Total Time:
45 min
30 min
15 min

about 24 pierogies

  • 2 cups all-purpose flour, plus more for dusting
  • 3/4 cup milk (soy or whole)
  • Kosher salt
  • 2 cups mashed potatoes (white or sweet)
  • 1 stick butter or margarine
  • 1 small onion, chopped
  • Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.

  • Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.

  • Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.

  • While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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4.4 6
this is a great recipe,I added an egg to the dough. I'm finding many dishes  using different fillings. I can't wait to make the lobster ones.<div><br /></div> item not reviewed by moderator and published
I agree with the other reviewer. I added an egg to the recipe and also added cheddar cheese to the potatoes. They came out great! item not reviewed by moderator and published
Info for food explorers...think of pierogi as a pastry. Now think about making a filling...meat, veggie, sweets, etc Have used this dough recipe several times and the filling varied per taste buds. Reliable. Encourage you to try. Annie, Fremont, CA item not reviewed by moderator and published
I tried this as it is much simpler than my grandmother's recipe. I found the taste boring. My recipe includes melting cheese and mixing with the potatoes. I also add broccoli or cabbage sometimes to the filling. The dough recipe I use calls for eggs in it but the proportions of flour are about the same. I only add one egg unless I am doubling the batch. I usually make double batches and freeze part of them for later use on those nights when I am pressed for time. item not reviewed by moderator and published
Fast ,Easy, Delicious, item not reviewed by moderator and published
One of my favorite Polish meals. I top mine with sour cream or browned butter. Delicious!! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen