How to make Ukrainian Potato and Onion Pierogies | Grandma's Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: no alternatives

Sweet potatoes offer a different flavor and are nutritious.

Peel and boil potatoes until fork tender.

Finely chop medium onions and sauté in a skillet on medium heat with 1 tablespoon of butter until light golden brown.

Drain and transfer boiled potatoes into a bowl, then mash them.

Add the sautéed onions to the mashed potatoes and mix well to combine, then set aside to cool.

In a large mixing bowl, add 4 cups of all-purpose flour.

Pour 1.5 cups of steaming hot water into a measuring cup, add a heaping tablespoon of salt, and stir until dissolved.

Pour approximately 1 cup of the salted water into the flour in a circular motion and mix with a wooden spoon.

If there's a lot of dry flour left, add the remaining half of the hot water and continue mixing until the dough starts coming together.

Add 1/4 cup of vegetable or canola oil to the dough and mix by hand until it forms a ball, ensuring no loose flour remains in the bowl.

Set the dough aside for 15 minutes to rest.

Knead the rested dough for about 5 minutes until firm and springy when pressed.

Sprinkle flour on the countertop and on the dough, then roll it out with a rolling pin to about 1/4 inch thick.

Cut circles from the dough using a cookie cutter or glass about 3 inches in diameter.

Place a circle of dough on your palm, add 1 teaspoon of potato-onion filling in the center, and fold the circle in half.

Pinch the edges tightly to seal, and optionally use a fork to press around the edges for extra security.

Place formed pierogies on a well-floured surface to prevent sticking.

Fill a large pot with water about two-thirds full, bring to a boil, and add a few big pinches of salt.

Chop salted pork or bacon and sauté in a dry frying pan on medium-high heat until crispy, then add chopped red or white onion and sauté until caramelized.

Once the water is boiling, gently lower pierogies into the water one by one, stirring gently to prevent sticking.

Cook until they float, about 4-5 minutes, and remove with a slotted spoon to a serving bowl.

Add 1 tablespoon of butter and a third of the sautéed pork and onion mixture to the pierogies and stir gently to combine.

Serve warm, topped with the remaining crispy pork or bacon and caramelized onions, traditionally with sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens