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}
Marcia says
I sometimes put hamburger mash potatoes and cheese inside there delicious.
Mary Younkin says
oh my goodness, I bet that is delicious, Marcia! I love all the different variations.
seaglin says
Pierogies are awesome!! Who does not see the face-in-the-flour?
Mary Younkin says
I love that you caught that!
darcy says
i make my dough with sour cream and flour , and had also made fruit perogies, them are tricky lol ,and saurkaut ones
Deborah says
My Polish Grandmother filled them with prunes, boiled them and cover them in breadcrumbs that were fried in lors of butter. So yummy!!!
Mary Younkin says
I’ve heard that they’re delicious with prunes! I need to try that, Deborah.
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.
Mary Younkin says
oh my goodness!!! That is all kinds of brilliant, Deborah. I love that idea!
Tammy says
This is awesome just accidentally discovered your site . Excited to try these . Thank you
Mary Younkin says
I hope that you love the pierogies, Tammy!
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!
Mary Younkin says
I’m so happy that you love the pierogies, Jenny!
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.
Mary Younkin says
This is an awesome memory, Lori. I hope the pierogies are everything you remember.
Emily says
Can I make the dough a day or two ahead of time?
Mary Younkin says
Yes, that works nicely, Emily.
Marie Lussier says
going to make these tomorrow . It has been years since I made them. How big of a circle do i make?
Mary Younkin says
I think we make circles approximately 4-inches, Marie.
Mark S. Medrek says
Thank you very-much! May I just say that “pierogi” is already plural, and does not need the “es.”
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.
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.
Mary Younkin says
I am so happy to hear that you love the recipe so much, Stephanie!
Ray says
Doesn’t tell you how much flour to use for the perogies or how much of anything for peroigrs..
Mary Younkin says
All of the amounts for the ingredients are listed in the recipe card at the bottom of the post, Ray.
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’ve been told that dairy-free yogurt works nicely as a substitute, however I haven’t tried it myself, Pat.
WASKDOASED says
THESE PEROGIES ALMOST SET MY KITCHEN ON FIRE!!! ONE STAR FOR YOU
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.
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…
Mary Younkin says
I love hearing everyone’s family memories of Pierogi, Lisa.
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.
Mary Younkin says
I’d happily eat pierogi made any which way, Fran. They’re all delicious!
Maria madison says
MY Babcock was Fromm Poland in the early 1900’s. She used an egg, always!
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
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.
Mary Younkin says
I bet that was delicious, Marian!
Rhonda says
Wondering if you can freeze them after they are made before you boil and fry them?
Mary Younkin says
Yes, you can, Rhonda.
Cyndy says
My grandmother would boil them before freezing them.
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?
Mary Younkin says
I’ve honestly never noticed the dough shrinking, Linda.
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!
Mary Younkin says
hahaha, thanks for the grin, Jules.
Margo says
If I wanted to freeze a batch before frying- would that work- after the boiling step?
Mary Younkin says
Yes, that works nicely, Margo.