Pierogis

Name: Pierogis
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Cuisine: European, Mediterranean, Greek
Ingredients: 1 egg; Pinch of salt. 1c all purpose flour 1/4 cup water; 1 c mashed or riced potatoes a quarter cup of bacon bits 1/2 c cheddar cheese 1 tsp garlic powder 1 tsp onion powder 2 tsp dried parsley 1 tsp dried chives 1 tsp white pepper 1 tbsp salt 2 tbsp heavy cream; 3tbsp butter 3 cups water; 1/4 cup Greek yogurt; 2 green onions sliced; Flaky salt

5 steps

Prep:30minCook:9min

Makes 12 pierogis, which is about 4 servings. My husband cooked up 10 lbs of potatoes, so I decided to attempt Pierogis! You can use any mashed potato recipe that you like for the filling. This is a great recipe to use up leftover mashed potatoes, or you could use instant mashed potatoes as well. This would also make a great make ahead dish or freezer option. Just freeze after filling and sealing or after the boiling process and then finish the cooking process when you’re ready to make them. I will be making mini versions for the freezer, so that I have a quick appetizer on hand for unexpected guests or a last minute party invite!

Updated at: Thu, 01 Aug 2024 15:58:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories373.8 kcal (19%)

Total Fat19.8 g (28%)

Carbs35.8 g (14%)

Sugars1.4 g (2%)

Protein13.4 g (27%)

Sodium2256.7 mg (113%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Making the Dough

Step 1

Whisk the egg. Add the salt and water and whisk to combine. Add the flour and combine with a wooden spoon. Add extra flour and water as needed.

Bowl

Whisk

Wooden Spoon

egg1

salt

all purpose flour1 c

water¼ cup

Step 2

Knead the dough in the bowl till it forms a ball. Cover the bowl with plastic wrap and let it sit for at least 10 minutes while you prep the filling.

Plastic wrap

Making the Filling

Step 3

Mix the filling ingredients together in a bowl and set it aside. (Season to taste in this step)

Bowl

Wooden Spoon

Potato Masher

Forming the Pierogis

Step 4

Roll out your dough on a lightly floured surface. Cut 2.5” circles out and keep them covered. ( Place 1-2 tbsp of filing on each circle. Fold the dough over itself in half and seal the edges completely with your fingers. Repeat with the rest of the pierogis.

Rolling pin

Spoon

Cooking the Pierogis

Step 5

Bring about half a pot of water to a boil. Place the pierogis in a single layer in the pot and boil for 3 minutes or until they float to the top. (The amount of water will depend on your pot size. You can boil them in batches, if you are using a smaller pot.) Remove with a slotted spoon and set aside. Heat butter in a skillet on Medium heat until it it fully melted and starts to sizzle. Fry the pierogis for about 3 minutes per side or until they are golden brown.