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.
PrintPierogi Recipe
Classic Polish dumplings filled with potato and cheese, boiled and optionally pan‑fried until golden.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins (+resting time)
- Yield: About 24 pierogi 1x
- Category: Main/Side
- Method: Boil and Pan‑fry
- Cuisine: Polish
- Diet: Vegetarian
Ingredients
- 2 cups all‑purpose flour
- ½ tsp salt
- 1 large egg
- ½ cup sour cream
- ¼ cup butter, softened
- 2 cups potatoes, peeled and diced
- 1 cup farmer’s cheese (or ricotta)
- ¼ tsp black pepper
- 1 small onion, finely chopped (optional)
- 2 tbsp butter (for sautéing)
Instructions
- In a bowl, mix flour and salt.
- Add egg, sour cream, and softened butter; knead until smooth dough forms. Wrap and rest for 30 minutes.
- Boil potatoes until tender, then mash and let cool slightly.
- Stir in farmer’s cheese, pepper, and sautéed onion if using, to make filling.
- Roll dough on floured surface to about 1/8″ thick. Cut into 3″ circles.
- Place a teaspoon of filling on each circle, fold in half, and seal edges firmly (press and crimp).
- Bring a large pot of salted water to a boil. Cook pierogi in batches; when they float, cook 1–2 more minutes.
- Remove with slotted spoon. Serve immediately or drain well.
- Optional: In a skillet, melt 2 tbsp butter and sauté boiled pierogi until edges are crisp and golden.
Notes
- Resting dough makes it easier to roll.
- Filling can be customized with mushrooms, meat, or sweet cheese.
- To freeze: arrange uncooked pierogi on a tray, freeze until firm, then store in freezer bags.
- Serve with sour cream, fried onions, or bacon bits.
Nutrition
- Serving Size: 3 pierogi
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg