This Homemade Pierogi recipe comes from my Grandmother. A tender dough filled with a cheesy potato filling.
These crescent shaped-dumplings are just like Babcia used to make using ingredients that are probably already in the pantry. Serve them hot with a dollop of sour cream for a savory side or main dish!
Serve them hot with a dollop of sour cream for a savory side or main dish!
Perfect Homemade Pierogi
- This recipe comes from my Polish grandma and is one I made next to her many times.
- The ingredients are pantry ingredients you likely have on hand.
- These can be served as a side dish or a main dish.
- Comfort food from the Old World, perogies come out perfectly every time.
- They freeze beautifully and cook right from frozen.
What Are Pierogi?
Pronounced ‘puh-row-gee’ this dish has multiple spellings, including pierogie, perogie, or perogy. Any way you spell it, pierogi (which is actually plural but we do still call them pierogies) is one of Poland’s greatest dishes and an eastern European favorite. Simply made by filling a flour-based dough with a variety of sweet or savory fillings like blueberries, cottage cheese, or even sauerkraut. They are boiled in water until they float and then pan-fried until golden brown.
This recipe is for basic potato and cheese perogies (pierogi ruskie) and is often served with sour cream, caramelized onions, and butter.
DOUGH: Pierogie dough is different from pasta because it’s softer and less dense, and will remain soft even after cooking.
In order to get the right consistency, I do not recommend substitutions in the dough. While some recipes contain sour cream, this recipe is made without.
FILLING: These traditional pierogi are filled with a very smooth mixture of potatoes and cheddar cheese with a little bit of finely diced sautéed onions.
- Potatoes – The filling is mashed, so choose a starchy potato such as russet or baking potatoes for this recipe, just as we use for mashed potatoes.
- Cheese – Finely shredded cheddar is added to the potatoes; it’s best to shred the cheese yourself from a block.
- Seasonings – White onion is very finely diced and cooked in butter (be sure not to brown). My grandma always used white pepper to maintain the creamy color, but you can use black pepper if it’s all you have.
How to Make Pierogi
Making this recipe takes time, so we set aside a day to make many batches. It’s fun to do as a family and one of the memories I grew up with.
- Make the Dough: Prepare the dough (per the recipe below) and gently knead a little bit. Do not overwork the dough and be sure to allow it to rest.
- Make the Filling: Cook the potatoes and cook the onions in butter.
- Mash and combine with shredded cheddar cheese. Allow to cool.
- Roll the dough into circles 1/8″ thick and 3″ in diameter.
- Fill each circle with the mashed potato filling and press the edges to seal.
Cook or Freeze: Cook the pierogies according to the instructions below.
Tips for The Best Pierogi
- Ensure the filling is mashed well so it is very smooth.
- Be sure to shred your own cheese, a sharper cheese will have more flavor.
- Do not brown the onions, just cook gently.
- Mix the filling and, taste it, and adjust the seasonings as needed.
- Don’t overwork the dough, you want to knead it gently until it’s smooth and pliable. If you overwork the dough, it will become tough and too elastic; this will cause it to spring back when rolled out.
- The dough should be rolled 1/8″ thick and cut into 3″ circles. If you do not have a 3″ circle cutter, try a jar lid about 3″ wide.
- A second option for the dough is to pinch off a piece and roll it into a circle about 3″ in diameter and 1/8″ thick (I weigh all of my dough and divide it into 65 pieces). This is how my grandma always made them and how I usually make them too.
- Ensure the part that is pinched together is pinched quite thin so the dough isn’t too thick.
How to Cook Pierogi
Before cooking the pierogi, cook some finely diced or sliced onion in butter over medium-low heat. You want the onion to soften but not to brown.
Boil: While onions are cooking, bring a large pot of salted water to a boil. Add the pierogi and cook until they float. Once they float, they are done.
Panfry: Pierogi can be boiled and eaten, but we love to panfry them in butter to golden brown after boiling.
How to Freeze
Once assembled, pierogies are easy to freeze, and they will last up to 3 months in the freezer! Place pierogi on a parchment-covered baking sheet in a single layer and freeze. Once frozen, place them into a zippered bag with the date written on the outside. No need to thaw before boiling!
Did you love these homemade Pierogi? Leave us a comment and a rating below!
Try these tasty pockets of dough filled with smooth and creamy mashed potatoes and cheese!
In a large bowl add add eggs, oil, salt, and 1 ½ cups of water. Mix well to form a dough, adding more water if needed.
Knead the dough on a flat surface for about 4 to 5 minutes or until it becomes smooth and pliable.
Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or up to 1 hour.
Peel the potatoes and cut them into 2-inch cubes. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for 15 minutes or until fork tender.
While the potatoes are cooking, in a medium skillet over medium-low heat, cook the onions in butter until tender without browning.
Once the potatoes are cooked, place them in a large bowl and mash them. Add onions, cheese, and remaining butter. Continue mashing until the potatoes become very smooth.
Assembly *see note
Using half of the dough, roll it out ⅛” thick. Cut out circles of dough using a 3″ cookie or biscuit cutter.
Scoop 1 ½ tablespoons of filling and roll into a ball, place on the pierogi dough. Fold the dough over to form a semi-circle and pinch the edges closed. Place on a baking sheet. Repeat.
The pierogi can either be cooked or frozen at this point.
Heat 3 tablespoons butter in a large skillet. Add diced onions and cook on medium-low heat until tender. Remove onions from the pan and set aside for serving.
Bring a large pot of salted water to a boil. Gently add pierogies and cook until they float, about 2 to 4 minutes. Remove with a slotted spoon.
Transfer pierogies to the hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.
Serve warm with onions and sour cream.
In order to get the best consistency, I do not recommend substitutions in the dough. While some recipes contain sour cream, this recipe is made without.
Don’t overwork the dough, knead it gently until it’s smooth and pliable. If you overwork the dough it will become tough and too elastic; this will cause it to spring back when rolled out.
Ensure the part that is pinched together is pinched quite thin, so the dough isn’t too thick. Pinch the edge so it is about the same thickness as the dough. You can trim the excess with kitchen scissors if desired.
Choose a starchy potato such as russet or baking potatoes for the filling. Be sure to shred the cheese yourself from a block.
Do not brown the onions; cook gently until tender.
Once mixed, taste the filling and adjust the salt as needed.
Rolling the Dough
A second option for the dough is to pinch off a piece and roll it into a circle about 3″ in diameter and 1/8″ thick (I weigh all of my dough and divide it into 65 equal pieces).
This is how my grandma always made them and how I usually make them too.
Storing and Freezing
Once assembled, pierogi can be frozen up to 3 months.
- Place pierogies on a parchment-covered baking sheet in a single layer and freeze.
- Once frozen, place them into a zippered bag with the date written on the outside.
- No need to thaw before boiling, cook right from frozen.
Calories: 109 | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 136mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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