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    You are in: Home / Recipes / Pierogie [peer-Oh-Gee] Potato Pierogies Perogies Recipe
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    Pierogie [peer-Oh-Gee] Potato Pierogies Perogies

    Pierogie  [peer-Oh-Gee] Potato Pierogies Perogies. Photo by PanNan

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Rita~'s Note:

    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: add 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!

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    Units: US | Metric




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

    Ratings & Reviews:

    • on January 05, 2003


      YUMMMMMY! Made these exactly as stated but used a 3.75 inch "Mister Dough Maker" cutter (I thought 5" seemed way too large). I only got 26 out of the batch, but they were THEE best 26 pierogies I ever we've ever eaten actually! For the filling I made 6 servings of instant mashed potatoes and added a cup of cheddar cheese and the onions sauteed in butter into them (had extra filling but that was even good by itself!). Everyone at the table sounded like they were in heaven. It did take me about 1 hour to fill and boil, and then another 15 minutes or so to fry in butter but it was well worth it! Thanks for the great recipe! P.S. I also used a fork to crimp the edges and for the first time no filling escaped!

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    • on December 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.

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    • on February 16, 2012


      Great perogies! I have never had or made them before so this was fun to try. I only got 12 so must have made mine bigger, still have some filling left so can make more dough. I did add caramelized onion, bacon to the filling. Served in a cabbage, onion skillet dinner.

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    Read All Reviews (29)


    Nutritional Facts for Pierogie [peer-Oh-Gee] Potato Pierogies Perogies

    Serving Size: 1 (620 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 41.5
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.4 g
    Cholesterol 14.4 mg
    Sodium 49.7 mg
    Total Carbohydrate 6.4 g
    Dietary Fiber 0.2 g
    Sugars 0.1 g
    Protein 1.3 g

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