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Potato Pierogis Recipe (with Video)

Easy, Mostly Veg, Appetizer
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By
babish

Discover our Potato Pierogis Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
3

Prep 1h | Cook 30min

Ingredients

Pierogi Ingredients
- 675 g All purpose flour, + more for dusting
- 2 tsp Kosher salt
- 8 Tbsp Unsalted butter, melted
- 240 g water
- 2 Large eggs, beaten
- filling of choice
- Neutral oil, as needed or cooking olive oil
- 0.5 Yellow onion, thinly sliced
- homemade sour cream
- applesauce
Potato Filling Ingredients
- 3.5 large yukon gold potatoes
- 1 Tbsp Kosher salt, + more to taste
- 8 oz farmers cheese
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Directions

Pierogi Method
1. In a large bowl or directly on your work surface, combine the 650 grams of flour and salt.
2. In a small saucepan, combine together butter and water.
3. Heat the mixture until the butter has melted and reached a temperature of 95-100°F.
4. Add the warmed liquid ingredients and eggs to the flour mixture.
5. Knead the dough until the dough comes together.
6. If the dough is too sticky, add more flour until the dough no longer sticks to the sides of the bowl or work surface.
7. Knead the dough by hand for 5-8 minutes or until completely smooth.
8. Cover the dough with plastic wrap and keep at room temperature for 30 minutes.
9. Divide the dough into 4 equal pieces.
10. Working with one piece at a time, roll the dough out to between 1/16 inch - 1/8 inch thick.
11. Cut rounds out of the dough using a 3-inch pastry cutter.
12. Use plenty of bench flour to prevent the dough from sticking.
13. Gently stretch the pastry round to form an oblong football shape, then add 1 heaping tablespoon of filling to the center of each round.
14. Then fold the dough over the filling to create a half circle.
15. If the dough isn’t sticking to itself, run a wet finger around the perimeter of the dough round.
16. Gently flatten and seal the closure of the pierogi.
17. When storing the shaped pierogi, make sure they are not overlapping as the dough might stick together.
18. Bring a large pot of salted water to a boil.
19. Add the shaped pierogi to the water and cook until they start to float.
20. Continue cooking for 30 seconds, then gently remove the pierogi from the water using a spider.
21. While the pierogi cook, preheat another skillet over medium heat.
22. Add the sliced onion and 1-2 tablespoons of oil.
23. Cook until the onions are just beginning to caramelize, about 6-8 minutes.
24. Reserve until ready to serve.
25. Just before serving, heat another 1-2 tablespoons of oil in a large skillet.
26. Add the pierogi and cook on one side until browned and crisp, about 4-5 minutes.
27. Serve the pierogi with Sour Cream, reserved onions, and/or optionally, Applesauce.
Potato Filling Method
1. Place the potatoes in a large pot and fill it with cold water about 1 inch above the potatoes.
2. Add the salt and stir to distribute.
3. Bring the water to a boil, then cover and cook for an additional 15-20 or until the potatoes are cooked through.
4. Drain the potatoes, then press them through a food mill or mash them using a potato masher.
5. Optionally, fold in the farmers cheese at this point.
6. Season the mixture with salt to taste.
7. Allow the mixture to cool completely before using.

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