Homemade Pierogies

Homemade Pierogies

Soft, tender dumplings filled with savory mashed potatoes and cheese, homemade pierogies are a comforting Eastern European classic. Perfect boiled, sautéed, or baked, they make a hearty meal served with caramelized onions, sour cream, or your favorite toppings.

Ingredients

For the Dough:

• 2 cups all-purpose flour, plus extra for rolling

• 1 large egg

• 1/2 cup sour cream

• 1/4 cup unsalted butter, softened

• 1/2 tsp salt

• 2–4 tbsp water (as needed)

For the Filling:

• 2 cups mashed potatoes (about 2–3 medium potatoes)

• 1 cup shredded cheddar cheese

• 1 small onion, finely chopped and sautéed (optional)

• Salt and pepper, to taste

For Cooking:

• 2–3 tbsp butter for sautéing

• Sour cream or caramelized onions for serving

Instructions

1. Make the Dough:
   In a large bowl, combine flour and salt. Add egg, sour cream, and softened butter. Mix until a dough forms. Add water 1 tbsp at a time if dough is too dry. Knead for 5–7 minutes until smooth and elastic. Cover and let rest for 20–30 minutes.

2. Prepare the Filling:
   In a medium bowl, mix mashed potatoes, cheddar cheese, sautéed onion (if using), salt, and pepper. Adjust seasoning to taste.

3. Roll Out Dough:
   On a floured surface, roll dough to about 1/8-inch thick. Using a round cutter (about 3 inches), cut circles.

4. Fill Pierogies:
   Place about 1–2 tsp of filling in the center of each circle. Fold dough over to create a half-moon shape. Press edges together and crimp with a fork to seal.

5. Boil Pierogies:
   Bring a large pot of salted water to a boil. Add pierogies in batches. Cook until they float to the top, about 3–5 minutes. Remove with a slotted spoon.

6. Optional Sautéing:
   In a skillet, melt butter over medium heat. Add boiled pierogies and sauté until golden brown on both sides for extra flavor and texture.

7. Serve:
   Serve hot with sour cream, caramelized onions, or your favorite toppings.

Equipment

• Mixing bowls (medium & large)

• Rolling pin

• Round cutter or glass

• Knife or fork for crimping

• Pot for boiling

• Skillet for sautéing

• Slotted spoon

• Measuring cups and spoons

Timing

• Prep Time: 45 minutes

• Cook Time: 15–20 minutes (boiling and optional sautéing)

• Total Time: 1 hour 10–15 minutes

Serving Size
Makes 24 pierogies (serves 4–6)

Homemade Pierogies

Soft, tender dumplings filled with savory mashed potatoes and cheese, homemade pierogies are a comforting Eastern European classic. Perfect boiled, sautéed, or baked, they make a hearty meal served with caramelized onions, sour cream, or your favorite toppings.

Print Recipe

Prep Time:45 minutes mins

Cook Time:20 minutes mins

Total Time:1 hour hr 15 minutes mins

Equipment

• Mixing bowls (medium & large)
• Rolling Pin
• Round cutter or glass
• Knife or fork for crimping
• Pot for boiling
• Skillet for sautéing
• Slotted spoon
• Measuring cups and spoons

Ingredients

• For the Dough:
• 2 cups all-purpose flour plus extra for rolling
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup unsalted butter softened
• 1/2 tsp salt
• 2 –4 tbsp water as needed
• For the Filling:
• 2 cups mashed potatoes about 2–3 medium potatoes
• 1 cup shredded cheddar cheese
• 1 small onion finely chopped and sautéed (optional)
• Salt and pepper to taste
• For Cooking:
• 2 –3 tbsp butter for sautéing
• Sour cream or caramelized onions for serving

Instructions

• Make the Dough:
• In a large bowl, combine flour and salt. Add egg, sour cream, and softened butter. Mix until a dough forms. Add water 1 tbsp at a time if dough is too dry. Knead for 5–7 minutes until smooth and elastic. Cover and let rest for 20–30 minutes.
• Prepare the Filling:
• In a medium bowl, mix mashed potatoes, cheddar cheese, sautéed onion (if using), salt, and pepper. Adjust seasoning to taste.
• Roll Out Dough:
• On a floured surface, roll dough to about 1/8-inch thick. Using a round cutter (about 3 inches), cut circles.
• Fill Pierogies:
• Place about 1–2 tsp of filling in the center of each circle. Fold dough over to create a half-moon shape. Press edges together and crimp with a fork to seal.
• Boil Pierogies:
• Bring a large pot of salted water to a boil. Add pierogies in batches. Cook until they float to the top, about 3–5 minutes. Remove with a slotted spoon.
• Optional Sautéing:
• In a skillet, melt butter over medium heat. Add boiled pierogies and sauté until golden brown on both sides for extra flavor and texture.
• Serve:
• Serve hot with sour cream, caramelized onions, or your favorite toppings.

Servings: 24 pierogies

Frequently Asked Questions (FAQs)

Can I make pierogies ahead of time?
Yes. You can assemble pierogies and refrigerate them for up to 24 hours before boiling or freezing.

Can I freeze pierogies?
Yes. Freeze uncooked pierogies on a baking sheet in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months. Boil or sauté directly from frozen, adding a minute or two to the cooking time.

Can I use other fillings?
Yes. Popular fillings include sauerkraut, mushrooms, meat, or sweet fillings like berries or sweetened cheese. Adjust cooking time for thicker fillings.

Can I make the dough gluten-free?
Yes. Use a gluten-free all-purpose flour blend and adjust water as needed. Texture may be slightly more delicate.

Do I have to sauté after boiling?
No. Sautéing pierogies in butter adds flavor and a crispy exterior, but boiled pierogies are fully cooked and can be served immediately.

Can I use pre-made mashed potatoes?
Yes, leftover mashed potatoes work perfectly. Make sure they are not too watery to avoid soggy pierogies.

How do I prevent pierogies from sticking together?
Dust both the surface and pierogies lightly with flour before boiling. Stir gently and cook in batches if needed.

Can I reheat cooked pierogies?
Yes. Reheat in a skillet with a little butter, in the oven at 350°F for 10 minutes, or briefly in the microwave.

How do I seal pierogies so they don’t open?
Ensure edges are pinched tightly with your fingers or crimped with a fork. Avoid overfilling the dough.

Can I serve pierogies with toppings?
Yes. Traditional toppings include caramelized onions, sour cream, bacon bits, or melted butter. Sweet pierogies pair well with powdered sugar or fruit sauce.

How To Store Homemade Pierogies

Refrigerator:
Store uncooked pierogies in an airtight container for up to 24 hours before boiling. Cooked pierogies can be stored in the fridge for 3–4 days in an airtight container.

Freezer:

• Uncooked: Freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. Keep up to 3 months. Boil or sauté directly from frozen.

• Cooked: Cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag. Reheat in a skillet or oven.

Reheating:
Boiled or sautéed pierogies can be reheated in a skillet with butter, in the oven at 350°F for 10–15 minutes, or in the microwave until heated through.