This Meat Potato Pierogi are a true childhood comfort food. They’re very filling and incredibly delicious when served with some caramelized onions.
Pierogi, aka Perogies, are one of the most common foods you will find in Eastern Europe. The variety of fillings is insane–some are made mostly in the summer, while the ones with potatoes are typically made as comfort food during the winter.
How to Make the Pierogi Dough?
To prepare the pierogi dough, first combine together eggs, milk and sour cream until the mixture is smooth. Using your hands or a spatula, add salt and flour to the mixture.
How to Make Pierogi?
Making pierogi might be time consuming, but it’s a pretty simple process; it just takes a bit of practice. Roll out the dough onto a floured surface and cut 3 inch circles. Place the filling in the center of the circle and pull edges together. Seal by pinching them together.
How to Freeze Pierogi?
To freeze pierogi, place them on a generously floured tray. Place them in a freezer until they harden. Remove the pierogi from the tray and store them in a ziplock bag or sealed container.
How to Cook Pierogies?
To cook pierogies bring a large pot with salted water to a boil. Place them into the boiling water, but being careful not to overcrowd the pot with pierogies. Once they float to the top, they should be fully cooked. Drain them and toss with caramelized onions.
Other Pierogi Recipes To Try:
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- 1 onion
- oil for frying
- Gather the ingredients for the pierogi dough.
- Whisk the eggs with sour cream and milk until you get a smooth texture. Next, add in the flour and salt.
- Using a slotted spoon, stand mixer, or hand mixer, stir the ingredients together.
- Brown the ground meat in a skillet, continually stirring it as it cooks.
- Dice half an onion and add it into the skillet alongside the ground meat. Season the mixture with salt and pepper and cook until the onions are golden brown. Remove the meat mixture from heat and allow it to cool at room temperature.
- Using a meat grinder or food processor, grind the meat mixture down until fine in texture.
- Into the same skillet with meat drippings, add in the mashed potatoes. Next, mix in the ground meat mixture and stir to combine.
- On a well-floured surface, roll out the dough. With a cookie cutter or floured glass, cut out circles from the dough. One by one, place a dollop of the filling into the center of the circle and fold one side of the dough over to create a half-moon shape. Pinch the edges together with your fingers to secure the filling inside.
- Place the raw pierogis on a floured surface as you go. Optionally, you can choose to freeze a portion for later.
- Bring 3 quarts of water to boil in a large pot. One by one, add the pierogi to the boiling water. Once they float to the top (10-15 minutes), they are fully cooked.
- Dice up the other half of the onion and caramelize it with some oil in a skillet. Toss the cooked pierogi with the caramelized onions.
- Serve hot and enjoy!