Homemade Pierogies Recipe

No ratings yet

There are few dishes more comforting than a bowl of homemade pierogies topped with sautéed onions and sour cream.

Step-by-step photos can be seen below the recipe card.

Prep Time45

Cook Time30

Total Time1 15

Course: Dinner, Main Course, pasta

Cuisine: Polish

Servings: pierogies

Combine the flour and salt in a large bowl.
2½ cups all-purpose flour, 1 teaspoon kosher salt
In a separate bowl, whisk together the sour cream, egg, and butter.
1 cup sour cream, 1 large egg, 2 tablespoons unsalted butter
Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms. Form the dough into a ball.

Add the potatoes to a large pot of water. Bring to a boil, cooking for 10-15 minutes until fork tender. Drain the potatoes and add to a large bowl.
1½ pounds Russet potatoes
Add in the cheese, salt, onion powder, and pepper. Mash until smooth.
1 cup freshly shredded cheddar cheese  , 2½ teaspoons kosher salt, ¼ teaspoon onion powder, ½ teaspoon ground black pepper
Roll out the dough on a floured surface to a ⅛-inch thickness.
Use a round biscuit cutter or a glass about 3 inches wide to cut out circles. Gather excess dough into a ball, roll it out, and cut out more circles.
Spoon about 1 tablespoon of filling onto the middle of each round.
Dip your finger into water and run it around the edge of half of the round. Fold the other half of the round over the filling and pinch the edges to seal. Repeat for the rest of the dough and filling.

Melt the butter in a large skillet set over medium heat. Add in the onion, and cook for 8-10 minutes until softened and slightly browned. Take off the heat.
3 tablespoons salted butter, ½ small onion
Bring a large pot of salted water to a boil. Drop 10 pierogis into the water. Once they rise to the top, remove with a slotted spoon and transfer to the skillet with the butter and onions.
Turn the heat to low and gently toss the pierogis in the butter until coated.
Serve with sour cream or (plain yogurt if in a pinch)

Measure the flour using the spoon-and-level method to avoid dense, dry dumplings.
This is a great recipe for using up leftover mashed potatoes!
I recommend letting the dough rest for about 30 minutes while you prep the filling. This will ensure it is properly hydrated and soft.
Don't let the filling touch the edges of the dough; otherwise, it could leak out during cooking.
You can freeze the prepared raw pierogies for up to 3 months and boil them directly from frozen, adding an extra minute or two to the final cooking time.
Don't overfill the pot with dumplings. They won't cook evenly.
Cook the pierogies just until they float. Any longer, and they will turn out overcooked and mushy.