Potato Pierogi

Total Time:
1 hr 15 min
1 hr
15 min

8 servings

  • Dough:
  • 2 1/2 pounds all-purpose flour
  • 1/4 pound cream cheese
  • 1 egg
  • 3/4 -ounce salt
  • 2 cups warm water
  • Filling:
  • 5 pounds potatoes, peeled and boiled
  • 2 onions, chopped and sauteed
  • 1/2 pound cream cheese
  • 1/4 -ounce paprika
  • 1 -ounce garlic powder
  • 1 1/2 ounces salt
  • 1/4 -ounce black pepper
  • 2 tablespoons butter
  • 1 onion, chopped
  • In a large mixing bowl mix the flour, cream cheese, egg, salt, and water. Turn onto a lightly floured surface and knead until the dough is soft and even.

  • Place the cooked potatoes in another large mixing bowl and mash. Add sauteed onions, cream cheese, paprika, garlic powder, salt, and pepper. Mix until texture is solid and not runny.

  • Roll dough approximately 1/8-inch thick. Cut into round shapes, approximately 3 1/2-inches in diameter. Add a small amount of potato filling to the center of a disk. Fold in half to form a half-moon shape. Seal and pinch ends tightly.

  • Bring a large pot of water to a boil. Boil pierogis rapidly for 4 to 5 minutes. Drain and cool.

  • Melt butter in a saute pan, add chopped onions, and cook until browned. Add the peirogis and saute until slightly crisp.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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