Salmon Pierogies

While on vacation this week, I have some of my favorite baking and blogging pals lined up to share some wonderful recipes with you. Dara is kicking off the week with these awesome pierogies! Dara Michalski is the food-obsessed hockey fan behind the blog, Cookin’ Canuck, which is packed with easy, innovative recipes and step-by-step photos that are easy on the eye. You can follow Dara on Twitter @cookincanuck and become a fan on Facebook.

Recipe, text and photos from Dara.

If you are a regular reader of Brown Eyed Baker, you know that Michelle is an avid sports fan. Don’t even think about getting into a debate with her about the Pittsburgh Steelers or Penguins (her favorite football and hockey teams). You are not going to win. As a Canadian, I am an ardent hockey fan myself – it’s mandatory to maintain citizenship. My team? The Vancouver Canucks, baby.

When Michelle asked me to write a post for her blog, I wanted to come up with something we could enjoy if we ever have the opportunity to watch a Penguins vs. Canucks match-up together. What could I make that represented both the cities of Pittsburgh and Vancouver?

Pittsburgh has a large Polish community, which means that pierogies are popular fare. Vancouver, a port city in western Canada, is known for its fresh seafood, particularly salmon. That is when it hit me – smoked salmon and potato pierogies. Of course, I am a complete wimp when it comes to dough, so I took the easy way out and used dumpling (wonton) wrappers to encase the savory filling. The result? A match made in hockey heaven.

Smoked Salmon & Potato Wonton Pierogies

Yield: About 55 pierogies and ¾ cup sauce

Prep Time: 1 hour 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour 50 minutes


For the Pierogies:
1½ lb russet potatoes, peeled and cubed
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 teaspoon canola oil
1/3 cup finely chopped shallots
4 ounces smoked salmon, chopped
2 tablespoons minced fresh dill
Salt and pepper to taste
1 package round dumpling wrapper (about 55)
Canola oil

For the Sauce:
6 ounces Greek-style plain yogurt
¼ teaspoon kosher salt
1 tablespoon minced fresh dill


To Make the Pierogies:
1. Place potatoes in a large saucepan of cold, salted water. Bring to a boil and cook until potatoes are tender. Drain the potatoes, then spoon back into the saucepan set over medium heat to dry the potatoes, about 1 minute. Transfer the potatoes to a medium bowl and mash with 2 tablespoons olive oil until smooth.

2. Heat 1 teaspoon olive oil in a small skillet set over medium heat. Add shallots and cook until they are tender and starting to brown. Stir the shallots, smoked salmon and dill into the potatoes. Season to taste with salt and pepper.

3. Working with one dumpling wrapper at a time, place one rounded teaspoon on one half of wrapper. Using your finger, rub water around edge of the wrapper. Fold over the wrapper and pinch the edges together well. Repeat with remaining wrappers and filling, placing filled pierogies on a baking sheet lined with wax paper.

4. Heat 1 tablespoon canola oil in a large nonstick skillet set over medium heat. Add pierogies, filling the skillet without overcrowding, and brown on both sides. Add ½ cup warm water, cover and cook for 4 minutes. Serve immediately with yogurt sauce. Repeat with remaining pierogies.

To Make the Sauce:
5. In a small bowl, mix yogurt, salt and dill.

*Recipe Note: Make ahead! Pierogies can be stuffed up to 24 hours in advance. Cover with damp paper towel and plastic wrap and store in the fridge.)


46 Responses to “Salmon Pierogies”

  1. Jen @ the baked life on March 28, 2011 at 12:16 am

    Yeahhhh Canucks ! Thanks for the great recipe my fellow Vancouverite. Even though you’re an ex.


  2. Alexandra on March 28, 2011 at 1:54 am

    yes, coming from a Polish Vancouverite girl, this recipe looks great! I’d make the family pierogi dough that’s been passed down through the generations though 🙂
    aaaaaand go canucks!!


  3. Lisa (Dishes of Mrs. Fish) on March 28, 2011 at 5:50 am

    What a unique idea! My husband is from Pittsburgh, and Ioves pierogies. I am not from Pittsburgh and like them just okay. This seems like a great compromise!


  4. Happy When Not Hungry on March 28, 2011 at 6:32 am

    What a great idea to make these pierogies with won ton wrappers! Love the addition of the smoked salmon too. Yum!


  5. Katerina on March 28, 2011 at 9:07 am

    It was such a great idea to use won ton wraps to make pierogies! I love smoked salmon too! Hi, I am a fellow food blogger from foodblogs.


  6. Katrina on March 28, 2011 at 9:53 am

    Cool recipe! I’ve never heard of this before.


  7. Ryan on March 28, 2011 at 10:03 am

    Ooooh my dad would love these, he’s from Pittsburgh and loves seafood 🙂
    They look amazing!


  8. Julie @ Willow Bird Baking on March 28, 2011 at 10:22 am

    Oh yum, what a great combo of flavors!!


  9. Caelyn on March 28, 2011 at 10:44 am

    I love these! I can’t believe I’ve haven’t discovered your blog before now.


  10. kate@ahealthypassion on March 28, 2011 at 10:55 am

    Those perogies are so pretty! I love the combination of adding salmon yum!


  11. HeatherChristo on March 28, 2011 at 11:16 am

    These are beautiful! the wontons make them easy! Lovely to see Dara here- I love her blog too.


  12. Jennifer (Savor) on March 28, 2011 at 11:20 am

    Oh No You Didn’t…..yes, you did!


  13. marla on March 28, 2011 at 12:00 pm

    Love seeing Dara over here. I need her to cook for me – love her recipes 🙂 These pierogies look amazing.


  14. Fuji Mama on March 28, 2011 at 12:02 pm

    I LOVE the premise behind these! Totally has me smiling! Not only is the story awesome, but they look amazing as well! Can’t wait to try them!


  15. Lori @ RecipeGirl on March 28, 2011 at 12:47 pm

    What a great idea! Love stuffing those little wonton wrappers with goodies like this!


  16. Jenny Flake on March 28, 2011 at 12:48 pm

    I could eat a whole dozen of these in no time! Looks great Dara!


  17. d.liff @ yelleBELLYboo on March 28, 2011 at 2:25 pm

    These look so good! I can never find wonton wrappers so I will have to seek out a traditional dough instead…


  18. Amanda on March 28, 2011 at 2:52 pm

    LOVE pierogies, these look wonderful 🙂


  19. Shaina on March 28, 2011 at 3:01 pm

    I love the flavor combination here, and so creative to combine Michelle’s hometown with your own, Dara.


  20. Drick on March 28, 2011 at 3:02 pm

    nice on the wonton for the dumpling wrap… great filling Dara, fans of any team will love this one….


  21. Thirty Year Old Housewife on March 28, 2011 at 3:25 pm

    These look amazing!


  22. Belinda @zomppa on March 28, 2011 at 3:27 pm

    These look so amazing!!!!!!! Love the smoked salmon.


  23. Kankana on March 28, 2011 at 3:38 pm

    I love smoked salmon and this dish looks yummmyyy! I never heard of this dish, but it’s somewhat like Momos 🙂


  24. Cookin' Canuck on March 28, 2011 at 5:21 pm

    Thanks to Michelle for asking me to guest post on her wonderful blog and thanks to each of you for your kind comments.


  25. Kathy - Panini Happy on March 28, 2011 at 6:44 pm

    These sound positively scrumptious!


  26. Shari on March 28, 2011 at 7:43 pm


    Shari from


  27. Denise @ Creative Kitchen on March 28, 2011 at 8:05 pm

    I’ve never made pierogies…these sound wonderful!!


  28. Christine on March 28, 2011 at 8:11 pm

    Wow, these look sooo good! I don’t think i’ve ever seen / eaten pierogies before, but I’d read about them before. would love to try this recipe!


  29. Tracy on March 28, 2011 at 8:24 pm

    I love everything about this recipe! Will definitely be trying it. Yum!!


  30. Lauren @chigallauren on March 28, 2011 at 10:45 pm

    These are so fun and unique! Can’t wait to try!


  31. A Canadian Foodie on March 28, 2011 at 10:48 pm

    The transparency of the dough is a sight to behold. Gorgeous. Great flavours, lovely tutorial and a burst of YUM!


  32. RLV on March 28, 2011 at 11:49 pm

    Delish! Thanks, Dara!

    RLV @ { }


  33. Jeanne on March 29, 2011 at 12:48 am

    Pierogies are one of my favorite meals, and they sound even better with salmon!


  34. Beth Michelle on March 29, 2011 at 8:27 am

    I love pierogies but never made any myself. These look great!!


  35. Amy @ The Savvy Kitchen on March 29, 2011 at 9:03 am

    Very cool recipe! I love pierogies. Growing up, my mom would caramelize onions in butter and then add the pierogies to brown. That was one of my favorite dishes and still is. I’ll have to try this twist on one of my favorite meals!


  36. Joy on March 29, 2011 at 3:29 pm

    The pierogies looks great. I would never think of making it with salmon.


  37. egb on March 29, 2011 at 9:13 pm

    Yum. These sounds awesome!


  38. lisa @ early morning run on March 30, 2011 at 10:33 am

    wow, these sound absolutely delicious, and not too difficult to make, either! Definitely want to give this a try!


  39. Delishhh on March 30, 2011 at 11:10 am

    Dara – as always fabulous work! Love Pierogies and these just looks delicious.


  40. Priscilla - She's Cookin' on March 31, 2011 at 10:40 pm

    These are fabulous! Every year when our Steeler Nation friend Art’s mother visits, we’re invited to a dinner of homemade potato and cheese pierogies! I did a post on the process last year. But adding smoked salmon really takes it up a notch!


  41. Kelsey on April 4, 2011 at 2:37 pm

    my roommate introduced me to pierogies, but the frozen kind. This looks so much better (don’t tell her!)


  42. sophistimom on April 8, 2011 at 1:29 am

    These look delicious, and I love the dill sauce to go with it.


  43. RisaG on May 17, 2011 at 2:50 pm

    I’ve eaten a lot of perogies in my life but never a salmon perogi. Wow, what a great idea. I have to try these. They look wonderful.


  44. kei on December 26, 2012 at 10:29 am

    wow I never thought I could use potato in wonton wrappers!
    I am so gonna make this over this holiday season!


  45. Jessica on May 1, 2013 at 9:58 pm

    Could you freeze these?


    • Michelle on May 2nd, 2013 at 10:39 am

      Hi Jessica, I think you could without a problem.


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