Pierogi With Potato And Sweet Onion
These pierogies have a golden potato and sweet sautéed onion rich filling folded into dough wrappers, pan fried, and served with sour cream and chives. Perfectly delicious childhood comfort food. (Jump to Recipe)
Pierogi (also known as vareniki, in Russian) are these stuffed pillowy dumplings that can be filled with potatoes, meats, cottage cheese, or something sweet, like jam. The dough is typically homemade from scratch, which isn’t hard, it just takes a bit of kneading and rising. So here, I skip that step and use dough wrappers to save an hour in time for a quick pierogi recipe. If you’re looking for a dough recipe to make from scratch, try this one from the New York Times Cooking, which is excellent!
I remember as a little girl, my mom would take an entire day to make the dough from scratch. Then, she’d work on 2 to 3 different kinds of filling, potato filling, meat filling, cheese or jam filling (which was my favorite.) She would boil some that same day for dinner and the rest she would freeze for another time. But, I remember burning my lips from the hot oozing jam because I could NOT wait for them to cool.
So here I am in my own kitchen now, still burning my mouth on these incredibly rich sweet onion and potato pierogi, impatiently inhaling them as soon as they leave the hot pan.
If you love these potato pierogi, you will also love these Chicken Piergoi!
If you make these Pierogi, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Pierogi With Potato And Sweet Onion
Ingredients
- 6 medium, golden potatoes
- 6 tbsp olive oil, divided
- 1 large, yellow onion, diced
- 1/3 cup sour cream
- 3 tbsp unsalted butter, melted
- 1 tsp salt
- 12 oz round dough wrappers, 2 1/2 inches in diameter (about 50-60 wrappers)
- 3 tbsp vegetable oil or high-heat cooking oil
Instructions
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Peel the potatoes and cut into quarters. Add them to a large stockpot with boiling water. Boil for 20 minutes or until tender and cooked through. Drain in colander and place back into the same pot, set aside. Saute the onion while potatoes are cooking.
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Heat 2 tbsp olive oil in pan over medium heat. Add onion and saute for 10 minutes until golden brown and soft. Add the sauteed onions into the pot with the potatoes along with sour cream, melted butter, and salt. Mash the potato mixture with a masher or a a mixer.
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Assemble the pierogi: Work with 3-4 dough wrappers at a time. Lay them out on a clean surface. Spoon a tablespoon amount of filling in the middle of each wrapper. Dab your finger in a small dish of water and encircle the edges of the wrapper (this will help the dough stick together.) Fold the dough in half and bring the edges together. Crimp the edges of each pierogi with a fork to make sure they are well sealed. Transfer to a parchment lined baking sheet or large plate. Repeat with remaining ingredients.
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Cook the pierogi: Heat 3 tbsp of oil in pan over medium/low heat. Add 6-8 pierogi at a time to the pan, making sure you don't overcrowd the pan. Cook 2-3 minutes per side, until golden and crisp. Transfer to a paper towel lined plate. Repeat with remaining pierogi. Add additional oil as needed. Serve with sour cream and garnish with chives.
Recipe Notes
To boil pierogi: Add to a large stockpot with boiling water. Cook for 10-12 minutes. Drain in colander.
To bake pierogi: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Assemble pierogi on baking sheet, making sure they are not touching each other. Brush the tops of the pierogi with 2 tbsp of oil. Bake for 14-16 minutes until golden and crisp.
