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}
Christin L. Bird says
1/11/20
Now I’m really hungry for pierogies!!! lol. I can’t wait to try these out on my family! Yummy… <3
Thanks, so much! :*
Mary Younkin says
I hope you love them, Christin.
Tina Mack says
I cant wait to make these i love them
Mary Younkin says
I hope you love them too, Tina!
Joyce says
Do you have to put potato in wit sauerkraut filling. Don’t think i have had them like that. It’s always been potato filled or sauerkraut.
Mary Younkin says
Hi Joyce! You don’t “have” to do them any specific way. There are endless options for filling pierogi.
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.
Mary Younkin says
Pedaheh are a Ukranian pierogi! I love that there are so many versions and memories of these recipes.
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.
Mary Younkin says
I hope you love them, Charlene.
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.
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.
Mary Younkin says
I need to try all of these combinations, Heidi!
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!
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
Mary Younkin says
Isn’t it great that we can all make them however we like best? Thanks for sharing your tradition too, Helen!
Lisa says
Not a fan of sauerkraut. Can you omit? I like them cheesy. Made them once and was not happy. Will try this recipe
Mary Younkin says
Sure thing, Lisa. You really can make them with whatever fillings make you the happiest.
Jen says
Have you ever made these with gluten free flour? I have celiacs and can’t have regular flour. I really miss pierogi!
Mary Younkin says
I have not, Jen. However, if you have a GF blend that typically works in a 1:1 substitution, it should work for you!
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.
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!
Mary Younkin says
There are endless ways to make these, Lee. Go with whatever sounds best to you!
Rose Hayden says
I truly love these little periogi
Mary Younkin says
I’m so glad you love the pierogi, Rose!
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.
Christine says
Thank you. You are correct.
Angel says
How many is in a serving
Mary Younkin says
Hi Angel, the recipe makes about 36 pierogies. For us, that’s 5-6 servings.
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
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.
Mary Younkin says
I love that pierogi can be made with all sorts of different fillings, Phyllis.
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.
Mary Younkin says
I hope that you love them, Barb.
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.
Michelle says
I need a recipe for sauerkraut filling. Help!
Mary Younkin says
That isn’t something I’m familiar with, Michelle.
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.
Mary Younkin says
Pierogies are a family favorite for so many people. I love learning about everyone’s favorite fillings!
Chris says
I have been using this recipe for years and I was wondering if the dough could me made a day ahead?
Mary Younkin says
That should work fine, Chris. I’d recommend letting it come to room temp again before attempting to roll it out.