Ultimate Potato Pierogies
Experience the joy of traditional Eastern European cuisine with these delightful Potato Pierogies! Perfect for using up leftover mashed potatoes, these pierogies are a beloved holiday staple in many families. Every Christmas Eve at our house was a spirited affair filled with laughter and a healthy competition for the last pierogi. With endless filling possibilities like sautéed cabbage, rich cheese, sweet fruit, earthy mushrooms, or tangy sauerkraut, each bite is a taste of nostalgia. Get creative by enhancing your dough with your favorite herbs or spices to distinguish the different fillings! Serve them with a generous dollop of sour cream and watch them disappear.
N/A
Servings
51
Calories
10
Ingredients
Ingredients
Large Eggs
2 (beaten)
Salt
1/2 teaspoon
All-Purpose Flour
2 cups (sifted)
Cream Cheese
2 ounces (softened)
Water
as needed (lukewarm)
Mashed Potatoes
enough for filling (prepared)
Sautéed Onion
to taste (cooked until translucent)
Butter
for coating (melted)
Sour Cream
for serving
Olive Oil
for boiling water
Instructions
1
In a food processor, combine the flour and salt. Pulse until mixed.
2
Add the eggs and cream cheese, then process until the mixture is crumbly, roughly 20 seconds.
3
Slowly pour in lukewarm water through the feed tube until the dough starts forming into a ball. This step may take some experimentation based on your flour's moisture content.
4
Once your dough forms, process for an additional 6 seconds. If the dough feels sticky, mix in a little extra flour until it reaches a workable consistency.
5
Allow the dough to rest for 20 minutes covered with a kitchen towel.
6
On a floured surface, take half the dough and roll it out to about 1/16 inch thick.
7
Use a glass or cookie cutter to cut out 5-inch circles from the dough.
8
Place about 2 tablespoons of your favorite filling in the center of each circle.
9
Fold the dough over the filling and pinch the edges tightly to ensure they are sealed. If the edges do not stick, apply a small amount of water to help seal them.
10
Continue this process until all the dough and filling are used.
11
In a large pot, bring salted water to boil and add a splash of olive oil to prevent sticking.
12
Cook the pierogies in batches of ten. Stir gently to prevent them from sticking together for about 3 minutes or until they float.
13
Once cooked, remove the pierogies with a slotted spoon and place them in a bowl.
14
Toss the pierogies with sautéed onions and melted butter to coat them evenly.
15
Repeat the cooking process for any remaining pierogies.
16
Serve with a side of sour cream and enjoy!
Nutrition Information
2g
Fat
8g
Carbs
1g
Protein
0.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Ultimate Potato Pierogies?
Ultimate Potato Pierogies are traditional Eastern European dumplings made from a soft dough and filled with mashed potatoes, though they can feature various other fillings.
How long should I let the pierogi dough rest?
The dough should rest for 20 minutes while covered with a kitchen towel to ensure it is easy to work with.
How thin should I roll out the pierogi dough?
You should roll the dough out to a thickness of approximately 1/16 inch on a floured surface.
What size should the dough circles be?
The recipe recommends cutting the dough into 5-inch circles using a glass or a cookie cutter.
How much filling should I put in each pierogi?
Place about 2 tablespoons of your favorite filling in the center of each dough circle.
How do I ensure the pierogi edges stay sealed?
Pinch the edges tightly. If they do not stick, you can apply a small amount of water to help seal them.
How long do pierogies need to boil?
Cook the pierogies in boiling water for about 3 minutes or until they float to the surface.
Why should I add olive oil to the boiling water?
Adding a splash of olive oil to the salted boiling water helps prevent the pierogies from sticking to each other.
What batch size is recommended for boiling?
It is best to cook the pierogies in batches of ten to avoid overcrowding the pot.
What is the best way to serve potato pierogies?
They are traditionally served tossed with sautéed onions and melted butter, often with a side of sour cream.
Can I use leftover mashed potatoes for this recipe?
Yes, this recipe is a perfect way to use up leftover mashed potatoes for the filling.
What ingredients are in the pierogi dough?
The dough consists of all-purpose flour, salt, beaten eggs, cream cheese, and lukewarm water.
Can I make these pierogies in a food processor?
Yes, the recipe uses a food processor to combine the flour and salt, then process the eggs, cream cheese, and water until a dough ball forms.
How many calories are in one serving?
Each serving of these pierogies contains approximately 51 calories.
Is there a way to distinguish different fillings?
Yes, you can enhance the dough with specific herbs or spices to help you identify different fillings.
What other fillings can be used?
Traditional filling alternatives include sautéed cabbage, rich cheese, sweet fruit, earthy mushrooms, or tangy sauerkraut.
What should I do if the dough is too sticky?
If the dough feels sticky after processing, mix in a little extra flour until it reaches a workable consistency.
How much fat is in this recipe?
There are approximately 2 grams of fat per serving.
How many carbohydrates are in a serving?
There are 8 grams of carbohydrates per serving.
What is the protein content of these pierogies?
Each serving provides about 1 gram of protein.
Are pierogies considered a holiday dish?
Yes, pierogies are a beloved holiday staple in many families, particularly for Christmas Eve dinner.
What kind of flour should I use?
The recipe calls for 2 cups of sifted all-purpose flour.
Do I need to soften the cream cheese?
Yes, the cream cheese should be softened before being added to the food processor.
What temperature should the water be for the dough?
You should use lukewarm water to help the dough form properly.
How much fiber is in the pierogies?
There is approximately 0.3 grams of fiber per serving.
How many ingredients are in this recipe?
This recipe requires 10 main ingredients including the dough components, filling, and toppings.
How long do you process the dough once it forms a ball?
Once the dough forms into a ball, process it for an additional 6 seconds.
Should I stir the pierogies while they boil?
Yes, stir them gently to prevent them from sticking together while cooking.
What is the preparation for the onion topping?
The onion should be sautéed until translucent before being tossed with the cooked pierogies and butter.
What tools are needed to make the dough circles?
You can use a glass or a circular cookie cutter to cut out the 5-inch dough shapes.