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nameEasy Homemade Pierogi
descriptionThis one store bought ingredient helps to simplify some of our favorite recipes.
urlhttps://12tomatoes.com/cs-easy-homemade-pierogi
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Ingredients
  • 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)
Preparation
  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).
This one store bought ingredient helps to simplify some of our favorite recipes.
Course:

Recipe adapted from Sarah's Cucina Bella

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Easy Homemade Pierogi

Easy Homemade Pierogi

Servings: Serves about 2 dozen dumplings
Author: Great Life Publishing
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 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)

Preparation

  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).