The aroma of freshly cooked Potato Pierogi wafts through the air like a warm hug on a chilly day. Imagine biting into a perfectly boiled dumpling filled with creamy mashed potatoes, seasoned just right, and perhaps a hint of cheese melting into every delightful mouthful. rustic ciabatta bread herb-infused bread recipe You can almost hear the hearty laughter of family gathered around the table, eagerly waiting to dig in.
Growing up in a household where my grandma’s kitchen was the heart and soul of our family gatherings, I remember the magic that happened whenever she made Potato Pierogi. It was like watching a culinary symphony unfold as she rolled the dough, carefully filled each pouch, and then lovingly boiled them to perfection. easy baked chicken quesadillas Perfect for holiday feasts or cozy weeknight dinners, these little pockets of heaven are sure to bring joy and flavor to any occasion.
Why You'll Love This Recipe
- These Potato Pierogi are not only easy to prepare but also offer rich flavors that will keep you coming back for more
- Visually appealing with their golden-brown edges, they add charm to any dinner table
- Plus, you can easily customize fillings based on your preferences or what you have available
- Versatile enough for brunch or dinner, they’re the ideal comfort food for any time of day
One memorable occasion was when I made these for my friends during a game night; their delighted faces said it all as they devoured them!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Potatoes: Choose starchy potatoes like Russets for a creamy filling that holds up well during cooking.
- Flour: All-purpose flour works best for creating the perfect dough texture; it should be soft yet sturdy.
- Eggs: One egg adds richness and helps bind the dough together, making it easier to handle.
- Salt: A pinch of salt enhances flavor in both the dough and filling—don’t skip it!
- Sour Cream: Optional but recommended; it adds creaminess to your filling and serves as a delightful topping.
- Butter: For frying; use unsalted butter for better control over seasoning.
- Onions: Sautéed onions make an excellent topping that adds flavor and texture contrast.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare yourself for some fun in the kitchen as we dive into making these delightful Potato Pierogi! For more inspiration, check out this Corned Beef and Cabbage recipe.
Make the Dough: In a large mixing bowl, combine flour and salt. Create a well in the center and add one beaten egg along with water gradually until a dough forms. Knead until smooth.
Prepare the Filling: Boil peeled potatoes until fork-tender and drain well. Mash them with butter, salt, and optional sour cream until silky smooth. Let cool slightly.
Roll Out the Dough: On a floured surface, roll out portions of dough until about 1/8 inch thick. Use a round cutter or glass to cut circles about 3 inches wide.
Fill and Seal the Pierogi: Place about one tablespoon of potato filling in the center of each circle. Fold over and pinch edges firmly to seal; ensure there are no air pockets.
Cook Your Pierogi: Bring salted water to boil in a large pot. Cook pierogi in batches until they float—about 5 minutes—then transfer with a slotted spoon to drain.
Fry for Extra Flavor!: In a skillet, melt butter over medium heat. Add cooked pierogi and sauté until golden brown on both sides—about 3-4 minutes per side—for extra flavor.
Now you’re ready to serve! Feel free to garnish with sautéed onions or a dollop of sour cream if you’re feeling fancy!
Enjoy your homemade Potato Pierogi hot from the skillet—they’re sure to become your new favorite dish! satisfying main dish.
You Must Know
- Mastering potato pierogi takes practice and patience, but the rewards are delicious
- Perfectly boiled and pan-fried, they offer a delightful texture and flavor that’s hard to resist
- You can even serve them with sour cream or caramelized onions for a gourmet touch
Perfecting the Cooking Process
Start by boiling the potatoes until tender, then mash them with butter and seasoning. Prepare your dough while cooling the filling for perfect consistency.
Add Your Touch
Feel free to mix in cheese, herbs, or sautéed onions into the potato filling for added flavor. Experimenting will make your pierogi uniquely yours!
Storing & Reheating
Store cooked pierogi in an airtight container in the fridge for up to three days. Reheat them on a skillet for that crispy exterior.
Chef's Helpful Tips
- To ensure perfect potato pierogi, keep the dough slightly sticky but manageable
- Use plenty of flour when rolling out to prevent sticking
- Always taste your filling before sealing; it should be flavorful and seasoned well!
Sharing my first attempt at making potato pierogi was both hilarious and messy, but my family devoured them and begged for more!
FAQ
What type of potatoes are best for potato pierogi?
Use starchy potatoes like Russet for the fluffiest filling.
Can I freeze potato pierogi before cooking?
Absolutely! Freeze uncooked pierogi on a baking sheet before transferring them to a storage bag.
How long do I boil potato pierogi?
Boil them for about 3-5 minutes, or until they float to the surface.
Potato Pierogi
Potato Pierogi are delightful dumplings filled with creamy mashed potatoes and cheese, enveloped in a tender dough. Perfectly boiled and pan-fried to golden perfection, these comforting treats are a family favorite that can elevate any meal. Whether for holiday feasts or casual dinners, these versatile pierogi bring warmth and joy to the table.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Main
- Method: Boiling/Frying
- Cuisine: Eastern European
Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1/2 tsp salt
- 1/2 cup water (adjust as needed)
- 4 medium Russet potatoes (about 2 lbs)
- 3 tbsp unsalted butter (plus more for frying)
- Optional: 1/2 cup sour cream
Instructions
- Make the Dough: In a bowl, combine flour and salt. Create a well in the center, add the egg, and gradually mix in water until a dough forms. Knead until smooth and elastic.
- Prepare the Filling: Boil peeled potatoes until fork-tender, drain, then mash with butter and salt until smooth. Let cool slightly.
- Roll Out the Dough: On a floured surface, roll out dough to about 1/8 inch thick. Cut circles approximately 3 inches wide.
- Fill and Seal: Place about one tablespoon of filling on each circle. Fold over and pinch edges firmly to seal.
- Cook Pierogi: Boil salted water in a pot; cook pierogi in batches until they float (about 3-5 minutes). Drain with a slotted spoon.
- Fry for Flavor: In a skillet, melt butter over medium heat and sauté cooked pierogi until golden brown on both sides (3-4 minutes each side). Serve warm.
Nutrition
- Serving Size: 1 pierogi (45g)
- Calories: 120
- Sugar: 0g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
