Southern Pierogi Dinner Recipes

Alright, gather ’round folks, or don’t, I’m not your boss. But seriously, you’re gonna want to hear about this Southern Pierogi Dinner. It’s like comfort food had a baby with “I can’t believe it’s not takeout” and then that baby went to summer camp in the South. We’re talking creamy, savory, ridiculously easy, and guaranteed to make anyone think you actually tried. Which, spoiler alert, you barely did. And that’s the beauty of it. This isn’t your grandma’s boiled-and-butter-only pierogi. This is pierogi, elevated, Southern-style, meaning it’s packed with flavor, a little bit saucy, and designed to make your taste buds do a happy dance while your brain whispers, “Yes, I did that. And it was glorious.”

Last Tuesday, I decided to whip up this Southern Pierogi magic. My husband, bless his cotton socks, decided to “help” by pre-tasting all the pierogies directly from the boiling water. No seasoning, no sauce, just plain boiled dough. He claimed it was “quality control.” I claimed it was less for the dinner. Meanwhile, my youngest attempted to “assist” by feeding a handful of raw onions to the dog, who politely declined. It was a scene, let me tell you. But despite the chaos, the actual dinner came out perfectly, proving once again that kitchens thrive on a certain level of delightful anarchy.

Time-Saving Hacks

– Buy pre-chopped onions and peppers. Are you really going to tell me you have time to dice a perfect mirepoix after a Tuesday? Please.
– If you can’t fit everything in one pan, just pile it higher. Gravity is merely a suggestion in my kitchen. What’s a little spill between friends?
– The “rinse and reuse” method for measuring cups if you’re too lazy to wash them between dry and wet ingredients. Just give it a quick swipe with your finger. Good enough.
– Paper plates. Don’t look at me like that. Sometimes a dish-free evening is worth the judgment.

Serving Ideas

– Serve with a side salad if you want to pretend you’re a balanced human being. Otherwise, just embrace the carb-on-carb joy.
– A robust red wine is a must. Especially if the kids decided that bedtime was “optional” tonight.
– Honestly, it’s a meal in itself. But if you’re feeling fancy, a dollop of sour cream on top elevates it from “weeknight miracle” to “gourmet-ish masterpiece.” Don’t forget the chives—they make everything look like you know what you’re doing.

What to Serve It With

✔Tips & Mistakes

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Southern Pierogi Dinner Recipes

Delicious pierogi stuffed with creamy potatoes and cheese, perfect for a warm family dinner.

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Prep Time: 40 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 cup mashed potatoes Use leftovers or freshly made.
• ▢ 1.5 cups shredded cheese, such as cheddar Feel free to mix cheeses.
• ▢ 1 large egg
• ▢ 4 tablespoons butter For cooking and extra flavor.
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• In a large mixing bowl, combine flour and salt, then make a well in the center.
• Add the egg and gradually mix in enough water to form a dough.
• Knead dough on a lightly floured surface until smooth, about 5 minutes.
• Roll out the dough to about 1/8 inch thick and cut into circles.
• Mix mashed potatoes, cheese, pepper, and more salt if desired.
• Place a spoonful of filling on each circle, fold, and seal edges tightly.
• In a pot of boiling salted water, cook pierogi for 5-7 minutes until they float.
• In a skillet, melt butter and sauté pierogi until golden brown.
• Serve warm with a sprinkle of additional cheese on top.

Notes

For an extra touch, top with sour cream or sautéed onions.