Shortcut Potato Onion Perogies Recipe -
Shortcut Potato Onion Perogies Recipe
  • READY IN 55 mins

Shortcut Potato Onion Perogies

Recipe by  

"Although you have to make the dough from scratch, the filling is extremely EASY!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    15 mins

    55 mins


  1. In a medium bowl, stir together the flour and salt. Cut in the butter using a fork until pieces are very small. Stir in the water and mix until well blended. If the dough is too sticky, stir in a little more flour until you can knead it on a floured surface. Knead the dough for 2 to 3 minutes. Cover, and let rest for 10 or 15 minutes.
  2. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into circles using a cookie cutter or large glass. Set aside while you prepare the filling.
  3. To make the filling, prepare the mashed potato flakes according to package directions. Set aside. Heat the olive oil in a skillet over medium heat. Add the onions; cook and stir until soft and transparent. Remove from the heat, and mix in the mashed potatoes.
  4. Place one tablespoon of the pierogi filling onto each circle of dough. Fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil. They can be frozen at this time if you like.
  5. Bring a large pot of water to a boil. Carefully drop several perogies into the water. They are done when they float to the top. Continue the process with remaining perogies. You can also fry the perogies in some butter with onion before serving if you like.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2007

Like other reviews, making real mashed potatos are better. 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. It makes a nice edging and seals much better. This was a great dough recipe, better than the others.

Most Helpful Critical Review
Aug 02, 2005

Skip the instant potatoes and use the real thing. The instant potatoes tastes like...instant. 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. I also added some cheddar cheese to some of the Perogi and that helped the flavor a little.


34 Ratings

Mar 10, 2009

These were wonderful! The dough was very easy to make and work with. I cut the circles with a 2 1/2" biscuit cutter, and than rolled each circle out to about 4". I added some grated Parmesan cheese and garlic salt to the filling; it was delicious! I boiled the perogies and than fried them in a skillet with a little butter. My family loved them, and ate every single one! I will be making these again; thanks for the recipe!

Jun 07, 2005

This recipe was great! Instead of instant potatoes, I just used left over potatoes and onion for the filling. A good leftover recipe is always like gold! Of course I'm sure you could put anything you want for the filling. Thanks for the great recipe!

Mar 05, 2009

I used fresh mashed potatoes, onions and ricotta cheese. Boil until they float, and then put them in a frying pan with butter to crisp them -- serve with sour cream! One other thing I did was add 1 beaten egg to the dough for a little more elasticity.

Mar 01, 2008

These were okay. 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.

Mar 04, 2009

The dough for this recipe was great and very tasty. I used real potatoes for the filling, but that's the only thing I changed. Thanks for posting this :)

Dec 11, 2008

This recipe did the trick! They turned out great. I used REAL mashed potato's. Leftover mashed potato's work best, I think. I jazzed up the mixture with some garlic salt and cheese! YUM


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  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 58.3 g
  • 19%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 341 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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