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


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


  • 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.
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
4.99 from 168 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



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


  • 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



  • 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.


  • 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.


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.
4.99 from 168 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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Recipe Rating


  1. I know it says no substitutions but would substituting the oil for avocado oil change the dough too much?

  2. Hi! I was planning on making these for a potluck, do you think it would work if I prepared them as directed above and then put them in a crockpot on keep warm? Thanks!

    1. I haven’t tried keeping them in a Crock Pot so I can’t say for sure, but I think that should work just fine. If you try it I would love to hear how it turns out!

  3. Simple recipe that came out great. Dough was easy to work with. In your instructions for the dough, step 1 does not list adding flour.5 stars

  4. Thank you so much for this recipe! My mom made them for us when we were growing up, can’t wait to make. You mentioned cottage cheese filling, and my husband talks about that from his family. Is it just cottage cheese, or do you add other ingredients/spices? Any thoughts appreciated, I’d like to surprise him. I LOVE your recipes. Have never been disappointed with any that I make.5 stars

    1. I’m so glad you’ve loved the recipes. There is some variation based on preference, but it’s commonly 2 cups dry cottage cheese, 2 egg yolks (or a whole egg, beaten) and a pinch of salt. You can add other flavorings like a bit of pepper, minced chives, or a bit of dill. There is also a sweet cottage cheese pierogi recipe with sugar however I have not made them that way before.

  5. This is too, too funny, Holly! The day BEFORE you posted this recipe, I was perusing articles on the best way to prepare ready-made gnocchi & got into a discussion with someone who had posted. She said pan fry them, either right out of the package, or boil them 1st. I replied “Oh. Like pierogis then.”, to which she replied “We don’t have pierogis in my country, but it sounds like something I’d like to try.”.
    Trusting your recipes, I Google Voiced your website & pierogis, & this EXACT recipe came up. I sent HER the info (as I’m not tech savvy enough to know how to send links), & sent it to myself via “Notes” on my phone. Serendipitous!
    Have a great one!

  6. haven’t tried it but sounds incomplicated..easy. Family is Ukrainian. Came to US, age 4. now decades later I’ve tried to duplicate my mother’s recipes because when anyone asked, her answer was she didn’t have one! For me she said I don’t want you to spend your life in front of a stove. Just 2 fillings I don’t recall how to get or make. Sauerkraut heated with salt poek and onion filling. Used the kraut that came in plastic packaging she rinsed before using. I don’t find it in stores. Also sweet cheese…she called farmer’s cheese which had to be drained before using. Anyone have recipes for these?

  7. I spent many hours making pierogi with my father. We lost the family recipe, but this looks like the one I remember. Whenever I Google a recipe, I pick the one from the search that is yours. All have been great. One suggestion, though. I would love to see a sauerkraut-filled pierogi recipe. They are very popular, too, and almost no one has one. If you developed one, please do it without the small amount of cheese many cooks put in. IMO, it ruins the sauerkraut flavor. I’ve had many fresh ‘church lady made’ pierogis and my family’s ones. No sauerkraut filled pierogis had cheese in it. I’m going back many, many years when most people who were not Slavic had no idea what a pierogi was. The sauerkraut plus cheese thing may be ethnic or regional. The pierogis my family made were Ukrainian.5 stars

    1. Thank you so much for the kind words Lynn, I am glad you are enjoying the recipes.

      I have not tried a sauerkraut pierogi, but I think I will have to!

  8. Have not made yet, just read your recipe & was excited to see it. I had a friend who once made
    them for our office and they were delicious, but she used some kind of meat. I thing it was ground beef. Anyway, they were so good!

  9. I’m not polish, I’m Scottish, and don’t tell anyone I said this but pierogi is WAY better than haggis! There, I said it! (whew, I feel so much better now!) I’ve made pierogi before and my absolute favorite is the sweet cheese, and I usually end up eating about 6-10 pierogi’s worth of cheese before it even gets into the dumpling!
    I’m intrigued by your measurement of ’65’ . I’m a baker so I too measure my doughs a lot. Can I ask what the individual weight of the dough is that you pinch off for a pierogi? I’d rather measure them out as I make them as opposed to pinching off little balls all over the counter. (I’ll end up eating those too!) CHEERS!

    1. I love the filling too, it’s hard not to eat it all!! It varies slightly so I generally weigh the entire dough before beginning and divide it by 65 and use that weight for each ball.

  10. 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!5 stars

  11. 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!5 stars

  12. 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?

    1. 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!

  13. 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.

    1. 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!

      1. Being from Polish parents your recipe is spot on and “Delicious”!! If you don’t like it, don’t male it! Great recipes, as always Holly!!

  14. 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!5 stars

    1. 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.

    1. 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!

  15. 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.5 stars

  16. 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!

    1. 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!

  17. 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 !