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Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.
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4.89 from 17 votes

Easy Homemade Pierogies

Easy homemade pierogies filled with two different fillings including cheddar mashed potato and caramelized onions with sauerkraut.
Prep Time15 minutes
Cook Time15 minutes
Dough resting Time20 minutes
Total Time50 minutes
Course: Appetizer, Side Dish
Cuisine: Polish, Russian
Keyword: homemade pierogies, how to make pierogies, pierogi recipe
Servings: 16 pierogies
Calories: 147kcal
Cost: $10

Ingredients

Dough

  • 2 cups flour sifted
  • 1 egg
  • 1 teaspoon salt
  • 2 tablespoon olive oil
  • ¼ cup warm water (may need up to ½ cup water)

Sauerkraut and Caramelized Onion Filling

Mashed Potato with Cheddar

  • 2 russet potatoes peeled
  • ½ cup cheddar cheese shredded
  • 2 tablespoon sour cream
  • 2 tablespoon 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 ¼ 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 ¼ 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 edge 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 tablespoon 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 and cook potatoes 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