What are potato onion pierogi?

Potato onion pierogi are Eastern European dumplings made of dough filled with mashed potatoes and caramelized onions. They are traditionally boiled and often pan-fried before serving, commonly accompanied by sour cream or sautéed onions.

Where did potato onion pierogi originate?

Potato onion pierogi have roots in Central and Eastern European countries like Poland, Ukraine, and Russia. Each region has unique variations in fillings and cooking techniques, making it a beloved traditional dish with many family recipes.

How do you make potato onion pierogi from scratch?

Start by making a smooth dough from flour, salt, egg, and cold water. Prepare the filling with mashed potatoes and caramelized onions. Roll out dough thinly, cut into circles, add filling, fold and seal. Boil until pierogi float, then optionally pan-fry for crispness. Detailed instructions are outlined above.

Can you cook pierogi from frozen?

Yes, pierogi can be boiled straight from frozen. Cook them in salted boiling water until they float to the surface, which usually takes 5 to 7 minutes. Optionally pan-fry after boiling for a crispy finish.

Potato Onion Pierogi: Cheesy Homestyle Recipe

Name: Cheesy Potato Pierogies with Caramelized Onions: A Simple Homestyle Recipe
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: Polish
Ingredients: 3⅓ cups (450g) all-purpose flour; 1 teaspoon salt; 1 egg; 1 cup (250ml) cold water; 5 potatoes, boiled and mashed; 2 tablespoons butter; 1 onion, chopped and caramelized; Salt and pepper, to taste; Optional: ¼ cup cream cheese or 2 cups shredded cheese; Optional: 1 teaspoon mustard; Optional: Chopped scallions

Description

🥔 Experience the comforting homemade taste of Cheesy Potato Pierogies with Caramelized Onions, perfect for family meals.
🧀 These savory pierogies are filled with cheesy goodness and sweet onions, bringing a simple yet delightful dish to your table!

Ingredients

Scale

3⅓ cups (450g) all-purpose flour
1 teaspoon salt
1 egg
1 cup (250ml) cold water
5 potatoes, boiled and mashed
2 tablespoons butter
1 onion, chopped and caramelized
Salt and pepper, to taste
Optional: ¼ cup cream cheese or 2 cups shredded cheese
Optional: 1 teaspoon mustard
Optional: Chopped scallions

Instructions

1. Prepare the Dough: In a food processor, pulse together flour and salt. Add the egg and cold water while the processor is running to form a dough. Knead for about 10 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
2. Prepare the Filling: Peel and boil potatoes until tender, then mash. Caramelize the onion in butter over low heat until deeply browned. Combine mashed potatoes, caramelized onions, butter, and season with salt and pepper. Stir in cream cheese or shredded cheese, mustard, and scallions for extra flavor, if desired.
3. Assemble Pierogies: Divide dough into quarters, rolling out each piece to 1/16-inch thickness on a floured surface. Use a cutter or glass rim to cut 2-3 inch circles. Place a teaspoon of filling on each dough circle, fold over to form a half-moon, and seal edges by pinching or using a fork.
4. Cooking: Boil pierogi in batches in salted water until they float, about 3-5 minutes. Drain well. Pan-fry in butter over medium heat until golden brown on both sides.

Notes

🥮 Practice shaping and crimping edges for a secure seal; a visual guide can help.
🌿 For variety, add fillings like bacon, spinach, or mushrooms.
🧊 To prevent sticking, do not stack pierogi directly; use parchment paper or towels between layers.

Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Boiling and Pan-frying
Cuisine: Polish

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2 g
Sodium: 300 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 8 g
Cholesterol: 50 mg