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
{originally published 2/20/14 – recipe notes and photos updated 8/12/21}
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???
Mary Younkin says
You can freeze it either way. I prefer to boil first myself, Kellie.
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.
Bryan Starliper says
when I want a quick frozen pierogies snack I air fry for 8 minutes but I have the instant pot air fryer with 2 levels, not a basket and a bottom drip pan. so I toss butter and onions and cook them in the bottom drip pan @ the same time. The air fryer will crisp up the pierogies very quickly so pay attention I toss them in the onions before they get too crispy and continue to cook. They are so quick and yummy snack too.
Xema says
How big a circle do you cut?
Mary Younkin says
3-4 inches works for me. I use a large biscuit cutter.
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.
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.
Mary Younkin says
I’m so glad that your family is enjoying the pierogies, Cheryle!
Johanna says
Hi, what is considered farmers cheese? What type should I use?
Mary Younkin says
Hi Johanna, Farmer cheese is an unaged (also known as fresh) mild white cheese with a crumbly texture. It’s most commonly found in farmer’s markets nowadays. If you can not locate farmer’s cheese, you can substitute 2 ounces shredded Monterrey jack and 2 ounces ricotta cheese.
Esther says
Mom called the pierogi cheese ‘dry cottage cheese’; usually only found around Easter where I lived in Ohio. But I found a recipe to make my own & it is easy & delicious! Just Google Farmer Cheese for recipes. There are many, the one I tried used whole milk & buttermilk. Great cheese for crackers too.
Mary Younkin says
Thanks for the extra info, Esther!
Susan says
I’ve noticed in alot of recipes for pierogies no one mentions using the water from the boiled potatoes, in lieu of plain water. In my opinion, that should be one kicker for great pierogies. 😋
Christina Salazar says
Hi there. Fellow pierogi lover. Our mom taught us how to make these. Our favorite filling is cream cheese, cottage cheese and sauteed onion. We usually give them an ice cold bath after boiling. I’m going to give the buttered plate a try.
Thank you for sharing your recipe!! I cannot wait to make these for Christmas.
Mary Younkin says
I love all the different memories people have for these.
Patryk (Polish guy) says
A pretty correct recipe, but… THERE IS NO SUCH THING AS PIEROGIES! Pieróg is the singular, and pierogi is the plural. If you are talking about Polish Pierogi, respect the language as well please 🙂
Steve says
What you all them depends on where you’re from
Cheers,
Ukrainian guy
Leon Duminiak says
How can you claim to be able to make authentic Polish pierogies if you don’t seem to know that pierogi is the plural of pierog? There is nothing less authentic as butchered Polish.
Mary Younkin says
Good to know, Leon. While I am not “authentically Polish” myself, and don’t claim to be, Jane certainly taught us to make awesome pieorgi. While I’m aware of what are technically the correct spelling variations, as I said above, many people spell it differently, authentic or not.
Steve says
Pierogi is the cuisine of other eastern European countries also and how you say it varies. I’m Ukrainian and we don’t call them pierog but that doesn’t really matter. Her recipe is authentic.
Mary Younkin says
Thanks so much, Steve!
Urszula says
The Best dough is and always will be just warm water and flour No eggs no sour cream no oil
Cynthia Skrintney says
Recipe almost like Grandma Sutyla taught us !!! Dough is perfect !!! One filling we used was potato with cheese … the other filling was sauerkraut fried with onion adding a couple of dollops of mashed potato !!! The day after Thanksgiving was Pierogi Day … my aunt’s, my Mom and me … doing the production line assembly !!! Many thanks for this recipe !!!!
Mary Younkin says
I’m so glad you like the pierogies!
Ur mom says
It’s Pierogi. PIEROGI. WHAT IS SO HRD ABOUT PIEROGI. JANE YOU BETTER GET YOUR SHIT TOGETHER. ARE YALL EVEN POLISH? BECAUSE I AM. AND IM A BEAST AT MAKING ME SECRET PIEROGI.
Mary Younkin says
Jane died three years ago, my angry pierogi-making friend. I don’t know why you’re upset about the spelling, but you go ahead and spell it your way and we’ll spell it however we like as well. This is Jane’s recipe and her spelling stands.
Marie Cameron says
Sorry but the plural is pierogi. It’s from the singular pieróg. Just because it’s on the internet does not make it correct it’s a bastardization of the word in English which makes no sense. Just like ravioli is the plural of raviolo.
The internet should educate and not continue passing on poor information.
The recipe is decent however!
Stefani says
Our families traditional filling is dry curd cottage cheese. We usually serve them just boiled with a butter and sour cream gravy. Then fry leftovers in the morning
STAS' KMIEC' says
▪︎”Pierogi” is already plural in Polish, the term “pierogies” is not Polish.
▪︎pierogi are boiled and buttered; leftover or “old” pierogi are fried. If you don’t make a good dough, then frying masks the error
▪︎farmer’s cheese is increasingly difficult to find. Friendship brand is now too watery. If you can find Ludwig or Twaróg in a Polish delicatessen — it is dry. There are also recipes to make your own from milk or buttermilk
Christine Woodbridge says
I’ve heard that my great aunt fixed them with farmer’s cheese also in the dough. Unfortunately, her recipes were lost when she passed. Have you ever heard if that? I haven’t tried it yet.
Mary Younkin says
I haven’t tried that, Christine.
Marzena Lugowski says
they look great and i am very happy that my traditional polish food is being enjoyed around the world, but in traditional polish pierogi you don’t put egg in dough and you do not add sauerkraut to potato and cheese filling, after saying that i am all for experimenting with different fillings whatever suits your taste, well done SMACZNEGO
sandi says
when I fry my pierogies, I do them in onions and then we eat them with sour cream, just our way of making them, learned how to make these while we were racing horses in Winnipeg Canada
Mary Younkin says
That sounds great, Sandi.