Shortcut Potato Onion Perogies

Shortcut Potato Onion Perogies

31
roguejoker 0

"Although you have to make the dough from scratch, the filling is extremely EASY!"

Ingredients

55 m servings 309 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, stir together the flour and salt. Cut in the butter using a fork until pieces are very small. Stir in the water and mix until well blended. If the dough is too sticky, stir in a little more flour until you can knead it on a floured surface. Knead the dough for 2 to 3 minutes. Cover, and let rest for 10 or 15 minutes.
  2. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into circles using a cookie cutter or large glass. Set aside while you prepare the filling.
  3. To make the filling, prepare the mashed potato flakes according to package directions. Set aside. Heat the olive oil in a skillet over medium heat. Add the onions; cook and stir until soft and transparent. Remove from the heat, and mix in the mashed potatoes.
  4. Place one tablespoon of the pierogi filling onto each circle of dough. Fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil. They can be frozen at this time if you like.
  5. Bring a large pot of water to a boil. Carefully drop several perogies into the water. They are done when they float to the top. Continue the process with remaining perogies. You can also fry the perogies in some butter with onion before serving if you like.

Reviews

31
  1. 34 Ratings

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Most helpful

Like other reviews, making real mashed potatos are better. I have made perogies with my lebanese grandmother for many years and for those of you that have a hard time sealing the perogie, use th...

Most helpful critical

Skip the instant potatoes and use the real thing. The instant potatoes tastes like...instant. The dough was okay but I perfer to add some of my mashed potatoes into the dough and you can't do t...

Like other reviews, making real mashed potatos are better. I have made perogies with my lebanese grandmother for many years and for those of you that have a hard time sealing the perogie, use th...

These were wonderful! The dough was very easy to make and work with. I cut the circles with a 2 1/2" biscuit cutter, and than rolled each circle out to about 4". I added some grated Parmesan che...

This recipe was great! Instead of instant potatoes, I just used left over potatoes and onion for the filling. A good leftover recipe is always like gold! Of course I'm sure you could put anyt...

Skip the instant potatoes and use the real thing. The instant potatoes tastes like...instant. The dough was okay but I perfer to add some of my mashed potatoes into the dough and you can't do t...

I used fresh mashed potatoes, onions and ricotta cheese. Boil until they float, and then put them in a frying pan with butter to crisp them -- serve with sour cream! One other thing I did ...

These were okay. I've made them twice now and both times I found the dough to be too thick and tough after cooking, even after correcting for it the second time.

The dough for this recipe was great and very tasty. I used real potatoes for the filling, but that's the only thing I changed. Thanks for posting this :)

This recipe did the trick! They turned out great. I used REAL mashed potato's. Leftover mashed potato's work best, I think. I jazzed up the mixture with some garlic salt and cheese! YUM

absolutely delicious! I boiled them first, then fried them in oil and onion. WOW!