I first made this Mashed Potato Pierogi recipe a few years ago, as a way of using up my Thanksgiving leftovers. They were such a hit that now I make them just for the fun of it. Last year, one of my favorite vegan butter companies (Miyoko's Creamery) asked if I could demo a recipe using their European Style Cultured Vegan Butter. I am a huge fan of this butter and thought immediately of this recipe. Now, with the holidays approaching, I'm here to share my original OG recipe with you and a link to Miyoko's video HERE.
What Are Pierogi?
Pierogi are a filled half-moon shaped dumpling that can be either sweet or savory. They are the National Dish of Poland, although versions are found all through Europe, Russia, and the Ukraine (sometimes called Varenyky).
The magic of pierogi is that they can be filled with just about anything. This is the best pierogi recipe! I love these pierogi because you get so many flavor sensations in one bite. They are crispy from where the dough is seared, then a slight chewiness in the dough, and an umami powered center from the potato and sautéed mushrooms. Caramelized onions finish the dish. I often serve this with cranberry sauce to add brightness and contrast to the richness of the Pierogi.
The Perfect Thanksgiving Potluck Dish
If you are looking for a great idea for a thanksgiving potluck dish, look no further! Even though this recipe takes time and there are a few steps to making pierogi, almost all of it can be done in advance, making the hectic day-of meal a breeze!
What Parts of Mashed Potato and Mushroom Pierogi can be Made in Advance
- Make the dough ahead of time. Just like pie dough, making this a 2 days ahead will actually SAVE you resting time. Remember to pull the dough out on the morning you will prepare the pierogi so that it has time to soften slightly.
- Make the filling up to 3 days ahead of time. The filling will need to be cold before using, so having it made ahead will save time.
- You can even completely make the entire pierogi a day ahead of time. Place in a single layer on a wax paper lined cookie sheet and cover tightly with plastic wrap. Refrigerate. When you're ready, simply boil the dumplings and then pan fry them with the onions. You will have a stunning dish that only takes about 20 minutes on the day-of.
- You can freeze Pierogi. Place your cookie sheet (in above step) in the freezer and let the pierogi freeze completely. Transfer to a ziplock freezer bag and push as much of the air out as possible before zipping closed. Store frozen for up to 2 months. When you want to cook them, simply place right in the boiling water from frozen (you may need to cook a little bit longer- they will float when they're done).
Tricks for Making Great Pierogi
- Don't overwork the dough. Make sure all of the ingredients are cold when starting and gently work in the butter and cream cheese. Just like pie dough, you want to mix it only until it holds together. Don't knead or overwork it too much or the texture won't be as delicate.
- Make your filling in advance so that it's cold. The trick is having everything cold when you're starting so that it's easy to work with and doesn't melt the butter in the dough. I use a smoked shoyu for this recipe. This is one of my all time favorite go to ingredients. It adds a sexy, umami filled depth of flavor that makes food taste special. Regular soy sauce can be substituted fine, but if you want to splurge on a great condiment, this is it!
- Double cooking. When you are ready to finish cooking the pierogi for serving, first boil them. This sets the dough and cooks it. Remove them with a slotted spoon and pan fry in butter until they are golden brown (the edges will remain soft, but the main body of the pierogi will be golden and slightly crispy)
If you like this recipe, take a look at these
- Stuffed Shells with Butternut Squash
- Basil and Corn Fritters
- Down and Dirty Masala Smashed Potatoes
- Little Spanikopita Bites
Mashed Potato and Mushroom Pierogi with Caramelized Onions
For the Dough
For the Filling
To Make the Dough
- Place the flour in a mixing bowl.
- Add the butter cubes and the cream cheese in small spoonfuls. Break up gently in the flour until crumbled into small pea-size pieces.
- Drizzle in the water a little at a time, mixing with a fork to bring together the dough without overmixing.
- Finish by gently kneading with your hands until the dough JUST comes together and there are no dry areas. This should only take a few minutes.
- Wrap in plastic wrap and place in the refrigerator for 1 hour.
- While the dough is chilling, make your filling
To Make the Filling
- Heat a large saute pan over medium—high heat.
- Add the butter and let melt and get foamy.
- Add the garlic and cook for about 30 seconds to release the aroma.
- Add the mushrooms and salt. Cook for approximately 2 minutes until the mushrooms are soft and cooked through.
- Stir in the smoked shoyu and then remove from heat.
- Place the cold mashed potatoes and the mushroom mix in a mixing bowl and mix together until well combined.
- Refrigerate your filling until ready to use.
To Make the Pierogi
- Dust your work surface with a light layer of flour.
- Remove the dough from the refrigerator and cut into 2 parts.
- Roll each part into a thin sheet that is about ⅛” thick.
- Using a 4” round cutter, cut dough circles for your pierogi.
- Place 1 ½ Tbl of filling in the center of each dough circle and wet the edge with water all the way around
- Fold the dough in half, pinching the edges as you go. You should have a half circle when you are done.
- Use the tines of a fork to press in and seal the edge.
- Repeat until you have finished all of your dough.
- At this point, the pierogi can be stored covered and refrigerated until the next day, or frozen for up to 2 months (see blog post for details).
- Bring a pot of water to a boil.
- Cook the pierogi until they start to float (about 3 minutes)
- Caramelize Onions in Butter and move to one side of the pan
- Drop the boiled Pierogi into the caramelized onions.
- Drain the pierogi and brown them in the other side of the pan with the onions (add a little more butter if needed).
- Serve with the caramelized onions and a side of cranberry sauce (optional)