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Easy Homemade Pierogi

This one store bought ingredient helps to simplify some of our favorite recipes.

Cheesy, potato-filled pierogis are snack time favorites at our house, and they’re a satisfying solution for busy weeknight dinners. We love to make our own dough and experiment with new fillings, but we can all appreciate taking advantage of a few simple shortcuts to help us get delicious food on the table faster.

These easy homemade pierogis showcase our favorite creamy, cheesy mashed potatoes, and they’re enclosed in pre-made dumpling wrappers purchased at the store. In less than half an hour, these dumplings are stuffed, boiled and ready to devour. They’re also easy to freeze once they’re assembled, so we can make a few extra to have on hand for a snack or appetizer.

Serves about 2 dozen dumplings

30 minutes

  • 2 large russet potatoes, baked, cooled and peeled
  • 1/2 small yellow onion, diced
  • 1 tablespoon unsalted butter
  • 1/2 cup sour cream, plus extra for serving
  • 1 cup Gouda cheese, shredded
  • 2 tablespoons milk
  • salt and pepper, to taste
  • 1 package gyoza or dumpling wrappers (wonton wrappers are thinner, but will also work)
  1. Melt butter over medium heat in small skillet. Sauté onions until just golden.
  2. In a large bowl, mash potatoes with milk and sour cream. Season with salt and pepper. Stir in shredded cheese.
  3. Add sautéed onions into mashed potatoes, stir to combine.
  4. Fill a large pot with water. Bring to a boil.
  5. Place 1 teaspoon of mashed potatoes in center of dumpling wrapper. Moisten fingertips and seal the wrapper into a crescent shape by pressing the edges together. Repeat to use up all potatoes.
  6. Add assembled pierogis to boiling water. Boil for 5 to 7 minutes until dumplings float to the surface. Remove pierogis with a slotted spoon and serve warm (optional: with sour cream).

Recipe adapted from Sarah's Cucina Bella

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