I Love Pierogi. I Loved these Pierogis. I don’t think I’ll be making them again anytime soon. They take toooo long! As you can tell from most of my recipes, my meals are either quick, or in the crockpot, or in the Instant Pot. I’m even fine if it’s in the oven for awhile – for me that is all passive, and I can do other things while they are cooking/baking. I’d forgotten how involved these were. They are DELICIOUS, but too much work. Maybe if I didn’t have 5 kids demanding something of me, it wouldn’t be a big deal to use so much time to make an entree. I just don’t think I’m in the season of life to spend time making them again. However, I want to write up the recipe here so I have it in the future and then when I do have time again, I can make these delicious pierogis again!
These taste really good reheated in in my Air Fryer too! YUM! I’ve found my Air Fryer to be GREAT for reheating fried foods. It works great!
Ingredients:
Dough
- 2 eggs
- 2 tbsp sour cream
- 1 cup milk
- 3.5 cups flour
- 1 tsp salt
Filling:
- 6 potatoes
- 1 onion
- cheese
- salt, pepper, garlic to taste
- green onion or whatever else you’d like in (optional)
Directions:
Mix the dough ingredients together using a dough hook (or your hands/spoon) to bring the dough together. Set aside and allow to rest.
Boil the potatoes in water until soft – mash the potatoes. Either finely chop or grate (I like to grate – it’s easier!) the onion into the potatoes. Add in cheese – add as much as you’d like and whatever type you like with potatoes. Add in salt, pepper, garlic, green onion, etc. to your liking.
Flour a flat surface. Roll out your dough very thin. Use a biscuit cutter or the top of a cup to cut out circles. Re-roll and make more circles until you use dough up. I then used a cookie scoop to scoop the mashed potato mixture into the center of my circles. Wrap the dough around the filling and crimp the edges together. My countertop looked like this when I was done:
Place a large pot of water on to boil. Boil each Pierogi until it starts to float. Remove and drain. You could eat after it is boiled, or you can fry them (Mmmmm…..). Place a large skillet on the stove top on medium heat with a shallow layer of oil in it. Once hot, place Pierogi in the oil until golden brown. Flip and brown on the other side.
Eat and Enjoy!
Ingredients
- Dough:
- 2 eggs
- 2 tbsp sour cream
- 1 cup milk
- 3.5 cups flour
- 1 tsp salt
- Filling:
- 6 potatoes
- 1 onion
- cheese
- salt, pepper, garlic to taste
- green onion or whatever else you'd like in (optional)
Instructions
- Mix the dough ingredients together using a dough hook (or your hands/spoon) to bring the dough together.
- Set aside and allow to rest.
- Boil the potatoes in water until soft - mash the potatoes.
- Either finely chop or grate (I like to grate - it's easier!) the onion into the potatoes.
- Add in cheese - add as much as you'd like and whatever type you like with potatoes.
- Add in salt, pepper, garlic, green onion, etc. to your liking.
- Flour a flat surface.
- Roll out your dough very thin.
- Use a biscuit cutter or the top of a cup to cut out circles.
- Re-roll and make more circles until you use dough up.
- I then used a cookie scoop to scoop the mashed potato mixture into the center of my circles.
- Wrap the dough around the filling and crimp the edges together.
- Place a large pot of water on to boil.
- Boil each Pierogi until it starts to float.
- Remove and drain.
- You could eat after it is boiled, or you can fry them (Mmmmm.....).
- Place a large skillet on the stove top on medium heat with a shallow layer of oil in it.
- Once hot, place Pierogi in the oil until golden brown.
- Flip and brown on the other side.
