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Nutrition Facts
Serving Size 1 perogies 28g Recipe makes 30 perogies)
Calories 41
Calories from Fat 9		(23%)
Amount Per Serving		%DV
	Total Fat 1.1g	1%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 49mg		2%
Potassium 15mg		0%
Total Carbohydrate 6.4g		2%
	Dietary Fiber 0.2g	0%
	Sugars 0.1g
Protein 1.4g		2%
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Potato Pierogi [peer-Oh-Gee]

Recipe #48587 | 1 hour | 30 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: ~Rita~
Dec 12, 2002

A great way to use left over potatoes. Every Christmas Eve we had perogies. They do go fast so we'd fight over them. The fillings are unlimited. Cabbage, Cheese, Fruit, mushrooms, sauerkraut or check out my Pierogi - Peanut Butter and Jelly Pierogi's [peer-Oh-Gee] FYI: agg a touch of herbs to one dough and paprika, curry, cinnamon to another when making a couple different fillings so you can tell which is which. Just do complement the fillings!

30 -35 perogies (change servings and units)

Ingredients

Dough

2 large eggs
1/2 teaspoon salt
2 cups flour
2 ounces cream cheese
water, as needed depends on how dry flour is

Filling

your favorite mashed potatoes
sauteed onion
sour cream

Directions

1
In a food processor with the blade and pulse flour and salt.
2
Add eggs and cream cheese run processor till crumbly about 20 seconds.
3
Then through tube slowly add lukewarm water till dough comes into a ball.
4
Process 6 seconds.
5
If sticky just add a little more flour.
6
Let rest 20 minutes.
7
Roll half the dough on floured surface to about 1/16 inch thick.
8
Cut out 5 inch circles using a glass or cookie form.
9
Fill each circle with about 2 tablespoons of filling.
10
Fold over making sure edges are sealed.
11
If dough won`t seal lightly brush water on edges and pinch together.
12
Continue till all dough and filling is used up.
13
Cook in salted boiling water with olive oil.
14
Cook 10 at a time do not over crowd.
15
Stir to avoid sticking.
16
About 3 minutes.
17
Remove with slotted spoon and place in bowl.
18
Add sauteed onions and butter to coat.
19
Repeat till all are cooked.
20
You can serve with sour cream.
21
After boiling you can also pan fry in butter and onions till golden brown.

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Featured Reviews for This Recipe

From: Chef #1359356

On Aug 21, 2009

I am a complete beginner when it comes to cooking - I have never once in my life made any sort of dough. I decided to give this recipe a go to get rid of the leftover mashed potatoes, and WOW!! I can't believe I was able to cook something like this from scratch! I give it 5 stars because it's literally foolproof and it was delicious. I boiled them and then fried them with butter and seasoned salt. Yum!

1 person found this review helpful

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From: 691737

On Mar 9, 2009

Delish & easy to make. A big hit with the family. I made quite a few & only got 1 to taste! Will make them again & be faster to the table to eat!

0 people found this review helpful

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From: Mrs B

On Oct 15, 2005

I've made and reviewed these before, but DH was suffering from 'new food fatique' so I was delighted to see this recipe posted for the World Tour. I did, however, serve these differently this time; when cooked I placed the Pierogies on a lightly buttered baking dish, dotted them with extra butter and sprinkled them parmesan cheese; then grilled them until golden. Yum yum. Here is what I said in my original review, which still stands “Can I give this 6 stars? I'd never heard of perogies until recently when I saw Perogy casserole featured on Recipezaar. Well I was intrigued and looked up some recipes. This one looked the best! OK so I haven't tried any others but I reckon the cream cheese in the dough has to make this the Rolls Royce of perogy recipes. And the dough was an absolute dream to work with. Oh yes, my husband's comment on his first ever taste was "oooooooh, mmmmmmmm, aaaaaaaah"! Beat that for high praise!".

11 people found this review helpful

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From: Bonne Ambiance

On Dec 15, 2008

Rita, EXCELLENT these were very good. My heritage is polish, so I do know alittle about pierogi. Just to give you all a tip: when you boil potato for the filling keep the water from the boiled potatoes and use that in the dough. It makes the dough so pliable. Learn that from my polish grandmother in Poland. I have never used cream cheese before but I love it.

8 people found this review helpful

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