Recipe courtesy of Nina's Fresh Pierogi
Potato Pierogi
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 948
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 167
- Dietary Fiber
- 12
- Sugar
- 6
- Protein
- 25
- Cholesterol
- 74
- Sodium
- 1368
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
Ingredients
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
Dough:
2 1/2 pounds all-purpose flour
Directions
- 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.