Best Pierogi Recipe
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
3 -4 Dozen
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Calories
1088 kcal
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Course
Main Course
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Cuisine
American
Best Pierogi Recipe
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These Homemade Pierogi are easier to make than you might think and super delicious. I mean, carbs (mashed potatoes) wrapped in carbs (homemade pasta dough) then fried crispy in butter and served with caramelized onions? Yes please!
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Ingredients
Dough
- 3 eggs
- 1 cup sour cream
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
Potato Filling
- 1/2 cup chopped onion
- 3 Tablespoons butter
- 1 1/2 cups cold mashed potatoes
- 1 teaspoon salt
- 1 teaspoon white pepper
Finishing the Pierogi
- 6 Tablespoons butter melted
- sour cream for serving
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Instructions
- In a large bowl, beat the eggs and sour cream until smooth.
- In a separate bowl, whisk the flour, salt, and baking powder together. Add the eggs and sour cream, stirring until the dough starts to come together.
- Turn the dough out onto a clean surface and knead until smooth. Cover with a damp cloth and let the dough rest for 20 minutes. It can even be refrigerated for up to 48 hours.
- Divide the dough in half and roll out to 1/8" thickness on a lightly floured surface. Cut into circles with a 3-inch round biscuit cutter.
- Make the filling by melting the butter in a small pan. Add the chopped onion and saute for 5-7 minutes until soft. Add the onions to the mashed potatoes, stirring to combine.
- Place about 1 1/2 teaspoons of filling in the middle of each round of dough. Use your finger to moisten the edges around half of each round with water, then fold over and seal the edges well by pressing them with your fingers or crimping with a fork.
- Bring a large pot of salted water to a boil. Add the pierogies, about 10-15 at a time, and cook for 2-3 minutes, until the pierogi float to the top. Remove the cooked pierogi from the water with a slotted spoon and transfer to a plate. Drizzle with 2 tablespoons of the melted butter so they don't stick to each other while you boil the remaining pierogi.
- Heat a large skillet over medium-high heat and add any remaining butter. Fry the pierogi in batches for 2-3 minutes on each side until golden brown. Serve with sour cream.
Notes
- Recipe adapted from AllRecipes.
- Potato & Cheese Pierogi: Make the filling as normal but add 1 1/2 cups shredded fontina or cheddar cheese.
- Sauerkraut filling: 2 tablespoons butter, 1/3 cup chopped onion, 1 1/2 cups sauerkraut, drained well and chopped, salt and pepper to taste. Saute onions in the butter for 5 minutes until soft, then add the sauerkraut and cook for 5 minutes more before seasoning with salt and pepper. Cool completely.
- The finished pierogi are good all sorts of ways, but especially with caramelized onions or sliced and fried kielbasa.
- You can freeze uncooked pierogi for up to 2 months.
Nutrition Information
Show Details
Calories
1088kcal
(54%)
Carbohydrates
126g
(42%)
Protein
23g
(46%)
Fat
55g
(85%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
294mg
(98%)
Sodium
2045mg
(85%)
Potassium
683mg
(20%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1769IU
(35%)
Vitamin C
27mg
(30%)
Calcium
390mg
(39%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 3-4 Dozen
Amount Per Serving
Calories 1088 kcal
% Daily Value*
| Calories | 1088kcal | 54% |
| Carbohydrates | 126g | 42% |
| Protein | 23g | 46% |
| Fat | 55g | 85% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 294mg | 98% |
| Sodium | 2045mg | 85% |
| Potassium | 683mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1769IU | 35% |
| Vitamin C | 27mg | 30% |
| Calcium | 390mg | 39% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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