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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.
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. (Perogies is another spelling I often see, but that one is not in the dictionary.)
Despite the over-explanation here, I know that many of you will still 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.
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.
Pierogi Making Tips
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.
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.
We fill 18 pierogies before starting the first batch boiling and then just keep rotating through the stages. The recipe below has been halved from Jane’s original 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.
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.
Polish Pierogi Recipe: Step-By-Step Recipe with Photographs
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
FOR SERVING
- 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.
- To Shape 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.
- To Boil 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.
- To Fry 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 2/20/14 – recipe notes and photos updated 8/12/21}
Can you make this with sweet potatoes? I'm allergic to white potatoes but I LOVE pierogies! The only kind of potato that I really miss!
I can't think of any reason why the sweet potatoes wouldn't work just as well, Kathy. It sounds delicious!
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.
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..
True! My Polish grandmother made prune pierogis!
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
Care to share the gravy recipe?
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
my H.S. friend’s mother used to make these with cottage cheese. I don’t remember a gravy. Can you enlighten me?
see my recent post
Yes dry cottage cheese and potatoes..my mom made it look so easy.. now I know why.. patients!
Marcie, my mom made them the same way. Sadly, I can't find dry curd cottage cheesr
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…….
MY GRANDMOTHER ALWAYS USED DRY CURD COTTAGE CHEESE…
You can take cheesecloth or a small holed colander and drain regular cottage cheese. It's not perfect dry curd but it's close.
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..
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. 🙂
I can give you a recipe for dry cottage cheese you can make at home if you want it>
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?
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!!!
No olive oil, BUTTER, IS USED IN POLAND!
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
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!
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!!
I deep fry my pierogi after they are par boiled, they are addictive, great with sour cream.
This is a Puerto Rican (or Spanish ) meal. Usually made with seasoned ground beef.
Lol what you’re talking about are Puerto Rican pastelitos and they are nothing like Polish Piergoies!
Yep, and the mexican version is an empenada
Absolutely Not puetorrican. WE do not make anything like these.
I made this recipe today with sweet potatoes. Tasted amazing!
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!
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?
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!
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!
Would love your recipe for gluten free pierogi. My son loves them and feels very left out when I make them with wheat flour.
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. 🙂
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!
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.
Thanks, Mel! That's good to know.
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.
Thanks Mel..all these years I never tried boiling them first before freezing.Do you just boil them or what?
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.
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?
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.
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.
Would you have a recipe for that big amount that you would be willing to share?
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.
Really cool! I pinned this and will be making these! My grandmother was Polish and she used to make pierogis by hand, but I have never tried. I can't wait to try this recipe! Thanks for posting. 🙂
I'm dying to make these, and I love the step by step poster — fabulous post!
Pinning! <3
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!!!,
That's awesome! Thanks for letting me know they freeze well that way too. Can't wait to try it!
Yes you can freeze them. I do as well as many of my friends . 🙂
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.
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.
Love your suggestions!
I've been wanting to make this for a while now. thanks for the great tips.
Great finger food. Just a little dipping sauce required.
Fantabulous. We need to have a pierogie making party!
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!
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. :–)
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!
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.
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 ?
HOW LONG CAN THE FILLING SIT I9N THE FRIDGE BEFORE YOIU CANT USE IT ?
I have never left it more than a day.
I add some onion to the pan when frying.
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.
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!
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.
This dough was very soft and pliable.
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
I use 1 Potato and 1 8oz of block of cream cheese for my filling….so good!!
Making right now, i LOVE pierogis 🙂
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
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!