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Easy Homemade Pierogies
Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.
I grew up on pierogies like most east coasters. The polish dumplings are fond memories ever since I moved away from Brooklyn. However, when we visit Joe’s Aunt Joan in Pennsylvania, she always knows to order a couple dozen from the one-arm Pierogi man. Yes really, that’s what he’s called.
What are pierogies?
Traditional pierogies are a dumpling with either potato or sauerkraut filling. Those are the two I’ve had and love!
Once filled, the pierogies are then boiled and then (my favorite way to eat them), pan fried . The outside of the dumpling gets nice and browned and perfectly crispy.
Serve with creamy sour cream and oh my…this is the best treat you will have.
Pierogi Dough
The dough is a dream to work with and couldn’t be easier. To make the pierogie dough, add flour, egg, olive oil and salt to a food processor and pulse a few times. Then stream in about 1/4 cup of warm water and pulse until the dough forms a ball.
You may need more or less water, so just keep an eye on it.
Then once done, remove and knead on a lightly floured surface until smooth, about 5 minutes.
Form dough into a ball and wrap in plastic wrap and let rest in the fridge for about 20-3- minutes.
Make dough by hand: Instead of a food processor, add flour, egg oil and salt and use a wooden spoon to mix until it mostly comes together. Then stream in water and knead until a ball forms. Then continue kneading on a clean surface until smooth. Form dough into a ball and wrap in plastic wrap and let rest in the fridge for about 20-30 minutes.
Pierogi Fillings
Two of my favorite pierogi fillings are mashed potatoes and the other with sauerkraut.
Mashed Potato Filling: Boil peeled russet potatoes until fork tender and mash with sour cream, shredded cheddar cheese, bit of unsalted butter and cracked black pepper. Mix until smooth and let cool. (Leftover mashed potatoes works great too).
Sauerkraut Filling: Caramelize chopped onion in a bit of butter and oil until soft and lightly golden brown. Let cool then mix with chopped sauerkraut and sour cream. Mix to combine.
Stuff Homemade Pierogies with Fillings
After dough has chilled, unwrap and cut in half. On a lightly floured surface, roll half of the dough to a 9 inch circle, about 1/4 of an inch thick. Use a cup or round cookie cutter to cut out circles and re-use scraps to roll out at the end.
Place a teaspoon size filling in the center of your circle (don’t overfill, which will make the dumplings hard to seal). Then dip your finger in water and run it along the end of the circle.
Seal the ends with your fingers and use a fork to crimp them close. Place pierogies on parchment lined baking sheet as you finish filling the others.
Cook the Pierogies: Boil or Pan Fry
Boil: Depending how large your pot is, boil about 4-5 pierogi at a time. The water doesn’t have to be at a rolling boil, but a light boil. Place pierogies in gently and allow to cook for a few minutes. You know they are ready when the dumplings float to the top.
*You can enjoy them like this or continue and pan fry.
Pan Fry Method: If you want to pan fry, heat a non-stick skillet with 1 tablespoon of butter and brown pierogie on one side until golden brown.
Serve pierogies with a dollop of sour cream.
Easy Homemade Pierogies
Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.
Servings: 16 pierogies
Calories: 147kcal
Cost: $10
Ingredients
Dough
- 2 cups flour sifted
- 1 egg
- 1 tsp salt
- 2 tbsp olive oil
- 1/4 cup warm water (may need up to 1/2 cup water)
Sauerkraut and Caramelized Onion Filling
- 1-2 tbsp butter
- 1 tbsp olive oil
- 1/2 red onion chopped
- 1 cup sauerkraut lightly patted dry and chopped
- 2 tbsp sour cream
- salt and pepper to taste
Mashed Potato with Cheddar
- 2 russet potatoes peeled
- 1/2 cup cheddar cheese shredded
- 2 tbsp sour cream
- 2 tbsp unsalted butter softened
- Black pepper to taste
Instructions
To make the dough:
- In a food processor, add flour, salt, egg and oil and pulse a few times. Then slowly stream in 1/4 cup of water until a ball forms. You may need more water so keep an eye on it.
- Remove dough and knead a few times on a lightly floured surface until smooth. Then wrap in plastic wrap and rest in the fridge for 20-30 minutes.
- While dough rests, prepare the fillings (recipe follows).
- After dough has chilled, cut dough in half and roll out on a lightly floured surface to about 9 inch round circle and about 1/4 inch thick.
- Use a cup or round cookie cutter to cut out circles. Re-use scraps to roll out at the end.
- Place about a teaspoon of filling in the center of the circle. Sip your finger in water and run along the endge of the circle to help seal the dumplings.
- Seal the ends with your fingers and use a fork to crimp them close. Place pierogies on a parchment lined baking sheet while you finish the rest.
- Boil about 4-5 filled pierogies at a time. The water doesn't have to be at a rolling boil, but a light boil. You know they are ready when pierogies float to the top.
- If you want to pan fry, heat a non-stick skillet with 1 tablesppn of butter and cook pierogies on one side until golden brown.
Sauerkraut and Caramelized Onion Filling
- Saute onion in butter and olive oil until caramelized, about 10 minutes. Once done, set aside.
- Chop sauerkraut and add to a bowl along with the caramelized onions. Stir in sour cream and season with salt and pepper. Taste for seasoning.
Mashed Potatoes with Cheddar Filling
- Chop peeled potatoes into quarters and place in a pot filled with water. Bring to a boil adn cook potgtoes until fork tender, about 10 minutes.
- Once potatoes are cooked fully, drain and add to a bowl along with shredded cheese, sour cream, butter, salt and pepper. Mash everything together and taste for seasoning.
Notes
Leftover mashed potatoes is perfect for filling pierogies.
Make sure to seal the pierogies very well so water doesn’t leak inside.
You can also freeze uncooked pierogies in the freezer and when ready to cook, cook in simmering water until they float.
Nutrition
Calories: 147kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 241mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
Other Polish Inspired Recipes to Try:
Polish Poppyseed Cake (Makowiec)
Beet Soup with Fried Beet Greens
Post was updated April, 2020 with nutritional info, updated photos and cooking tips.
I am a total sucker for a good pierogie. Love how quick and easy you made these look. Now I want to go give them a go from scratch.
These look amazing! I love pierogies! Never made my own but whenever I go to a Eastern European restaurant I have to order them.
I adore pierogies, especially the ones stuffed with sauerkraut. Yum!
Been making home made for years and have tried many different doughs and love this one. For insides I use mashed potatoes cheese whiz shredded cheese onions and bacon. I leave have boiled and half I fry. I usual make about 200 at a time and make them about 4 times a year. Kids and hubby will keep coming to the kitchen and when I’m not looking they steal them. So by the time it’s dinner half r gone
Thank you for sharing Chrissy! I can see that pierogies have that effect on people! haha
If I am going to make these with just the potato/cheese filling and skip the sauerkraut/onion filling do I need to double the quantities for the potato/cheese filling so I’ll have enough?
Hi Jamie! When I initially made this, I did have some potato filling leftover so it’ll depend how large your potatoes are. Honestly, I would double the filling, so 3-4 russet potatoes, etc and if you have any leftover, I suggest making little pan fried mashed potato patties! Have fun cooking!