As a Hungarian-Slovak-Polish American, pirogi are a critical part of many holidays. And any day of the week really. I had never attempted making them, but since we had recently made FIVE POUNDS of mashed potatoes, I decided to give it a try with the leftovers.
Since the potatoes are not my recipe, I can’t put the mashed potatoes on here, but they were great! I know it involves sour cream, cream cheese, cheddar cheese and butter…. Anyways, start with any mashed potatoes as the filling. And the dough is super-easy to make!
- 1 16 oz tub of sour cream
- 3 cups of flour
- Mashed potatoes (~1 cup)
- 1/2 stick butter
- 1/2 onion, diced
Seriously, it’s that easy!
Step 1: Mix the flour and sour cream well until it forms a dough. Roll it out on a floured surface.
Step 2: Using a small cup or other cutter, cut out ~3inch circles of dough. You can re-roll the pieces about 4 times.
Step 3: Place ~1 tsp of mashed potatoes in the middle of the circle of dough. Press the sides together to make a half-moon shape. Crimp the edges with a fork.
Step 4: Drop into boiling water and simmer for about 5 minutes to cook the dough. Drain.
Step 5: Melt a half stick of butter (or as much as your arteries can handle!) and cook the onions until translucent and slightly browned.
Step 6: Fry the pirogi in the butter & onions about 3 minutes, until yellow-brown on both sides. Enjoy!
They weren’t quite as good as my grandma’s or mom’s, but pretty darn good for a first attempt! And I have the rest of forever to perfect my techniques.