Best 5 Potato And Pea Pierogi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pierogi, a traditional Eastern European dish, are delightful dumplings filled with various savory or sweet ingredients. This recipe features a delectable combination of mashed potatoes and peas enveloped in a tender dough, resulting in a comforting and flavorful meal perfect for any occasion. Additionally, we provide an array of tempting fillings, including sauerkraut and mushrooms, cheese and onions, and even a sweet dessert filling made with plums, offering a diverse selection of flavors to suit every palate. Join us on this culinary journey as we explore the art of crafting homemade pierogi, a dish that is sure to become a family favorite.

Let's cook with our recipes!

POTATO AND CHEESE PIEROGI



Potato and Cheese Pierogi image

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.

Provided by BOB_E_72

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h10m

Yield 60

Number Of Ingredients 8

6 cups all-purpose flour
3 eggs
1 pinch salt
water as needed
5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion salt to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
  • To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g

PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI)



Pierogi Ruskie (Potato and Cheese Pierogi) image

Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you'd be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.

Provided by Amelia Nierenberg

Categories     dinner, dumplings, project, vegetables, appetizer, main course, side dish

Time 1h30m

Yield 24 to 30 pierogi

Number Of Ingredients 12

2 cups/255 grams all-purpose flour (preferably unbleached), plus more as needed
1 teaspoon kosher salt
3 tablespoons unsalted butter
1 large egg, beaten
1/2 pound waxy or all-purpose potatoes
Salt and pepper
3 tablespoons unsalted butter
3 medium yellow onions (about 8 ounces each), finely chopped
1/2 cup quark cheese, cottage cheese or sour cream (about 4 ounces)
Butter, for pan-frying (optional)
Sour cream, for garnish
Chopped fresh parsley or dill, for garnish

Steps:

  • Prepare the dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat 1/2 cup water and the butter over medium-high until butter is melted, about 3 minutes. Pour the buttery liquid into the flour gradually, stirring it in as you add it. (The dough will be quite crumbly and flaky at this point, like a biscuit dough.) Stir in the egg until combined then move the dough to a lightly floured surface and knead until smooth, 5 to 7 minutes. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for 30 minutes.
  • Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.
  • While the potatoes cook, prepare the onions: In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. Set aside about 1 cup of onions for garnish and add the rest to a medium bowl.
  • Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. Add the cheese, stir to combine, season generously with salt and pepper, then let cool.
  • Bring a large pot of heavily salted water to a boil over high.
  • Prepare the wrappers: Cut the dough into two even pieces. (You'll want to leave one piece under the towel to stay moist while you work with the other piece.) You'll also want a small bowl of flour, a small bowl of water and a towel handy for keeping your hands clean. Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick. Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough. (Save and refrigerate the scraps to boil as a rustic pasta, in soup or another use.)
  • Assemble the pierogi: Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together.
  • To form a rustic pattern on the curved seal, pinch the rounded rim underneath using your pointer finger and middle finger and press an indentation on top with your thumb, working your way along the rounded rim. Transfer to the prepared baking sheet. (If you've gotten some filling on your fingers, dip your fingertips into the bowl of water then dry them off on the towel.)
  • Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You'll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out. (If cooking the pierogi at a later point, transfer them on the baking sheet to the freezer until frozen solid, then transfer the pierogi to a resealable bag and freeze.)
  • To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. (With frozen dumplings, you will need to increase the cooking time by a couple of minutes.) Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.
  • If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding butter as needed.
  • Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.

PIEROGI PICNIC SALAD



Pierogi Picnic Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Combine 2 tablespoons each mayonnaise, sour cream and chopped chives, 1 tablespoon each apple cider vinegar and chopped dill, 1 teaspoon dijon mustard and a pinch of sugar in a large bowl. Boil one 13-ounce package frozen mini potato pierogi as the label directs, adding 1 cup frozen peas. Drain and rinse under cold water; pat dry and add to the dressing. Season with salt and pepper; toss. Chill.

POTATO-AND-PEA PIEROGI



Potato-and-Pea Pierogi image

Potato pierogi get a lighter, brighter flavor with the addition of green peas in the filling; the dough recipe is Martha's mother's.

Provided by Martha Stewart

Categories     Pasta and Grains

Time 2h20m

Yield Makes 4 dozen

Number Of Ingredients 10

1 large egg, lightly whisked
1 tablespoon sour cream
1/2 cup whole milk, room temperature
2 1/2 cups all-purpose flour, plus more for dusting
2 large russet potatoes, peeled and quartered (1 pound)
Coarse salt and freshly ground pepper
2 ounces cream cheese, room temperature
1 1/2 sticks cold unsalted butter, plus 2 tablespoons, melted and cooled
8 ounces fresh shelled peas
Yellow cornmeal, for dusting

Steps:

  • In a medium bowl, whisk together egg and sour cream. Whisk in milk and 1/2 cup water. Gradually stir in flour until a loose, sticky dough forms.
  • Turn dough out onto a floured surface. Using a floured bench scraper, turn and fold dough to knead, dusting with more flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Don't add too much flour; it will toughen dough.) Cover with an inverted bowl; let rest 1 hour.
  • Cover potatoes with cold salted water in a large pot. Bring to a boil over medium-high; cook until fork-tender, 25 to 30 minutes. Drain; pass through a ricer. Stir in cream cheese and melted butter. Add 1 1/4 teaspoons salt and 1/4 teaspoon pepper.
  • Prepare an ice bath. Bring a small pot of salted water to a boil over medium-high. Add peas and cook until tender, 3 to 6 minutes. Transfer to ice bath. Drain; transfer to a food processor and puree. Stir into potato mixture.
  • Divide dough in half. Line two rimmed baking sheets with towels; dust with cornmeal to prevent sticking. On a lightly floured surface, roll out one piece of dough 1/16 inch thick. Cut out 3-inch circles. Cover with plastic wrap. Repeat with remaining dough. Meanwhile, bring a large pot of salted water to a boil.
  • Place 1 tablespoon filling in center of each circle. Holding one circle in your hand, fold dough over filling to form a crescent. Pinch edges to seal. Transfer to a cornmeal-dusted towel; loosely cover with plastic wrap. Repeat with remaining circles and filling.
  • Melt remaining 1 1/2 sticks butter in a saucepan over medium, swirling occasionally, until dark golden brown, 8 to 10 minutes.
  • Working in two batches, transfer pierogi to boiling water. Once they rise to the top, cook through, 2 minutes more. Coat a platter with half of brown butter and transfer pierogi to platter. Repeat with remaining pierogi. Drizzle with remaining brown butter. Season with salt; serve.

POTATO PIEROGI



Potato Pierogi image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

1/4 pound cream cheese
1 egg
3/4-ounce salt
2 cups warm water
5 pounds potatoes, peeled and boiled
2 onions, chopped and sauteed
1/2 pound cream cheese
1/4-ounce paprika
1-ounce garlic powder
1 1/2 ounces salt
1/4-ounce black pepper
2 tablespoons butter
1 onion, chopped
2 1/2 pounds all-purpose flour

Steps:

  • In a large mixing bowl mix the flour, cream cheese, egg, salt, and water. Turn onto a lightly floured surface and knead until the dough is soft and even.
  • Place the cooked potatoes in another large mixing bowl and mash. Add sauteed onions, cream cheese, paprika, garlic powder, salt, and pepper. Mix until texture is solid and not runny.
  • Roll dough approximately 1/8-inch thick. Cut into round shapes, approximately 3 1/2-inches in diameter. Add a small amount of potato filling to the center of a disk. Fold in half to form a half-moon shape. Seal and pinch ends tightly.
  • Bring a large pot of water to a boil. Boil pierogis rapidly for 4 to 5 minutes. Drain and cool.
  • Melt butter in a saute pan, add chopped onions, and cook until browned. Add the peirogis and saute until slightly crisp.

Tips:

  • For the perfect pierogi dough, use a combination of all-purpose flour and potato flour. This will give the dough a light and fluffy texture.
  • Make sure the mashed potatoes are smooth and free of lumps. This will prevent the dough from becoming tough.
  • Don't overwork the dough. Overworking will make the dough tough and difficult to work with.
  • When filling the pierogi, be sure to leave a little space at the top. This will allow the pierogi to expand while cooking.
  • To prevent the pierogi from sticking together, toss them in a little melted butter or oil before cooking.
  • Pierogi can be cooked in several ways. They can be boiled, fried, or baked. Boiling is the most traditional method, but frying or baking will give the pierogi a crispy exterior.
  • Serve pierogi with your favorite toppings. Some popular toppings include sour cream, butter, fried onions, and bacon.

Conclusion:

Pierogi are a delicious and versatile dish that can be enjoyed in many different ways. With a little practice, you can make perfect pierogi at home. So next time you're looking for a new and exciting dish to try, give pierogi a try. You won't be disappointed!

Related Topics