Potato Pierogi
Serves eight to ten

For pierogi wrappers

  • 1 large egg yolk
  • 1 c. whole milk
  • 1 tbsp. vegetable oil
  • ½ c. water
  • 3¼ c. all-purpose flour

For topping and filling

  • 4 tbsp. unsalted butter
  • 5 c. finely chopped onion
  • 4 c. leftover mashed potatoes
  • 4 oz. farmer’s cheese
  • 2 tsp. salt
  • 1 tsp. black pepper

For assembling 

  • 2 large egg whites
  • 2 tbsp. water
  • All-purpose flour as needed
  • Sour cream or applesauce, for serving

1. To make wrappers, combine egg yolk, milk, oil, and water in a small bowl. Place flour in a large bowl, pour in wet ingredients, and fold together to form dough.

2. Transfer dough to a lightly floured board and knead for 3 minutes. If too sticky, add small amounts of flour. When dough is smooth, form into a ball, transfer to a small bowl, cover with plastic wrap, and refrigerate for 20 minutes.

3. To make filling, melt butter in a large pan, add onions, and saute over medium heat, stirring occasionally, until browned, about 10 minutes.

4. In a large bowl, combine ¾ cup of cooked onions, potatoes, cheese, salt, and pepper. Set aside at room temperature. Reserve remaining onions for topping.

5. In a small bowl, combine egg whites and water. Set aside for assembly.

6. Remove dough from refrigerator and divide into three sections. Place one section on a well-floured work surface and roll out until very thin (about 1/16 inch). Cut circles of dough using a round cookie cutter (or a jar lid or juice glass).

7. Place a heaping spoonful of the filling in the center of each circle, leaving a border. Brush some egg white mixture on half the outer border and fold dough over into a half-moon shape. Crimp edges with a fork.

8. Transfer pierogi to a floured board or platter. Do not stack. Repeat with remaining dough and filling.

9. Cook pierogi in batches for 4 minutes in a large stockpot of salted boiling water. Drain and transfer to a serving platter. Repeat with remaining pierogi, allowing water to return to a full boil each time.

10. Serve with the reserved sauteed onion and oodles of sour cream or applesauce.

Try them fried: Cook in boiling water as above for 2 minutes rather than 4, then saute in butter until golden brown.


This recipe is from Tom Birchard, owner of 55-year-old Ukrainian eatery Veselka, shared a pierogi recipe from his new Veselka Cookbook.  I first made it a few years ago when shut in due to a blizzard.  They are great and totally connected me to Margaret Biernacki who would share with me the most wonderful pierogi when I was a kid.  So this recipe is in memory and appreciation for her.


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