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Pierogi in a bowl
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Meat Potato Pierogi

This meat and potato pierogi recipe is true Slavic childhood comfort food. They're filling, incredibly delicious, and best topped with caramelized onions!
Course Main Course, Meats, Potato Dishes
Cuisine Russian, Ukrainian
Keyword blueberry pierogi, Meat Potato Pierogi, potato pierogi
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 Servings
Calories 305kcal
Author Natalya Drozhzhin

Ingredients

Pierogi Dough Ingredients

Pierogi Filling

  • 1 lb ground meat
  • 2 cups mashed potatoes
  • 1 tsp salt adjust to taste
  • 1/2 tsp pepper adjust to taste

Pierogi Topping

  • 1 onion
  • 1 tbsp oil for frying

Instructions

Pierogi Dough

  • Gather the ingredients for the pierogi dough.
    Ingredients for pierogi dough
  • Whisk the eggs with sour cream and milk until you get a smooth texture. Next, add in the flour and salt.
    Mixture with eggs in a bowl
  • Using a slotted spoon, stand mixer, or hand mixer, stir the ingredients together.
    Dough for pierogi

Pierogi Filling

  • Brown the ground meat in a skillet, continually stirring it as it cooks.
    Meat cooking in a skillet
  • 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.
    Meat onion in a skillet for pierogi filling
  • Using a meat grinder or food processor, grind the meat mixture down until fine in texture.
    Meat filling for pierogi
  • Into the same skillet with meat drippings, add in the mashed potatoes. Next, mix in the ground meat mixture and stir to combine.
    Pierogi filling in a skillet
  • 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.
    Pierogi dough and filling
  • Place the raw pierogis on a floured surface as you go. Optionally, you can choose to freeze a portion for later.
    Pierogi on a floured surface

Cooking Pierogies

  • 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.
    Meat Potato Pierogi in a draining basket
  • 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.
    Onions cooking in a skillet
  • Serve hot and enjoy!
    Pierogi in a bowl

Nutrition

Calories: 305kcal | Carbohydrates: 38g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 445mg | Potassium: 305mg | Fiber: 2g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 3mg