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!
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) are 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) are often served with sour cream, caramelized onions, and butter.
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 Pierogies
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 Great 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, adjust 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.
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!
Pair With…
- Caramelized Onions & Crispy Bacon (and sour cream!)
- Fried Cabbage
- Sauteed Beet Greens Recipe
- Creamy Sausage & Cabbage Soup – comfort in a bowl
- Quick Pickled Beets– ideal alone or in salad
Did you make these Pierogies? Leave us a comment and a rating below!
Homemade 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
- ⅓ cup 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
- Place flour in a large bowl. Add eggs, oil, salt, and 1 ½ cups of the water. Mix well to form a dough, adding more water if needed.
- Knead the dough on a flat surface until smooth and pliable, about 4-5 minutes.
- Cover with plastic wrap and allow the dough to rest at room temperature for at least 30 minutes or up to 1 hour.
Filling
- Peel the potatoes and cut into 2-inch cubes. Place in a large pot of salted water and bring to a boil. Cook the potatoes for 15 minutes or until tender.
- While the potatoes are cooking, heat 2 tablespoons butter in a medium skillet over medium-low heat. Add onions and cook until tender without browning.
- Once potatoes are cooked, place in a large bowl and mash. Add onions, cheese, and remaining butter. Continue mashing until the potatoes are 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.
- Pierogies can either be cooked or frozen at this point.
To Cook
- Heat 3 tablespoons butter in a large skillet. Add sliced 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 2-4 minutes. Remove with a slotted spoon.
- Transfer pierogies to a 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
- 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.
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Excellent recipe. Made half a batch and the quantity of the filling and the dough was perfect. My family loved these pierogi! Thanks to you, and your grandma!
I am so happy to hear your family loved these pierogi Jay!
Great recipe! I love the dough. It reminds me of playdoh because is is so easy to roll out and shape without any flour. I have made a few other recipes and this is by far the best. Thank you!
Would it be possible to make this dough with King Arthur All Purpose Gluten Free Flour? Or is there another GF flour that would work better?
I haven’t tried it so I can’t say for sure Linda, but I think that should work just fine. If you try it I would love to hear how it turns out!
I am polish and your dough is right your tips and your filling is not. I grew up with a 100% polish grandmother and went to a polish Catholic Church that she made thousands of pierogi for. Cottage cheese and a cheddar or a meaty cheese is added in the potato’s. You cook them 3 times first boil them till they float. Second cook is flavoring them with butter and onion your not browning in this stage. This is when u can wrap each one individually to freeze and or cook a second time to brown with onion and butter for dinner. I also know a great sourkaurt recipe too.
My Grandparents are also 100% polish. The recipe/tips are not wrong; it’s correct as written as this is not YOUR grandmother’s recipe, it’s MY grandmothers recipe, and it’s exactly how she prepared thousands of her own pierogi. It’s exactly how I made them with her. I’m sure your version is lovely too!
I have never made homemade pierogies before. I love frozen minis (i now understand they are not as good as I thought). I have bought them from a polish booth at a year round farmers market…not good. My children love pierogies and wanted me to drive 2 hours to get the ones from the market…not happening for something so tasteless. so I found your recipe. I never had good results with anything made from scratch w/dough. I liked your recipe because it was simple and had egg in the recipe. I like dough with eggs better. I didn’t know if it was right it looked weird, I felt like I didn’t mix enough. I made the potatoes…BEST MASHED POTATOES EVER. it will be my go to for mashed potatoes from now on. it gave me the confidence to continue. I had to make the dough again the next day. I did it in my kitchen aide mixer w/the paddle to get it together then the hook until it came off the sides all on the 1st speed. I let it sit for an hour or 2 then proceeded to roll out. I made 5 at a time. by the time I got to the 5th it was circle it was shrinking back and not wanting to stretch.during the process some were easier than others (I kept the dough wrapped and covered while working in batches. I made it work. I filled them. the scraps from each 5 would not roll out or stretch again even after resting again while wrapped. I used a wide mouth ball jar ring to cut out and flour helped alot of course. I didn’t have high expectations!! holy crap I was wrong. I stored finished pierogies in the fridge overnight in a sealed container not touching layered on wax freezer paper. took out early to allow to not be really cold. I boiled and then pan fried. we LOVED THEM. if you see anything I could do differently please let me know. I wish you made a video so I could watch to see what the dough looked like. I will make these again and again. my adult kids will insist (w/o any resistance from me) I will try freezing some next time. I also had over half the potatoes left but can say why cause the ratio to dough was good. after I made but before I cooked I read a lot. can you explain the cold water and not kneading more I read that other recipes say if the pierogies come out tough your water was to cold. I also seen that if you didn’t mix it enough or work it enough it would spring back or be tough. the over kneading dough doesn’t jive cause it causes the finished product to toughen up and least with breads and cakes get to dense. your recipe works I will continue to use it. I just want to understand so I can fix the issues and make it better since I finally got a dough to work for me it was a dough for our favorite food and taste like the best thing we eaten homemade.
ps…dont give up during to process even if you think it’s all wrong. I was never so pleasantly surprised that something turned out so good that looked like the biggest fail EVER!
Thank you so much for your review Valerie, I am so glad you enjoyed this recipe as much as I do. It’s a special family recipe and I am glad you could share it with your family too.
In your pierogi recipe it makes 65 but how many is a serving?
It depends if you’re serving the pierogi with other things. I typically eat 5 and my husband will eat 7-8. I hope this helps!
I halved the recipe and still had plenty of pierogi to go around. the dough was the easiest and best I’ve worked with. I added 1/3 of a brick of cream cheese to the filling also and it was delicious. I will be using this recipe from now on.
My first time ever making pierogis from scratch. They came out great! Definitely worth the effort.
I am so glad you enjoyed this recipe as much as I do Kim!
Hi! We made your recipe twice now and haven’t come even close to making 60 pierogis. we have a ton of filling left too. Any idea what we’re doing wrong? Thanks! P.S. My kids and hubby loved them!
Hi Stephanie! I am so glad your family is loving this recipe.
We just made this recipe again and here are a few ideas. When making the recipe, it should make 65 pierogi. We weigh both the dough and the filling and then divide the total by 65 and then take out 65 even portions. We used 1.5 tablespoons of filling per perogi and we did have about ½ cup left of the filling. The dough was approximately 25 grams per piece. When rolling the dough out it will be quite thin (approximately 1/8 of a inch) so it’s possible you are not rolling it out enough.
I hope this helps!
Made these , although cut recipe in half as i didn’t need to make 75 of them.
Easy to make, dough turned out perfect.
Very very please with end results – none left to freeze as they were so yummy.
I have found “my go too” recipe.
Thank you !
I am so glad you enjoyed this recipe as much as I do Wolfie!