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Parve
Medium
45 Minutes
Diets 
These potato and onion filled pierogen are similar to kreplach, a traditional Jewish food. A pocket of dough filled with potatoes and boiled quickly, these pierogen are delicious with mushroom sauce drizzled on top.
3 large potatoes, boiled and mashed
2 medium onions, sautéed in 1/4 cup oil
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
garlic powder (optional)
3 eggs
1/2 teaspoon salt
2 cups flour
1 teaspoon oil
1 tablespoon water
2 large onions, diced
Combine all filling ingredients and set aside.
Combine ingredients for dough; knead until smooth. Roll out and cut into three- by three-inch squares. Place one tablespoon potato filling in the center of each square.
Pinch the two opposite corners of the square to form a triangle. Seal edges tightly with tines of fork.
Cook in boiling, salted water with one tablespoon of oil for 10 minutes. Remove with slotted spoon.
Sauté onions in oil until golden brown. Warm pierogen in sautéed onions.
Photography and Styling by Elazar Klein Studio
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