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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
Cook Time:20 minutes
Total Time:1 hour 15 minutes

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