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Nutrition Facts
Serving Size 1 (291g) Recipe makes 4 servings
Calories 630
Calories from Fat 189		(30%)
Amount Per Serving		%DV
	Total Fat 21.0g	32%
	Saturated Fat 11.9g	59%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 154mg		51%
Sodium 1066mg		44%
Potassium 520mg		14%
Total Carbohydrate 92.3g		30%
	Dietary Fiber 4.1g	16%
	Sugars 2.0g
Protein 16.5g		33%
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Potato Pierogies

Recipe #30339 | 27 min | 15 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: MizzNezz
Jun 4, 2002

Got this recipe from a lovely Polish lady I worked with. They are SO good!

SERVES 4 (change servings and units)

Ingredients

3 cups flour
1 teaspoon salt
1 teaspoon soft butter
2 eggs, lightly beaten
3/4-1 cup warm milk

Filling

2 cups mashed potatoes
2 tablespoons butter
salt and pepper
3 tablespoons butter (for frying)

Directions

1
Sift flour, mix with salt, butter and eggs.
2
Add warm milk to make a soft dough.
3
Roll out dough on floured surface.
4
Roll to about 1/8 inch thickness.
5
Cut in 2inch squares.
6
Put 1 t filling on each.
7
Fold in 1/2 to make a triangle.
8
Pinch edges.
9
Drop into boiling water until they float.
10
Drain.
11
Fry briefly in the butter.

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Browse similar recipes by category

Course > Main Dish
Course > Side Dishes
Main Ingredient > Vegetables > Potatoes
Cuisine > European > Eastern > Polish
Preparation > Time to Make > < 30 mins
Preparation > Simple
Preparation > Inexpensive

Featured Reviews for This Recipe

From: Dans La Lune

On Jul 13, 2009

Unfortunately I didn't find this dough very easy to work with. I used 3/4 cup of milk and had such a sticky wet dough that I was forced to add flour as I was rolling it out. It was like elastic as I was trying to roll it thin enough, and kept bouncing back up. I was only able to get it down to about 1/4 of an inch thick, and unfortunately this resulted in a very chewy, doughy pierogie. The filling was fine, but really the dough was just not what I had in mind. I made these pierogies along with a different pierogie dough recipe from Food Network and did a family taste test. These did not win! They blew up very large when boiled. I am not giving any number of stars though because I did not follow the "shape" directions. I made the traditional half-moon pierogie shape, which worked wonderful on the FN dough but not this one. Sorry it didn't work for me!

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From: ShelJa

On May 13, 2009

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From: Izzy Knight

On Jun 8, 2002

I invited our new neighbour over for lunch and they absolutely adored these little devils! I made them with my daughter, and she really enjoyed sealing the pieroggies. I served it with some sour cream blended with paprika and cilantro. What a delight! I think next time I will try to put some riccota in the filling, what do you think? :0)

8 people found this review helpful

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