Potato, onion, and cheese parsnip pierogies


In an attempt to sneak some extra veggies into this recipe I made a parsnip dough(recipe here) that has a cup of parsnips in it. I did not notice a change in the flavor of the dough,which made it easy to use this traditional polish dish.


  • 1 batch of fresh parsnip dough, refrigerated for at least an hour (about 1 lb of any pierogi dough or 40-45 premade pierogi wrappers)
  • 2 cups mashed potatoes(about 8 small potatoes or 4 large)
  • 1/4 cup milk
  • 1/2 tbsp butter
  • salt
  • pepper
  • 1 cup cheddar cheese
  • 1 large onion, chopped
  • 1/2 tbsp olive oil


  1. Heat 1/2 tbsp olive oil in a frying pan/skillet. Add the chopped onions and saute for about 5 mins or until the onion is translucent.
  2. Transfer the hot onion to another bowl and stir it together with the cheese so it melts. Set aside.
  3. Peel and chop your potatoes into 1 inch pieces. Place them in a medium/large pot and cover with water. Bring the pot to a boil and boil the potatoes for 12-15 mins until the potatoes are tender and easily pierced with a fork.
  4. Drain the water out of the potatoes and then add the butter, milk and a pinch of salt and pepper to the potatoes and mash them by hand, with a hand blender or in a food processor.regular blender.
  5. Stir the onion/cheese mixture into the potatoes until they are evenly combined.IMAG0414
  6. Place half your dough on a clean, floured surface and roll it out into sheet no more than 1/8 inch thick. NOTE: If you have the premade pierogi wrappers, skip to step 9.
  7. Using a cookie cutter or the top of a glass, cut out as many circles(approximately 3 inches in diameter) as you can.IMAG0411
  8. Combine any leftover dough into the second half of pierogi dough, roll it out again and cut out more circles. Repeat this step until you don’t have any dough left. You should have 40-45 circles by the end of this step. IMAG0412
  9. Place about a tbsp of the onion/cheese/potato mixture into the center of one of the pierogi wrappers(those circles you just cut out), fold the circle in half pinching the sides together to encapsulate the filling.IMAG0417
  10. Press a fork around the sides of the pierogi where the two sides of the circle meet to prevent the pierogi from popping open.IMAG0419
  11. Bring a large pot of water to boil over medium-high heat. Once it starts boiling turn the heat down slightly(medium heat) so the water is boiling but not bubbling like crazy(otherwise your pierogies might fall apart).
  12. Drop your pierogies into the boiling water(you can do 10-12 at a time) and give the pot a quick stir to prevent the pierogies from sticking to the bottom or each other.
  13. Let the pierogies boil for 3-5 mins or until they begin to puff up and rise to the top of the water.
  14. Remove them from the water and place them on a paper towel lined plate to drain. You can enjoy them plain, or topped with bacon and cooked onion. You can also fry them by transferring them to a skillet filled with melted oil. Fry for about 4 minutes on each side and then serve. You can also freeze them. A good way I have found to do this so the pierogies don’t stick together is to place them next to each other but not touching on a baking sheet, then popping that baking sheet in the freezer for 45 mins-1 hour. The pierogies will be mostly frozen so you can transfer them to a bag or container now and they won’t stick to each other! These will stay in the fridge for 1-1 1/2 weeks or in the freezer for up to 6 months.

Servings: ~10, Serving Size: 4 pierogies


estimated by http://www.caloriecount.com/

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