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Potato and Onion Pierogies

These savory dumplings are absolutely scrumptious whether pan fried or boiled. They are absolutely addicting and make perfect party appetizers when served with sour cream and a sprinkling of zesty green onions.
Course Appetizer, Brunch, Lunch, Sides
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Servings 20 pieces

Ingredients

  • 2 cups flour
  • 1 large egg
  • 1 tsp. Kosher salt
  • 3/4 cup tepid water
  • 2 lbs. potatoes, unpeeled
  • 2 tbsp. minced onions
  • 1+ tbsp. butter
  • 8 ounces farmer cheese
  • Kosher salt and pepper to taste
  • parsley to garnish
  • chopped green onions and sour cream for serving

Instructions

  1. Boil potatoes until tender. Remove and let cool. Peel and mix potatoes using a fork or ricer. Add butter, farmer cheese, and salt and pepper, to taste. Set aside.
  2. For the dough, put flour in a large bowl and make a well. Add the egg, salt and pepper, and a small amount of the tepid water. Knead the dough. If more water or flour is needed, add a little at a time. Dough should be smooth and not too wet or to dry.
  3. Wrap dough in plastic wrap and place in the refrigerator for 30-60 minutes. Remove and divide into two pieces. Roll out one piece on floured board, to 1/8 of an inch thick. Using a glass, cut out dough circles.
  4. Put some filling into the middle of each dough circle. Fold in half and pinch edges together, If not using now, these can be frozen. Place on a sheet pan that is lined with wax paper. When firm remove from freezer and store in a plastic bag for up to 4 months.
  5. At this point you can decide to pan fry the pierogies in a large frying pan with vegetable oil on medium-high heat or boil them in salted water. Pan fried pierogies will give you a deliciously crisp outer layer and bite, like the picture you see above, and boiled pierogies will have the texture of steamed Chinese dumplings or boiled kreplach. Both are absolutely delish!
  6. To biol the pieorigies, add 8-10 cups of water to a large stock pot boil water and add a little salt. Take pierogies out of freezer and place into the boiling water. When they float to the top, reduce heat to a simmer and cook for 5+ minutes more. Check one to make sure that it is done.
  7. To pan fry them, heat 2-3 tbsp. of canola or vegetable oil in a large frying pan on medium-high heat. Add the pierogies and let brown on each side for a few minutes, then then flip to brown on the other side. Watch to make sure they don't burn as they will cook up pretty quickly.
  8. Garnish with parsley and serve with sour cream and chopped green onions.