Why You’ll Love This Recipe
Pierogi are hearty, comforting, and incredibly versatile. This simple recipe uses everyday ingredients and basic techniques to create delicious, homemade dumplings with soft dough and a rich potato-cheese filling. They can be made ahead, frozen, and cooked straight from the freezer, making them perfect for busy days, family meals, or cozy weekends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
- All-purpose flour
- Eggs
- Sour cream or plain yogurt
- Water
- Salt
- Oil or melted butter (optional, for added tenderness)
For the filling:
- Potatoes (Russet or Yukon Gold)
- Cheddar cheese (or farmer’s cheese)
- Butter
- Salt
- Black pepper
- Optional: sautéed onions or garlic for added flavor
For serving:
- Butter
- Sautéed onions
- Sour cream
- Fresh herbs (optional)
Directions
- Make the filling:
- Peel and boil the potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain and mash with butter, shredded cheese, salt, and pepper until smooth. Set aside to cool completely.
- Make the dough:
- In a large bowl, mix flour and salt. Add eggs, sour cream, and water.
- Mix until a soft dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Cover with a towel and let rest for 30 minutes.
- Shape the pierogi:
- Roll out the dough on a floured surface to about ⅛-inch thickness.
- Cut into 3-inch circles using a round cutter or glass.
- Place about 1 tablespoon of filling in the center of each circle.
- Fold in half and press the edges to seal, crimping with a fork if desired.
- Cook the pierogi:
- Bring a large pot of salted water to a gentle boil.
- Boil pierogi in batches for 3–5 minutes, or until they float. Remove with a slotted spoon.
- Optional: pan-fry boiled pierogi in butter until golden and crispy on both sides.
- Serve:
- Top with sautéed onions, melted butter, and a dollop of sour cream. Garnish with herbs if desired.
Servings and timing
This recipe makes about 30 pierogi, serving 4–6 people.
Prep time: 45 minutes
Cook time: 30 minutes
Total time: 1 hour 15 minutes
Variations
- Sauerkraut & Mushroom: Replace potato filling with sautéed sauerkraut and mushrooms.
- Meat-filled: Use ground beef or pork mixed with onion and spices.
- Sweet pierogi: Fill with sweetened ricotta or fruit preserves for dessert pierogi.
- Vegan version: Use dairy-free cheese and plant-based yogurt in dough.
- Cheese-only filling: Skip the potatoes for a sharper cheesy bite.
Storage/Reheating
Uncooked pierogi can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months.
Boil from frozen for a few extra minutes until they float.
Cooked pierogi can be refrigerated for up to 4 days. Reheat by pan-frying in butter until warmed through and crispy.
FAQs
What’s the difference between pierogi and dumplings?
Pierogi are Eastern European dumplings typically filled with potatoes, cheese, or other ingredients, then boiled and optionally pan-fried.
Can I use store-bought dough?
You can, but homemade dough has a more authentic texture and flavor.
Do I have to boil before frying?
Yes, boiling ensures the dough is fully cooked. Frying after boiling adds a crispy finish.
Can I make pierogi ahead of time?
Yes, you can prepare and freeze them before cooking. Boil directly from frozen when ready to eat.
What’s the best cheese for pierogi?
Sharp cheddar or farmer’s cheese are traditional and flavorful choices.
How do I keep the edges sealed?
Press the edges firmly and crimp with a fork. You can also brush with a little water to help seal.
Can I make this recipe gluten-free?
Use a gluten-free all-purpose flour blend, but the dough may be more delicate to handle.
How thick should the dough be?
Aim for about ⅛ inch—thin enough to fold, but not so thin that it tears.
What do I serve with pierogi?
Sour cream, sautéed onions, bacon, or a fresh green salad make great accompaniments.
Why is my dough too sticky or dry?
Adjust with a little extra flour or water as needed until the dough is smooth and workable.
Conclusion
This Simple Pierogi Recipe delivers all the charm of a traditional homemade dish with straightforward steps and everyday ingredients. Whether you’re new to pierogi or grew up eating them, these comforting dumplings are a delicious way to bring family and tradition to the table. Serve them hot with a pat of butter and a dollop of sour cream—and watch them disappear.
PrintSimple Pierogi Recipe
This Simple Pierogi Recipe features tender homemade dough filled with creamy mashed potatoes and cheese, then boiled and optionally pan-fried for a crispy finish. It’s a comforting Eastern European classic that’s perfect as a main dish or hearty side.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 30 pierogi (serves 4–6)
- Category: Main Dish
- Method: Boiling and Pan-Frying
- Cuisine: Eastern European
- Diet: Vegetarian
Ingredients
- For the dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream or plain yogurt
- 1/4 cup water (plus more if needed)
- 1 tablespoon oil or melted butter (optional)
- For the filling:
- 1 1/2 pounds potatoes (Russet or Yukon Gold), peeled and chopped
- 1 tablespoon butter
- 1 cup shredded cheddar cheese or crumbled farmer’s cheese
- Salt and black pepper to taste
- Optional: 1/4 cup sautéed onions or minced garlic
- For serving:
- 2 tablespoons butter
- 1/2 cup sautéed onions
- Sour cream
- Chopped fresh herbs (optional)
Instructions
- Prepare the filling: Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, cheese, salt, and pepper. Mix in sautéed onions or garlic if using. Let cool completely.
- Make the dough: In a bowl, combine flour and salt. Add egg, sour cream, water, and oil. Mix until a dough forms. Knead on a floured surface for 5–7 minutes until smooth. Cover and let rest for 30 minutes.
- Shape the pierogi: Roll the dough to 1/8-inch thick. Cut into 3-inch circles. Place 1 tablespoon filling in each, fold over, and seal edges tightly. Crimp with a fork if desired.
- Cook: Bring salted water to a boil. Boil pierogi in batches for 3–5 minutes until they float. Remove with a slotted spoon.
- Optional: Pan-fry boiled pierogi in butter until golden and crispy on both sides.
- Serve: Top with sautéed onions, sour cream, and herbs.
Notes
- Let the mashed potato filling cool before assembling to avoid tearing the dough.
- Uncooked pierogi freeze well—place on a tray, freeze, then transfer to a bag.
- To cook from frozen, boil without thawing—just add 1–2 minutes to cooking time.
Nutrition
- Serving Size: 5 pierogi
- Calories: 310
- Sugar: 2g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg
