Polish Pierogies: Step-By-Step Recipe with Photographs

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Do you know how to make Pierogi? Buttery, crisp Polish Pierogies stuffed with potatoes, cheese, and sauerkraut are a holiday favorite from the very first bite for everyone who tries them.

There are a lot of steps to this Pierogi recipe but don’t let that intimidate you. Anyone can make these! I recommend diving in and making a big batch at one time, so you can freeze some for later.

It’s also a ton of fun to turn Pierogi making into a big event. Grab friends and family and spend an afternoon rolling, stuffing and cooking these delicious dumplings together.

Polish Pierogies: Step-By-Step Recipe with Photographs

My sister Jenny taught me how to make Polish pierogies years ago; the same way that her Mother-In-Law Jane taught her to make them. Last time we were together for Christmas, we made a double batch of these pierogies and our small crowd ate almost all of them!

(Side note: Did you know that the plural for pierogi can be pierogies OR just pierogi? I clarified that with Jane before sharing this recipe for the first time five years ago. And Webster dictionary has confirmed it once again. However, I know that many of you will email me to tell me that there is only one way to spell pierogi and I am doing it wrong. All in a day’s work, my friends. I can’t win them all.)

What is a Pierogi?

Pierogies are a dough dumpling traditionally stuffed with potatoes, cheese, and/or sauerkraut. First boiled and then fried in butter, these little potato-filled pockets are irresistible.

I’m including our family’s favorite combination of potato, cheese, and sauerkraut in the recipe below. We serve these pierogies with Polish Kapusta and everyone loves the combination.

I’m told that while Jane was growing up, it was common to ask your guests ahead of time whether they preferred potato/cheese or sauerkraut/cheese pierogies. Many people are very particular about their pierogi fillings!

I discovered this for myself when I asked how you all like your pierogies! There are countless other filling options: meats, fruits, vegetables, the combinations are endless.

How To Make Pierogi

Making homemade Pierogi starts with a great filling. Simmer peeled, cut potatoes in a pot of water for 15 minutes until fork tender. Mash the cooked potatoes, then stick them in the fridge to cool completely.

While the potatoes cool, saute the chopped onion in a little olive oil until softened. Add the onion and oil to the cooled potatoes along with the sauerkraut and cheeses.

We learned how to make pierogies with Farmer’s cheese, a pot cheese that comes in a container and is very soft. If you can not locate farmer’s cheese in your market, you can substitute 2 ounces shredded Monterrey jack and 2 ounces ricotta cheese.

Store the filling in the refrigerator until your dough is ready.

Tip: To save time on the day you’re making and serving your pierogies, make the filling a day or two in advance then keep it sealed tight in the fridge until ready to use.

We find it easiest to rotate in batches of six to manage the process most efficiently. 6 waiting, 6 boiling, 6 cooling, 6 frying, repeat. It sounds a little overwhelming initially, but once you have a little assembly line set up, it goes fairly smoothly. We fill 18 pierogies before starting the first batch boiling and then just keep rotating through the stages.

This is a half recipe and it can easily be multiplied for a crowd. We’ve found that this amount is much more manageable, especially for the first few times we made these.

Polish Pierogies: Step-By-Step Recipe with Photographs

Pierogi Dough

Pierogi dough is a simple mixture of flour, egg, water and just a touch of salt, not unlike homemade fresh pasta.

After mixing together the flour and salt, crack an egg into the center of the bowl and combine with the flour mixture. Gradually add hot water to the bowl until your dough is soft and slightly sticky.

If the dough appears too wet, add more flour a tablespoon at a time. Likewise, if the dough is too crumbly and dry, add more hot water a little at a time.

Chill the dough in the refrigerator for an hour or so until cool and firm.

Pierogi Recipe

  • Here comes the fun part. You get to roll out the dough, shape and stuff your pierogies, then give them a bath in boiling hot water.
  • Start the water boiling on the stove while you get all your ingredients out of the fridge and ready. Make sure to have a counter space or table cleaned and cleared so you can put the pierogies together without interruption.
  • First, divide the dough into four sections. Roll the first section out until it’s very thin, about 1/8 inch in thickness. Cut this section into circles, then place a tablespoon of the potato filling on each side.
  • Fold the circles over and pinch the edges to seal. Repeat this with the other sections of the dough and then place your prepared pierogies in a single layer on a plate or pan.
  • Plop the dumplings a few at a time into the boiling water. If they stick to the bottom of the pot, give them a quick nudge with a spoon or spatula. When the pierogies rise to the top, scoop them out with a slotted spoon and place them on a buttered plate to cool for a few minutes.
  • Once slightly cooled, it’s time to fry your waiting pierogies in butter. Fry a few at a time until the edges are brown and crisp.

Polish Pierogies: Step-By-Step Recipe with Photographs

If you have a team of folks working in the kitchen, you can set up an assembly line to make finishing these steps quicker and easier. Have someone assembling the dumplings, someone boiling, and someone frying.

You’ll be ready to sit down to a delicious, buttery plate full of Polish Pierogies in no time. These are satisfying enough all on their own as a snack, appetizer or even a meal.

Pierogies pair especially well with cabbage dishes like this Cabbage and Sausage Skillet, Layered Cabbage Rolls, White Beans and Cabbage, or this Spicy Cabbage.

This recipe includes my family’s standard filling of potato, sauerkraut, and cheese but you can use this same recipe as a guideline for cooking Pierogies with any kind of filling you like.

Leftover pierogies freeze like a charm, too! Place them on a single layer on a cookie sheet until just frozen (an hour or two) before sealing them in airtight containers and storing in the freezer.

Kitchen Tip: I use this pot, this pan, and this spider to make this recipe.

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How To Make Pierogies

Polish Pierogi Recipe: Step-By-Step Recipe with Photographs

4.61 from 41 votes
Buttery, crisp pierogies stuffed with potatoes, cheese, and sauerkraut are a favorite around the world.
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Main Course
Cuisine: American
Servings: 36 small pierogies (about 6 servings)

Ingredients 

  • FILLING INGREDIENTS:
  • 4 medium size potatoes any variety will work, peeled and cut into 1" pieces
  • 1 teaspoon olive oil
  • 1/2 small onion chopped small about 1/3 cup
  • 1/2 14 ounce can sauerkraut
  • 4 ounces farmer's cheese *
  • DOUGH INGREDIENTS:
  • 2 1/2 cups all purpose flour plus more for kneading
  • 1 teaspoon kosher salt
  • 1 large egg
  • 3/4 - 1 cup very hot water
  • COOKING & SERVING INGREDIENTS:
  • 3/4 cup butter melted
  • Toppings: sour cream applesauce

Instructions

  • FILLING INSTRUCTIONS:
  • Place the potatoes in a large pot and cover with water. Bring to a boil and then simmer until fork tender, about 15 minutes. Drain the water and mash the potatoes. Place the potatoes in a mixing bowl and chill in the refrigerator until cold.
  • In a small skillet over medium heat, warm the oil and then saute the onion until tender. Let them cool for a few minutes and then add the cooked onions to the bowl of cold mashed potatoes.  Place the sauerkraut in a strainer and rinse very well under running water, for at least 3 minutes. Drain thoroughly and add the sauerkraut to the bowl with the potatoes. Add the cheese and stir to combine. Store in the refrigerator until ready to make the pierogies. The filling can be made a day or two in advance and refrigerated until needed.
  • DOUGH INSTRUCTIONS:
  • Place the flour and salt in a large bowl and stir to combine. Make a small well with your hand and crack the egg into it. Stir to combine and then gradually add the hot water, mixing with your hands until the dough is very sticky and well combined. If it becomes too sticky and wet, add just a tablespoon or so more flour. The photo on the left is too wet, the one on the right (with the spoon in the bowl) is perfect. Chill the dough in the refrigerator for at least an hour.
  • COOKING INSTRUCTIONS:
  • Bring a pot of water to a boil. Sprinkle a large board with flour. Transfer the dough to the floured surface and flip it over a few times to coat with flour. Gently knead the dough just a few times with your hands, adding a sprinkling of flour as needed.
  • Shaping pierogies: Divide the dough into four sections and roll out one of the sections very thin, to about 1/8" thickness. (This should be just a bit thinner than a pie crust.) Cut into circles and place 1 tablespoon of the potato filling on one side. Fold over the circle and pinch around the dough. Place the prepared pierogies in a single layer onto a waiting plate. Don't stack them or the dough will stick together.
  • Boiling pierogies: Drop the waiting pierogies into the water, a few at a time. Use a spoon or spatula to gently nudge them off the bottom of the pot if they stick. When they float to the surface of the water, lift them out carefully with a slotted spoon. Place them on a buttered plate and drizzle a small amount of melted butter on top of them to prevent sticking together. Let the boiled pierogies cool for a few minutes before frying them.
  • Frying pierogies: In a large skillet over medium heat, melt a tablespoon of butter. When the butter sizzles, place the boiled pierogies in the skillet in a single layer. Let them cook 2-3 minutes, until lightly browned on the edges, flip over and repeat. The pierogies will not turn brown all over, but the edges should crisp and be light brown. Remove the finished pierogies to a buttered baking dish.

Notes

We find it easiest to rotate in batches of six to manage the process most efficiently. 6 waiting, 6 boiling, 6 cooling, 6 frying, repeat. It sounds a little overwhelming initially, but once you have a little assembly line set up, it goes fairly smoothly. We fill 18 pierogies before starting the first batch boiling and then just keep rotating through the stages. 
This is a half recipe and it can easily be multiplied for a crowd. We've found that this amount is much more manageable, especially for the first few times we made these.

Nutrition

Calories: 95kcal · Carbohydrates: 9g · Protein: 2g · Fat: 5g · Saturated Fat: 3g · Cholesterol: 18mg · Sodium: 122mg · Potassium: 115mg · Vitamin A: 155IU · Vitamin C: 2.8mg · Calcium: 33mg · Iron: 1.2mg
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{originally published 2/20/14 – recipe notes and photos updated 1/26/19}

How To Make Polish Pierogies - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Anonymous says

      If you do try it, please let us know how it turns out? I'd love to try it too, some time in the future.

    • Anonymous says

      The beauty of the pierogi is you can put anything you want in it. They're also great stuffed with fruit such as plums ,strawberries etc..

    • Anonymous says

      Hi, The only thing that my Mom ever used to stuff the pierogi was dry curd cottage chesse, an egg yolk and sugar and pepper. Than we made a great gravy that is to die for.
      Marcie

    • Marcie says

      Sorry I did not see the request for the gravy until now.
      You slice and fry allot of onions in butter until slightly browned. The more onions the better. you know have to add flour as you will create a roux with all the butter you have on the onions, Them add brown sugar and heavy whipping cream this is your gravy. I don’t have any measurements for you. It is one of those recipes. You will have to experiment. Taste your gravy for the sweetness as I like mine on the sweet side. Remember ALLOT of onions!!!!!!!
      Also instead of frying the pierogies brush them with melted butter and sprinkle a little paprika and place under the broiler to brown them abit. careful as they can burn quickly. Flip over and do the other side. I use a large cookie sheet. Some people like the pierogies placed in the gravy I like mine with the gravy poured on top as the pierogies are crisp.
      Again sorry that I can’t give you any amts for the gravy.
      Good luck. Marcie

    • eleanor schwager says

      my H.S. friend’s mother used to make these with cottage cheese. I don’t remember a gravy. Can you enlighten me?

    • Marcie says

      I again just found your post. I the last many years could not find the dry curd cheese as well so I now make my own. It is so east……milk, thermometer, and vinegar cheesecloth!!!!!! yes I said vinegar…..There are many recipes on pinterest
      I use 1/2 gallon milk heat to 205 degrees don’t let it scorch…..stirring when 205 is reached turn of heat and add vinegar. Let it now sit as it will curdle. It may take awhile. You can watch it turn solid on top. Just leave it. when it forms and cools you pour it through a sieve lined with cheesecloth and squeeze the liquid out until it is dry. This takes some time. I hang the cloth over a bowl up after I have squeezed it so it can continue to drain. You can taste it and it is so good…Look the recipe up and get a more
      accurate recipe. But is easy…….

    • Anonymous says

      You can take cheesecloth or a small holed colander and drain regular cottage cheese. It's not perfect dry curd but it's close.

    • Cheri says

      On the drying of cottage cheese, can you work at it and restrain consistently until it is dry? I would like to know this process as my husband’s mother made these and I have her recipe handed down from her sister (my husbands aunt on mothers side-so it’s been in the family for generations.. I want to surprise him but am also worried about the dried crud..

    • Me says

      Cheri: If you put cheese cloth in a colander, dump a container of cottage cheese in it and let it sit it will drain, if you want less moisture place a plate or something just a bit of weight on top of cheese to compress it and allow more moisture to drain. Hope your husband loves your surprise. 🙂

    • Anonymous says

      Just wanted to let you all know to not add an "s" to the word "pierogi" as it is already plural, despite Mrs. T's. The singular is "pierog".
      I would, however, like to know which ethnic group deep fries pierogi? I've seen this presented as an authentic ethnic cooking method, but from where?

    • Ewa says

      I’m Polish and frying piegori was the best way to eat them. Since I remember. Not really deep frying them but frying them on a small amount of olive oil until brown and crips! THE BEST!!!

    • Marcie says

      place them on a cookie sheet brush them with melted butter and sprinkle with paprika and place this under the broiler…caution watch them as they brown quickly turn over and due the same and then cover them with a special gravy that my grandma and family has done for over 100 years

    • Anna says

      Yes! Drives me crazy when people put an s at the end of pierogi!

      My family always boiled our pierogi then fried them in butter. Delicious!

    • Anonymous says

      We recently visited Krakow, Poland, we ate the best deep fried perogis!! I would love to know how to make them as tasty as those!!

    • Rosalind Whalen says

      I deep fry my pierogi after they are par boiled, they are addictive, great with sour cream.

    • Alesia Alvira says

      Lol what you’re talking about are Puerto Rican pastelitos and they are nothing like Polish Piergoies!

    • Mary says

      I bet the sweet potatoes were fantastic in this recipe! I can’t wait to try that myself. Thanks for taking the time to tell me!

  1. Rose says

    Could the pierogis be frozen after they have been boiled & cooled? Then pull them out for use at a later date and do the pan-fry step?

    • Mary says

      The pierogies can be made in advance and frozen, but I would recommend flash freezing them immediately after shaping them. (Not after boiling them) Once they are frozen they can be stored in a ziploc bag until needed. Thaw, boil and fry when you are ready to eat!

      I've never tried freezing dough after boiling it, so I have no idea how the texture might be affected. I suspect that similar to cooked pasta, it would become very mushy and potentially fall apart. Hope that helps!

    • Jean Kellum says

      I made gluten free pierogis, and DID boil them, drained then froze them. Shared them with my Gluten free brother and his best friend who is Polish!

    • Linda says

      Would love your recipe for gluten free pierogi. My son loves them and feels very left out when I make them with wheat flour.

    • Rebecca says

      Just substitute Cup 4 Cup gluten-free flour (invented by Thomas Keller of The French Laundry). It is 100% indistinguishable from regular flour (TRULY) and you literally just use it in the exact same quantities that your original recipe calls for. SO easy! I have been using it for years in everything I cook or bake that calls for flour, from pancakes to pies to souffles. You can get it at Whole Foods. It is pricey but SO worth it. 🙂

    • Marie Kennedy says

      we always freeze our pierogi! After boiling and cooling. No problem at all Just make sure they are very cool and dry. stack in single layer in freezer bags. We make 6-8 Dozen at a time and freeze for the holiday’s or just any time we want one for dinner!

    • Mel Thomas says

      My mom makes pierogies every year and will make them ahead of time. Boil them and then freeze them. Lay them between wax paper before freezing. They cook up nicely once thawed.

    • Anonymous says

      You can buy them frozen in the grocery. Being from the South I had never heard of or tasted them until I visited my son and his Polish daughter-in-la in IN.. They do not need to be thawed. I even made a casserole with some. Very good.

    • Anonymous says

      I have been making pierogies for years and I freeze them after I shape them and put them on cookie sheet. Once frozen I place in ziploc bags. I boil them frozen, then fry in butter. My filling is sauerkraut, bacon, onion and potato all mixed together.

    • eleanor schwager says

      I am Italian and make homemade ravioli. I am going to make this using your recipe, but I would saute finely chopped onion in butter first. Thank you. Can you PM me your recipe?

    • Siesta II says

      I always freeze them after boiling and cooling them. I freeze them individually by laying them on a buttered cookie sheet in the freezer in one layer and freeze until hard and then store them in a zip lock freezer bag. I've kept them for a year and they were fine.

    • Anonymous says

      When we make pierogi, we freeze them since we usually make 10 lbs of potatoes. We boil then saute in butter and onions. Then freeze into usable portions. For me, it is for 2 adults so about 8 pierogi per vacuum sealed bag.

    • Di says

      Hi, Yes you can freeze them. Try to freeze them separately first so they don’t stuck togrther and then put them all in one bag. They still gonna taste delicious 😋 I’m originally from Poland so this is how we have done it in my house. Not often tho as not possible for any leftovers. But even few days ago my Mum came with a visit and made loads if them for me and my daughter 💞
      You can stuff then with curd cheese and potatoes and serve them with sour cream, mmmm delicious. Other way how we serve them as a xmas meal is filled with sauerkraut and mushrooms!! Would eat it every day.

  2. Anonymous says

    We have afriend who makes 90to200 pierogies at a time. he boils, dips in melted butter,then puts on a sheet pan to cool,then into freezer…when frozen,then into ziplocks for future use..to use, thaw, fry til crispy as desired! He has been doing this for years..fortunately we are the recipient of
    a few bags..keeps us going for months!!!,

    • Anonymous says

      My husband , my 4 sister in laws and I get together 2 times a years and make over 800 -900 of them. We all boil and mash 10 lbs. of potatoes and add cheese at home. One sisters job is strictly making dough and we all share expense. Two of us make small balls and roll them out, two fill them and my hubby cooks and bags them. We bag them by the dozen and divide amongst us all. We start at 10 a.m. and finish around 2 p.m. Its a lot of fun and a great chance to catch up.

    • Anonymous says

      I make my dough in a bread maker , after adding ingredients I set it on dough and take it out after it has risen once. My recipe is totally different 5 cups unbleached flour, 4 eggs, 2 cup sour cream 1 stick soft butter. This will make 70 to 80.. potatoe and cheese.And saurkraut. I also use a pasta machine with a motor to make them so much easier than rolling the dough out. I set them out on cookie sheets to dry out a bit then put into freezer bags a dozen per bag and freeze, I don't boil them until ready to use. My Polish mother in law showed us daughter in-laws how to make these. Also boil frozen, do not thaw first, as they will become sticky.

    • Anonymous says

      It's more fun if you have a pierogi making party. Some of our kids & grandkids come to help in the "assembly line". They all look forward to it. We make over 200 & everyone takes some home, we put some in the freezer & of course fry some & eat right away. A tuna fish can is a good cutter!

  3. Rose says

    Thanks to all for your tips on freezing these wonderful goodies! Just two of us at home now, so making these ahead & storing will make for many delightful future meals. :–)

  4. Martha @ A Family Feast says

    Love this Mary! Coming from a big Polish family myself…pierogi are a long-time favorite since childhood! My husband and I have taken over the pierogi-making in our family – but haven't quite perfected them so I'm anxious to give your dough recipe a try!

  5. JOANNA OSINSKA says

    Perfect, I'm Polish and I making pierogi at least once a week, my children love it, and I using same recipe for dough, I also make pierogi only with cheese, sweet and good for kids, just mix 400g soft white cheese (like philadelphia) with 5g vanilla sugar, 4 tea spoon of icing sugar and 2 yolks.

    • Anonymous says

      Kobito o czym Ty mowisz pierogi na slodko owszem ale nie z Philadelphia cheese , do tego jest twarog I o jakim icing sugar mowisz ??? czy chodzi Ci o cukier puder ?

  6. Biz says

    my tip: use the potato water for your dough. It makes the dough melt in your mouth when cooked. You can freeze uncooked pierogies by placing singularly on a lightly flowered cookie sheet and then bagging them once froze. Boil frozen when you want them for a meal. I'm Ukrainian but we don't fry them to a crispy state once boiled. My mom used to make blueberry ones as a treat. They are delicious. You can make cottage cheese fillings as well. Our favorite is cheddar cheese and onions mixed in the potato filling.

  7. GG says

    I will be teaching my daughter and sister-in-laws and maybe a niece in a few weeks. I was taught by my Polish grandmother and she taught me to make the dough by hand, actually with one hand to knead and the other keep liquid on the board. Ha ha! Anyway, she always made meat ones that once you have them, you will never accept any other meat ones. We cook the meat to make the soup which is what you eat with the pierogi. We usually make 100-200 at a time, so yes a big job. They always seem to disappear. My grandmother used to make some ahead for major family events and freeze in those bags that you can boil and they always turned out. I have also made potato and cheese and sauerkraut and mushroom. My family still prefers the meat the most!

  8. EqualOppKitchen says

    I'm curious about the dough. Did you find it easy to work with and tender after boiliing? Every dough that I've tried has been kind of disappointing until I started adding sour cream to dough.

  9. Anonymous says

    I do NOT use WATER for the dough… Sour Cream, eggs, a pinch of salt and flour to make it right.. I knead until it is not accepting more flour.. let it rest and do it again.. Our family favorite is a sweet farmers cheese filling.. more desert (ish).. BUT very good

  10. Anonymous says

    how I make them is to roll the dough out in a big circle and drop blobs of filling along the edge leaving a 1inch space from the edge of the dough and between blobs.Then you just fold the dough over and cut with a glass

  11. [email protected] says

    These look amazing! I have been wanting to tackle my Babci's recipe for awhile now. Especially with Christmas coming. Christmas Eve always had a pierogi assembly line going. You have inspired me! Pinned!

  12. Anonymous says

    My Mother used 'Farmer's Cheese' which might be similar to that 'dry curd cottage cheese' you're looking for. I know Friendship used to make Farmer's Cheese.

  13. Anonymous says

    My grandmother (straight from Poland) used to make them with Farmer's cheese filling! To absolutely die for! Nothing compares to them! Do I miss them! Would eat them cold, boiled, or fried! Don't forget the sour cream………

    • basia says

      And this is how we make pierogi in Poland , potato with farmers cheese or cheese with sugar of course both with sour cream.

  14. Anonymous says

    Best tip I can give anyone for amazing pierogi
    filling is to buy a potato ricer. The filling becomes like an angels pillow. Enjoy.

    • basia says

      Jeszcze lepiej jakas niedorobiona dodaje maslo, zoltka, ser kremowy I mleko skondensowane , I to ma byc przepis na ciasto do pierogow !!!

    • Mary says

      I'm so sorry that happened to you! The eggs should have been mixed into the flour before you added the water. I've never had them scramble on me.

  15. Fran says

    I wonder how Feta cheese would work in place of dry curd or mixed in with the sharp cheddar and potatoes….. have never tried feta with it but the cheese is so flavorful I just thought it sounded good 🙂

  16. Anonymous says

    dough ingredients we use is flour,egg yolks only , melted butter,cream cheese,and evaporated milk. sooo good!

    • Anonymous says

      Mr or Mrs Anonymous above you making cookie dough !!! ; pierogis dough need :flour , whole egg , salt and warm water and THIS IS IT !!!!

    • Mary says

      Not true! I agree I use a little Philadelphia cream cheese and 1/4 cup of sweet cream butter and eggs with 2 1/4 cups of flour and salt

  17. Anonymous says

    We had Polish neighbors growing up, so we've been enjoying Pierogi for a very long time. We've always boiled ours frozen. When they float they are ready. Strained and then fried in a skillet with oil and small pieces of bacon and sauteed onions. Served with sour cream. YUM!!!

  18. Theresa Klingshirn says

    I can not knead dough too much anymore. can a food processor, mixer or a bread maker (dough setting) work??

  19. Bob Carpenter says

    Did anyone find that the dough shrinks while rolling? When I rolled the dough out, by the time I put the roller down, it shrank so much I had to roll it again. Any suggestions? Thanks.

    • Matt says

      Bob, the gluten in your dough becomes elastic when agitated. If you find it “pulling back”, cover it with some plastic wrap and let it rest for 5 or 10 minutes. When you return it will be much easier to roll.

  20. Kalegh says

    Hey! I love this recipe and I’m trying it now. However the farmers cheese I was able to get is from the deli and 4oz but it’s a block not in a container. Just want to make sure this is okay? Or should I run out and get the substitute you suggest?
    Thanks!

    • Mary says

      Honestly, I’ve never found farmer’s cheese at the deli counter and it’s typically in a container. Did you try it?

  21. Nancy says

    I’ve made them today, but I change a little the filling, becuase of my sons 🙂
    It was a complete success!
    Thankyou!

  22. Lita Watson says

    2 ounces ricotta cheese which you said in the article is the fresh one, isn’t it? Will it have any trouble if i use frozen or thawed ricotta cheese for your recipe?

  23. Mary Baceski says

    I make my Pierogi with cream cheese and potato. My mother-in-law used to use farmers cheese and ended up making them with cream cheese. She also tried cottage cheese but loved the cream cheese better. Also made the sauerkraut mixed with fresh cabbage.

    For “dessert” ones we used blueberries for the filling!

  24. Christine says

    traditional Polish Pierogi fillings are never all thrown together. They should be three separate fillings. NO MEAT ever! These are traditionally made for wagilia which is Christmas meal and is meatless. Also your dough should not be sticky. You should be able to roll it out with ease and evenly then use either water or egg wash on the edge to close the pierogi.

  25. Sharon Stempowski says

    Sounds wonderful. We add a touch of caraway seeds to the potato cheese and sauerkraut mixture or buy the kraut with caraway.

  26. Andy says

    Wonderful that you’re teaching folks how to cook Polish dishes, but Pierogi(es). Ouch, that hurts my Polish eyes.

    • Mary says

      I simply could not find a consensus on the spelling, so I went with the way I was taught to spell it when I learned how to make them. I know how it feels to have a word written differently from how you write it though, so please hide your eyes from the word this time and forgive me, okay?

    • Terri says

      From “Treasured Polish Recipes for Americans”, Polanie Publications, Copyright 1948
      1 cup cooked prunes
      1 t lemon juice
      1 t sugar
      Soak prunes over night. Cook with sugar and lemon juice. When cool, remove stones and fill pierogi. Serve with bread crumbs browned in melted butter.

  27. Joan Clark says

    I take the left over dough and cut it into pieces any size and cook them in the boiling water then cook them in butter love them. I also wet the circle half way to seal them before I fold them.

  28. NAK says

    Don’t fry them… slow roast them in a pan with butter and onions on the bottom. That is how my Great Grandmother made them.

  29. Alex says

    I read your blog for some time now and really love it:) I will try this receipe for sure. However what you name as ‘polish pierogies’ we call russian but it doesn’t contain sauerkraut (I’m from Poland). Original ones comes only with potato and cream chease. Sauerkraut is used to other combinations: with meat& sauerkraut or mashrooms& sauerkraut.

  30. Aleks says

    This is not how Pierogies are made. The dough should be firm and not that sticky. The filling contains: potatoes, white cheese and onion, and nothing else.
    I’m Polish, I know what I’m talking about.

  31. Barbara Harper says

    My Ukrainian grandmother always made the filling with potato, cooked diced onion, and sharp (cheddar) cheese. How much of the shredded cheddar should be added to potato in place of farmer cheese? These were the best and I miss them as much as I miss my Granny.

  32. John E. Usalis says

    I have a question. If you do not plan to fry the pierogies, should they be boiled a longer time? My Mom made pierogies and for us it was boil them only and then serve them with butter and onions? Thanks.

    • Victoria Karmelowicz says

      Are you sure she didn’t throw them in the oven? My Baba used to put MINE in the oven because I hated that crispy-ness feeling…
      Yeah I was def the brat of the family… just a thought cuz i never knew she did that my cousin told me when we were older
      ( I’m the baby of the family)

  33. Victoria Karmelowicz says

    Omggggg THANK YOUUUU!!!!! I have been trying to find an authentic POLISH recipe to remake my BaBa’s pierogis and none of the recipes I find seem to be what I remembered her doing I have tried explaining the egg in the middle and mixing thing and no one understood what I was talking about…
    My BaBa (couldn’t say bopchi) passed away when I was younger and we don’t speak to the evil troll that hoards all her recipes….
    I’m sure it’s not the same exact taste but first one I found with the egg in the middle!!! Thanks!!!!5 stars

  34. Sandra says

    My family used dry cottage cheese if we could find it if not we strained small curd cottage cheese thru a cloth for hours. We had many fillings but my favorite is saurkraut, potato , cheese and green onion . My second favorite is potato, cheese and green onion. We fried ours in butter after boiling and we serve them with melted butter as a sauce. So yummy

  35. Joy says

    I wanted to say thank you for this recipe, I had built off of it for years! My polish grandmother did not had down her pierogi recipe which prompted me to start my own for my children. It is now tradition with my best friend , my “sister mom” that we make them for Christmas & Easter for our families and are no longer able to show up for those holidays without our homemade pierogi! We have perfected our own from your base recipe and it will now be a part of our children’s traditions and recipes! ❤️

  36. Joan Polnyironlilyjoanpolny says

    Going to make pierogies with my grandchildren. Haven’t made them since I was a kid with my Mom.

  37. Kathy Olson says

    I make my cheese filling differently . Take and drain cottage cheese. Wash real good. Drain all water and wipe with paper towel. Soften large cream cheese . Mix cream cheese two eggs and cottage cheese until mixed well. Put in refrigerator for couple of hours . This is my cheese filling that my grandma taught us. Yummy. We also fry up salt pork and drizzle over pierogies

  38. Tammy says

    Hi, 👍🏻👍🏻👍🏻 I make them, I use cream cheese, sauté onions, mashed potatoes, also cabbage & onions. Note use a little more flour, it is not to be sticky, also roll out paper thin. Well taste better. ❤️❤️❤️💯💯💯 your recipes. 😋😋😋🙂5 stars

    • Mary says

      Honestly, I do not know. I’ve made the pierogies and frozen them after boiling and cooling, but I’ve never frozen the dough.

  39. P. Lewkoski says

    While in Poland, learned to make Pierogi. Taught us to use some oil in the dough,about a tablespoon. Made dough less sticky.

  40. Ruth Powell says

    Perogies is one of our favorite. We always make than with cabbage and onions. Much better that potatoes and dough starched.

  41. Donna Carron says

    Mary,

    I got your website from a friend on Facebook. Your version of making pierogies looks very interesting. I’m polish and haven’t made these in years. I got my recipe from a Polish cookbook but they were a chore to make. Anxious to make. Thank you for sharing

  42. Andrzel says

    I am Polish, and this recipe is all wrong. You never mix sauerkraut with potatoes and onion, or sauerkraut with cheese. Never, ever. Two popular pierogi fillings are potatoes and cheese or mushrooms and sauerkraut.
    Also, you don’t need Kosher salt, and a teaspoon full is far too much. A pinch of normal salt is all that’s required.
    In Poland they are called pierogi, not pierogies. Pierogi is already the plural – a single one is call a pierog.1 star

    • Mary says

      That is the beauty of cooking and sharing recipes. We can all make things how our family likes them best. My Polish family shared this recipe with us and we absolutely love it.

  43. Mari says

    My Polish mother often talked about these, Sadly, she wasn’t much of a cook, so she never made them, My daughter and I have plans to try them!5 stars

  44. Rosalie says

    It’s Pierogi (plural) not Pierogies. I have a dear friend who is polish and gets so upset whenever she sees the “es” on the end. However, your recipe is spot on delicious.5 stars

    • Mary says

      I can’t swear to it, because I just realized I don’t have the serving size listed here, but I “think” this recipe makes about 3 dozen. So doubling it should give you 6 dozen and you’ll need 8 medium size potatoes. Enjoy!

  45. Betty Nilsson says

    my family is Ukranian and we always had varenyki (pierogi) the traditional way, boiled then fried back then in salt pork, now we use butter. My aunt used to make deep fried pierogi. The dough she used was a yeast dough that had to rise. It took half the day to make these but they are a real treat. Taste more like a doughnut with a filling of your choice, potatoes, cheese, cabbage, etc. They are deep fried in vegetable oil.5 stars

  46. carolyn devlin says

    My Polish grandmother made our pierogies with Cottage Cheese and cooked them in heavy cream after frying them in butter. She let most of the cream absorb into the pierogies and used the rest as gravy. She always served them with pork chops.

    • Davita says

      I was taught to make them with cottage cheese also. Originally using ‘dry’ cottage cheese. Seasoned with salt, pepper, and onion. I didnt like regular onions so I have always used onion powder. My family learned how to make them 36 years ago. Soon after the first ones, we started adding some fried ground meat into the mixture. Absolutely LOVE them.. I think I might try doing the cooking in heavy cream.

  47. Christina says

    My mother made them they were so good she make potato, cheese, and cabbage. I have the recipe for the fillings but i don’t have for the dough. Now that i have the recipe for it im going to try and make them. Thank you Christina

  48. Kate says

    I am trying to make these but the hot water seems to have scrambled my egg. My dough seems very chunky. Any suggestions?

    • Mary says

      It sounds like you might have added the hot water before stirring the egg into the mixture completely. I’ve never run into that. If there were still loose bits of egg, you quite possibly did scramble it with the hot water.

      To be honest, I’d probably start again. I’d hate to go to the effort of making pierogies and then have them turn out strangely.5 stars

  49. Miranda says

    I had always wanted to try making pierogies but have been a little hesitant. Thank you for providing a simple (but delicious) recipe! I’ve made it twice and my family loves it!5 stars

  50. Cindy Naylor says

    My mother made hand sized pierogi and when I asked my uncle he said my grandmother also made them hand sized. I guess when you have five kids the ravioli size won’t do. My favorite was potatoes and saurkraut.4 stars

    • Mary says

      Over-kneading the dough will develop too much gluten. And often, if a dough has too much gluten it will shrink when cut or heated. So, I’m thinking that your guess is probably correct.

    • Mary says

      I buy it at the farmer’s market here in Phoenix, but sometimes the smaller markets carry it. I’ve found it at Trader Joe’s as well.

  51. Mary Jo CostBile says

    Every two years we have a Lithuanian reunion with many of our favorite dishes. Our pierogi are more of a peasant dish handed down from our grandmother. The dough is simply flour and milk and the filling is just cottage, or farmers cheese if you can find it, egg, and salt. We boil them and serve them with your choice of butter or sour cream. Leftovers, if any, are fried the next morning for breakfast, in bacon fat until browned and crispy!

    • priscilla says

      If you freeze them after boiling, do you thaw them and fry them? How would you reheat the frozen, already boiled ones?
      Also, if you freeze them BEFORE boiling, would you put them directly into boiling water frozen or thaw them before boiling?

    • JCV says

      We have always used corn meal instead of flour when freezing. Place perogies on a cookie sheet sprinkle with corn meal and put in freezer. Once frozen place them in zip top freezer bags and put back in freezer.4 stars

  52. Kathy says

    My late husband made some using a potato/egg dough and stuffed with cottage cheese & bacon. The potatoes were squeezed in cheesecloth to get all the moisture out before making the dough. I don’t remember too much more because it seemed like too much work3 stars

    • Janice says

      Our family does cottage cheese, bacon and chopped onion. We do the regular dough, not with potatoes. Drop in boiling water, when they come to the top we simmer for 14 minutes.
      Cut open place butter inside and salt and pepper. My grandfather came from Lithuania, grandma was Polish.5 stars

  53. Alicia says

    This is in no way a reflection of the recipe provided.
    I am new to making pirogies and had a several issues with my attempt at making them.
    Rolling out the dough was tough (I am not skilled at this function). I did try to follow the directions as best I could.
    Removing the pirogi when it floated to the top did not produce a cooked dough so it was somewhat hard. The amount of dough it took to close the clam shape was too much in comparison to the filling (I used the clam shaped tool specifically for pirogies). The taste of the filling is easily rectified (I overdrained the sauerkraut) but the skill set of the working with the dough is humbling.
    Any suggestions for getting a better tasting dough with less used in the finished product?

    • Mary Ewbank says

      My Polish Mom left notes in her pierogi dough recipe to add: 1C of buttermilk, 1 Tbls. of oil , 1 teas. Sugar. Also there was mention of 1 tbls mashed potatoes added.. I haven’t tried the mash potatoes , but I’ll give it a try this year.
      6 C flour
      1C buttermilk ( water if you need more liquid)
      1 tbls potatoes (mashed ) always were left over from day before
      1 stick margins ( I use butter)
      2 eggs
      1 teas salt …
      I wish I could of found in her many recipes and notes on how she made sauerkraut filling -with mushrooms and onion so finely chopped …it was the best – She would boil -then pan fry in butter .

    • Mary says

      If you can not locate farmer’s cheese in your market, you can substitute 2 ounces shredded Monterrey jack and 2 ounces ricotta cheese.

  54. Julie says

    This was my first time attempting homemade perogies! I made them with my sons girlfriend, and the recipe was truly fool proof! The photos were a huge help, so we knew what we were aiming for! Thank you so much for simplifying what was presenting as a daunting task! Everyone loved them! We tried both cheese options and agreed we liked the farmers cheese a bit more than the jack/ricotta mix. But they were very similar!5 stars

  55. Hannah says

    Wasn’t able to find my Grandma Yonkoski’s recipe so i used this one and it really brought me back. Its my frist year making Polish dinner all by myself and these were great! Thank you 🙂

  56. Gwen says

    I haven’t made them yet but I would like to know how many does this recipe make. I am feeding a family of six.5 stars

  57. Barbara says

    This is very americanized version of Polish pierogies?I am from Poland,and we made potato/farmer cheese pierogies, or sauerkraut/mushroom pierogies, meat,fruit pierogies but never potato,sauerkraut, cheese mixed together????

    • Mary says

      I don’t know, Barbara. This is the way that we were taught to make them and they always get rave reviews.

    • Rebecca Warden says

      I am 52 yrs old born in Pennsylvania and my next door neighbor was a grandmotherly type woman of Polish decent. She taught me how to make pierogi when I was just 8 or 9 yrs old. The filling we used was potato/cheese/onion or sauerkraut/cottage cheese. I never cared for the sauerkraut filling but fell in love with the potato/cheese/onion. I still make this dish quite often.

    • Kath M says

      My husband’s little polish grandmother (Busha) taught me how to make pierogie. She used a dry cottage cheese as the filling. When that was hard to find, she made it with a potato/cheese mixture. My best friend’s family would make a sourkraut pierogie, but never with potato added. They’ve always been either potato/cheese OR sourkraut.

    • Laura says

      I also was taught to make these with a dry curd cottage cheese and an egg mixture with spices and chopped onions. I make mine with crumbled cooked bacon in the filling also.
      This was my first time ever making or eating pierogis, I fell in love. I’ve tried the potato ones, but was disappointed, compared to the ones I was taught.

    • Kristen says

      Ok, so make them the way you like them. This is the way she and her family like them. I’m pretty sute she said fill them however you would like. That’s the beauty of flexible recipes. Thank you for sharing this recipe.

    • Esther says

      That is so true.i would say If they have a different recipe than they should stay with their own recipe. .i have made plain cottage cheese perogies for over 20 years but I cant wait to make her recipe.Thankyou!

    • Cal says

      I am of czech heritage and my husband is ukranian heritage and I make my pierogies with sauerkraut and mashed potatoes mixed together, always, and so did my husband’s bubba, so I am told. And fry in butter with a touch of bacon grease. Love pierogies.

  58. Helen says

    My mother who was Slovak made pierogies, some stuffed with dry cottage cheese and some stuffed with prune butter. After cooking them she mixed them with saltine cracker crumbs that were fried in butter. So good!

  59. phyllis johnson says

    Hi Mary Younkin:
    I grew up with a Polish Mother/Polish Grandmother on one side and a Hungarian Father and Grandmother on the other. My Polish Mother and Grandmother were the cooks in the family. Polish Perogies as I was taught was a potato and onion filling not cheese and whatever else you said. Sorry. Oh by the way my Polish Grandmother was born in Poland. I personally love sour kraut but not in my perogies. Thank you for your time. Have a good day.3 stars

  60. Tracy says

    Ive made this recipe multiple times and I love it! We also ran out of regular flour, and we switched the next batch with bread flour and it worked the same. Absolutely delicious

  61. Heather says

    This is one of those funny situations — I didn’t even search for your recipe but Google suggested it to me because I was looking up pierogies last week.
    And I have to say I LOVE your comment about the plural options. In the Polish-American cooking world that conversation never ends.
    Here’s hoping it reduces the the picky feedback that you get. 🥟🥟🥟❤️❤️❤️5 stars

    • Mary Younkin says

      We typically boil them before freezing, Marilyn. This helps prevent the dough from cracking. However, they do freeze fine without cooking them first.

  62. Susan B. McEachern-Brown says

    You can also use the dough recipe for Pasties. Just double the dough and size. Add carrots, rutabaga’s, meat, potatoes, onions no boiling just brown with butter in a pan. Freeze well the same as perogies. We use to have at least 5 friends get tighter with each on one thing and split the Pasties..

  63. Sandi Beach says

    Never made homemade, I get lazy & buy the frozen ones, but I’d like to try to use this recipe. I used to go to a Polish Fair every year & always bought them fresh.5 stars

  64. darcy says

    i make my dough with sour cream and flour , and had also made fruit perogies, them are tricky lol ,and saurkaut ones

  65. Deborah Griffin says

    Last year, we used our thanksgiving leftover – potatoes, turkey, stuffing, sweet potatoes, veggies and made several batches of pierogi, we cooked them and used gravy on them. Froze several meals and were enjoying them well into spring.

  66. Jenny says

    I have been using this recipe for a few years now. My kids love them and my husband loves them too! We make different ones like potato cheese and onion or potato spinach and feta. Thanks for the recipe!5 stars

  67. Lori says

    30 years ago Grandma gave me the lid to an old percolator coffee pot. This is solely to be used as the perfect Perogi cutter. I’m now 55, Grandma has been gone for 6 years and I’m now to ready to try and walk in her shoes.

    Thank you for having your recipe in English. I can do this.5 stars

    • Mary Younkin says

      You are correct, Mark. As noted in the post above the spelling, and proper pluralization of pierogi is forever debated. I went with the spelling as I was taught, but I’ve used all possible variations here in this recipe. Google loves them all and people search all the variations in attempts to find the recipe.

  68. Stephanie says

    I really liked this recipe for dough. Many of the dough recipes (including the one that my family uses) include either sour cream or butter. I think they’re so much better with this dough. This is more pillowy and tender, and not chewy. I filled them with sweet potatoes mixed with brown butter, bacon, and caramelized onions.5 stars

  69. Pat French says

    Hi Mary. Thanks so much for the awesome pierogi recipe. One question: I am unable to eat dairy products. Is there another ingredient I can mix with the potato and sauerkraut to ensure the correct texture?

    • Mary Younkin says

      I’m sorry to hear that, but I’m also wondering what the poor pierogies could have done to cause that. Last time I made them, I don’t recall them having any actual fire-setting skills. For what it’s worth, there isn’t actually a step in this recipe that would be likely to cause a kitchen fire. Boiling and then lightly sauteeing in butter aren’t typically responsible for kitchen fires. Better luck next time.

  70. lisa roser says

    MY POLISH GRANNY FILLED WITH HAMBURGER SAUERKRAUT, AND MUCH LARGER , WE WOULD SPEND ALL DAY MAKING THEM FOR DINNER FRIED WITH BUTTER AND THEN THE FREEZER, CAUSE I THINK SHE DIDN’T KNOW HOW TO MAKE THE RECIPE SMALLER. THEY WERE THE BEST DIDN’T HAVE THE POTATO ONE TILL MOVED TO PA , WOW GOT A SHOCK THERE…

  71. Ewa Jarosinska says

    Wrong !!!!!!!!!
    NO egg !!!!!
    butter 40 g and hot water,And for sure 2 big onion fried and black pepper
    .and …..Never ever !!! Chill the dough in the refrigerator even for one minute !!!!!. Keep nice worm fresh dough under a bowl . Work on each sections separate and roll out very thin other parts under a bowl

    • Mary Younkin says

      Hey Ewa, if you are already an expert on Pierogi making, I’m not sure why you’re checking out this recipe. That said, there are countless people who make theirs this way and this is how I was taught. I’ve learned that most people are pretty passionate about how to make them too!

    • Fran Wasko says

      EWA, I agree with Mary. We all our taught by our elders differently. Bubba used eggs in her dough and kept it covered it with a towel. I’m sure if we ate each other’s perogi they would all be delicious.

    • Lois Paine says

      There are no wrong ways to making perogies I make mine like you but that doesn’t make mine the only or right way. Also, good use for leftover mashed potatoes, or sauerkraut the cheese is also good. I mix the cheese with the mashed potatoes as well as using just the cheese filling. All are excellent variation make up your own. I am sure it will be good

  72. Marian Horner says

    The last time I made a batch I used leftover pork and saurkraut as a filling- just wanted to try it out. My family raved about it – so much more flavor! I like the prune filled ones also. Thanks for this recipe – the one I was given has mashed potato in the dough and it can be difficult sometimes.

  73. Jim says

    Have some “fun” with pierogies and fill with cheese, marinara and Italian sausage or Canadian bacon and pineapple or bacon and scrambled eggs or crumbled bacon and sauerkraut…..get inventive

    • Mary Younkin says

      I’m with you, Jim. I love to stuff eggrolls with all manner of fillings, not just the traditional ones. I’m certain pierogi would be delicious with each of these options.

    • Linda says

      I have made couple different pierogies before from recipes on Facebook but the dough is always very rubbery and very elastic. When I cut my circles out they shrink significantly.
      Is this the same case? Any hint how to prevent shrinking?

    • Jules says

      Ha! I read marijuana (marinara). I thought to myself, “That’s definitely adding fun to them.” ! Haha! That said… I can’t wait to try this recipe. Weed free, of course!

  74. Rose Wruck says

    So my mother in law introduced me to these but she called them pudahay(spelling?).
    After a big meal on holidays she would always take home the left over mashed potatoes, everyone would beg her
    To make pudahay with the mashed potatoes.
    Of course she did. She put a slice a slice of cheese in them along with the mashed potatoes. I wish I would have paid more attention to how she made them. It was as quite an art how she made them.

  75. Charlene Uthoff says

    I havent made them but will now
    Use to be a lovely polish shop in West, Texas where I got some of this good food.

  76. Ginni says

    You can also put on a cookie sheet, squeeze some liquid butter like Parkay over the top and brown in the oven for large groups. My in laws used to do this for Christmas Eve, when serving 20-30 people for dinner.

  77. HEIDI A KUTNEY says

    Thanks for sharing!!! My grandmother-in-law, who was Polish, said Pierogies generally refers to the plural when you are serving more than one flavor. However, in common usage people usually say pierogi for plurals and singular and then ask or are asked what flavor. Kinda like how in Texas people ask if you want a “coke” when referring to any soda and if you say yes, then list off what they have available. Never had crispy pierogi. Sounds interesting. They have always been sauted in butter and onion or breadcrumbs for savory and served with sour cream and applesauce, or sauted in butter and crushed (pulverized like almond flour) nuts of choice and dusted with powdered sugar for fruit pierogi.

    • Diana says

      Hello Heidi! You mentioned pierogi are plural but didn’t say what the singular was. One singular is pierog. The plural, as you said is pierogi. Either way you would ask what flavor do you want…unless you just made one type. I’m going to make me a batch of pierogi but I’m only going eat one pierog!

  78. Helen says

    Hi Mary,
    My mother made pirogies and of course Moms always do things right in our eyes. You can take from this if anything, as well as any other followers who care to see a different way things are done. My mother’s made the dough with flour and eggs, that’s it. As for the filling, she mashed the cooked potatoes and to them while still hot grated sharp cheddar cheese, prior to that, she melted about two sticks unsalted butter, and to that she added a very large finely chopped onion,, maybe two. On a low flame cooked the onion till it was very golden and softened. About a third of that mixture was added to the potato and cheese mixture.. That was one of the fillings, another was a prune filling, made by cooking pitted prunes and putting them through a ricer to make them smooth. I suppose she added a scant amount of water to get it going. That was her second filling. There were times she used dried apricots and cooked them like the prunes.
    As for the dough procedure, to me this made more sense then making round circles, she would roll out the dough thinly in a square and cut the dough in 3 or 4 inch squares, place a small amount of filling in the center, put her finger in some water around most of the square and seal. After all we’re done, water was up to boil, salt to the water, add all together what she wanted to make, when they floated to the top, she drained them and with the remaining butter and onion sauce she tossed them and that was that, I like a sprinkle of fresh chopped parsley. The remaining uncooked perigee freeze perfectly well. Now I don’t know what nationality my mother is, all I know dna testing says I’m Eastern European. Italian on my fathers side,. I believe my mom learned how to make them from her brothers wife, who also was Italian, so somewhere this way of making them came from someone, however I will never know, and frankly I am happy it’s the way I make them. As I’m sure those who make theirs are happy with theirs. Just wanted to share. Thanks

  79. Leon B. Duminiak says

    Please don’t call them PIEROGIES. One is a pierog. Two or more are pierogi. Adding the s to pierogi makes them incorrect in two languages.

  80. Lee says

    Can’t you just eat them with butter and not frying them ? That’s how my husband eats them. Also when making cheese pierogie, do you just put farmer’s cheese in pierogie or do you add sa lt pepper etc. I never made them before. Also, don’t you add some kind of cheese to the potato and cheese ones. Not farmer’s cheese. Thank you!

  81. DM says

    Pierogi is the plural. An English dictionary making “fact” of Polish language and grammar is WRONG. The singular of the noun is pierog. Please if you’re going to try and enjoy Polish culture, avoid having to Americanize it. I will bet a dozen pierogi that it’s your Polish readers correcting you.

    • Mary Younkin says

      I am 100% certain that you are correct, Donna. However, many many many people search for “how to make pierog, pierogi, pierogies,” and multiple other spellings as well. By mentioning as many alternate spellings as possible (and yes, I’m an American using an English dictionary), this article is more likely to be helpful to more people. Also, I was taught how to make this, by my sister’s Polish mother-in-law Jane and she spelled it as written above. So, I honor Jane’s memory by spelling this her way.

  82. Sharyn says

    Hi!! I’ve been making making pierogi since I was 8 years old. Although I do agree with some of your process , I beg to differ on some of your instruction. My mom and pop were both full polish.
    Good job , but in my case not completely correct. Hey

  83. Phyllis says

    My grandmother and mom made pierogi with ground up left over roast or steak with onions and mushrooms. These were my favorite. I don’t care for the two kinds you make in your recipes.

  84. Barb LaPosa says

    I’m going to try and make these. I was too lazy to learn from my Mom. Down here in Wichita, Ks. you can’t find good polish food. Thank you.

  85. Kimmie says

    I would like to make these to freeze for a future meal. I don’t want to fry them and then freeze them but would I freeze them before boiling or should I boil them first then freeze?

    • Mary Younkin says

      I’ve done both, Kimmie. If you know you’re going to fry them before eating, boiling before freezing is easiest for me. If you freeze before boiling, it will work, but the dough might crack in a few places.

    • Trish says

      I grew up with a sauerkraut and ground beef filling. Very simple, 1 lb ground beef to 1 lb sauerkraut (drained), Brown the ground beef, add sauerkraut and onions. Season to taste with salt and pepper. Cook for 20 minutes. Drain fat. Let mixture cool before filling.

  86. Theresa VanderVere says

    Our favorite filling for pierog I is cabbage and onions. You shred and cook the cabbage and then squeeze out most of the water in a cheese cloth. When the cabbage is kind of dry, sauté it and onions and add egg to hold it together. . Mom also used farmers cheese for some and plums for a dessert one but the cabbage, not sauerkraut, is still our family favorite.

  87. Tim Mikolajczyk says

    I’m surprised to see such a mixture. We have potato, dry curd or farmer’s cheese, or sauerkraut all separate never mixed. I have done kapusta and kielbasa that was pretty good.

  88. sandy gaudette says

    Very much like my mom made, however we used unleavened dough. Flour and she had a special cup, half milk half water, she always said make a batch at a time so it doesn’t dry out. Also flour your fingers well to close them, otherwise they can open when boiling. She made potato with cream cheese, must not have liked farmer cheese or where we live farmer cheese not available. She made separate, sauerkraut was friend in butter till brown used as stuffing. when she fried them up it was butter and onion, put in a pan kept on low in oven. We only made them for Christmas eve, after we ate, 1 of her brothers came over to eat, then another brother. My mom was 1 of 9, by the time I came along there were 6 lefft. I know everyone does it different, probley due to where my grandmother came from, more of a pheasant food. I do however want to make fruit Pierogi, are they deep fried?5 stars

  89. Victoria Sigety says

    This made a TON of filling but not a ton of dough, but maybe I just did it wrong. The filling I added the entire package of cheese, so 7 oz approximately. I froze the rest of the filling.4 stars

    • Mary Younkin says

      That’s almost twice the amount of cheese that is called for in the recipe, Victoria. So, while it was probably still quite tasty, that might be why you wound up with extra filling. I’m glad you liked the pierogies!

  90. Anita Wilinsky says

    Come to a Ukrainian Catholic kitchen, and the old folks will tell you how to make them. My Baba, aunts, never made them like you showed them. Sorry for my opinion. Filing was either potato, cheese, or sauerkraut. Not all mixed together. You boiled the periogies, then in frying pan with butter, and onions, fry them together, and pour over the pierogies.. Dont be cheap with the butter and onions.

    • Faith Conner says

      The way my Polish Gramma & Mom made them using the same dough recipe, except the filling is potatoes mashed while warm, add cottage cheese and fried in butter chopped onions. That’s all.
      Then put in pot of boiling untill each one comes to the top. Take out & put on dish. Let cool then fry in butter & onions, they come out beautifully.

  91. Jessi says

    First time making pierogies and OMG… I forgot what truly homemade pierogies tasted like! They are so good. It was a little frustrating for me at first but luckily I got the hang of forming the pierogies and only had a couple of casualties. 🙂5 stars

  92. Pam Fedoush Pastiva says

    Hi 😊 Good recipe. However, the plural is pierogi . There is no s added on the end. I am 1/2 Polish and 1/2 Slovak. You also can get regular cottage cheese and squeeze the milk out to get dry cottage cheese. That is what my Babcia used when made her pierogi. You don’t have to fry the pierogi in oil and onion. You can suate the onions in butter then pour the butter with onions on the boiled pierogi. Very good that way. Keep up the good work.

    • Daniella says

      This is correct, I live in Poland now for 16 years. The singular is Pieróg, plural is pierogi. And for the record Ruskie is the best! Or fruit filled with a sweet cream topping ..now I’m hungry

  93. Richard benedix says

    My friends family made something similar, the dough was made with potatoes, and stuffed them with cheese. And he called it plowie,not sure about the spelling.

  94. Kelly Pandolfi says

    I grew up eating pierogies. We use cottage cheese (strained) with egg yolk in some and stewed prunes in the others (the sweetness of the prunes+pasta+butter= YUM!!). The younger generation like potatoes. We boil them, then put them in a warm oven with butter poured over until all pierogies have been boiled. It’s a family tradition we do at the holidays.

  95. Carol says

    I am going to try out your recipe. I’ve been making them for over 60 years without a recipe! Don’t know which nationality to give this to, but I roll out my dough Then slice into strips about 2-1/2 inches wide, then cross-ways for the same inches. Then take a square, put filling off center, dampen 2 sides with water and fold over, pinch to seal. Boil as usual. I’ve even made my own “dry curd cottage chees” using what my grandmother used. Powered milk and buttermilk! But that’s another story. Squeezing regular cottage cheese, just doesn’t do it for me.

    • Linda Baker says

      My grandma taught us how to make them using “dry” cottage cheese. If you can’t buy it anywhere, you can use regular cottage cheese. Take several layers of cheesecloth and put the cottage cheese in it. Tie up the edges so it forms a ball. Hang it from a hook under a cupboard with a bowl to collect the drippings. You also can put it in the refrigerator but you have to find a way to let it drain. Let it drain for several hours. When it’s ready, we add dehydrated onion, dried parsley, egg, salt, and pepper. Fill the pierogi , boil and fry in butter and onions…… so good!

  96. Cindy says

    This is about as close to my Grandmother’s as I have found. She stuffed hers with Farmer’s cheese, raisins and a little sugar. They were a Christmas Eve staple in our house. She would get them to the boil stage, boil them, drain them and stack them in casseroles or tupperware layered with butter all thru them…and refrigerate or freeze them. The butter would keep them from sticking to each other and be there to fry them. She always fried them in butter. I still do. Then as we wanted them, she would thaw and fry.5 stars

  97. And says

    Plurar – pierogi, singular – pieróg.
    You can fill it with something else. Aplles, strawberries and seriving with butter and powder sugar, or with whiped cream. 🙂

  98. Mariana says

    This was my first time making pierogi(es? haha) and they turned out so good, thanks for the recipe! We don’t eat dairy so I skipped the cheese, added some garlic to the potatoes, and fried in vegan butter. Served with some veggie sausage and cabbage. Delicious!!!5 stars

  99. Michelle says

    My grandparents came from Poland, and i was raised in a predominantly Polish town and although yours sound good, totally different then I’ve seen made. Ive never seen hot water added to dough, always cool or warm, so it doesn’t cook egg.

    • Mary Younkin says

      I’ve come to the conclusion that everyone must have a slightly different version of a pierogi recipe that their family loves. Happy pierogi making, Michelle!

  100. Christine says

    If I will be freezing some of the pierogi, should I do so when they are raw or after they have been boiled?

    • Mary Younkin says

      You can do it either way. I’ve done both and they work well. I think the dough tends to be a little less likely to crack when frozen if they’ve been boiled first, Christine.

  101. Diane A. Clancy says

    How timely – I just made pierogies with my family. I am Polish and my Busia taught us no water in the dough – a couple of tablespoons of sour cream. We make 3 main kinds, farmers cheese(the brand we use is VERY dry} grated with egg & salt. The second is jarred sauerkraut, strained and fried with petite diced onion and mushrooms. Lastly, we use left over mashed potatoes and add cheddar cheese and this last time I had some scallions.

    I hope you had some to eat to celebrate Dyngus Day – a fun Polish holiday the day after Easter!! My family also makes about 250 the day after Thanksgiving. We boil and fry them in butter, then freeze them for Wilgilia (Christmas Eve) and about 45 of us eat them for our meatless meal.5 stars

  102. JR says

    Sorry, but one is a pierog and more than one are pierogi. Like the similar Italian dumpling: one is a raviolo and more than one are ravioli.

  103. Kellie says

    Looking forward to trying this recipe! Quick question, if I want to freeze the whole batch for a later date, would I freeze after boiling or before???

  104. Ben Gabus says

    Looks like something we’d enjoy. We just bought an “air fryer” and wondered if it would be a good idea to “air-fry” them instead of using a skillet.

    • Mary Younkin says

      I think it would probably work fine that way, Ben. I haven’t tried it though. They won’t be quite the same as buttery from the skillet, but I’m thinking they’ll be tasty.

  105. Milou says

    Pierogi is the plural, just to clarify. Pierogies as plural must be in America only. But, you know, that’s how language changes over time.

    • Mary Younkin says

      You’re right! There are actually two different ways to spell the dish’s name. In Polish, pierog is the singular and pierogi is the plural; however, in American English, it’s spelled as pierogie in the singular and pierogies in the plural.

  106. Cheryle Bilicki says

    My family loves these and alot fun to make we make them on holidays and anytime in between everybody joins in to help they are great tasting my 4 kids to my 12 grandchildren we enjoy them and I m sure u do too.5 stars