Perogi – Reboot


As I continue my cooking spree, and demonstrate the follow on tag, as well as do a reboot of an old favorite.

In my basic mashed potato post , I indicated that those could be used as a filling for pierogi’s.  This is the revamped post for that.

From Wikipedia:

Pierogi (/pɪˈrɡi/ pih-ROH-ghee) are filled dumplings of Central European origin. Made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. Pierogi which consist of noodle dough and have to be cooked in boiling water are associated with the Central and Eastern European kitchens where they are considered national dishes. Their variant varenyky are popular in Ukrainian and Russian cuisine. Pierogi are popular in West Slavic (Polish, Slovak, and Czech), Hungarian, East Slavic (Belarusian and western Ukrainian), some Baltic (Latvian and Lithuanian) and other Central and Eastern European cuisines, where they are known under their local names.

Typical fillings include potato, sauerkraut, ground meat, cheese and fruits. The dumplings may be served with a topping, such as melted butter, sour cream or fried onion, or a combination of those ingredients.

For this post, I’ll use mashed potatoes, cheddar cheese, caramelized onions and leeks, as well as mushrooms as a filling, and as I am TRULY LAZY, I’ll use premade dough.

Perogi - Reboot

A classic filled dumpling
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 1 hour 20 minutes
Course Main Course, Snack
Cuisine European
Servings 10 ea
Calories 129 kcal


  • 2 pkg Dough Discs Yes, they exist, look in the frozen section
  • 1 Batch Stiff Mashed Potatos
  • 1 ea Leek Cleaned, slice very thin
  • 1 ea Large Sweet Onion peeled, fine chopped
  • 1 cup Chedder Cheese Grated
  • 1 stick Butter Softened
  • 1 tbsp garlic Minced


  • In a cast iron frying pan over, medium heat, sweat out the leeks and onions; After they start to take color add the garlic and cook until fragrant (~1 minute)
  • Combine the leek / onion / garlic mixture with the mashed potatoes, and stir in the cheese
  • Take one dough disc and place one tablespoon of filling in the center, fold over and crimp with a fork; repeat until all disks are used
  • In a large pot, bring 1 gallon of water and 1 tbsp of salt to a low boil.
  • Add 4 pierogi's at a time and cook until they float (~3 minutes); move to a draining rack and drain; repeat until all pierogi are cooked.
  • In a large frying pan over medium high heat, foam out 1 tbsp of butter Add 4-6 pierogi to the pan and cook until browned and crisped
  • Serve with Sour Cream or Applesauce.


One can brown off bacon, crumble and add to the filling, and use the bacon fat to fry the pierogi
One can add sauerkraut for a tangy filing.
I have served these along split and fried kielbasa.
One can saute off onions and serve as a topping.
Left over filling can be thined with chicken or veggie stock, to make a potato leek soup as well.


Calories: 129kcalCarbohydrates: 1gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 36mgSodium: 152mgPotassium: 11mgSugar: 1gVitamin A: 396IUVitamin C: 1mgCalcium: 86mgIron: 1mg
Tried this recipe?Let us know how it was!

  Filed under: European, Follow On, Fried, Pub Food, Quick, ReBoot, Vegetarian

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