Creamy Potato Pierogies with Butter Sauce
Savor the delightful taste of homemade Potato Pierogies, filled with creamy mashed potatoes and lovingly fried to a golden perfection. This traditional Eastern European dish is simple to prepare and makes for a comforting meal that can be shared with family and friends. These pierogies have a rich buttery flavor that's perfectly complemented by a crisp outer layer. Serve them with a drizzle of melted butter and a sprinkle of herbs for an unforgettable dining experience.
4
Servings
300
Calories
9
Ingredients
Ingredients
flour
3 cups (sifted)
salt
1 teaspoon
soft butter
1 teaspoon
eggs
2 (lightly beaten)
warm milk
3/4-1 cup
mashed potatoes
2 cups (well-seasoned)
butter
2 tablespoons (for filling)
salt and pepper
to taste
butter
3 tablespoons (for frying)
Instructions
1
Begin by sifting the flour into a large mixing bowl. Mix in the salt and soft butter until well combined.
2
In a separate bowl, lightly beat the eggs and add them to the flour mixture.
3
Gradually add warm milk, starting with 3/4 cup, and mix until a soft dough forms. If necessary, add a little more milk to achieve the right consistency.
4
Turn the dough out onto a floured surface and knead gently until smooth, about 2-3 minutes.
5
Roll out the dough to approximately 1/8 inch thickness and cut it into 2-inch squares using a knife or a pizza cutter.
6
In a bowl, combine the mashed potatoes with 2 tablespoons of butter, and season with salt and pepper to taste.
7
Place about 1 teaspoon of the potato filling in the center of each dough square.
8
Fold the square in half to create a triangle, ensuring to seal the edges tightly by pinching them with your fingers.
9
Bring a large pot of salted water to a boil. Carefully drop the pierogies into the water in batches, cooking until they float to the surface, which takes about 3-4 minutes.
10
Once they float, let them cook for an additional 1-2 minutes before removing them with a slotted spoon and draining well.
11
In a frying pan, heat 3 tablespoons of butter over medium heat. Add the drained pierogies and fry until golden brown and crispy, about 2-3 minutes on each side.
12
Serve warm and enjoy with a sprinkle of herbs or additional melted butter, if desired.
Nutrition Information
15g
Fat
37.5g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Potato Pierogies?
They are traditional Eastern European dumplings filled with creamy mashed potatoes and fried to golden perfection.
What is the main filling for these pierogies?
The filling consists of well-seasoned mashed potatoes mixed with two tablespoons of butter.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian and contains no meat products.
How many servings does this recipe yield?
This recipe makes 4 servings.
What ingredients are needed for the pierogi dough?
The dough requires sifted flour, salt, soft butter, eggs, and warm milk.
How thick should the dough be rolled out?
The dough should be rolled out to approximately 1/8 inch thickness.
What size should the dough squares be cut into?
The dough should be cut into 2-inch squares using a knife or pizza cutter.
How do I seal the pierogies correctly?
Fold the square in half to create a triangle and pinch the edges tightly with your fingers to seal.
Do I need to boil the pierogies before frying?
Yes, the pierogies must be boiled in salted water until they float before they are fried.
How long should the pierogies boil?
Boil them for 3-4 minutes until they float, then continue cooking for an additional 1-2 minutes.
How do I know when the pierogies are finished boiling?
They are ready to be removed when they float to the surface of the boiling water.
What temperature should the milk be for the dough?
You should use warm milk to help the dough form a soft consistency.
How long should I knead the pierogi dough?
Knead the dough gently on a floured surface for about 2-3 minutes until it is smooth.
What tool can I use to cut the dough?
A standard knife or a pizza cutter is ideal for cutting the dough into squares.
How much potato filling should go in each pierogi?
Place approximately 1 teaspoon of the potato filling in the center of each dough square.
What is the final step in cooking the pierogies?
The final step is to fry the drained pierogies in butter until they are golden brown and crispy.
How long do I fry the pierogies on each side?
Fry them for about 2-3 minutes on each side over medium heat.
What are the calories per serving?
Each serving contains approximately 300 calories.
How much fat is in one serving of these pierogies?
There are 15 grams of fat per serving.
What is the protein content of this dish?
Each serving provides 5 grams of protein.
How many carbohydrates are in each serving?
There are 37.5 grams of carbohydrates per serving.
How many total ingredients are used in this recipe?
There are 9 distinct ingredients listed for this recipe.
What are some suggested toppings for serving?
You can serve them with a drizzle of melted butter and a sprinkle of fresh herbs.
To what cuisine does this dish belong?
This is a traditional Eastern European dish.
Should the butter for the dough be cold or soft?
The recipe specifically calls for soft butter when mixing the dough.
What shape are these pierogies?
They are folded into triangles.
Why must the flour be sifted?
Sifting the flour helps ensure a smooth dough and prevents lumps.
What is the texture of the finished pierogies?
They have a creamy potato center and a crisp, buttery outer layer.
What heat setting should be used for frying?
Use medium heat to fry the pierogies until golden brown.
Can I use a slotted spoon to remove pierogies from water?
Yes, a slotted spoon is recommended for removing and draining the boiled pierogies.