Pierogi
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Prep Time
1 hr
-
Cook Time
mins
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Rest Time
30 mins
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Total Time
2 hrs
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Servings
50 pierogi
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Calories
87 kcal
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Course
Main Course
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Cuisine
Polish
Pierogi
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These Homemade Pierogi are filled with creamy mashed potatoes and cheese. Boil then pan fry and serve with butter, sour cream, and green onions for an irresistible side dish.
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Ingredients
Mashed Potato Filling:
- 2 Pounds Russet potatoes Peeled and Rinsed
- 1 Teaspoon salt
- 4 Ounces butter Melted
- 1 Cup mozzarella cheese Shredded
Pierogi Dough
- 1 Cup warm water
- ¼ Cup heavy cream
- 2 Tablespoons sour cream
- 3 Tablespoons vegetable oil
- 1 large egg
- 1 Teaspoon salt
- 4 Cups all purpose flour
For Serving:
- sour cream
- melted butter
- sliced green onion
Instructions
Mashed Potato Filling:
- Boil the potatoes in salted water until fork tender, drain and mash the potatoes. (About 25 Minutes)
- Stir in the salt, melted butter and mozzarella cheese, cover and set aside.
Pierogi Dough:
- In a large mixing bowl, whisk together the water, heavy cream, sour cream, vegetable oil, egg and salt.
- Mix in the flour 1 cup at a time until fully incorporated.
- Using clean hands, knead the dough in the bowl for 4-5 minutes until smooth and elastic, add in more flour if needed 1 tablespoon at a time.
- Cover and let rest for 30 minutes.
Assembling:
- Cut the dough in half and shape both halves into balls.
- On a lightly flour surface roll out one half of the dough using a lightly floured rolling pin until about ⅛” thick.
- Use a 3” round cookie cutter, remove the scraps and set aside to roll out later.
- Add 2 teaspoons of the mashed potato mixture to the middle of each dough round, pull the edges together and pinch to seal tightly. Crimp the edges with your fingers or using the tines of a fork. Repeat this process until you’ve used up the dough and mashed potato mixture.
Cooking the pierogies:
- Bring a large pot of salted water to a boil, add 10 fresh pierogies to the boiling water and cook until they begin to float, remove with a slotted spoon and repeat with the remaining pierogies. (the pierogies can be garnished and eaten at this point) The pierogies must be boiled before pan frying.
- To pan fry the pierogies, melt one tablespoon butter over medium heat and fry the pierogies for 3-4 minutes on both sides or until lightly golden brown. Cook in batches.
- Serve the pierogies with sour cream, melted butter and sliced green onion, enjoy!
Nutrition Information
Show Details
Calories
87kcal
(4%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
12mg
(4%)
Sodium
125mg
(5%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
97IU
(2%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 50pierogi
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 125mg | 5% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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