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 ⅛ 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 ⅓ 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
- ¾ – 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}
Sandy says
Could you lease tell me the yield?
Thank you and have a great day. Sandy
Lilly Browne says
Try these filled with Buffalo chicken wing dip inside. Delicious
Billy says
I haven’t had pierogies in ages! Thanks so much for sharing this. Cannot wait to make some at home. The sauerkraut filling is great too!
Mary says
I hope you love them as much as we do, Billy!
Jackie Mihelcic says
Pirrogies no matter how you spell it the are deeelishious….. will have to try this re ipe
Mary says
I agree, Jackie!
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 🙂
Mary says
Oh, I am so very happy that you liked the pierogies, Hannah!
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.
Mary Younkin says
This recipe makes 36 pierogi, so about 5-6 servings, depending on appetite and what else you might be serving with them, Gwen. Enjoy!
Shelly Smith says
These look delicious, May try them today…
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.
Mary Younkin says
I’m so glad that you love the pierogies too, Rebecca!
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.
Mary Younkin says
I’m so glad that you are enjoying the pierogies, Laura!
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.
Mary Younkin says
I’m glad you like it, Kristen!
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!
Mary Younkin says
I hope you love them, Esther!
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.
Mary Younkin says
That sounds delicious, Cal!
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!
Mary says
I’ve heard that prune pierogies are amazing!
Patricia LaFave says
Prune pierogi are very good. I use canned prunes mixed with plum butter. A little hard to handle but worth the effort.
Mary Younkin says
That sounds like a great combination as well, Patricia!
Laurie says
Can the dough be made and then refrigerated overnight to be made into pierogies the next day?
Mary Younkin says
Yes, the pierogi dough can be made ahead of time, Laurie.
Dayna says
Are you able to freeze after filled and before boiled?
Mary Younkin says
Yes! They freeze nicely, Dayna.
Jen says
When we make them we freeze after they are boiled. Prior they are very sticky. We definitely save the frying step for when we are going to eat them!
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.
Leona Hafiz says
Yes you are absolutely correct about this! Ukrainian is the same!
Diane says
I like the cabbage ones and they’re very hard to find where I’m at
Julie says
Would it be ok to make them ahead of time and refrigerate them unTIL I’m ready to boil and fry them?
Mary Younkin says
Yes! These will hold well in the fridge, Julie.
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
Mary Younkin says
I’m so happy to hear that you’re enjoying the pierogies, Tracy!
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. 🥟🥟🥟❤️❤️❤️
Mary Younkin says
Thanks, Heather!! I appreciate you chiming in with that. The discussion sure doesn’t end here, that’s for sure.
Laurel Paulson-Pierce says
NATIONAL PIEROGI DAY IS OCT. 8
Marilyn says
Do you freeze before or after boiling?
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.
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..
Mary Younkin says
That sounds like a lot of fun, Susan!
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.
Mary Younkin says
I hope you love them, Sandi!
Karen says
What is and where do you find Farmers Cheese?
Mary Younkin says
We buy it at the Farmer’s Market or a cheese market. If you can’t find it, ricotta will work as well, Karen.
Ewa says
If you have a European deli anywhere near you, they should have some. It’s a staple in Slavic food.