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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Pierogi Dough Ingredients
- 2 Eggs
- 2 tbsp Sour Cream
- 1 cup Milk
- 3 1/2 cups Flour
- 1 tsp Salt
- 1 lb Ground Meat
- 2 cups Mashed Potatoes
- Salt to taste
- Pepper to taste
- 1 Onion
- Oil for frying
Pierogi Dough Recipe
- Prepare the ingredients for the pierogi dough.
- Whisk eggs together with sour cream and milk until you get an even texture. To the liquid ingredients, add in flour and salt.
- You can combine all ingredients with a mixer, hands or using a spatula.
- To prepare the filling, brown the ground meat in a skillet. Be sure to continue stirring it while it’s cooking.
- Dice half an onion and add it to the cooking meat. Season it with salt and pepper. Cook until the onions are golden brown, remove them from the heat and let it cool to a room temperature.
- Ground the cooked meat mixture.
- Into the same skillet, place mashed potatoes to reheat. Add the meat mixture, stirring to combine everything together.
- Roll out the dough on a well-floured surface. Make circles out of the dough, using a cookie cutter or simply a floured glass cup. One by one, fill the dough with a mixture, turn the edge over and pinch them together using your fingers.
- Flour the surface where you plan to place the pierogi. Optionally, to leave some for later, place them on a tray and freeze them.
- Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top, i.e. 10-15 minutes into the cooking, pierogi are cooked.
- Dice up the other half of the onion and brown it with some oil. Toss the cooked pierogi with the cooked onions.
- Serve them while they’re still hot.