Periyukas Lithuanian Pirogies
Discover the comforting, old-world charm of Periyukas Lithuanian Pirogies, a traditional Eastern European dish that combines pillowy, handmade dough with a rich and flavorful potato-onion filling. These savory pirogies are crafted from scratch, featuring a sour cream-infused dough that’s kneaded to perfection and a filling of creamy mashed potatoes enriched with golden, buttery sautéed onions. Precise techniques, like boiling until tender and optionally pan-frying for a golden finish, create the perfect texture in every bite. Ideal for a hearty meal or a comforting side dish, these pirogies are served best with a generous dollop of tangy sour cream. Bring authentic Lithuanian flavors to your table in just over an hour!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 large Egg
- 0.5 cup Sour cream
- 1 teaspoon Salt
- 4 medium Potatoes
- 2 tablespoons Butter
- 1 large Onion
- 0.5 teaspoon Black pepper
- 0.75 cup Water
- 0.5 cup Sour cream (for serving)
Instructions
Peel the potatoes, cut them into chunks, and boil in salted water for 15-20 minutes or until tender.
While the potatoes cook, prepare the dough. In a large mixing bowl, combine the flour, 1 teaspoon of salt, eggs, sour cream, and water. Mix until the dough comes together, then knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.
For the filling, finely chop the onion and sauté in butter over medium heat until golden brown, about 8 minutes.
Drain the potatoes and mash them until smooth. Stir in the sautéed onions, add black pepper, and mix well. Allow the filling to cool slightly.
Roll the dough out on a floured surface to about 1/8-inch thickness. Cut it into circles using a 3-inch cookie cutter or the rim of a glass.
Place 1 tablespoon of the potato filling on one half of each circle. Fold the dough over to create a half-moon shape and pinch the edges together to seal, crimping with a fork if desired.
Bring a large pot of salted water to a gentle boil. Drop the periyukas in batches and cook for 5-7 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Optional: Fry the boiled periyukas in butter over medium heat until lightly golden on both sides, about 3-4 minutes per side.
Serve warm with a dollop of sour cream or melted butter. Enjoy!
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 477.7 g | 174% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 31.7 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 599 mg | 46% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 5320 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
