Potato Pierogi

P for Poland. After lot of searching I zeroed in on these filling pierogis and kicked myself as to why I couldn't get to it sooner.

It so happens that one of my friends and neighbor is half Polish and she had sent over some frozen pierogis for Christmas last year. Unfortunately, it was lying in the far recesses of the freezer and was not used up in time. So when I came upon pierogis I thought I should at least try them and see if we like it.

Though the process was time consuming, I think it was worth the time and effort as the kids loved these.

Recipe Source here
Ingredients - 

For the dough -
Canola Oil 1 Tbsp
Warm Water 3/4 cup
All Purpose Flour  1 1/2 cups  + more for dusting
Salt 1/2 tsp
For the filling - 
Potatoes, scrubbed, peeled and cubed 1 cup
Onions, finely chopped 1/4 cup
Garlic paste 1 tsp (Optional - I didn't use)
Canola Oil 2 tsp
Salt and pepper as needed

Potato Pierogi

Method Of Preparation -

To prepare the dough - 
Mix the flour, salt, oil and warm water and knead to get a soft and pliable dough. Cover and set aside.

To prepare the filling - 
Boil / steam the potatoes. Mash and set aside.

In a pan, heat oil and saute onions until they are golden brown in color.

Reduce the heat, add in the mashed potato, sprinkle salt and pepper and mix well.

Remove from heat and allow it to cool.

To make the pierogis -
Divide the dough into manageable size portions. Roll out each portion on a well floured surface into a thin sheet. 

Using a cookie cutter or a sharp top glass to make 3 inch circles of the wrappers.

On each of the small rolled out wrappers, place a teaspoon of the filling, apply water to the edges and seal it into a semi circular shape. Continue until the dough is done.

Boil about 8 glasses of water in a wide stockpot. After it comes to a rolling boil, add the prepared pierogis and let them boil for about 4 minutes. If they float in water, then 
they are done. I had to do this in two batches. But it depends on the  size of the stockpot.

Using a slotted spoon remove onto a wire rack. Make sure they don't overlap as they tend to stick to each other upon cooling. (Learnt it the harder way!)

Some love their pierogis just boiled. But if you are like me, please go ahead and shallow fry them until they are lightly crisp.

Serve it with any spicy/tangy dip for a filling snack! I served with a spicy yogurt based dip (Raita).


  1. Srivalli Says:
  2. Wow looks so delicious Harini..will make a great snack for sure!

  3. Steamed pierogi look good and I think I am like you and will like the shallow fried ones even better.

  4. Suma Gandlur Says:
  5. I have bookmarked these and will try them soon. My husband loves pierogis but usually I buy them. Never thought of trying them at home.

  6. Pierogi is a favorite in our house. We have them steamed with white cheese sauce. Interesting variation.

  7. i wanted to make it but got worried about the efforts...your post is inspiring me to take the plunge...they look so pretty

  8. Kurinji Says:
  9. pierogi looks delicious...

  10. Priya Suresh Says:
  11. Wow u got pierogis prefectly Harini, i can have some anytime.

  12. Unknown Says:
  13. I love pierogi a lot and potato stuffing makes me tempt badly :) I have eaten frozen pierogi a lot they look super fresh and would to make them at home one day :)

  14. Pierogi and Pelmini are like sisters..I made Pelmini for Russia and the stuffing is nearly the same...I enjoyed making the dish. Looks great.

  15. Archana Says:
  16. Like you I will prefer them shallow fried. i love this will try it out. At this rate my bookmarked list will be mile long.:D

  17. Pavani Says:
  18. Perfectly made pierogies. I usually pick up frozen Mrs.T's pierogies :-)

  19. I would always prefer the fried version. The plate of pierogi looks super inviting..

  20. your pierogies came out so good - when I tried some time back my dough was too thick

  21. Unknown Says:
  22. The idea of frying them is very interesting & makes it more delectable.

  23. Padmajha Says:
  24. Though the deep fried version sounds delicious, I would rather go with the steamed version.Good one Harini...

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