Potato Onion Pierogi

Potato Onion Pierogi are traditional Eastern European dumplings filled with creamy mashed potatoes and sautéed onions, wrapped in a tender dough. Served boiled or pan-fried with butter and onions, these comforting pockets are beloved for their rich flavor and satisfying texture. Ideal for holidays, family dinners, or freezer prep, they’re a staple that brings everyone to the table.

Why You’ll Love This Recipe

• Classic comfort food with nostalgic appeal
• Make-ahead friendly and freezer-safe
• Perfectly satisfying meatless main or side
• Delicious boiled or pan-fried
• Fun to make with family or friends

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 large egg
• ½ cup sour cream
• ¼ cup butter, softened

For the filling:

• 1½ pounds russet potatoes, peeled and cubed
• 1 large onion, finely diced
• 2 tablespoons butter
• ½ cup sour cream (optional)
• Salt and pepper, to taste

directions

this recipe

1. Boil potatoes until fork-tender. Drain and mash with butter, salt, pepper, and sour cream if using.
2. Sauté onions in butter until golden. Stir into mashed potatoes. Cool completely.
3. Combine flour and salt in a bowl. Add egg, sour cream, and butter. Mix into a soft dough.
4. Knead until smooth. Wrap in plastic and rest for 30 minutes.
5. Roll out dough ⅛-inch thick. Cut into 3-inch rounds.
6. Place 1 tablespoon filling in center of each round. Fold and pinch edges to seal.
7. Boil pierogi in salted water until they float, 3–4 minutes. Serve as-is or pan-fry in butter and onions.

Servings and timing

• Servings: 4–6
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour

Variations

• Add shredded cheese to the filling
• Use sweet potatoes or mashed cauliflower
• Top with crispy bacon or caramelized onions
• Add chopped chives or herbs to the filling

storage/reheating

• Store cooked pierogi in the fridge for 4 days
• Freeze uncooked pierogi on a tray, then transfer to a bag
• Reheat boiled pierogi in a pan with butter

FAQs

Can I freeze pierogi?

Yes, freeze before boiling for best texture.

Can I use leftover mashed potatoes?

Absolutely — just stir in sautéed onions and season well.

What’s the best way to cook pierogi?

Boil first, then pan-fry in butter for a crisp finish.

Can I make the dough ahead?

Yes, wrap and refrigerate up to 24 hours in advance.

What can I serve with pierogi?

Sour cream, fried onions, sauerkraut, or a green salad.

Do they need to be sealed tightly?

Yes, to avoid filling leakage during cooking.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend and adjust texture as needed.

Can I bake pierogi?

They’re best boiled or pan-fried, but you can bake with butter or oil brushed on top.

Can I add meat to the filling?

Yes, try ground beef, sausage, or bacon bits.

How do I know when pierogi are done boiling?

They will float to the surface and cook 1–2 minutes longer.

Conclusion

Potato Onion Pierogi are the ultimate homemade comfort food—warm, filling, and endlessly customizable. Whether boiled or pan-fried, they make a perfect dish to enjoy fresh or freeze for later. This traditional favorite is a hands-on recipe that brings delicious reward.

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