Pasta · ALWAYS FREE
Skin-on potato and onion pierogi
Tender handmade half-moons filled with skin-on potato and onion, boiled and finished in butter.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Combine about 10 ½ oz (300 g) flour, 3 g salt, about 3 ⅓ tsp (15 g) melted butter and the warm water. Knead for 6–8 minutes until smooth. Cover and rest for 30 minutes. Reserve the remaining 20 g flour for rolling; do not add unmeasured flour.
- Cut potatoes into even chunks and simmer in water for 15–20 minutes until tender. Drain, steam-dry for 5 minutes, then mash. Finely chop any large skin pieces and return them to the mash. Cook about 5 ¼ oz (150 g) onion in about 1 ⅜ tbsp (20 g) butter for 10–12 minutes until soft. Mix into the potato with the remaining salt and pepper; spread in a shallow dish and cool for about 20 minutes before filling.
- Divide dough into 24 pieces. Using the reserved flour, roll each into a roughly 3½-inch (9 cm) circle. Divide all filling among the circles, keeping the edges clean. Fold into half-moons, press out trapped air and pinch firmly closed. Keep formed pieces covered on a lightly floured tray, using only the measured flour allowance.
- Cook the remaining onion in about 1 ¾ tbsp (25 g) butter in a large skillet for 12–15 minutes. Boil pierogi in three uncrowded batches in gently bubbling water, about 3–4 minutes after they float, until the dough is cooked through. Lift out and drain well. Finish in the onion-butter skillet in two batches for 2–3 minutes per side. Distribute all onions, butter and parsley across four servings. Refrigerate within 2 hours, use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 517 kcal
- Protein
- 11.6 g
- Total carbohydrate
- 88.1 g
- Total fat
- 13.2 g
- Total sugars
- 4.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All filling, onions and measured butter are allocated across 24 pierogi. This is an ingredient-input estimate; boiling-water losses and water uptake are not measured. Contains wheat and milk.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Skin-on potato and onion pierogi: all-purpose flour (wheat); warm water; butter; raw potatoes with skin; peeled onion; salt; ground black pepper; fresh parsley. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
