SHORTCUT POTATO ONION PEROGIES
Although you have to make the dough from scratch, the filling is extremely EASY!
Provided by roguejoker
Categories Main Dish Recipes Dumpling Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 58.3 g, Cholesterol 7.6 mg, Fat 5.2 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 340.6 mg, Sugar 1.4 g
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Rajkumar Shrestha44
[email protected]I'm not a big fan of potato and onion perogies, but I decided to try this recipe anyway. I was pleasantly surprised! The perogies were crispy and golden brown, and the filling was surprisingly flavorful. I'll definitely be making these again.
Kaluba Alimansi
[email protected]These perogies are a great way to use up leftover mashed potatoes. I added some chopped bacon to the filling for extra flavor. They turned out crispy and golden brown. Yum!
Sheikh Haroon
[email protected]I've made these perogies several times now and they're always a hit. The filling is so versatile, I've used everything from sauerkraut to cheese to ground beef. They're always delicious.
Buddiman Palpali
[email protected]These perogies are delicious! The dough is light and fluffy, and the filling is flavorful and hearty. I love that I can make them ahead of time and freeze them for later.
koster jibon
[email protected]These perogies are a great way to use up leftover mashed potatoes. I added some chopped bacon to the filling for extra flavor. They turned out crispy and golden brown. Yum!
Saifull Islam
[email protected]I'm not a big fan of potato and onion perogies, but I decided to try this recipe anyway. I was pleasantly surprised! The perogies were crispy and golden brown, and the filling was surprisingly flavorful. I'll definitely be making these again.
Jhaywell Toledo
[email protected]These perogies were a bit time-consuming to make, but they were worth the effort. The dough was light and fluffy, and the filling was flavorful. I served them with sour cream and they were a hit!
Auwal Ibrahim
[email protected]I've made these perogies several times now and they're always a hit. The filling is so versatile, I've used everything from sauerkraut to cheese to ground beef. They're always delicious.
Miguel Delgado
[email protected]These perogies are a great way to use up leftover mashed potatoes. I added some chopped bacon to the filling for extra flavor. They turned out crispy and golden brown. Yum!
Anthony Lewis
[email protected]I made these perogies for a party and they were a big hit. Everyone raved about them. The dough was perfect and the filling was savory and flavorful.
Jahid shakil
[email protected]These perogies were easy to make and turned out great! I used a store-bought dough to save time, and the potato and onion filling was simple to prepare. My family loved them!
Hamed 001
[email protected]I'm not a big fan of potato and onion perogies, but I decided to try this recipe anyway. I was pleasantly surprised! The perogies were crispy and golden brown, and the filling was surprisingly flavorful. I'll definitely be making these again.
MD kton
[email protected]These perogies were a bit time-consuming to make, but they were worth the effort. The dough was light and fluffy, and the filling was flavorful. I served them with sour cream and they were a hit!
Isha Bukari
[email protected]I've made these perogies several times now and they're always a hit. The filling is so versatile, I've used everything from sauerkraut to cheese to ground beef. They're always delicious.
Padam Bk
[email protected]These perogies are a great way to use up leftover mashed potatoes. I added some chopped bacon to the filling for extra flavor. They turned out crispy and golden brown. Yum!
Mesfin Mulgeta
[email protected]Delicious! I made these perogies for a party and they were a big hit. Everyone raved about them. The dough was perfect and the filling was savory and flavorful.
Mohammed Hasan
[email protected]These perogies were easy to make and turned out great! I used a store-bought dough to save time, and the potato and onion filling was simple to prepare. My family loved them!
Millat Islam
[email protected]I'm not usually a fan of perogies, but these were really good. The dough was light and fluffy, and the filling was flavorful. I especially liked the addition of the onions.
Lloyd Forrester
[email protected]These perogies were a hit with my family! The shortcut method made them easy to prepare, and the potato and onion filling was delicious. I will definitely be making these again.