Freshly cooked pierogies on a beautiful blue Portuguese plate, yellow kitchen cloth underneath.
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How to Make Pierogies - The Easy Way

Making homemade pierogies is actually fairly easy, although be forewarned that if you are making the dough from scratch, it is a bit time-consuming—no need to worry about that in this recipe as we are using pre-made pierogi dough discs.
Course Side Dish
Cuisine Polish
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 48 pierogies
Calories 40kcal
Author Joss D

Equipment

Ingredients

  • 4-5 small potatoes about 15 oz.
  • 1 tbsp. canola oil, divided
  • 1 onion, diced
  • ½ cup ricotta cheese
  • ½ cup cheddar cheese, shredded or in small cubes
  • ½ tsp. oregano, dried
  • ½ tsp. thyme, dried
  • Salt and pepper, to taste
  • 48 dumpling wrappers
  • Fresh parsley, to serve

Instructions

  • Peel and boil the potatoes until they are soft (about 10 minutes). Drain and mash them using a fork.
    Potatoes mashed with a fork on a cutting board.
  • Heat ½ tbsp. of canola oil to medium heat in a non-stick frying pan. Add the onion and cook until brown (about 5 minutes).
    Chopped onions cooked in a pan.
  • Combine ricotta cheese, potatoes, cheddar cheese, onions, herbs, salt and pepper.
    Cheeses, spices, potato and onions in a bowl mixed together, yellow dish cloth underneath.
  • Place one wrapper over a plate. Add one spoon of filling. Wet the edges of the disc with water and fold it in half. Use a fork to push the ends together.
    A fork closing up the pierogi edges on a white plate.
  • Heat ½ tbsp. of canola oil in a non-stick skillet at medium-high heat. Add the pierogies and cook until brown. Turn them over and let them brown on the other side. When they are brown on both sides, add ½ cup of water - without lowering temperature - and cover quickly with the lid. Let them cook for 1 more minute with the steam. (This is a mixed cooking method that will allow the dough itself to have a brown and crunchy texture in the center of the pierogies and soft on the thin, outer edges from the steam.) Add another 1/2 tablespoon of oil to the pan before frying each batch of pierogies.
    Pierogies cooking in a frying pan, a hand using tongs to flip pierogi.
  • Serve with fresh parsley and enjoy!
    Freshly cooked pierogies on a beautiful blue Portuguese plate, yellow kitchen cloth underneath.

Notes

Any leftover filling can be frozen for later use.
Items that may be helpful in this recipe:
Pierogi dough press

Nutrition

Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Cholesterol: 3mg | Sodium: 53mg | Potassium: 49mg | Vitamin A: 25IU | Vitamin C: 1.2mg | Calcium: 22mg | Iron: 0.6mg