I used fresh mashed potatoes onions and ricotta cheese. Cut into circles using a cookie cutter or large glass. For the best pierogi dough recipe with lots of tips on how to make perfect pierogi, check out this post: pierogi dough recipe . Bottom line, if you love pierogis and you have found yourself with leftover mashed potatoes--this Mashed Potato Lasagna or Pierogi Lasagna is a MUST make! 1/2 teaspoon kosher salt. Also, the dough recipe makes about six servings with six pierogi per serving. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. To make the dough, combine the flour and salt in a large bowl. Email “POTATO PIEROGI DOUGH ... You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Combine flour and salt in a large bowl. Polish pierogi dough recipe (original) Introductory word: usually we make the pierogi dough without eggs as ingredients. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Recipe includes four different and delicious stuffing options! Place over high … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. They can be frozen at this time if you like. Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. Stir in the eggs and flour. Remove from the heat, and mix in the mashed potatoes. Knead the dough for 2 to 3 minutes. Using half of the dough at a time, roll out to 1/8 inch thickness. On a lightly floured surface, knead the dough until no longer sticky. Potato flakes yield a super soft dough that melts in your mouth once baked. This recipe was great! Pierogis are a form of stuffed dumpling popularized in Poland and now popular around the world. Boil until they float and then put them in a frying pan with butter to crisp them -- serve with sour cream! Add the dumplings to the steamer and cover; reduce heat to medium and let cook for 10 minutes. Drain and mash the potatoes, saving about 1/4 cup of the potato water to thin the potatoes if needed (you can also use milk or regular water to thin the potatoes). Amount is based on available nutrient data. Skip the instant potatoes and use the real thing. Stir in the water and mix until well blended. This dough is made with the addition of mashed potatoes. Using a pierogi / pastry cutter / a cup cut out rounds. We love to hear from you, so comment and rate the recipe down below. Add comma separated list of ingredients to include in recipe. If you would like to try a different recipe, have a look at Pierogi Dough with Sour Cream or Gluten-free Pierogi Dough based on buckwheat and potato flours. Added Flour salt and better and ran until mixed through. Recipe includes four different and delicious stuffing options! I have made perogies with my lebanese grandmother for many years and for those of you that have a hard time sealing the perogie use the pronged end of a fork. I’ve made a few pierogi recipes that use farmers cheese in the filling; feel free to add a few tablespoons of it to this recipe if you’d like. Your daily values may be higher or lower depending on your calorie needs. Although you have to make the dough from scratch, the filling is extremely EASY! I boiled the perogies and than fried them in a skillet with a little butter. In contrast with the more familiar San Francisco-style starter, the potato flake version also lends a hint of sweetness to any recipe, making it perfect for any dough in which you want the sour flavor slightly toned down. They are done when they float to the top. 1 cup all-purpose flour, plus more for rolling dough. 2. You can also fry the perogies in some butter with onion before serving if you like. Or maybe it’s a tie with the Sour Cream Kolache. Added water then ran 5 minutes and put it all in a bowl and made it into a ball and let it rest. Add the flour all at once and mix with a wooden spoon until well moistened. 2 mm / 1/10 inch. Knead the dough in the bowl until it is firm and well mixed. For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, … They’re traditionally stuffed with mashed potatoes or sauerkraut and we’ll cover both variations in this recipe. Like other reviews making real mashed potatos are better. To make the pierogi Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add the onions; cook and stir until soft and transparent. 1/4 cup sour cream. Here’s a whole recipe for Meat Pierogi. Using a stand mixer with a dough hook or in a large bowl, add 1 cup Amish Friendship Bread Potato Flake Starter, 6 cups bread flour, 1 tablespoon salt, ½ cup sugar, ½ cup oil, and 1½ cups warm water. Should have read the previous comment about using a pasta roller. Pierogi (varenyky) dough is most tender when using sour cream as an ingredient. Knead dough well until mixture holds together. Mash or run cooked potatoes through a food mill or ricer into a large bowl. Prepare the pierogi dough: Step 1 : Pour the flour on a counter or other surface that will allow you to make the dough, add a pinch of salt, make a little whole in a middle and start adding milk and butter, add a little water at the time and work the dough until you can form a ball about 10-15 minutes; (Some people use egg for the dough. In a medium bowl, stir together the flour and salt. Pierogi Filling. Combine sour cream, water, oil, and egg, stirring with a whisk. When you think of it, potato flakes are much easier to prepare than cooking rice. This recipe focuses on the filling. Instead of instant potatoes I just used left over potatoes and onion for the filling. I've made them twice now and both times I found the dough to be too thick and tough after cooking even after correcting for it the second time. Set aside while you prepare the filling. In a medium bowl, stir together the flour and salt. absolutely delicious! Turn dough out … One other thing I did was add 1 beaten egg to the dough for a little more elasticity. Bob's Redmill or similar bag wrapped in cellophane can last at least a year. Sauté the onions in the butter until caramelized. Fill with a golf-ball sized hunk of filling (described separately), pinch to seal. For this recipe, we’ve chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. My family loved them, and ate every single one! Cut in the butter using a fork until pieces are very small. Cost to make this recipe. Set aside. The dough recipe needs more liquid. The truth is that the addition of whole eggs (or just yolks) to the pierogi dough makes it more rigid when cooked. Step 4 Bring 2 quarts water to a boil in a large saucepan. Take one of the cut outs, and roll it out a little more with your hand or the rolling pin, to ensure it is about as flat as you can get it without tearing the dough. Let rest, covered, 30 minutes. The cost per pierogi dough comes to $0.02. 1 (7.6 ounce) package instant mashed potato flakes. Allrecipes is part of the Meredith Food Group. This recipe is best suited for bottom crusts, but rolled thinly it can be used as a topper too. 1 cup all-purpose flour, … WOW! Mash and beat potatoes extremely well. Powered by the Parse.ly Publisher Platform (P3). Mar 18, 2017 - Pierogi - A 100+ year old family recipe for traditional stuffed dumplings. It makes a nice edging and seals much better. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. #2: Potato flakes are almost instant. Cut the circles 3” and rolled them to 3 1/2” before filling with a scant tablespoon of filling. Congrats! Mix in the cheddar cheese, onion and garlic mixture, salt and pepper, and bacon to the potatoes. This was the first time I’ve made the pierogi ruskie, a traditional filling of potatoes and cheese. On a lightly floured surface, roll the dough out to 1/4 inch thickness. 4 tablespoons unsalted butter, at room temperature. 1/2 teaspoon kosher salt. The dough was okay but I perfer to add some of my mashed potatoes into the dough and you can't do that with instant potatoes. Be the first to rate and review this recipe. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Allow the mixture to cool for 10 minutes. salt 1/2 cup potato flakes (this is the SECRET–just use regular mashed potato flakes) 2 eggs, beaten 1 1/2 cups milk 4 1/2 cups flour Mix all ingredients until you have a nice dough. From momo in Tibet to ravioli in Italy, the filled dumpling is delicious. If the dough is too sticky, stir in a little more flour until you can knead it on a floured surface. Add eggs, salt and oil. For this recipe, we’ve chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. This will allow the gluten you've … Mix all the ingredients for the filling together (mashed potatoes, cooked onion with rosemary, grated cheese), season with salt and pepper to taste. Dec 2, 2019 - Pierogi - A 100+ year old family recipe for traditional stuffed dumplings. Potato and Farmer’s Cheese (“Ruskie”) Filling for Pierogi Ruskie consists of two key ingredients – high quality potatoes and farmer’s Cheese (Polish ‘twaróg’). You saved Shortcut Potato Onion Perogies to your. For authentic potato and cheese pierogi, like you can find in Poland, see this recipe: authentic potato and cheese pierogi (pierogi ruskie). If the dough is dry, add more … Then fold potatoes and cheese together. What diets is this Classic Pierogi Dough suitable for? Cover, and let rest for 10 or 15 minutes. Add the chopped sauerkraut and taste to see if it needs salt and pepper. I used real potatoes for the filling but that's the only thing I changed. Tender dumplings filled with cheesy potato filling then topped with buttery sautéed onions, this is the comfort food of my childhood. Cut circles with biscuit cutter or floured glass. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). 1 pkg. Boil potatoes until soft. Thanks for the great recipe! Potato flakes yield a super soft dough that melts in your mouth once baked. Adapted slightly from Vicki's Vegan Kitchen (Square One (2011)). The sour cream version has a little bit of extra flavor, while the potato dough has a more doughnut-like texture and rose a tiny bit higher. I also added some cheddar cheese to some of the Perogi and that helped the flavor a little. In fact, I think of this recipe as Lazy Pierogis! I found it difficult to roll out. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. To make the filling, prepare the mashed potato flakes according to package directions. This Pierogi Dough recipe is suitable for: vegans, vegetarians, and those who follow dairy-free and/or egg-free diets. The dough for this recipe was great and very tasty. Mash and beat potatoes extremely well. While the dough is chilling you can make the filling. The instant potatoes tastes like...instant. Then add: 1/2 cup oil 1/2 cup sugar 1 tsp. Add eggs, salt and oil. Information is not currently available for this nutrient. Excellent!! Cut into 3-inch squares. Tender dumplings filled with cheesy potato filling then topped with buttery sautéed onions, this is the comfort food of my childhood. Fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil. I have been able to make about 36 pierogi from one batch of dough. The dough was very easy to make and work with. I boiled them first then fried them in oil and onion. I use a container of light fat sour cream, add a beaten egg and add flour until it forms a nice rolling dough. Add oil, egg, flour, salt, and water to the potatoes and combine well. 1/4 cup sour cream. Knead until smooth. Grease a baking tray or line it with baking paper/aluminium foil. I will be making these again; thanks for the recipe! Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite. If you’ve been wondering what happens when you put potato flakes in your kolache dough, here’s the answer! Bring a large pot of water to a boil. Next add flour, combine well. © 2020 Condé Nast. this link is to an external site that may or may not meet accessibility guidelines. They are a little labor intensive to make but worth the effort and fun to have in the freezer. Pierogi Dough: 1 large egg. With so many filling options, we made this authentic ruskie filing for pierogi, Gosia’s favorite Polish pierogi dough recipe, as well as a sweet filling, and cold beet soup. How To Oven Bake Pierogi: Preheat the oven to 356°F (180°C). With so many filling options, we made this authentic ruskie filing for pierogi, Gosia’s favorite Polish pierogi dough recipe, as well as a sweet filling, and cold beet soup. If you buy bags of potato flakes, store them in the refrigerator for best results. Add salt. Mash the potatoes with a potato masher and stir in the milk, nutritional yeast flakes, white wine vinegar, garlic and salt. 309 calories; protein 7.2g; carbohydrates 58.3g; fat 5.2g; cholesterol 7.6mg; sodium 340.6mg. Knead dough well until mixture holds together. Add about about a teaspoon of the potatoes and place it in the center of your round. When pierogi dough differs from other dumpling skin doughs it is through the addition of sour cream. Add potato water or milk to thin the mashed potatoes if needed. Drain and rinse. Info. These were wonderful! The potato flakes result in a very soft dough with a slightly sweet taste, adding another dimension to typical sourdough bread. I added some grated Parmesan cheese and garlic salt to the filling; it was delicious! Roll out dough about 1/8-inch thick. Repeat with the remaining dough circles and potato mixture. Place one tablespoon of the pierogi filling onto each circle of dough. Pierogi belong to that wonderful family of filled dumpling that is popular around the world. Thinly roll out the dough (but not too thin) to a thickness of approx. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream. Add sour cream mixture to flour mixture; stir until combined. Mix 1 1/2 cup of water with the package of instant potato flakes in a small bowl on the side. This might be my favorite kolache recipe yet. Make the filling: Place potatoes in a large pot, and cover with cold water. Percent Daily Values are based on a 2,000 calorie diet. Cut in the butter using a fork until pieces are very … 4 tablespoons unsalted butter, at room temperature. Potato flakes in cello. Let stand a few minutes until cheese melts. A good leftover recipe is always like gold! Wrap the dough in plastic wrap and place in the fridge for 30-60 minutes. Add water only as needed, kneading continuously until dough sticks together. Homemade Potato and Cheese Pierogi are Polish dough dumplings stuffed with potatoes, onion and cheese before bring boiled, fried and served with melted butter and sour cream for the ultimate comfort food dinner. This is a super tender, but easy to work with pastry dough that can be modified for savoury tarts by simply removing the sugar and nutmeg. This was a great dough recipe better than the others. Pierogi Dough: 1 large egg. Of course I'm sure you could put anything you want for the filling. Continue the process with remaining perogies. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition In contrast with the more familiar San Francisco-style starter, the potato flake version also lends a hint of sweetness to any recipe, making it perfect for any dough in which you want the sour flavor slightly toned down. This recipe for Mashed Potato lasagna just happens to be a whole lot easier than making homemade pierogis from scratch. 5 Top the pierogi rounds with about a teaspoon or more of the mixture and fold over and seal tightly around the edges. Add half of pierogi; cook 7 minutes or until done (pierogi will rise to the surface). Nutrient information is not available for all ingredients. When the onions are finished cooking, stir them into the potato mixture. The entire cost of the dough costs about $0.81. Mix all ingredients together lightly in bowl. However, in some recipes there are eggs, and indeed, they are used in some Polish households. While the dough is chilling you can make the filling. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour. 1 cup instant mashed potato flakes 1 cup hot water 1 teaspoon salt 2 eggs 3/4 cup all-purpose flour In a mixing bowl, mix together potato flakes, 1 cup hot water, and salt. Add comma separated list of ingredients to exclude from recipe. All rights reserved. In a large bowl, whisk together the flour, baking powder, salt and nutmeg. Next add flour, combine well. Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. Boil 5-8 minutes, until floating. My Man’s Potato Flake Cinnamon Rolls. With attention, you can keep this sourdough starter with potato flakes going for an extended period of time ; it will continue to gather wild yeast from the air and just get better. made dough in food processor and it turned out excellent. A traditional potato and cheese filled pierogi consists of just that, mashed potatoes and cheese. When the dough has sat for 1 hour, split it into 2 halves. But too much oil tends to make the dough … Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. Thanks for posting this:). If the mix feels too dry, blend in some broth to improve the texture. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes. Of course, the iconic pierogi had to be one of our lessons. This is also delicious made with sweet potatoes, especially for apple pie. Dehydrated potato flakes act remarkably similar to potato flour when used in baking; and if you’ve ever had a slice of potato bread, you know that means incredible fluffiness and moisture.Incorporating a scoop of instant potato flakes into a simple bread recipe (try 1-2 tablespoons of potato flakes for every 1 cup of flour), like buttermilk biscuits or an easy homemade loaf like … Carefully drop several perogies into the water. This was the first time I’ve made the pierogi ruskie, a traditional filling of potatoes and cheese. You can make the basic dough in your bread machine using the dough setting, and then turn the dough onto a flour surface, roll out and cut into circles. How To Steam Pierogi: Get the steaming water hot and steamy first, before adding pierogi into the steamer basket. The pierogi dough should be used within 1-3 hours of making it. Heat the olive oil in a skillet over medium heat. These were okay. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Add cheese. Will try your recipe of adding a small amount of melted butter! Finely zest the oranges (you should get about 2 tablespoons) and set aside, then squeeze the juice (you’ll need 3⁄4 cup). I cut the circles with a 2 1/2" biscuit cutter, and than rolled each circle out to about 4". Some home cooks add an egg as well, but that’s optional. dry yeast 1/2 cup warm water 1 TB sugar Prep yeast as directed on pkg. Of mashed potatoes onions and ricotta cheese, egg, stirring with slightly! Dec 2, 2019 - pierogi - a 100+ year old family recipe traditional! The pierogi rounds with about a teaspoon of the Perogi and that the... With sweet potatoes, especially for apple pie on your calorie needs pierogi into the steamer.... Lower depending on your calorie needs course, the iconic pierogi had to be a whole lot than! Pepper, and bacon to the surface ) a floured surface, the. Our lessons float and then put them in a large bowl, turn to coat, and dot sour... Great dough recipe better than the others mixed through, 2017 - pierogi - a year... ( 2011 ) ) pot of water to the potatoes and cheese dough … flakes! Tablespoon of the Perogi and that helped the flavor a little more elasticity potatoes, for! All the liquid is absorbed each circle out to 1/4 inch thickness mix in the center of your.. Family of filled dumpling that is popular around the edges and indeed, they are a little about. Large saucepan water and mix with a variety of classic sweet and mixtures! Mash and beat potatoes extremely well around the edges to seal tightly around the edges dough. Traditional potato and cheese result in a large bowl butter and evaporated milk ; stir gently all. Added water then ran 5 minutes and put it all in a large saucepan plastic and... When using sour cream, add more … mash and beat potatoes well! Them first then fried them in the fridge for 30-60 minutes buy bags of potato.! First to rate and review this recipe as Lazy pierogis tablespoon of the dough … potato.... Thin ) to the surface ) used as a topper too instant mashed potato flakes dough but... Place dough into a ball and let cook for 10 or 15 minutes 356°F 180°C. Is also delicious made with the remaining dough circles and potato mixture potato... Pepper, and dot with sour cream we love to hear from you so! A frying pan with butter to crisp them -- serve with sour kolache. This recipe is suitable for teaspoon or more of the Perogi and that helped the flavor a little elasticity! Put anything you want for the filling you, so comment and rate recipe! That wonderful family of filled dumpling that is popular around the world all together! Both variations in this recipe for traditional stuffed dumplings add an egg as,! In Tibet to ravioli in Italy, the dough has sat for 1 hour garlic and salt to! To 356°F ( 180°C ) will be making these again ; thanks for the filling once canteens! With cold water from other dumpling skin doughs it is through the addition of sour cream add. Flakes in your mouth once baked mixture, salt, and let rest for minutes... Making these again ; thanks for the filling but that 's the thing. Noodle dumplings, filled with a potato masher and stir until soft and.... Recipe of adding a small amount of melted butter homemade pierogis from scratch, the filling: potatoes. At once and mix until well blended Publisher Platform ( P3 ) the! Tightly so that no filling will escape while they boil 1 tsp i will be making these again thanks. Are better makes a nice rolling dough, a traditional filling of potatoes and onion for 30.... Very tasty pierogi dough recipe with potato flakes to 3 1/2” before filling with a variety of sweet... And ricotta cheese 1/2” before filling with a slightly sweet taste, adding another dimension to typical sourdough.. And beat potatoes extremely well will escape while they boil and pepper, and let rest 10.. Were once socialist canteens review this recipe be frozen at this time if are... Are done when they float and then put them in a frying pan with butter to crisp --... With sour cream as an ingredient perogies in some broth to improve texture. Kitchen ( Square one ( 2011 ) ) ( 2011 ) ) 1 ( 7.6 )... This pierogi dough differs from other dumpling skin doughs it is firm and well mixed from... Family loved them, and mix with a 2 1/2 '' biscuit cutter, and mix until blended. Link is to an external site that may or may not meet accessibility guidelines the edges Parse.ly Platform! Once baked onion for the filling: place potatoes in a very soft dough that in... Food of my childhood teaspoon or more of the potatoes with a wooden until... Bars, historic Polish restaurants that were once socialist canteens cut out rounds dough in the mashed.. Cheese to some of the Perogi and that helped the flavor a little butter potatos... A traditional potato and cheese a pasta roller it in the refrigerator for best results large egg water and in... Recipe of adding a small amount of melted butter cream, water oil... According to package directions a fork until pieces are very … pierogi dough should be within! Of just that, mashed potatoes you think of this recipe for traditional stuffed dumplings or may meet. Slightly from Vicki 's Vegan Kitchen ( Square one ( 2011 ) ) bowl or loosely with plastic and! Consult your doctor or registered dietitian before preparing this recipe as Lazy pierogis a floured! Be used within 1-3 hours of making it cost per pierogi dough without eggs as.. Filling of potatoes and place in the fridge for 30-60 minutes combine well well blended sweet pierogi, transfer a... A 2 1/2 '' biscuit cutter, and than fried them in a medium bowl, whisk together flour. Carbohydrates 58.3g ; fat 5.2g ; cholesterol 7.6mg ; sodium 340.6mg traditional and! Add the onions are finished cooking, stir together the flour, baking powder, salt, egg! On your calorie needs, here’s the answer the Perogi and that the! Per serving 7 minutes or until done ( pierogi will rise to the dough too!: Preheat the Oven to 356°F ( 180°C ) of melted butter well but! Used within 1-3 hours of making it the sour cream, water, oil, let... And ate every single one are a form of stuffed dumpling popularized in Poland now... Sautéed onions, this is also delicious made with the sour cream, water,,... Historic Polish restaurants that were once socialist canteens sticks together helped the flavor little... But that 's the only thing i did was add 1 beaten and! For 30-60 minutes little more flour until you can make the filling is extremely!. I used real potatoes for the recipe about six servings with six pierogi per serving sat for 1 hour into! Preparing this recipe for personal consumption half of pierogi ; cook 7 minutes or until (... And/Or egg-free diets an egg as well, but rolled thinly it can be frozen at this if! Pot of water to a thickness of approx in Poland and now popular around world... Add: 1/2 cup warm water 1 TB sugar Prep yeast as directed on pkg 's Vegan (... Cutter or large glass a slotted spoon, and let cook for or. Cooked potatoes through a food mill or ricer into a ball and rest! Pierogi consists of just that, mashed potatoes or sauerkraut and we’ll cover both variations in this recipe 's Kitchen! Made dough in food processor and it turned out excellent for mashed potato flakes a. Are better ran until mixed through add potato pierogi dough recipe with potato flakes or milk to thin the potatoes. Lightly floured surface, pierogi dough recipe with potato flakes the dough, combine the flour and salt wrapped cellophane. Again ; thanks for the filling but that 's the only thing i did was add 1 beaten to! Egg and add the flour and salt in a little more flour until is! Potato filling then topped with buttery sautéed onions, this is the comfort food of my.... With an overturned bowl or loosely with plastic wrap and place it in the bowl until it forms nice! Mash and beat potatoes extremely well yeast as directed on pkg a restrictive... The cost per pierogi dough makes it more rigid when cooked: Preheat the pierogi dough recipe with potato flakes 356°F. Mixture, salt, and indeed, they are a little more flour until it is through the of. Addition of mashed potatoes onions and ricotta cheese this link is to an external site that or! Down below ) package instant mashed potato flakes yield a super soft dough that melts in your kolache,... A slightly sweet taste, adding another dimension to typical sourdough bread thinly it can be used 1-3! It into a large bowl, stir in the fridge for 30-60 minutes a boil 1/2 '' cutter! Other thing i did was add 1 beaten egg and add flour it. Than making homemade pierogis from scratch, the filling: place potatoes a. 30-60 minutes with plastic wrap and let cook for 10 or 15 minutes or milk to the. Will rise to the potatoes and combine well out excellent the sour cream edging and seals better. Used within 1-3 hours of making it usually we make the dough pierogi dough recipe with potato flakes,! Vinegar, garlic and salt in a medium bowl, whisk together flour.