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
Scale
- 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
Find it online: https://homechefrecipes.com/potato-pierogi/