Delicious Homemade Potato Pierogi Recipe: Step-by-Step Video Guide

# Potato Pierogi Recipe (Perogies) VIDEO

This **Potato Pierogi recipe**, commonly known as perogies, yields delightful dumplings. The combination of a cheesy potato filling topped with buttery, caramelized onions makes this dish truly scrumptious.

If you enjoy these pierogi, you might also want to explore our delicious fried piroshki and simple cabbage rolls.

## Recipe Overview

These Potato Pierogi are charming, bite-sized dumplings cherished across Eastern Europe. They serve as an excellent addition to holiday gatherings or can easily enhance your everyday meals. They tend to vanish quickly due to their irresistible taste.

– **FLAVOR**: These perogies boast a cheesy profile with undertones of onion and garlic, complemented by sweet, caramelized onions.
– **TEXTURE**: Expect a creamy, cheesy potato filling enveloped in dough that’s been boiled, giving it a tender and chewy consistency.
– **TOTAL TIME**: The entire preparation takes approximately 2 hours and 40 minutes.
– **DIFFICULTY**: While making pierogi can be time-intensive, it’s not particularly challenging. Following the provided directions and visual aids will guide you through the process smoothly.

## Ingredients


### Ingredient Insights

– **Potatoes**: Russet potatoes are ideal due to their starchy content, which results in a creamy and soft filling once cooked.
– **Cheese**: Cheddar cheese is recommended for its robust flavor and vibrant color.
– **Eggs**: They serve as a binder, holding the mixture together effectively.
– **Sour cream**: This lends a slight tang and moisture to both the dough and filling. For best results, use full-fat sour cream.

## Modifications and Alternatives

– **Flour Options**: You may use gluten-free flour or wheat flour instead of standard all-purpose flour for a gluten-free outcome.
– **Cheese Variants**: If you prefer an alternative to cheddar, consider using cottage cheese, cream cheese, gruyere, or fontina.
– **Vegetable Additions**: Spinach, diced carrots, or mushrooms can make flavorful additions to the filling.
– **Meat Inclusions**: Incorporate bacon, kielbasa, or even fish into the dumplings for added flavor.

## Preparation Steps for Potato Pierogi

### Prepare the Potatoes

In a medium pot, combine peeled and cubed potatoes with chopped onions. Boil and simmer until fork-tender. For the filling, mix in butter, sour cream, salt, pepper, and garlic powder until smooth, then incorporate the shredded cheese.


### Create the Dough

Sift the flour and salt into a stand mixer, then add warm milk, eggs, melted butter, and sour cream. Blend until the dough is smooth and elastic. Let it rest, covered, for 30 minutes.


### Shape the Pierogi

– **Divide the Dough**: On a floured surface, split the dough, rolling each portion out thinly.
– **Cut and Fill**: Use a biscuit cutter to create circles, fill them with the potato mixture, fold into half-moon shapes, and seal securely.
– **Repeat**: Continue this process until all dough is used, yielding about 60 pierogi.

**Pro Tip:** For an added visual flair, crimp the edges of each pierogi.


### Prepare the Caramelized Onions

Chop the onions and caramelize them with butter until they turn translucent.

Serve your scrumptious Potato Pierogi topped with sweet caramelized onions. Salt a pot of boiling water and gently add the pierogi, one at a time. Boil them for 3-5 minutes after they rise to the surface. Use a slotted spoon to transfer them to a plate and garnish with caramelized onions. Enjoy with a dollop of sour cream.

**Cooking Tips**
– **Warm Milk**: Heating the milk deactivates the whey, preventing gluten from forming properly for the desired dough elasticity.
– **Full-Fat Ingredients**: Opting for full-fat milk and sour cream will enhance the richness of both the dough and filling.
– **Cool Potatoes**: Allow the potato filling to cool before adding cheese, as heat can make mixing difficult.
– **Seal Tightly**: Ensure enough space on the edges to properly seal the filling inside, avoiding overstuffing the pierogi.

**Frequently Asked Questions**
– **Do you need to boil pierogi before frying?**
While you can pan-fry these pierogi, it’s traditional to cook them in salted boiling water for about 3 minutes, removing them once they float.
– **Is pierogi dough made from potatoes?**
No, pierogi dough is composed of flour, salt, eggs, butter, sour cream, and milk. The filling can include potatoes, meat, fruit, or sauerkraut.

**Serving Suggestions**
These delicious Potato Pierogi are rich, cheesy, and bursting with flavor. They pair wonderfully with various toppings or served alongside meats, vegetables, and salads.
– **Salads:** Consider pairing them with a Cucumber salad, Broccoli Cranberry Salad, Broccoli Salad with Bacon and Cheese, or Spinach Salad.
– **Vegetables:** They go well with mushrooms, onions, Cabbage rolls, or Brussels sprouts.
– **Meats:** Serve with Spaghetti and Meatballs, Bacon, or Kielbasa.
– **Toppings:** Almond slivers, bacon bits, sour cream, and caramelized onions make excellent accompaniments.

**Advance Preparation**
– **Make Ahead**: You can prepare the filling in advance, but wait to fill and cook the pierogi until you’re ready to serve.
– **Storage**: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on a sheet pan in the oven, pan-fry, or microwave.
– **Freezing**: These can also be frozen in a ziplock bag for a few months. Thaw before reheating, and keep caramelized onions separate from freezing.

**Discover More Delicious Eastern European Recipes!**
– Russian Pryaniki with Mint Glaze
– Cheese Blintz Recipe
– Easy Piroshki Recipe
– Poppy Seed Pull Apart Bread

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Ingredients

• ▢ 4 1/2 cups all-purpose flour

  ☑️ 2 tsp salt

  ☑️ 1 cup warm milk (105 degrees F°)

  ☑️ 2 large eggs

  ☑️ 3 tablespoons melted unsalted butter

  ☑️ 1/3 cup sour cream

  ☑️ 2 lb russet potatoes

  ☑️ 1/4 cup diced yellow onion

  ☑️ 1 tablespoon unsalted butter

  ☑️ 3 tablespoons sour cream

  ☑️ 2 teaspoons salt

  ☑️ 1/2 teaspoon black pepper

  ☑️ 1 teaspoon garlic powder

  ☑️ 1/2 cup shredded medium cheddar cheese

  ☑️ 1 medium yellow onionFor the potato filling, cook 2 pounds of peeled and cubed russet potatoes along with 1/4 cup of diced onion until tender. Incorporate butter, sour cream, salt, pepper, and garlic powder. Blend until smooth and then stir in the cheddar cheese.

  To prepare the dough for the pierogi, mix flour and salt in a stand mixer. In another bowl, combine warm milk, eggs, melted butter, and sour cream, then add this mixture to the flour and blend until smooth. Allow the dough to rest.

  Divide the rested dough into four portions and roll each out thinly. Cut into circles, fill with the potato mixture, fold, and seal the edges. Repeat with the remaining dough and scraps, and consider adding a decorative edge.

  Serve your homemade potato pierogi with a topping of caramelized onion. Begin by boiling a pot of water and dicing a medium onion. In a skillet, melt unsalted butter over medium heat and cook the diced onion until golden brown.

  When the pot of water is boiling, salt it and gently drop in the perogies one at a time. Boil them for 3-5 minutes until they float to the surface. Use a slotted spoon to transfer the cooked pierogi to a plate and top with the caramelized onion and a dollop of sour cream.

  For any leftovers, store in an airtight container in the fridge for up to three days or freeze in a ziplock bag for a couple of months. To reheat, defrost them, boiling if uncooked or pan-frying or microwaving if already cooked.

  Nutritionally, each pierogy contains approximately 80 calories, along with 10g of carbohydrates, 2g of protein, 3g of fat (of which 2g are saturated), 14mg of cholesterol, 168mg of sodium, 88mg of potassium, 1g of fiber, and 1g of sugar. They’re also a source of 106 IU of Vitamin A, 1mg of Vitamin C, 19mg of Calcium, and 1mg of Iron.