Make the quick and best pierogi for your holiday dinner with this simple and shortcut recipe. A Polish dumpling filled with mashed potatoes and cheese. You can serve pierogies as a savory side, appetizer, or main dish.
While you are here, also check out our sweet potato dumplings.
Recipe card
Pierogi Recipe | Easy Pierogies | Polish Dumplings
Equipment
- Pot
Ingredients
Potato and Cheese filling
- 2 cup Mashed potatoes
- 1 cup Cheddar cheese grated
- 2 tablespoon Parsley or cilantro chopped (optional)
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- Salt and pepper to taste
- ¼ cup Onions sauteed optional
Other ingredients
- 40 Wonton wrappers check tips.
- 2 to 4 tablespoon Oil or butter for pan-roasting
- Egg, for egg wash
Instructions
Pierogi filling
- In a bowl, add mashed potatoes, cheese, cilantro, garlic powder, onion powder, salt, pepper and onions and mix until combined. Keep this aside. Potato and cheese filling for pierogies are ready2 cup Mashed potatoes, 1 cup Cheddar cheese, 2 tablespoon Parsley or cilantro, ½ teaspoon Garlic powder, ½ teaspoon Onion powder, Salt and pepper to taste, ¼ cup Onions
Prepare the pierogis
- Place 2 to 3 wrappers on the working surface at a time and brush the edges with egg wash or water. Add 1 to 2 tablespoon filling at the center of the wrapper and fold over to form a semi-circle. Seal the edges with fingers or fork.40 Wonton wrappers, Egg, for egg wash
- Make sure they are sealed to avoid any leaking during the cooking process.
How to cook pierogies?
- Bring a pot of salted water to boil. Add pierogies, depending on the size of the pot, and cook for 3 to 4 minutes or until they float.
- Remove the pierogies with a slotted spoon and let them drain.
- Perogies are ready to serve, but you can pan-roast them for a crispy texture.
Pan roasting pierogis
- Heat oil or butter in a skillet and add the pierogies. Pan roast 5 to 6 at a time on medium flame till they become crisp, about 2 minutes on each side.2 to 4 tablespoon Oil or butter
- Serve hot and enjoy.
Notes
Storing and Freezing
Storing leftovers: After Thanksgiving or Christmas, if there are any leftover pierogies, you can refrigerate them for three days or freeze them. To serve, heat in a skillet or microwave or in the oven until heated through. Uncooked pierogies: Once you have filled and sealed the pierogies, transfer them to a baking tray lined with parchment on a single layer and freeze.Once frozen, transfer them to a zip lock bag and use it for up to two months. You don't have to thaw them before boiling.
Nutrition
What is a pierogi?
Pierogi ruskie, Polish Pierogis, pronounced as 'puh-row-gee' and spelled as Pierogi, perogie, or perogy, is a popular European style dumpling. Pierogi ruskie is made by filling a flour dough with sweet or savory fillings such as potato, cheese, meat, fruits, sauerkraut, mushroom, etc. These dumplings are first boiled in salted water until they float and then pan-fried or oven-baked until crispy.
Why you'll love this recipe?
- This is a quick and easy shortcut method to make polish pierogies at home that will never fail as we are using store-bought wonton wrappers. You don't have to spend extra time rolling.
- A best savory meat-free vegetarian meal recipe. You can make meatless pierogies with this method in less than an hour.
- A flexible appetizer or side dish that can be filled with sweet or savory fillings from potato, sauerkraut, mushroom, sweet potato, cabbage, meat, and cheese to fruits like apples, blueberries, cream cheese, etc.
- Pierogies freeze well. You don't have to thaw before boiling. Make a quick last-minute meal with Pierogi.
- A traditional and best recipe to add to your Thanksgiving and Christmas dinner table.
Ingredients
For the outer covering: Instead of making pierogi dough from scratch, I have made a quick cheater pierogi using wonton wrappers. They are easily available, and you can boil and pan-fry them. Feel free to use gyoza wrappers or potstickers, any spring roll, egg roll, or empanada wrappers.
For potato and cheese filling: You will need mashed potatoes, farmer's cheese or cheddar cheese, herbs like parsley, chives, rosemary or cilantro, garlic powder, onion powder, salt and pepper, and some caramelized or sauteed onions for additional flavor.
To pan roast: Use butter for a rich and nutty flavor.
See the recipe card below for a full list of ingredients and measurements.
How to make pierogies?
Pierogi filling
In a bowl, add mashed potatoes, cheese, cilantro, garlic powder, onion powder, salt, pepper and onions and mix until combined. Keep this aside. Potato and cheese filling for pierogies are ready.
Prepare the pierogis
- Place 2 to 3 wrappers on the working surface at a time and brush the edges with egg wash or water. Add 1 to 2 tablespoon filling at the center of the wrapper and fold over to form a semi-circle. Seal the edges with fingers or fork.
- Make sure they are sealed to avoid any leaking during the cooking process.
How to cook pierogies?
- Bring a pot of salted water to boil. Add pierogies, depending on the size of the pot, and cook for 3 to 4 minutes or until they float.
- Remove the pierogies with a slotted spoon and let them drain.
- Perogies are ready to serve, but you can pan-roast them for a crispy texture.
Pan roasting pierogis
Heat oil or butter in a skillet and add the pirogies. Pan roast 5 to 6 at a time on medium flame till they become crisp, about 2 minutes on each side.
What to eat with perogies?
- Pierogi tastes great on its own. But feel free to serve with a bowl of sour cream, caramelized onions, fresh herbs, marinara sauce, pork rinds, greek yogurt, or cottage cheese.
- You can also serve it along with kielbasa, corn on the cob, roasted potatoes, sauteed spinach, roasted brussels sprouts, coleslaw, dill cucumber salad, pork chops, etc.
Storing and Freezing
Storing leftovers: After Thanksgiving or Christmas, if there are any leftover pierogies, you can refrigerate them for three days or freeze them. To serve, heat in a skillet or microwave or in the oven until heated through.
Uncooked pierogies: Once you have filled and sealed the pierogies, transfer them to a baking tray lined with parchment on a single layer and freeze.
Once frozen, transfer them to a zip lock bag and use it for up to two months. You don't have to thaw them before boiling.
More Holiday Recipes
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
Comments
No Comments