Pierogies with Brown Butter & Onions

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 unfilled pierogis, about 2 Tbsp sauce) contains 160 calories, 19 g carbohydrate, (1 g fiber), 4 g protein, 7 g fat, (4 g saturated fat), 55 mg cholesterol, and 15 mg sodium.
  • Calories per Serving: 160
  • Makes: 25
  • Active Time: 1 hour, 35 minutes
  • Total Time to Make: 2 hours, 5 minutes
Pierogies with Brown Butter & Onions




You'll Need

Large mixing bowl, plastic wrap, rolling pin, 3 1/2-inch biscuit cutter, metal fork, large skillet


  1. Mix flour and 2 eggs together with hands in large bowl. Gradually add about 1/2 cup water (more or less as needed) working into dough; form into a ball. Knead dough several minutes until soft, adding more flour if necessary only to prevent sticking. Dough should be slightly tacky to the touch. Transfer dough to clean work surface.
  2. Dust bowl lightly with flour; return dough to bowl. Cover bowl with plastic wrap; let rest 30 min. 
  3. Prepare desired filling (see related recipes)
  4. Lightly flour work surface. Roll, flipping dough over as you work. Add flour as needed to prevent sticking. Roll dough into 22-inch circle (less than 1/16-inch thick and almost transparent).
  5. Prepare egg wash: Whisk remaining egg in small bowl with 1 Tbsp water.
  6. Cut dough with biscuit cutter.  Top dough with recommended amt of filling. Lightly brush egg wash on edge of lower half. Fold dough circle over; press with fingers to seal. Crimp with fork to seal completely. Set aside.
  7. Bring stockpot of salted water to boil.  Meanwhile, prepare onion and brown butter sauce.
  8. Prepare onion and brown butter sauce: Heat onion and 2 Tbsp butter in large skillet on MED-HIGH. Cook, stirring, 10-12 min, until onions are golden. Add additional 4 Tbsp butter. Reduce heat to MED. Cook 4-5 min, until butter is golden-brown. Season to taste with salt and pepper; keep warm. 
  9. Add 12-13 pierogies at a time to stockpot with boiling, salted water; turning over occasionally for even cooking. Cook 5 min. Using slotted spoon, transfer from water to clean bowl. Repeat with remaining pierogies.
  10. Transfer boiled pierogies to onion butter sauce; turning gently to coat with sauce.
Chef Tips
  • Use dough blade of food processor or stand mixer to knead dough.
  • Use pasta roller in place of hand-rolling.
  • Chef Joe triples the recipe for the dough and makes all three of the fillings. His family works "assembly-line" style, with one person rolling and cutting the dough, one topping the dough with the filling, and one crimping.
  • To freeze pierogies for serving at a later date, place uncooked pierogies on sheet pan in a single layer. Place in freezer just until frozen. Store in zipper-style freezer bag, labeled with type of filling.
  • For tender pierogies do not reuse dough scraps.


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