Description
Potato Onion Pierogi are classic Eastern European dumplings filled with a savory mixture of mashed potatoes and sautéed onions, boiled and then pan-fried until golden for a delicious comfort food treat.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter, softened
- 2 cups mashed potatoes
- 1 cup onion, finely chopped
- 2 tbsp butter (for filling)
- Salt and pepper, to taste
- Extra butter or oil, for frying
- Sour cream, for serving (optional)
Instructions
- In a bowl, combine flour and salt. Mix in egg, sour cream, and butter until dough forms. Knead on a floured surface until smooth. Cover and rest for 30 minutes.
- Meanwhile, sauté chopped onion in 2 tbsp butter until soft and golden. Mix with mashed potatoes and season with salt and pepper. Let cool.
- Roll out dough to 1/8 inch thick. Cut into 3-inch circles using a cookie cutter or glass.
- Place 1 tablespoon of filling on each circle. Fold over and pinch edges to seal.
- Bring a large pot of salted water to a boil. Boil pierogi in batches for 3–4 minutes or until they float. Remove with a slotted spoon.
- Optional: Pan-fry boiled pierogi in butter or oil until golden and crispy on both sides.
- Serve hot with a dollop of sour cream if desired.
Notes
- Make ahead and freeze uncooked pierogi on a tray, then transfer to a bag for storage.
- Use leftover mashed potatoes for convenience.
- Ensure edges are sealed well to prevent filling from leaking during boiling.
Nutrition
- Serving Size: 3 pierogi
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg