Learn how to craft Pierogi, an Eastern European gem filled with creamy potatoes and sharp cheddar. Easy to make and freezer-friendly, they’re perfect for weeknight dinners or holiday feasts. Versatile and delicious, you can even customize the fillings to suit your taste.
Table of contents
If you’ve been searching for the ultimate comfort food, look no further than Pierogi. Originating from Eastern Europe, these sumptuous dumplings have become a global sensation for a reason. Bursting with a flavorful potato and cheddar cheese filling, enveloped in a soft, buttery dough, Pierogi offers a unique culinary experience that’s hard to forget.
Making Pierogi dumplings at home provides an unparalleled quality that’s difficult to find in commercial varieties. Using simple ingredients like all-purpose flour, eggs, sour cream, and unsalted butter, you can whip up a dough that’s incredibly tender and melts in the mouth.
And don’t worry, despite the gourmet taste, the preparation is far from complicated. With just 30 minutes of prep time and about an hour of cooking, you can have a batch of about 36 Pierogi ready to delight your tastebuds.
The best part? Pierogi are incredibly versatile. While the traditional russet potato and cheddar cheese filling is a tried-and-true classic, you’re free to experiment. From savory meat fillings to sweet fruit combos, there are virtually limitless ways to customize this dish.
But it’s not just the filling that’s flexible. The dough, too, offers room for creativity. With the basic recipe as a foundation, you can experiment with herbs, spices, or even different types of flour to add an extra layer of complexity to the finished product.
Once they’re cooked, Pierogi boast a dual texture: crispy on the outside and mouthwateringly soft on the inside. To achieve this, they are first boiled until they float and are then sautéed with onions in a skillet. The finishing touch? A generous serving of sour cream on the side for that extra dollop of decadence.
So whether you’re new to the world of Pierogi or a seasoned veteran, crafting them at home is a culinary adventure you won’t want to miss. Your taste buds will thank you!
Pierogi: Ingredients & Equipment
To make homemade Pierogi, you will need …
For the dough
- all-purpose flour and kosher salt – the dry ingredients.
- eggs, sour cream, unsalted butter, and warm water – the wet ingredients.
For the filling
- russet potatoes and unsalted butter – I strongly recommend using Russets for this recipe.
- kosher salt and black pepper – the seasoning for the filling.
- sharp cheddar cheese – adds flavor and depth to the filling.
- unsalted butter, onion, kosher salt, and black pepper – to cook the onions.
- sour cream – traditionally served with pierogi.
- stand mixer – to make the dough.
- medium saucepan and colander – to cook the potatoes.
- large mixing bowl – to make the filling.
- rolling pin and 3-inch round cookie/biscuit cutter – to roll out the dough and cut it.
- parchment paper and baking sheet – to place prepared pierogi on.
- stock pot or Dutch oven and slotted spoon or spider strainer/skimmer – for cooking the pierogi.
- skillet – for browning the pierogi.
How to make Pierogi
Prepare the dough. Place the flour and salt into a bowl. Stir to combine. Mix in the eggs and then stir in the sour cream and softened butter. Slowly stream in the warm water. Knead for 7 minutes until a smooth, soft dough forms. Lightly coat it in oil, cover it with plastic wrap, and let it rest for 30 minutes.
Prepare the filling. While the dough rests, make the filling. Cover the potatoes with cold water. Bring to a boil, reduce heat to a simmer, and simmer until the potatoes are fork-tender. Drain and place them in a large bowl and mash until smooth. Stir in the butter, salt, and pepper until melted. Add the cheese and stir to combine. Set aside.
Prepare the pierogi. Divide the dough into two portions and roll it out to about 1/8th inch thick. Take a 3-inch or similar-sized circle cookie or biscuit cutter and cut out circles from the dough. Place the potato filling in the center of the circle. Pinch around the edges to form a half-moon shape.
Cook the pierogi. Boil water in a large stock pot. While the water comes to a boil, add the butter, onion, salt, and pepper to a large skillet over medium-low heat. Stir occasionally and cook the onions until they start to brown. Place half of the pierogies in the boiling water and cook until they float. Using a slotted spoon, take the pierogies out of the boiling water and immediately place them into the skillet with the onions. Cook until lightly toasted on both sides.
Serve. Serve with sour cream.
Yes, you can make Pierogi dumplings in advance. The uncooked dumplings can be frozen on a parchment paper-lined sheet tray before transferring them to a freezer-safe bag. They can be stored for up to 3 months.
You can boil frozen Pierogi directly without thawing. They may take slightly longer to cook but are ready when they float to the top of the boiling water.
While the classic filling of russet potatoes and sharp cheddar cheese is popular, the beauty of Pierogi lies in their versatility. You can experiment with various flavors, keeping the proportion of ingredients the same.
Leftover Pierogi dumplings can be stored in the refrigerator for up to 5 days. For reheating, sauté them in a skillet with a bit of butter, covering and adding a splash of water to steam until warmed through.
Pierogi are often served hot with sautéed onions and a dollop of sour cream, offering a blend of textures and flavors.
Absolutely! While the base dough recipe is a great starting point, you can add herbs, spices, or even different types of flour to customize the taste and texture.
Russet potatoes are often used for their starchy quality, which makes for a smooth and fluffy filling. However, you can experiment with other types of potatoes based on your preference.
Yes, Pierogi can be air-fried for a crispier texture. Place them in a single layer in the air fryer and cook at 400°F for about 10 minutes, flipping halfway through.
Other recipes you may enjoy
For the dough
- 4 cups all-purpose flour
- 1-1/2 teaspoons kosher salt
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup unsalted butter, softened
- 1/4 cup warm water from the tap
For the filling
- 1 pound russet potatoes, peeled, 1-inch diced
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded sharp cheddar cheese
- 4 tablespoons unsalted butter
- 1 cup small-diced onion
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- sour cream, to serve
- Place the flour and salt into the body of a stand mixer with the hook attachment. Stir to combine.
- Add the eggs and mix them in. The mixture will appear crumbly.
- Stir in the sour cream and softened butter. Slowly stream in the warm water.
- Once the dough is combined, turn the mixer on medium-high speed and knead for 7 minutes until a smooth, soft dough forms. Spray lightly with cooking spray and roll the dough in the spray so it is coated. Cover with plastic wrap and let it rest for 30 minutes.
- While the dough rests, make the filling. Place the diced potatoes in a medium-sized pot covered 2 inches above the potatoes with cold water.
- Bring to a boil, reduce heat to a simmer, and simmer until the potatoes are fork tender, 12-15 minutes.
- Drain the potatoes well. Place them in a large bowl and mash until smooth.
- Stir in the butter, salt, and pepper until melted. Add the cheese and stir to combine. Set aside.
- Divide the dough into two portions, and keep the second one covered while working with the first.
- Place the dough on a lightly floured, clean work surface and roll it out to about 1/8th inch thick. Take a 3-inch or similar-sized circle cookie or biscuit cutter and cut out circles from the dough.
- Take about 1-1/2 teaspoons of the potato filling and place it in the center of the circle. Using your fingers, pinch around the edges to form a half-moon shape. Make sure to pinch firmly to secure the edges.
- Place on a parchment-lined sheet tray while you make the remaining pierogi. Cover them with a clean kitchen towel so they don’t dry out.
- Boil a large stock pot of water and season it generously with salt.
- While the water comes to a boil, add the butter, onion, salt, and pepper to a large skillet over medium-low heat. Stir occasionally and cook the onions until they start to brown, 12-15 minutes.
- Place half of the pierogies in the boiling water. Boil until they float, 3-4 minutes, stirring occasionally.
- Using a slotted spoon, take the pierogies out of the boiling water and immediately place them into the skillet with the onions.
- Gently stir the pierogies to coat them in the butter and onions, and cook until lightly toasted on the outside, about 4 minutes. Toss them frequently so they toast on both sides.
- Serve with sour cream.
- Freeze the pierogies once they have been formed but before they have been cooked. Lay them out, not touching, on a parchment paper-lined sheet tray. Place them into the freezer and freeze until frozen solid, 4-6 hours. Place them directly into a large freezer-safe bag where they will keep for up to 3 months.
- You can boil the pierogies from frozen; they may take a little longer to boil, but they are ready when they float.
- Use this recipe as a base to make whatever flavors you like. Just keep the portion of ingredients the same. Apart from the classic potato and cheese, Pierogi can be filled with ingredients like sauerkraut, mushrooms, berries, and even spinach and feta.
- Unlike other dough recipes, Pierogi dough should not be re-rolled as it will become tough. Make sure to get the most out of your initial roll.
- Leftover Pierogi can be stored in the refrigerator for up to 5 days. For reheating, sauté them in a skillet with a bit of butter, covering and adding a splash of water to steam until warmed through.
- Pierogi are often served hot with sautéed onions and a dollop of sour cream, offering a blend of textures and flavors.
- Pierogi can be air-fried for a crispier texture. Place them in a single layer in the air fryer and cook at 400°F for about 10 minutes, flipping halfway through.
- Pierogi can be added to soups like a traditional Polish Pierogi soup. Just make sure to add them towards the end of the cooking process so they don't become too mushy.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
HexClad 7 Quart Hybrid Deep Sauté Pan Fryer With Lid - Multipurpose Large Non-Stick Stock Pot Pan, Easy to Clean, Dishwasher & Oven Safe - Perfect for Deep Frying, Braising, and Poaching
Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set
Solid Stainless Steel Spider Strainer Skimmer Ladle
Parchment Paper Roll with SmartGrid - 3 Boxes of 50 Square Feet (150 Sq. Ft Total)
15-Inch Nonstick Baking Sheet
6-Qt. Enameled Cast Iron Dutch Oven
Pyrex Glass Mixing Bowl Set (3-Piece)
KitchenAid Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red