potato perogies

This Potato Perogis Recipe with caramelized onions is simple, delicious and the perfect dinner recipe. Having a batch of these perogies in the freezer means comfort food is only minutes away from enjoyment.

Pierogi Recipe with Potato & Caramelized Onions

whole milk (room temperature)

butter

salt

all purpose flour

6-7 medium sized (3 inches potatoes, peeled, quartered)

Onion (diced)

salt & pepper

garlic powder

oil onion

Butter

Caramelized Onion

Sour cream

In a bowl of a mixer fitted with a hook attachment, combine 2 cups milk, 1 egg, 1 tsp salt, and 3 cups of flour. Mix on low speeds until thoroughly combined.

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.

How to make the perogies dough

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.

Boil peeled &amp; 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.

Add half the caramelized onions (plus about 1-2 tablespoons of oil), garlic powder &amp; 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 a couple of 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 runnier when Pierogies cook in water.

Meanwhile, make the caramelized onion and potato filling.

When the dough has rested. Split it into 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.

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 a minimal amount of flour.

Cut out 3-inch circles with either a cookie cutter or an upside drinking glass.

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.

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).

Form the Pierogies or Vareniki

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 &amp; go ahead with the instructions below.

To freeze Pierogies for later:

Bring 4 quarts water &amp; 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 &amp; stirring with a spoon immediately 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 the 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 &amp; add extra flavor.

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

How To Cook the Pierogies:

Each bite of this gnocchi recipe is filled with fluffy, pillowy potato dough that&#x27;s seasoned with bits of bacon and caramelized onions.

Gnocchi or Lazy Pierogies Recipe

lb medium-sized yellow potatoes (boiled

all-purpose flour

egg,

tsp kosher salt

tsp black ground pepper

1/3-1/2 cup cup grated parmesan cheese (optional)

bacon

onion

Italian parsley or dill

garlic (pressed

Potato Ricer or Potato Masher

Once the potatoes are cool enough to handle peel the skin.

Using a potato ricer or a potato masher, rice or mash the potatoes while still warm (it’s much easier to do when the potatoes are warm). You can let the riced potatoes cool as you work on the bacon &amp; the caramelized onion.

Dice or slice the bacon and render the fat until the bacon is crispy. Add diced onions and allow them to golden up as well. If you don’t like the taste of raw garlic add the minced garlic about 30 seconds before the onions are done browning. Now tilt the skillet to one side and bring all bacon and onions to the raised part, letting all fat to collect at the bottom. Remove the fat and discard. Reserve the bacon &amp; onion until needed.

Now that the potatoes are somewhat cool, add the flour, egg, salt and pepper (and Parmesan cheese, if using) and with minimal amount of mixing bring everything into a dough like consistency. Mixing too long will make your gnocchi gummy.

Tear a baseball sized piece, roll into a ball and on a well floured surface roll into 1 inch rope. With a knife, cut the dough rope into 1/2 inch pieces and transfer to a well floured surface. Continue working on the rest of the dough. Use a fork or the gnocchi board to make the groves on each gnocchi if desired.

Fill a large pasta pot with water, salt it liberally until the water is as salty as seawater. Bring it to a rolling boil over high heat. Drop the gnocchi into the water, stir and let them rise to the top. Once they rise to the top, cook for about 30 seconds to 1 minute and remove with a slotted spoon to an ice bath to stop the cooking process.

Then quickly transfer to a bowl with some bacon, caramelized onion, parsley or dill (if using) and a dab of butter or a tablespoon or two of olive oil. If you don’t mind the smell of fresh garlic add it to the bowl and toss everything together to prevent gnocchi from sticking to each other.

Serve with a dollop of sour cream and sprinkling of black ground pepper.

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The most viewed potato perogies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine