These potato and onion perogies need homemade dough, but the filling is incredibly simple!
| Prep Time: | 40 mins |
| Cook Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons butter
- ⅔ cup water
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 (7.6 ounce) package instant mashed potato flakes
Instructions
- In a medium bowl, stir flour and salt together. Cut in butter using a fork until pieces are very small. Stir in water and mix until well blended. If dough is too sticky, stir in a little more flour until you can knead it on a floured surface. Knead dough for 2 to 3 minutes. Cover, and let rest for 10 or 15 minutes.
- On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut into circles using a cookie cutter or large glass. Set aside while you prepare the filling.
- To make the filling, prepare mashed potato flakes according to package directions; set aside. Heat olive oil in a skillet over medium heat. Add onions; cook and stir until soft and transparent. Remove from heat and mix in mashed potatoes.
- Place one tablespoon of pierogi filling onto each circle of dough. Fold circles over and pinch the edges to seal tightly so no filling can escape while they boil. They can be frozen at this time if you like.
- Bring a large pot of water to a boil. Carefully drop several perogies into boiling water. They are done when they float to the top. Continue the process with remaining perogies. You can also fry perogies in some butter with onion before serving if you like.
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 341 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Traditional way is with real potatoes and dry cottage cheese.
I followed the recipe exactly but the dough needed more water to enable it to roll out thinner and easier. I used leftover homemade mashed and added a Mexican shredded cheese mix. Boiled then fried and they tasted almost like mom used to make. Thanks for the ressurection of one of my favorite family meals from childhood.
Made these exactly as the recipe was written. My mother is Ukrainian and these were easier to make and tasted just as great. We are definitely doing a batch for Christmas Eve.
I didn’t use the same filling but the dough turned out really well 🙂 I used potatoes, cheese, sausage, bacon and ground beef in my filling 🙂 I boiled then fried them I’m butter 🙂
this dough did not turn out….three tries
was super easy to make. I used real mashed potatoes 🙂
The perogi dough is perfect! I mashed some boiled potatoes with butter and onion and my entire family loved it!
I loved this recipe…… it was easy and I could adjust it to my liking!!!!
I added a little olive oil to the dough and I had a leftover baked potato that I whipped up and added to the instant potatoes. And added 4cheese mix to the batch. They turned out great
My 8 year old daughter helped make them. AND she is eating them all. These are a hit!
Followed the recipe for the dough….let it rest and the first few rolled out easy…..than the dough kept shrinking back. I took a lot of time and muscle power to finish the 26 that it made. Filling was easy….but I added garlic and onion powder also cheddar cheese. Don’t think I’ll ever make them again…..why too much work and time….they better be darn good!
I used this recipe for the dough, since I had a bunch of leftover mashed potatoes and thought I’d try making homemade pierogies with them, which I’ve never done before. This recipe seemed simple enough for a newbie, and the pierogies turned out pretty delish. I had to add a tiny bit more water to the dough to get it to stick together well, but other than that, I followed the dough part of the recipe exactly. I do not know if this is normal since I’ve never made these before, but when I rolled out the dough, it shrank back in size pretty quickly, so instead of cutting out several circles at a time, I ended up rolling out each individual pierogi and quickly putting it into my pierogi/ravioli press to fill and seal before it got too small again for the press. I guess that wouldn’t be a problem if you’re not using a press, but I liked using it because it sealed the pierogies very nicely and I had no trouble with leakage. I threw them individually into the pot of boiling water when they were sealed, and by the time I was done rolling out and filling the next one, the previous one was floating and ready to take out and cool. Took a while to get everything assembled, but the end result was really good. I had some trouble with them sticking to the wax paper I put between them as I layered them in a container, so I would recommend not using wax paper to keep them separated. I’m not sure what i’d use next time, maybe parchment paper would work better, but at any rate I would de
The only good thing about this recipe is obviously the dough. It’s easy to make and is actually good. I did need to add a little more water though but that was about it. One of the easiest dough recipes I’ve dealt with and quick to make. I really don’t see the use in using instant potatoes. I mean, it really doesn’t take long to make them. So I did my own filling. But defiantly rate high for the easy dough alone and will be using this recipe again.
Absolutely delicious. After I boiled mine. I fried them in butter and extra virgin olive oil and then browned onions with them. They were bangin… thank you
I would never dare put instant potatoes in perogies (my grandmother would roll in her grave!) but this dough is pretty good. I’ve always had to almost double the water and I find that placing a warm, damp tea towel over the bowl while it rests helps with the toughness. I’m going to try tinkering with this some more. Will post an update (or an entirely different recipe) if I find something that works.
this is a great recipe, but I like to either fry mine or bake them, I put them on a plate of rice and topped with cheese and onions and lettuce and tomatoes with sour cream. that good. I love these things
Love the dough, very easy to make.I make a variation of this. I use the dough, but fill it with diced fried potatoes with garlic and onion, scrambled sausage and eggs, and add a little cheese. Then deep fry. and put in the frezer. My kids then heat them in the microwave and there’s breakfeast.
Had some trouble with the dough. I might try to find a different recipe for it. Other than that it was ok.
Dough was very hard to work with in comparison to other recipes. Filling was slightly lack-lustre. I suppose that’s what happens when you take the short-cut.
made dough in food processor and it turned out excellent. Added Flour salt and better and ran until mixed through. Added water then ran 5 minutes and put it all in a bowl and made it into a ball and let it rest. Excellent!!
Not bad!!!! Needed a little extra water for the dough. Used leftover ham and shredded cheese and real mashed potatoes. Yummy! Made them at a friend’s house,who had never heard of them, they were a hit!!