Pierogi are traditional Eastern European dumplings, typically filled with a savory mixture of mashed potatoes and cheese, then boiled and optionally pan-fried for added texture. They’re hearty, comforting, and perfect for any occasion.
Why You’ll Love This Recipe
- Classic, time-tested comfort food
- Customizable with both sweet and savory fillings
- Great for freezing and meal prep
- Fun to make with friends or family
- Satisfying for all ages and perfect as a main or side
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Salt
- Egg
- Water (or sour cream for added richness)
- Potatoes (russet or floury types work best)
- Farmer’s cheese or cheddar
- Optional: sautéed onions, butter, oil for frying, sour cream for serving
Directions
- Make the filling: Boil potatoes until tender, mash with cheese, season with salt and pepper. Stir in sautéed onions if using.
- Prepare the dough: Combine flour and salt in a bowl. Mix in the egg and water (or sour cream) until a soft dough forms. Knead until smooth and elastic. Let rest for 10–30 minutes.
- Assemble pierogi: Roll out the dough to 2–3 mm thickness. Cut into 3-inch circles. Place a spoonful of filling in the center, fold over, and seal the edges tightly.
- Cook: Boil pierogi in salted water. Once they float, cook for 1–2 more minutes.
- Optional: Pan-fry boiled pierogi in butter and oil until golden brown on both sides.
Servings and timing
- Servings: About 6 servings (30–36 pierogi)
- Prep time: 30 minutes
- Cook time: 30–45 minutes
- Total time: Approximately 1.5 hours
Variations
- Pierogi Ruskie: Traditional potato and cheese filling
- Meat: Ground beef, pork, or chicken
- Vegetarian: Sauerkraut and mushrooms, spinach and feta
- Sweet: Fruit preserves, sweetened cream cheese
- Dough tweaks: Use sour cream or melted butter for richer dough
Storage/Reheating
- Storage: Keep uncooked pierogi in the fridge for up to 2 days or freeze for up to 3 months. Cooked pierogi can be refrigerated for 3 days or frozen.
- Reheating:
- Boil: Reboil frozen pierogi until they float
- Pan-fry: Sauté in butter or oil until crispy
- Microwave: Heat for 1–2 minutes (less crispy)
- Air fryer: 350°F for 3–4 minutes
FAQs
How do I know when pierogi are done boiling?
They float to the top and should be cooked for 1–2 additional minutes.
Can I make the filling a day ahead?
Yes, refrigerate it in an airtight container for up to 24 hours.
What’s the best cheese substitute for farmer’s cheese?
Ricotta, cottage cheese, or a mix of cream cheese and cheddar are great alternatives.
Can I freeze pierogi before cooking?
Yes, freeze them on a tray, then transfer to a freezer bag. No need to thaw before cooking.
Why is my pierogi dough tough?
It may have been over-kneaded or not rested enough. Let the dough rest to relax the gluten.
Can I make gluten-free pierogi?
Yes, use a gluten-free flour blend with a binder like xanthan gum.
What’s the best way to seal pierogi?
Press the edges tightly or use a fork to crimp them for extra hold.
Should pierogi be pan-fried after boiling?
It’s optional but adds a delicious crispy texture.
How do I keep pierogi from sticking together?
Toss boiled pierogi with a bit of oil or butter immediately after draining.
Can I use instant mashed potatoes for the filling?
Yes, but fresh mashed potatoes provide better texture and flavor.
Conclusion
Pierogi are a delicious and rewarding dish that brings the warmth of homemade comfort food to your table. Whether filled with savory potato and cheese or a sweet fruit filling, they’re sure to be a crowd-pleaser. Make a big batch and enjoy them fresh or from the freezer whenever the craving hits.
Print
Pierogi Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 30 pierogi 1x
- Category: Main Dish
- Method: Boiled
- Cuisine: Polish
- Diet: Vegetarian
Description
Traditional homemade pierogi filled with creamy mashed potatoes and cheese, wrapped in soft, tender dough. A comforting Polish classic served boiled or pan-fried with butter and onions.
Ingredients
- For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- For the Filling:
- 2 cups mashed potatoes (cooled)
- 1 cup shredded cheddar cheese (or farmer’s cheese)
- Salt and black pepper, to taste
- For Serving:
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
Instructions
- Make the Dough: In a large bowl, combine flour and salt. Add the egg, sour cream, and melted butter. Mix until a shaggy dough forms, then knead on a floured surface for about 5 minutes until smooth. Cover with plastic wrap and let rest for 30 minutes.
- Make the Filling: In a bowl, combine mashed potatoes and cheese. Season with salt and pepper.
- Assemble: Roll the dough out to about 1/8 inch thick. Cut into 3-inch circles. Place 1 tablespoon of filling in the center of each circle. Fold dough over to form a half-moon and pinch edges to seal well.
- Cook: Bring a large pot of salted water to a boil. Drop pierogi in batches and cook until they float to the surface, about 3–4 minutes. Remove with a slotted spoon.
- Optional: Melt butter in a skillet over medium heat. Add diced onion and cook until golden. Add boiled pierogi and sauté until lightly browned.
- Serve warm, topped with sautéed onions and more butter if desired.
Notes
- Ensure edges are sealed tightly to prevent filling from leaking during boiling.
- Pierogi can be frozen uncooked on a baking sheet, then transferred to a freezer bag for later use.
- Try other fillings like sauerkraut and mushrooms or sweet fruit fillings.
Nutrition
- Serving Size: 3 pierogi
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg