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!

homemade pierogi on a plate with onion and sour cream

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.
close up of cooked Homemade Pierogies in a pan

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.

ingredients to make homemade pierogi including salt, pepper, oil, cheese, potatoes, onion, flour, butter, & eggs

Ingredients

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.

  1. 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.
  2. Make the Filling: Cook the potatoes and cook the onions in butter.
  3. Mash and combine with shredded cheddar cheese. Allow to cool.
  1. Roll the dough into circles 1/8″ thick and 3″ in diameter.
  2. 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

FILLING:

  • 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.

DOUGH:

  • 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.
Homemade Pierogi in the pan before cooking

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.

Homemade Pierogies with a bite taken out of one

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!

Pair With…

Did you love these homemade Pierogi? Leave us a comment and a rating below! 

close up of plated Homemade Pierogies
4.98 from 217 votes↑ Click stars to rate now!
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Homemade Pierogi

Try these tasty pockets of dough filled with smooth and creamy mashed potatoes and cheese!
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting Time 30 minutes
Total Time 2 hours 10 minutes
Servings 65 pierogi

Ingredients  

Dough

  • 6 cups all purpose flour
  • 2 cups cold water divided
  • 2 eggs beaten
  • 6 tablespoons canola or vegetable oil
  • 2 teaspoons salt

Filling

  • 3 ¾ pounds baking potatoes
  • 1 medium white onion finely diced
  • cup softened butter divided
  • 4 ½ cups cheddar cheese finely shredded
  • salt to taste
  • white pepper to taste, or very fine black pepper

For Serving

  • 1 onion diced or thinly sliced
  • 2 tablespoons butter or as needed for frying
  • sour cream optional, for serving

Instructions 

Dough

  • In a large bowl add flour, 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.

Filling

  • 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 2 tablespoons 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.

To Cook

  • 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.

Notes

Dough
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.
Filling
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.
4.98 from 217 votes

Nutrition Information

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.

Course Dinner, Entree, Lunch, Main Course, Side Dish
Cuisine Polish
Pierogi on a plate with writing
homemade pierogi with a bite taken out of one and a title
homemade pierogi with onions and a title
homemade pierogi in a pan and on a plate with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Hi, I’m making these for a school project in which I have to state the calorie count per serving. I saw below it said that they have a calorie count and other information but what is the serving size for this?
    thank you5 stars

    1. Hi Collette, the nutritional information listed in the recipe is per pierogi. I hope that helps.

  2. I can’t wait to make these. I am bringing to a potluck at work for a birthday lunch. Any ideas on how to keep them until ready to serve? Fry in morning and put in crockpot? Open to suggestions. Thanks

    1. I haven’t tried, but another reader had success with preparing them as directed above and then putting them in a crockpot to keep warm

  3. These came out amazing for me! I just made them and Im in total heaven. One very strange thing that is happening and I cannot figure out an explanation for is that the pierogies aren’t freezing at all? Have you ever had this happen? I cannot for the life of me think of why that could be. Just thought Id ask!5 stars

    1. Hi Kayla! I’m sorry I can’t help, I have never had that happen! Glad you are enjoying them, though! ❤️

  4. I do not see the dough recipe, though it says “See below”. I need dough recipe in order to proceed.
    Thank you!
    Connie

    1. If you scroll down or press “jump to recipe’, you will see the dough recipe in the recipe card. Happy cooking, Connie!

  5. I havent made this yet but is it possible to make the dough ahead of time, if so what would you reccomend, putting in fridge…etc. thank you4 stars

    1. Yes, the dough can be made a couple of days ahead of time and refrigerated. Ensure it is sealed tightly and bring to room temperature for a couple of hours before working with it.

  6. Hi,
    I was hoping to make either the dough or filling a day prior to preparing and serving these. Any advice on what could be made a day ahead? Thanks so much!

    1. Yes, the dough and filling can be made a couple of days ahead of time and refrigerated. Ensure it is sealed tightly and bring the dough to room temperature for a couple of hours before working with it. Let us know how it turns out for you!

  7. This was my first time making pierogies. The dough was extremely sticky so a little hard to work with but overall came out ok. Any tricks with the dough besides continuing to flour it?4 stars

  8. My whole family loves these! I make a large batch of them and have some that night and freeze the rest for later. They’re fun to make and make a delicious dinner that all will love.5 stars