Recipe by roguejoker
"Although you have to make the dough from scratch, the filling is extremely EASY!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
extra virgin olive oil
yellow onion, diced
1 (7.6 ounce) package
instant mashed potato flakes
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.
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.
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!
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!
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.
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.
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 :)
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
* Percent Daily Values are based on a 2,000 calorie diet.
Shortcut Potato Onion Perogies
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 46
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a creamy potato salad that’s almost entirely fat-free.
Watch Chef John make the crispiest onion rings ever!
Discover the best way to make light, creamy mashed potatoes.