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Shortcut Potato Onion Perogies

Shortcut Potato Onion Perogies

  • Prep

    40 m
  • Cook

    15 m
  • Ready In

    55 m
roguejoker

roguejoker

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

That Girl
25

That Girl

7/25/2007

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 the pronged end of a fork. It makes a nice edging and seals much better. This was a great dough recipe, better than the others.

larkspur
17

larkspur

3/10/2009

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 cheese and garlic salt to the filling; it was delicious! I boiled the perogies and than fried them in a skillet with a little butter. My family loved them, and ate every single one! I will be making these again; thanks for the recipe!

GTNTHRFAST
14

GTNTHRFAST

6/7/2005

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 anything you want for the filling. Thanks for the great recipe!

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