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Potato and Jalapeno Pierogies
Potato and Jalapeno Pierogies Eileen Goltz | Pareve or Dairy
2 hours 45 minutes
30 minutes
45 minutes


  • 3 cups flour
  • 1 egg
  • 2 Tablespoons butter or margarine
  • ¾ cup lukewarm water
  • 1 teaspoon salt

    Jalapeno Filling:
  • 2½ lbs. Idaho potatoes, washed and peeled
  • 3 cups cold water
  • 1 Tablespoon salt
  • ½ cup butter or margarine
  • ½ cup chopped onion
  • 2 Tablespoons chopped jalapeno peppers
  • Freshly-ground black pepper

  1. Pierogi Dough: Combine all dough ingredients and mix well. Knead dough on flat surface for approximately 5 to 7 minutes.
  2. Let dough rest for 30 minutes or refrigerate overnight.
    The dough can be kept in the refrigerator for up to 2 days.
  3. Roll out dough into a thin sheet, approximately 1/4-inch thick. Cut in circles: 2 inches for small pierogies or 3 1/2 inches for large pierogies.

    Jalapeno Filling:
  4. Place potatoes in a saucepan and cover with cold water. Add salt, bring to a boil over high heat, and cook until potatoes are soft.
  5. When potatoes are done, melt the butter in a saucepan over medium heat. Add onion and saute until soft; you can continue cooking until onions are caramelized if you so desire.
  6. Drain the potatoes and mash them. Add the cooked onion and jalapeno and season with salt and pepper, to taste.
  7. Continue mashing until blended; let filling cool.

  8. Add filling and pinch the edges well.
  9. Cook the pierogies in rapidly boiling water for approximately 10 minutes.
  10. Drain and serve immediately with butter or margarine.*

* If you decide to store them, dip them in cold water, drain, and let them cool on a cookie sheet. When completely cool, store them in refrigerator.