlic powder. Beat until smooth, then mix in shredded cheese.

![Steps to make Potato Pierogi](https://simplyhomecooked.com/wp-content/uploads/2024/01/potato-Pierogi-recipe-5.jpg)

### Make the dough

Sift flour and salt into a stand mixer, then add warm milk, eggs, melted butter, and sour cream. Mix until smooth and elastic. Let the dough rest covered for 30 minutes.

![Steps to make Potato Pierogi](https://simplyhomecooked.com/wp-content/uploads/2024/01/potato-Pierogi-recipe-6.jpg)

### Form the pierogis

– **Divide the dough**: Place the dough on a floured surface, divide it, and roll each portion thinly.
– **Cut out the dough**: Use a biscuit cutter to create circles. Fill each with potato mixture, fold into a half-moon shape, and seal tightly.
– **Repeat**: Continue filling, sealing, and reshaping until all dough is used, yielding approximately 60 pierogi.

**Pro Tip:** For a decorative touch, crimp the edges of the pierogi.

![Steps to make Potato Pierogi](https://simplyhomecooked.com/wp-content/uploads/2024/01/potato-Pierogi-recipe-7.jpg)

### Make the caramelized onions

Dice onions, caramelize with butter until translucent.

Enjoy your delicious Potato Pierogi with sweet caramelized onions on top.Potato Pierogi. Salt a pot of boiling water and carefully add the pierogi, one at a time. Boil them for 3-5 minutes after they float to the top. Transfer them with a slotted spoon to a bowl or plate and top with caramelized onions. Serve with a dollop of sour cream.

**Recipe Tips**
– **Use warm milk:** Heating the milk deactivates the whey in the milk, which can keep gluten from forming properly, giving you the stretch you want in your dough.
– **Use full-fat milk and sour cream:** This adds lots of richness to the dough and filling when you use full-fat ingredients.
– **Cool the potatoes before adding the cheese:** If the potato mixture is hot, the cheese will melt and be very difficult to combine.
– **Seal the pierogi tight:** Make sure you leave enough room on the edges to fully seal the filling inside. This helps if you don’t overstuff the perogies.

**FAQs**
– **Should you boil pierogies before frying them?**
While you can pan fry these pierogi, the traditional method of cooking them is about 3 minutes in a pot of salted boiling water. You should take them out when they begin to float.
– **Is pierogi dough made from potatoes?**
Pierogi dough is made of flour, salt, eggs, butter, sour cream, and milk. The filling is made with potatoes, but there are also pierogi filled with meat, fruit, or sauerkraut, too.

**Serving Suggestions**
These delicious Potato Pierogi are savory, cheesy, and so flavorful. They are delicious with toppings, or served alongside meats, veggies, and salads.
– **Salads:** Enjoy them with a Cucumber salad, Broccoli Cranberry Salad, Broccoli Salad With Bacon and Cheese, or Spinach Salad.
– **Vegetables:** Mushrooms and onions, Cabbage rolls, or Brussels sprouts are delicious with these pierogi.
– **Meats:** Serve this with Spaghetti and Meatballs, Bacon, or Kielbasa.
– **Toppings:** Almond slivers, bacon crumbles, sour cream, and caramelized onions are all perfect toppings for a pierogi recipe.

**Make This Recipe in Advance**
– **Make ahead:** You can prepare the filling ahead of time and not fill the pierogi and cook them until you’re ready to serve.
– **Storing:** Place any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat potato pierogi, place them on a sheet pan to be warmed in the oven. You can also pan-fry them or warm them for a few minutes in the microwave.
– **Freeze:** They can also be frozen in a ziplock freezer bag for a couple of months. Allow them to defrost before reheating. The caramelized onions should be refrigerated separately, but not frozen.

**More Tasty Eastern European Dishes!**
– Russian Pryaniki with Mint Glaze
– Cheese Blintz Recipe
– Piroshki Recipe (Easy)
– Poppy Seed Pull Apart Bread

**Watch how to make these Perogies**The star ratings for this recipe are presented in different sets. Each star represents a rating out of 5 stars. Users can interact with the stars to rate the recipe. The average rating for this recipe is 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: 80kcal
Author: Dina

Ingredients

  • 4 1/2 cups all-purpose flour

    ☑️ 2 tsp salt

    ☑️ 1 cup milk warm (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 teaspoon salt

    ☑️ 1/2 teaspoon black pepper

    ☑️ 1 teaspoon garlic powder

    ☑️ 1/2 cup shredded medium cheddar cheese

    ☑️ 1 medium yellow onionMake the mashed potato filling by cooking 2 pounds of peeled and cubed russet potatoes and 1/4 cup diced onion in a pot until tender. Then add ingredients like butter, sour cream, salt, pepper, and garlic powder. Blend until smooth, then mix in cheddar cheese.

    For the pierogi dough, mix flour and salt in a stand mixer. Combine warm milk, eggs, melted butter, and sour cream in a separate bowl, then add to the flour mixture and mix until smooth. Let the dough rest.

    Divide the dough into 4 pieces and roll out thinly. Cut into circles, fill each with potato mixture, fold in half, and seal the edges. Repeat with the remaining dough and scraps. Optionally, create a decorative edge on the pierogi.

    Serve and enjoy your homemade potato pierogi!When the goal is to make perogies, the first step is to roll out the dough and cut out circles. Fill them with the potato mixture and crimp the edges to seal them. Repeat this process until you have around 60 perogies.

    Next, bring a pot of water to a boil while dicing up a medium onion. In a skillet, melt unsalted butter over medium heat and caramelize the diced onion until it turns golden brown.

    Once the water is boiling, salt it and gently add the perogies one by one. Let them boil for 3-5 minutes after they float to the surface. Then, use a slotted spoon to transfer the cooked perogies to a bowl or plate. Top them with the caramelized onion in butter and serve with a dollop of sour cream.

    For leftovers, store them in an airtight container in the fridge for up to 3 days or freeze them in a ziplock bag for a couple of months. To reheat, defrost and either boil if uncooked or pan-fry or microwave if already cooked.

    Nutrition-wise, each perogy is approximately 80 calories and contains 10g of carbohydrates, 2g of protein, 3g of fat, 2g of saturated fat, 14mg of cholesterol, 168mg of sodium, 88mg of potassium, 1g of fiber, and 1g of sugar. It also provides 106 IU of Vitamin A, 1mg of Vitamin C, 19mg of Calcium, and 1mg of Iron.

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