| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | about 24 pierogies |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | about 24 pierogies |
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3/4 cup milk (soy or whole)
- Kosher salt
- 2 cups mashed potatoes (white or sweet)
- 1 stick butter or margarine
- 1 small onion, chopped
Instructions
- Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
- Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
- Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
- While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 95 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 11 mg |
| Sodium | 107 mg |
| Serving Size | 1 of 24 servings |
| Calories | 95 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 11 mg |
| Sodium | 107 mg |
Reviews
I’ve eaten polish sausage made from my immigrant polish in-laws ..my husband’s grandparents it was the BEST I HAVE EVER EATEN
This is the first time I’ve made pierogies from scratch. The recipe works well with almond milk. I added chives from the garden to the filling.
Delicious!
Delicious!
I do not understand how any reviewer can give this recipe more than one star (I would give it zero stars if possible). The author left out the egg, as noted by several other reviewers! For the novice this is a disaster. This recipe should be removed from Food Network! The dough recipe, as written, is nothing more than a floury paste.
No taste no polish pierogies
this is a great recipe,I added an egg to the dough. I’m finding many dishes using different fillings. I can’t wait to make the lobster ones.
I agree with the other reviewer. I added an egg to the recipe and also added cheddar cheese to the potatoes. They came out great!
Info for food explorers…think of pierogi as a pastry. Now think about making a filling…meat, veggie, sweets, etc Have used this dough recipe several times and the filling varied per taste buds. Reliable. Encourage you to try.
Annie, Fremont, CA
Annie, Fremont, CA
I tried this as it is much simpler than my grandmother’s recipe. I found the taste boring. My recipe includes melting cheese and mixing with the potatoes. I also add broccoli or cabbage sometimes to the filling. The dough recipe I use calls for eggs in it but the proportions of flour are about the same. I only add one egg unless I am doubling the batch. I usually make double batches and freeze part of them for later use on those nights when I am pressed for time.
Fast ,Easy, Delicious,
One of my favorite Polish meals. I top mine with sour cream or browned butter. Delicious!!