| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1/4 pound cream cheese
- 1 egg
- 3/4-ounce salt
- 2 cups warm water
- 5 pounds potatoes, peeled and boiled
- 2 onions, chopped and sauteed
- 1/2 pound cream cheese
- 1/4-ounce paprika
- 1-ounce garlic powder
- 1 1/2 ounces salt
- 1/4-ounce black pepper
- 2 tablespoons butter
- 1 onion, chopped
- 2 1/2 pounds all-purpose flour
Instructions
- In a large mixing bowl mix the flour, cream cheese, egg, salt, and water. Turn onto a lightly floured surface and knead until the dough is soft and even.
- Place the cooked potatoes in another large mixing bowl and mash. Add sauteed onions, cream cheese, paprika, garlic powder, salt, and pepper. Mix until texture is solid and not runny.
- Roll dough approximately 1/8-inch thick. Cut into round shapes, approximately 3 1/2-inches in diameter. Add a small amount of potato filling to the center of a disk. Fold in half to form a half-moon shape. Seal and pinch ends tightly.
- Bring a large pot of water to a boil. Boil pierogis rapidly for 4 to 5 minutes. Drain and cool.
- Melt butter in a saute pan, add chopped onions, and cook until browned. Add the peirogis and saute until slightly crisp.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 948 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 167 g |
| Dietary Fiber | 12 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 74 mg |
| Sodium | 1368 mg |
| Serving Size | 1 of 8 servings |
| Calories | 948 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 167 g |
| Dietary Fiber | 12 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 74 mg |
| Sodium | 1368 mg |
Reviews
Best pierogi recipe ever. The addition of cream cheese to the dough is genius. You could use Farmer’s cheese or goat cheese in the filling, but the cream cheese is better, imo.
This is my babushka’s recipe for pierogi. Except that for the dough, goat cheese was in place of this recipe’s “cream cheese.”
Also, for the filling, Babuska’s recipe called for 1/4 cup Greek yogurt, and 1/4 cup creme fraiche – If you use cream cheese in place of creme fraiche, there will be a difference of texture. From my experience, creme fraiche blends the best and the cost is comparable to cream cheese. Go with the creme fraiiche for the best result.
Stuuf, boil, brown and served with browned butter. Couple of browned sage leaves as garniish.
never use creamcheese in dough or filling for filling always use farmers cheese. it makes and pierogi filling
Recipe is great except that it says 2 1/2 pounds youd could make it a lot easier and have that amount shown in cups
Cream Cheese of course! Sour cream wont hold up under the cooking. Polka restaurant here in LA only uses sour cream. Are you reading Joy of cooking or something?
I won’t pretend to be a pierogi expert, but I have NEVER heard of putting cream cheese in the dough or filling for the potato-cheese version. Very strange and sounds unappetising.
As a Polish cook who has been making pierogis since I started helping my grandma when I was about four, I have learned the hard way to fry the onions and pierogis in butter at the same time. The pierogis will come out crisp, and the onions will not be burned and therefore bitter. Trust me on this!
Sour cream is a common ingredient in pierogi dough. Many traditional recipes call for this addition to the dough, I have never seen it as an addition to potato filling.
the instrucitons tell us to mix cream cheese into the dough. the cream cheese should be used for the filling. I believe the instrucitons should say, “sour cream”.