Pierogies with Potato and Caramelized Onion

Potato Pierogi {Vareniki} are pasta pockets full of mashed potatoes and caramelized onions. Add some shredded cheese to the mixture if you wish, but they’re awesome as is. These Potato Pierogies make a good make-ahead meal, since they freeze nicely and are ready to be cooked when you are. Comfort food at it’s best!

Potato Pierogi {Vareniki} are pasta pockets full of mashed potatoes and caramelized onions. Add some shredded cheese to the mixture if you wish, but they're awesome as is. These Potato Pierogies make a good make-ahead meal, since they freeze nicely and are ready to be cooked when you are. Comfort food at it's best!

Making fresh pasta is always labor of love. It’s a process that requires time and patience, like all good things. But the result is pure heaven. I like my Pierogies filled with lots of potato filling, generously sprinkled with Caramelized Onion & topped with a healthy dollop of Sour Cream. As you put a bite in your mouth, you want to close your eyes and chew it slowly, savoring every bit of that pasta, potato & the onion. These Pierogies with Potato and Caramelized Onion are that good!

Potato Pierogi {Vareniki} are dumplings filled with potatoes and caramelized onions. Comfort food at it's best!

 

Pierogies with Potato and Caramelized Onion

Pierogies Dough Ingredients:
2 cups milk, room temperature
1 egg
4 oz unsalted butter, room temperature
1 tsp salt
3 cups flour + 2 cups flour

Potato Filling
6-7 medium sized (3 inches) potatoes, peeled, quartered
Large Onion, diced
Salt & Pepper to taste
1/2 tsp garlic powder
2+ tablespoons oil from caramelized onions, or milk
Oil to saute the onion

To Serve:
Butter
Caramelized Onion
Sour cream

How To Make Pierogies with Potato and Caramelized Onion

In a bowl of a mixer fitted with a hook attachment, combine milk, egg, salt, and 3 cups of flour .Mix on low speeds until thoroughly combined.

Perfect Pierogies with lots of Potato & Caramelized Onion filling, using my mom's trusted recipe. These Pierogies are Gooood! By LettheBakingBeginBlog.com

Add 2 more cups of flour and mix to combine. Add room temperature butter/margarine and knead until a smooth dough that doesn’t stick to the sides of the bowl forms. Cover with kitchen towel and let rest for 30 minutes to 1 hour, at room temperature.
Perfect Pierogies with lots of Potato & Caramelized Onion filling, using my mom's trusted recipe. These Pierogies are Gooood! By LettheBakingBeginBlog.com

Meanwhile, make the caramelized onion & the potato filling for Pierogies.

Add couple tablespoons of oil to a hot skillet, put the diced onions. Stir with a wooden spoon until nicely caramelized. Remove from heat, tilt the pan to the side, and bring the onions to the raised part of the skillet, allowing the oil to pool at the bottom.

Perfect Pierogies with lots of Potato & Caramelized Onion filling, using my mom's trusted recipe. These Pierogies are Gooood! By LettheBakingBeginBlog.com

Boil peeled & quartered potatoes in salted water until soft easily pierced with a fork. Mash the potatoes with the potato-masher.

Perfect Pierogies with lots of Potato & Caramelized Onion filling, using my mom's trusted recipe. These Pierogies are Gooood! By LettheBakingBeginBlog.com

Add half the caramelized onions (plus about 1-2 tablespoons of oil), garlic powder & freshly ground pepper. Mash again to combine. Add more reserved oil if needed. The potatoes should not be fall apart crumbly. The potatoes should keep together in a small lump if pressed together.  You can add couple tablespoons milk, instead of oil. Do not add too much. You do not want the filling to be runny, because it will be even more runny when Pierogies cook in water.
Perfect Pierogies with lots of Potato & Caramelized Onion filling, using my mom's trusted recipe. These Pierogies are Gooood! By LettheBakingBeginBlog.com

How to shape the Pierogies

When the dough has rested. Split it in two halves. While working with one half, cover the other one with a kitchen towel, to prevent drying. Form a ball and set it on a well floured surface.
7-2

Roll out the dough on a well floured surface to about 1/8 inches thick, lifting the dough and adding more flour as needed, to prevent it from sticking to the working surface. You can sprinkle the top too to prevent the rolling-pin from sticking. Try to add minimal amount of flour.
Cut out 3 inch circles with either a cookie cutter or an upside drinking glass.
Perfect Pierogies with lots of Potato & Caramelized Onion filling, using my mom's trusted recipe. These Pierogies are Gooood! By LettheBakingBeginBlog.com

Collect the scraps around the cut out circles and bring into a ball. Knead it for a couple of seconds and add it to the other half of the dough.
Put 1 full teaspoon of the potato filling in the middle, keeping it together as much as possible. You do not want the filling to touch the sides of the dough, or it will not stick together when you try to form the Pierogies.
Perfect Pierogies with lots of Potato & Caramelized Onion filling, using my mom's trusted recipe. These Pierogies are Gooood! By LettheBakingBeginBlog.com

To form the Pierogies, –

bring the two opposite sides together, pinching in the middle. Then starting from the right side, pinch the two sides together firmly, going along the ‘rim’, until a half-moon shape is achieved. Set the formed Pierogies on a floured surface (or baking sheet if you plan to freeze them).
Perfect Pierogies with lots of Potato & Caramelized Onion filling, using my mom's trusted recipe. These Pierogies are Gooood! By LettheBakingBeginBlog.com

How to freeze Pierogies:

Freeze the Pierogies on a well floured baking sheet for about 3-4 hours. Then transfer to a ziplock bag and store in the freezer for up to 1 month (for best results). When ready to cook, do not thaw, just add frozen Pierogies to boiling water & go ahead with the instructions below.

How To Cook the Pierogis:

Bring 4 quarts water & about 2 tablespoons salt to a boil over high heat. Once boiling, cook Pierogies in batches of 20 – 25 Pierogies, by dropping them into the water & stirring with a spoon to prevent them from sticking. From the time the water comes to a boil again (and the Pierogies have floated to the top), cook for 5 minutes, or until they are soft, but still hold together. Do not overcook, or they will become a bunch of mush. While cooking, add 1 tablespoon of butter to a large bowl. Remove Pierogies from the water with a colander, allowing all of water to drip off before adding them to the bowl. Let Pierogies sit over the butter for about a minute, then carefully shake to coat in butter. This will prevent them from sticking to each other & add extra flavor.

Perfect Pierogies with lots of Potato & Caramelized Onion filling, using my mom's trusted recipe. These Pierogies are Gooood! By LettheBakingBeginBlog.com

Sprinkle the remaining caramelized onions on top. Serve with a dollop of sour cream (optional).

Perfect Pierogies with lots of Potato & Caramelized Onion filling, using my mom's trusted recipe. These Pierogies are Gooood! By LettheBakingBeginBlog.com
Now Enjoy!

Pierogies with Potato and Caramelized Onion

Potato Pierogi {Vareniki} are dumplings filled with potatoes and caramelized onions. Comfort food at it's best!
5 from 1 vote

Potato Pierogi {Vareniki} are pasta pockets full of mashed potatoes and caramelized onions. Add some shredded cheese to the mixture if you wish, but they're awesome as is. These Potato Pierogies make a good make-ahead meal, since they freeze nicely and are ready to be cooked when you are. Comfort food at it's best!

Author: Marina | Let the Baking Begin!
Course: Entree
Cuisine: Polish, Russian, Ukrainian
Calories: 425 kcal
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 10 Servings (10 pierogies per serving)

Ingredients

Pierogi Dough

  • 2 cups milk room temperature
  • 1 egg
  • 1 stick butter or margarine room temperature
  • 1 tsp salt
  • 5 cups all purpose flour (divided into 3 cups + 2 cups)

Potato Filling for Potato Pierogies

  • 6-7 medium sized 3 inches potatoes, peeled, quartered
  • 1 Large Onion diced
  • Salt & Pepper to taste
  • 1/2 tsp garlic powder
  • 2 + tablespoons oil from caramelized onions or milk
  • Oil to saute the onion

To Serve the Potato Pierogi

  • Butter
  • Caramelized Onion
  • Sour cream

Instructions

Make the dough:

  1. In a bowl of a mixer fitted with a hook attachment, combine milk, egg, salt, and 3 cups of flour .Mix on low speeds until thoroughly combined.
  2. Add 2 more cups of flour and mix to combine. Add room temperature butter/margarine and knead until a smooth dough that doesn't stick to the sides of the bowl forms. Cover with kitchen towel and let rest for 30 minutes to 1 hour, at room temperature.

Meanwhile, make the caramelized onion & the potato filling.

  1. Add couple tablespoons of oil to a hot skillet, put the diced onions. Stir with a wooden spoon until nicely caramelized. Remove from heat, tilt the pan to the side, and bring the onions to the raised part of the skillet, allowing the oil to pool at the bottom.
  2. Boil peeled & quartered potatoes in salted water until soft easily pierced with a fork. Do not overcook, this will make the filling too runny. Mash the potatoes with the potato-masher.

  3. Add half the caramelized onions (plus about 1-2 tablespoons of oil), garlic powder & freshly ground pepper. Mash again to combine. Add more reserved oil if needed. The potatoes should not be fall apart crumbly and should keep together in a small lump if pressed together. You can add couple tablespoons of milk, instead of oil. Do not add too much liquid. You do not want the filling to be runny, because it will be even more runny when Pierogies cook in water.

Form the Pierogies or Vareniki

  1. When the dough has rested. Split it in two halves. While working with one half, cover the other one with a kitchen towel, to prevent drying. Form a ball and set it on a well floured surface.

  2. Roll out the dough on a well floured surface to about 1/8 inches thick, lifting the dough and adding more flour as needed, to prevent it from sticking to the working surface. You can sprinkle the top too to prevent the rolling-pin from sticking. Try to add minimal amount of flour.
  3. Cut out 3 inch circles with either a cookie cutter or an upside drinking glass.
  4. Collect the scraps around the cut out circles and bring into a ball. Knead it for a couple of seconds and add it to the other half of the dough.
  5. Put 1 full teaspoon of the potato filling in the middle, keeping it together as much as possible. You do not want the filling to touch the sides of the dough, or it will not stick together when you try to form the Pierogies.
  6. To form the Pierogies, bring the two opposite sides together, pinching in the middle. Then starting from the right side, pinch the two sides together firmly, going along the ‘rim’, until a half-moon shape is achieved. Set the formed Pierogies on a floured surface (or baking sheet if you plan to freeze them).

To freeze Pierogies for later:

  1. Freeze the Pierogies on a well floured baking sheet for about 3-4 hours. Then transfer to a ziplock bag and store in the freezer for up to 1 month (for best results). When ready to cook, do not thaw, just add frozen Pierogies to boiling water & go ahead with the instructions below.

To Cook the Pierogies:

  1. Bring 4 quarts water & about 2 tablespoons salt to a boil over high heat. Once boiling, cook Pierogies in batches of 20 – 25 Pierogies, by dropping them into the water & stirring with a spoon to prevent them from sticking. From the time the water comes to a boil again (and the Pierogies have floated to the top), cook for 5 minutes, or until they are soft, but still hold together. Do not overcook, or they will become a bunch of mush. While cooking, add 1 tablespoon of butter to a large bowl. Remove Pierogies from the water with a colander, allowing all of water to drip off before adding them to the bowl. Let Pierogies sit over the butter for about a minute, then carefully shake to coat in butter. This will prevent them from sticking to each other & add extra flavor.
  2. To serve: Sprinkle the remaining caramelized onions on top. Serve with a dollop of sour cream (optional).
Nutrition Facts
Pierogies with Potato and Caramelized Onion
Amount Per Serving
Calories 425 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 45mg 15%
Sodium 355mg 15%
Potassium 681mg 19%
Total Carbohydrates 67g 22%
Dietary Fiber 5g 20%
Sugars 3g
Protein 12g 24%
Vitamin A 7.7%
Vitamin C 18.6%
Calcium 11.1%
Iron 39.7%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Tamara

    Marina, these вареники are so yummy. I have a question! Would you recommend to make the same kind of dough for dumplings? Thanks a lot for everything you do here for us!!!

    · Reply
    • Hi Tamara,
      When you say dumplings, do you mean pelmeni? If so, yes, I use the same dough for both savory and sweet vareniki or pelmeni.
      And thank you so much for your kind words!

      · Reply
      • Tamara

        Thanks Marina! That’s my next adventure to make pelmeni with the recipe you provided.

        If you could share the meat filling you have for pelmeni, please!

        I already know it’s going to be delish.
        Thanks againg, and have a wonderful day!

        · Reply
  • micha

    In Poland, to the dough we use only flour and warm water, then we add salt to the boil water. It should be made by hand, not mixer. You use to much ingredient’s. It’s not tradicional recipe.

    · Reply
    • Hi Micha,
      Thanks for your comment. Back in the day people used to do laundry by hand too, but for some reason we prefer the laundry machine nowadays 😉
      As to the recipe, each family has their own traditional recipe this is how we made it in our family 🙂 it doesn’t mean that everybody has to follow it though.

      · Reply
      • Renae

        After boiling, we put them into a pan with browned butter and crispy speck and give them a very quick fry. Soooo tasty. We are Polish also but have modified from the traditional recipes, as the old Polish did the best they could with the limited ingredients that were available during the war (so some things are quite bland). Our Golabki is better than any you will ever find lol.

        · Reply
        • I do crisp them up in the skillet too sometimes. I’ve heard people cooking them in skillet from the beginning, with no prior cooking… I should try that too.
          I agree about the simplicity of recipes due to lack of ingredinets. This recipe though is definitely not the original (that one probably had just water, flour and egg) and is very very delicious 🙂

          By Golabki do you mean the stuffed cabbage rolls or what is it? If so, do you mind sharing your recipe? 🙂

          · Reply
  • helma

    Thank you very very much Marina, will let you know how it tasted 🙂

    · Reply
  • helma

    Could you please tell me the amount of ingredients please? It looks great, but I have no clue how much a stick of butter is in your country…. 🙂 We work with packs of 250 grams. And how many ml is a cup? Please help me out and let me taste the pierogi tomorrow! It looks so yummie

    · Reply
    • The stick of butter is 114 grams. And a cup is not a tea cup your drink from, but a 1 cup measuring cup. I believe 1 cup fits from 120-160 grams of flour, depending on how tightly packed your flour is. good luck 🙂

      · Reply
  • June

    I have made these many times over the years, time consuming but well worth it! My mom was from the old country and these were a staple for holidays, especially Easter. We have always mashed cheese into the potatoes and nothing more also cook, pour melted butter and caramelized onions, before freezing them into zip-lock bags, delish!

    · Reply
    • Yes these are pretty awesome 😀 So do you cook yours before freezing them?

      · Reply
  • Oksana

    Marina, you are really becoming my favorite food blogger. I find myself always going to your site for recipe inspirations. I am also looking forward to making these pierogies! I have been craving them since the day I got pregnant (and I am 6 1/2 months pregnant now!) Thanks for the amazing recipe!!!

    · Reply
    • Wow, thank you Oksana, it’s truly an honor to hear something like that. Thanks for using my recipes and visiting my site! Congratulations on your pregnancy, who are you having?

      · Reply
  • Natasha (@NatashasKitchen)

    My goodness Marina, these look so inviting. I’d like to come over and have some if that’s alright with you. 😉

    · Reply
    • Haha, yeah, just let me know when, so I can make them again))

      · Reply

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