Easy Homemade Pierogies

Homemade pierogies are easier to make than you think! These tender Polish dumplings are filled with two classic fillings: mashed potatoes with cheddar and sauerkraut with sautéed onions.

About This Recipe

These homemade pierogies are Polish dumplings that are traditionally filled with ingredients like potatoes, cheese, or sauerkraut. Growing up on the East Coast, pierogies were a family favorite and making them from scratch is a great way to enjoy these classic dumplings right at home.

This easy pierogi recipe starts with a simple dough, made right in the food processor, then filled with two different filling options. The potato and cheese filling gets a creamy addition of sour cream, while the other filling combines tangy sauerkraut with buttery sautéed onions.

After boiling, I like to give the pierogies a quick saute in butter until lightly golden. Serve them with a dollop of sour cream and fresh chives and you've got a homemade favorite that's hard to beat.

📋 Ingredients

• All-purpose flour: Forms the base of the dough. Regular all-purpose flour works perfectly for these easy pierogies.
• Olive oil: Adds fat to the dough, helping make it smooth and pliable. You can substitute another neutral cooking oil or melted butter.
• Butter: Used to sauté the onions for the sauerkraut filling and to sauté the boiled pierogies.
• Red onion: Adds a slightly sweet, savory flavor to the sauerkraut filling. Save a little sauteed onion for garnishing the pierogies, if you'd like.
• Sauerkraut: Gives the other filling its signature tang. Drain well and give it a rough chop.
• Cheddar cheese: Look for a block of cheese that you can grate yourself, which melts more easily than the pre-shredded options.
• Mashed potatoes: A great use for leftover mashed potatoes. You can also make a small batch from scratch using peeled russet potatoes boiled in salted water until fork-tender, then mashed.
• Sour cream: Adds a tangy, creamy texture to both fillings and makes a classic topping for serving.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

• Use leftover mashed potatoes: Leftover mashed potatoes are ideal for easy pierogies! Add other mix-ins, such as cooked bacon, chives or Kielbasa. Make sure they're completely cooled before filling the dough.
• Add bacon: Stir cooked, crumbled bacon into either filling for a smoky, savory addition.
• Serve with kielbasa: Sauté sliced kielbasa and serve alongside the pierogies.
• Make all potato pierogies: Prefer one filling? Double the potato filling and make the entire batch with mashed potatoes and cheddar.
• Fill with different cheese: Fill the pierogies with farmer's cheese, strained ricotta cheese or cottage cheese.
• Make dough by hand:
  1. Add flour, egg, water, oil and salt to a wide bowl and begin mixing until a shaggy dough forms and the dough mostly comes together.
  2. Transfer to a lightly floured surface and continue kneading until it becomes a smooth ball.
  3. Wrap dough in plastic wrap and let rest in the fridge for about 20-30 minutes.

How to Make Homemade Pierogies

Make the Dough. Add the flour, egg, olive oil, water and salt to a food processor. Pulse until the dough just comes together, then knead until smooth. Wrap and refrigerate for 20 to 30 minutes.

Make the Potato Filling. Mix the mashed potatoes with cheddar, sour cream, butter and pepper.

Make the Sauerkraut Filling. Sauté chopped onion in butter until softened, then add chopped sauerkraut and sour cream and stir to combine.

Roll and Cut the Dough. Roll the dough on a lightly floured surface to an ⅛-inch thickness. Cut circles with a 3-4 inch round cookie cutter, gathering the scraps to reroll.

Fill the Pierogies. Add a small spoonful of either filling to the center of each dough circle. Don't overfill and leave enough room around the edges to seal the dumplings.

Seal the Edges. Moisten the edges with water and fold the dough over the filling. Press the edges together firmly, using a fork to crimp and seal completely.

Boil the Pierogies. Boil about four to five pierogies at a time for a few minutes, until they float to the surface. Remove with a slotted spoon.

Sauté the Pierogies. Melt butter in a skillet over medium heat. Add the boiled pierogies and sauté for a few minutes, until lightly golden.

Make-Ahead and Freezing Instructions

• Make ahead: Both fillings can be prepared up to 3 days in advance. You can also assemble the pierogies ahead of time and refrigerate them for up to 3 days, keeping them covered.
• Freeze uncooked pierogies: Arrange the assembled, uncooked pierogies in a single layer on a parchment-lined baking sheet. Freeze, then transfer to a freezer-safe bag or container.
• Cook frozen pierogies: Add the frozen pierogies directly to gently boiling water without thawing. Cook until they float to the surface, then sauté in butter, if desired.

Serving Suggestions

Serve homemade pierogies with a dollop of sour cream and chopped fresh chives. For even more flavor, top them with sautéed onions or crispy bacon or serve alongside kielbasa.

Here are a few more delicious serving suggestions:

• Seared Pork Chops
• Creamy Zucchini Casserole
• Lebanese Potato Salad

More Polish Inspired Recipes to Try

Easy Homemade Pierogies

Samantha Ferraro

LittleFerraroKitchen.com

These easy homemade pierogies are filled with two different fillings: mashed potatoes with cheddar cheese or tangy sauerkraut with sautéed red onions. Boil until tender, then sauté in butter for a lightly crisp exterior.

4.89 from 18 votes

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Prep Time 1 hour hr 30 minutes mins

Cook Time 15 minutes mins

Dough resting Time 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Appetizer, Side Dish

Cuisine Polish

Servings 16 pierogies

Calories 163 kcal

Equipment

• ▢
  Food Processor
• ▢
  Rolling Pin
• ▢
  skillet

Ingredients

 

US CustomaryMetric

 

1x2x3x

Dough

• ▢ 2 cups flour + more for rolling
• ▢ 1 large egg
• ▢ 1 teaspoon salt
• ▢ 2 tablespoons olive oil
• ▢ ¼ cup warm water (may need up to ½ cup water)

Potato with Cheddar Filling

• ▢ 2 russet potatoes peeled and cut into large chunks
• ▢ ½ cup cheddar cheese shredded
• ▢ ¼ cup sour cream
• ▢ 2 tablespoons butter melted
• ▢ salt and pepper to taste

Sauerkraut and Onion Filling

• ▢ 2 tablespoons unsalted butter
• ▢ ½ red onion diced
• ▢ 1 cup sauerkraut drained and roughly chopped
• ▢ 2 tablespoons sour cream
• ▢ salt and pepper to taste

For Cooking and serving

• ▢ 2 tablespoons butter for sautéing
• ▢ sour cream for serving
• ▢ Fresh chives finely chopped, for serving

Instructions

 

• Make the Pierogi Dough. Add the flour, egg, olive oil, ¼ cup of water and salt to a food processor. Pulse until the dough begins to come together, adding more water a little at a time as needed.
• Transfer the dough to a lightly floured surface and knead for a few minutes until a smooth ball forms. Wrap in plastic wrap and refrigerate for about 20–30 minutes.
• Prepare the Potato and Cheddar Filling. Boil potatoes in salted water until fork-tender, then drain well and mash. Stir the mashed potatoes with melted butter, sour cream, shredded cheddar, and cracked black pepper. Taste and adjust the seasoning as needed. Let cool completely before filling the pierogies.
• Prepare the Sauerkraut and Onion Filling. Melt the butter in a skillet over medium heat. Add the diced red onion and sauté for a few minutes until softened but not deeply caramelized. Stir in the drained, chopped sauerkraut and cook for another minute.
• Remove the skillet from the heat, stir in the sour cream, and mix until combined. Set aside and let the filling cool completely.
• Roll and Cut the Dough. Remove the chilled dough from the refrigerator and on a lightly floured surface, roll into a thin, even sheet, about ⅛-inch thick. Use a 3–4-inch round cookie cutter to cut out circles.
• Gather the dough scraps and reroll them to make additional circles. Repeat with the remaining dough.
• Fill the Pierogies. Place a small spoonful of either filling in the center of each dough circle, leaving enough room around the edges to seal. Lightly moisten the edges with water and fold the dough over, pressing together. Use a fork to crimp the edges.
• Boil the Pierogies. Bring a pot of water to a gentle boil and carefully add about 4-5 pierogies at a time. Cook for 4-5 minutes, until they float to the surface, then remove with a slotted spoon and drain. (The pierogies are ready to serve at this point, or you can sauté them in butter for a lightly crisp exterior.)
• Sauté in Butter. Melt the butter in a skillet over medium heat. Add the boiled pierogies in a single layer and sauté for a few minutes, turning as needed, until lightly golden.
• Garnish and Serve. Serve the pierogies on a platter with dollops of sour cream and chopped fresh chives.

Notes

• Make ahead: Prepare fillings up to 3 days ahead and refrigerate.
• Freeze: Freeze assembled pierogies in a single layer until solid, then transfer to a freezer-safe bag.
• Cook from frozen: Boil without thawing until they float, then sauté in butter if desired.

Nutrition

Calories: 163kcalCarbohydrates: 18gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 257mgPotassium: 162mgFiber: 1gSugar: 1gVitamin A: 215IUVitamin C: 3mgCalcium: 42mgIron: 1mg

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