Forktionary

Pierogie Peer Oh Gee Potato Pierogies Perogies Recipe

Dive into a heartwarming tradition with our Pierogie Peer Oh Gee recipe! These irresistible potato pierogies are perfect for using up leftover potatoes and are endlessly customizable. From classic potato and cheese to adventurous sauerkraut and mushroom fillings, the possibilities are limitless. Learn our family's secret for perfectly crispy-edged pierogies, a Christmas Eve favorite that's sure to become a cherished tradition in your home too. Pro-tip: add herbs to one dough and paprika, curry, or cinnamon to another for a fun flavor comparison!

Prep Time 30 mins
Cook Time 60 mins
Calories 41.6 kcal
Protein 2g
Rating 4.8 (28 Reviews)
Pierogie Peer Oh Gee Potato Pierogies Perogies 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pierogie Peer Oh Gee Potato Pierogies Perogies

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How to Make Pierogie Peer Oh Gee Potato Pierogies Perogies

  1. In a food processor fitted with the blade, pulse together 3 cups all-purpose flour and 1 teaspoon salt.
  2. Add 2 large eggs and 4 ounces cream cheese, softened. Process until the mixture resembles coarse crumbs (about 20 seconds).
  3. With the food processor running, slowly add 1/2 cup to 3/4 cup lukewarm water through the feed tube until the dough forms a ball.
  4. Process for an additional 6 seconds.
  5. If the dough is too sticky, add 1-2 tablespoons more flour, 1 tablespoon at a time.
  6. Let the dough rest for 20 minutes.
  7. On a lightly floured surface, roll out half of the dough to 1/16 inch thickness.
  8. Use a 5-inch cookie cutter or glass to cut out circles.
  9. Place about 2 tablespoons of your favorite filling in the center of each circle.
  10. Fold the dough over to form a half-moon shape, pressing firmly to seal the edges. If needed, lightly brush the edges with water to help them adhere.
  11. Repeat steps 7-10 until all the dough and filling are used.
  12. Bring a large pot of salted water to a boil. Add 1 tablespoon of olive oil to prevent sticking.
  13. Carefully add 10 pierogies at a time to the boiling water. Do not overcrowd the pot.
  14. Stir gently to prevent sticking.
  15. Cook for approximately 3 minutes, or until the pierogies float to the surface.
  16. Remove the cooked pierogies with a slotted spoon and place them in a bowl.
  17. Toss the pierogies with sauteed onions and melted butter to coat.
  18. Repeat steps 13-17 until all the pierogies are cooked.
  19. Serve immediately with a dollop of sour cream. (Optional: Pan-fry in butter and onions until golden brown after boiling).

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

0g

Fat

2g

Carbs

2g

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Starters Appetizers & Snacks Main Courses Main Dish / Dinner Sweets & Sides Side Dishes European American Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Appetizers Potatoes Vegetables European Heirloom Historical Holiday Event Russian Polish Food Processor Blender Stove Top Dietary Christmas Comfort Food Taste Mood Equipment Small Appliance Number Of Servings