Pierogi are the heart of Polish comfort food—tender dumplings stuffed with creamy potato and cheese, then boiled and optionally pan-fried until golden.
Whether you’re celebrating a holiday or just craving something cozy and homemade, this pierogi recipe delivers on flavor, nostalgia, and satisfaction.
Why You’ll Love This Pierogi Recipe
Soft, tender dough with a satisfying bite
Creamy, cheesy filling that melts in your mouth
Perfect for freezing – make a big batch and save for later
Versatile filling options – from savory to sweet
Can be boiled, fried, or both for added texture
Authentic flavor straight from Eastern Europe
What You’ll Need (Ingredient Highlights)
For the dough:
All-purpose flour – gives the dough its structure
Egg – adds richness and elasticity
Sour cream – tenderizes the dough and adds subtle tang
Butter – for flavor and softness
Salt & water – to bring it all together
For the filling:
Potatoes – boiled and mashed for the base
Cheddar or farmer’s cheese – for creaminess and flavor
Butter & sautéed onions – for added depth
Salt – simple, classic seasoning
Pro Tips Before You Start
Use warm mashed potatoes to help melt the cheese
Roll dough thin but not too fragile – about 1/8 inch
Seal edges well to prevent filling leaks during boiling
Don’t overcrowd the pot when boiling – cook in batches
Pan-fry with butter or bacon for crispy edges and extra flavor
How to Make Pierogi from Scratch
Make the dough
In a large bowl, mix flour and salt. Add egg, sour cream, melted butter, and water.
Stir to form a shaggy dough, then knead until smooth and elastic (about 8–10 minutes).
Cover and rest 30 minutes.
Prepare the filling
Mash the cooked potatoes. Stir in cheese, sautéed onions, salt, and pepper.
Taste and adjust seasoning. Let cool to room temperature before using.
Roll and fill
Roll dough on a lightly floured surface to 1/8 inch thick.
Use a round cutter (3–4 inch) to cut circles.
Add 1 tbsp of filling to the center of each, fold in half, and seal edges tightly.
Cook the pierogi
Bring a large pot of salted water to a gentle boil.
Add pierogi in batches and cook 3–4 minutes, or until they float.
Drain and transfer to a buttered dish or pan.
Pan-fry (optional)
In a skillet, melt butter and pan-fry boiled pierogi until golden on both sides.
Serve hot with sour cream, caramelized onions, or crispy bacon bits.
What to Serve It With
Sour cream – classic dip for pierogi
Caramelized onions – sweet and savory combo
Bacon bits or lardons – smoky crunch
Cucumber salad or sauerkraut – for tangy contrast
Apple sauce – if using sweet filling variations
Variations / Substitutions
Use sauerkraut & mushroom filling for a vegetarian twist
Swap cheese types – farmer’s cheese, ricotta, or cream cheese
Make sweet pierogi with fruit filling (cherry, blueberry, plum)
Use leftover mashed potatoes for a quick shortcut
Add fresh herbs like chives or dill to the filling
Storage & Leftovers
Fridge: Store cooked pierogi up to 4 days in an airtight container
Freeze: Freeze uncooked pierogi in a single layer, then transfer to bags
Reheat: Boil from frozen or pan-fry until heated through and crispy
Meal prep tip: Double the recipe and freeze half for busy days
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before rolling.
Can I freeze pierogi?
Definitely. Freeze them uncooked on a tray, then transfer to bags for easy storage.
How do I prevent them from bursting while boiling?
Make sure to seal the edges firmly and avoid overfilling.
What’s the best cheese to use in the filling?
Sharp cheddar or farmer’s cheese are most traditional, but cream cheese works too.
Can I make pierogi without eggs?
Yes, though the dough will be slightly less rich—it’s still delicious.
What’s the difference between pierogi and ravioli?
Pierogi are typically boiled then optionally fried, and usually use a tangy dough with sour cream.
Can I cook them straight from frozen?
Yes! Just boil them a few minutes longer, or pan-fry on low to heat through.
Final Thoughts
This pierogi recipe is more than a dish—it’s a tradition.
Whether you’re carrying on a family legacy or trying them for the first time, homemade pierogi bring people together with every comforting bite.
Soft dough, rich filling, and buttery edges—what’s not to love?
Full Recipe Card
Ingredients
Dough:
3 1/2 cups all-purpose flour
1/2 tsp salt
1 egg
3/4 cup sour cream
1/4 cup melted butter
1/4 cup water (more if needed)
Filling:
2 cups mashed potatoes
1 cup shredded cheddar cheese or farmer’s cheese
1/4 cup sautéed onions (optional)
Salt to taste
Instructions
Mix flour and salt. Add egg, sour cream, butter, and water.
Knead into a smooth dough. Rest 30 minutes.
Combine mashed potatoes, cheese, onions, salt. Let cool.
Roll dough thin. Cut into circles. Fill and seal into half-moons.
Boil pierogi in salted water until they float (3–4 mins).
Optional: pan-fry in butter until golden. Serve with sour cream and toppings.
