homemade pierogi recipe
There are certain dishes that just… feel like home. For me, that’s my homemade pierogi recipe. It’s not just food; it’s a warm hug, a trip back to my grandmother’s kitchen, and that perfect bite that makes everything feel right in the world. I remember the first time I successfully made these from scratch, not from a box or a freezer aisle, and it was a revelation. The dough was tender, the filling was savory and rich, and the whole process, while it took a bit of time, felt so incredibly rewarding. It’s like baking a really good Chocolate Chip Cookie, but even more special. If you’ve ever been intimidated by making pierogi yourself, please, let me tell you, this recipe is your new best friend. It’s surprisingly straightforward once you get the hang of it, and the result is miles beyond anything you can buy. This homemade pierogi recipe is what I whip up when I need a serious dose of comfort food, or when unexpected guests drop by and I want to impress them without breaking a sweat.
What is a Pierogi?
So, what exactly are pierogi? Think of them as these delightful little pockets of tender dough, usually filled with something delicious and then cooked. They’re a staple in Polish cuisine, but you’ll find similar dumplings all over Eastern Europe, each with their own unique twists. My version is a classic, comforting pierogi with a savory potato and cheese filling, often served pan-fried until they’re golden brown and a little crispy on the edges. The dough is made from simple pantry staples – flour, eggs, a bit of Sour Cream or milk, and salt – and it comes together beautifully. It’s not complicated at all; it’s really just about creating a soft, pliable dough that’s forgiving and easy to work with. The magic really happens with the filling, which can be adapted to your heart’s content, but the potato and cheese is my go-to for a reason. It’s hearty, satisfying, and just plain delicious. It’s the kind of food that makes you want to curl up on the couch with a good book and forget all your troubles.
Why you’ll love this recipe?
Honestly, where do I even begin with why this homemade pierogi recipe is a winner? First off, the flavor. The combination of fluffy mashed potatoes and sharp cheddar cheese, seasoned just right, is pure comfort. When you pan-fry them, they get this amazing crispy exterior that’s just heavenly against the soft, pillowy dough. It’s a texture party in your mouth! And then there’s the simplicity. I know dough from scratch can sound intimidating, but this recipe is designed to be approachable. I’ve tweaked it over the years, and I’ve found that using Sour Cream in the dough makes it extra tender and easy to handle – a little secret I picked up ages ago. It’s also incredibly cost-effective. You’re using pantry staples that most of us already have on hand, so you can make a huge batch without spending a fortune. Plus, the versatility! While I adore the potato and cheese, you can easily swap out the filling. Think about sweet cheese for a dessert pierogi, or even a savory mushroom and sauerkraut filling. This recipe is also a lifesaver on busy nights; I often make a big batch on the weekend and freeze them for quick meals during the week. Seriously, nothing beats pulling a few homemade pierogi out of the freezer and having a delicious, satisfying meal ready in minutes. They’re just so much better than store-bought, and you can taste the love you put into them. It’s the kind of recipe that becomes a family heirloom, passed down and cherished.
How do I make homemade pierogi?
Quick Overview
Making these pierogi is a labor of love, but it’s so worth it! The process involves making a simple dough, preparing a flavorful filling, shaping the pierogi, cooking them (usually boiling then pan-frying), and then, of course, devouring them. The key to success is not to rush any step, especially when it comes to chilling the dough and letting the filling cool properly. My method focuses on creating a super tender dough and a well-seasoned filling that won’t make the pierogi soggy. It’s a process that feels almost meditative once you get into the rhythm, and the satisfaction of seeing a plate full of beautifully browned pierogi you made yourself is unparalleled. Trust me, this is a recipe you’ll want to make again and again.
Ingredients
For the Dough:
2 12 cups all-purpose flour, plus more for dusting.
½ teaspoon salt
1 large egg
½ cup Sour Cream
¼ cup water (you might need a little more or less)
A little note on the flour: I always use all-purpose, and it works like a charm. For the Sour Cream, full-fat is best for richness and tenderness, but I’ve used lower-fat versions in a pinch and they’re still good. Just aim for that creamy texture!
For the Filling:
2 cups mashed potatoes (about 2 medium potatoes)
1 cup shredded sharp cheddar cheese (or a mix of cheddar and Monterey Jack)
2 tablespoons butter, melted
¼ teaspoon salt, or to taste
⅛ teaspoon black pepper, or to taste
For the potatoes, I like to use a Russet or Yukon Gold – they mash up beautifully and have a great flavor. Make sure they are completely cooled before mixing, otherwise, they can make the dough sticky. And don’t skimp on the cheese! The sharper the cheddar, the more flavor you’ll get.
For Cooking & Serving:
4 tablespoons butter
½ cup chopped onion (optional, but highly recommended!)
Salt and pepper to taste
This is for the pan-frying part. The onions get beautifully caramelized and add an amazing depth of flavor. You can skip them if you prefer, but I really think they elevate the whole experience.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
This step is actually for later, but it’s good to have in mind! When you’re ready to pan-fry your pierogi, you’ll want a large skillet ready. You’ll melt 4 tablespoons of butter in it over medium heat. If you’re using onions, add them at this stage and sauté until they’re soft and golden brown, which usually takes about 5-7 minutes. This makes sure everything is ready when your pierogi come out of the boiling water.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your 2 ½ cups of all-purpose flour and ½ teaspoon of salt. This ensures the salt is evenly distributed throughout the dough, which is key for even flavor. Don’t just dump it all in; a quick whisk aerates the flour a bit and makes for a lighter dough.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the 1 large egg, ½ cup of sour cream, and ¼ cup of water. You want this mixture to be well combined, smooth, and a uniform consistency. This is where the tenderness in the dough really starts to come from, thanks to the fat in the sour cream.
Step 4: Combine
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a fork or a spatula until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface and knead it gently for about 5-7 minutes, or until it’s smooth and elastic. You’re looking for a dough that’s soft but not sticky. If it’s too dry, add a tiny bit more water, a teaspoon at a time. If it’s too sticky, add a tablespoon of flour. Overworking the dough can make it tough, so just gentle kneading is perfect. Once it’s smooth, wrap it tightly in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting period is crucial for making the dough easier to roll out and preventing it from shrinking back.
Step 5: Prepare Filling
While the dough is chilling, let’s make the filling. In a medium bowl, combine 2 cups of your mashed potatoes, 1 cup of shredded sharp cheddar cheese, 2 tablespoons of melted butter, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper. Mix everything together until it’s well combined. Taste it and adjust seasonings if needed. The filling should be flavorful on its own! Make sure your mashed potatoes are completely cooled before mixing in the cheese, otherwise, the cheese might get oily. I like my mashed potatoes pretty smooth, but if you like a little texture, that’s totally fine too!
Step 6: Layer & Swirl
Now for the fun part – shaping the pierogi! Take your chilled dough out and divide it into two equal portions. On a lightly floured surface, roll out one portion of the dough to about 1/8-inch thickness. You want it thin enough to be delicate, but not so thin that it tears easily. Use a round cutter (a glass or biscuit cutter works perfectly) about 3-4 inches in diameter to cut out circles from the dough. Place about a tablespoon of the filling onto the center of each dough circle. Don’t overfill them, or they’ll be hard to seal! Gently fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal them, making sure there are no gaps. You can crimp the edges with a fork for a pretty design and extra security. Place the formed pierogi on a parchment-lined baking sheet. Repeat with the remaining dough and filling. If the dough gets too soft while you’re working, pop it back in the fridge for a few minutes.
Step 7: Bake
Bring a large pot of salted water to a rolling boil. Carefully drop the pierogi into the boiling water, being sure not to overcrowd the pot. You’ll probably have to cook them in batches. They will sink to the bottom at first, but as they cook, they’ll float to the surface. Once they float, let them cook for another 2-3 minutes. This ensures they are cooked through. Using a slotted spoon, carefully remove the cooked pierogi from the water and let them drain for a moment.
Step 8: Cool & Glaze
This is where the magic of pan-frying happens. Add the drained pierogi to the skillet with the melted butter and optional sautéed onions (if using). Cook them over medium heat, turning them occasionally, until they are golden brown and slightly crispy on both sides. This usually takes about 3-4 minutes per side. This step is crucial for that amazing texture and flavor. The butter gets a little nutty, and the edges get delightfully crisp. You can also add a sprinkle of salt and pepper on top as they finish cooking.
Step 9: Slice & Serve
Serve your beautiful, golden-brown homemade pierogi immediately! They are best enjoyed hot, straight from the skillet. Garnish with a little extra melted butter, a dollop of sour cream, or some fresh chives if you like. They are absolutely delicious on their own, but I’ll share some favorite pairings next!
What to Serve It With
These homemade pierogi are so incredibly versatile, they can be a main course, a side dish, or even a decadent dessert! For breakfast, I love serving them pan-fried with a side of crispy bacon or a perfectly poached egg. The savory pierogi are a delightful change from the usual toast or pancakes, and they feel so much more special. For a more elegant brunch, you could plate them with a dollop of crème fraîche and a sprinkle of fresh dill or parsley. They look so impressive! As a dessert, if you make a sweet cheese filling (like farmer’s cheese with a touch of sugar and vanilla), they are divine served with a swirl of melted butter, a dusting of powdered sugar, or even some sweetened berries. My kids absolutely love them this way – it’s their favorite sweet treat! And for those cozy, no-fuss evenings, just a big plate of these pan-fried pierogi, maybe with some sautéed onions and a side of applesauce, is pure bliss. We always have a big family gathering around the holidays, and a huge platter of these pierogi is always the first thing to disappear. It’s just that comforting, crowd-pleasing goodness.
Top Tips for Perfecting Your Homemade Pierogi
Making pierogi is a skill, and like any skill, a few tricks make all the difference. When it comes to the zucchini (oops, I mean the potatoes!), making sure they are well-mashed and completely cooled is paramount. A warm filling can make your dough gummy and hard to work with. I’ve learned that using a potato ricer gives you the smoothest, fluffiest mash, which translates to a better filling texture. For mixing, I always tell people to be gentle. The dough should be smooth and elastic, but overworking it can lead to tough pierogi. If your dough feels too sticky, just add a tiny bit more flour, a tablespoon at a time, and knead it in. Conversely, if it’s too dry, add a teaspoon of water. When you’re rolling out the dough, aim for about 1/8 inch thickness – thin enough to be delicate, but sturdy enough to hold the filling. As for shaping, don’t overfill! It’s tempting to pack them full, but a little goes a long way. A good seal is essential, so really press those edges together. I like to use a fork to crimp them, not just for looks, but for extra insurance that no filling escapes. And when it comes to ingredient swaps, feel free to play around! I’ve found that using a mix of cheeses, like cheddar and Gruyere, adds a wonderful depth of flavor. For the dough, while sour cream is my favorite for tenderness, milk works in a pinch, though the dough might be slightly less pliable. For baking, I always boil them first until they float, then pan-fry. This gives you the best of both worlds: a perfectly cooked interior and a beautifully crisp, golden exterior. Don’t rush the frying part; that browning is where so much of the deliciousness comes from!
Storing and Reheating Tips
One of the best things about making a big batch of homemade pierogi is that they store and reheat beautifully, making them a weeknight hero! At room temperature, I wouldn’t leave cooked pierogi out for more than two hours, just to be safe. For refrigerator storage, cooked and cooled pierogi can be kept in an airtight container for up to 3-4 days. Make sure they’re completely cooled before sealing them up to prevent condensation. Uncooked, shaped pierogi can also be frozen! I like to freeze them in a single layer on a parchment-lined baking sheet until they’re firm, then transfer them to a freezer bag or container. They’ll keep in the freezer for up to 2-3 months. When you’re ready to reheat, the frozen ones can go straight into boiling water for about 5-7 minutes until they float and are heated through. Then, you can pan-fry them as usual for that lovely crispy finish. If you’re reheating cooked pierogi from the fridge, you can either gently warm them in a skillet with a little butter, or even pop them in a moderate oven (around 350°F or 175°C) for about 5-10 minutes until heated through. I usually wait to add the glaze or any toppings until just before serving to keep everything fresh and appealing.
Frequently Asked Questions
Final Thoughts
I really hope you give this homemade pierogi recipe a try! It’s more than just a recipe; it’s an experience, a connection to tradition, and a genuinely delicious meal that will make your kitchen smell amazing. What I love most is that even though it takes a little time, the steps are simple and forgiving, making it accessible for everyone. It’s the kind of dish that brings people together, and the satisfaction you’ll feel after making these from scratch is just incredible. If you’re looking for other comforting recipes that feel like a warm hug, you might also enjoy my [link to another comforting recipe, e.g., hearty stew] or my [link to another easy bake, e.g., quick bread]. I can’t wait to hear how your pierogi turn out! Please leave a comment below and let me know your favorite filling variations or any tips you discover. Happy cooking!
Easy Homemade Pierogi Recipe For Everyone
Ingredients
For the Filling
- 0.5 pound potatoes peeled and cut into 1-inch pieces
- 0.5 small onion chopped small
- 1 teaspoon olive oil
- 0.5 14 ounce can sauerkraut rinsed and well-drained
- 4 ounces farmer's cheese
For the Dough
- 2.5 cups all-purpose flour plus more for dusting
- 1 teaspoon kosher salt
- 1 large egg
- 0.75 cup very hot water plus more if needed
For Cooking
- 0.75 cup butter melted, for serving
Instructions
Prepare the Filling
- Place potatoes in a large pot, cover with water, and bring to a boil. Simmer until fork-tender, about 15 minutes. Drain and mash the potatoes. Let cool completely.
- In a small skillet, heat olive oil over medium heat. Sauté chopped onion until tender. Let cool.
- Rinse sauerkraut thoroughly under running water for at least 3 minutes. Drain very well.
- In a bowl, combine the cooled mashed potatoes, sautéed onions, drained sauerkraut, and farmer's cheese. Mix well. Refrigerate until ready to use.
Make the Dough
- In a large bowl, whisk together flour and salt. Make a well in the center and crack in the egg. Gradually add hot water, mixing with your hands until a sticky dough forms. Add a little more flour if too wet, or a tiny bit more water if too dry.
- Cover the bowl and refrigerate the dough for at least 1 hour.
Assemble and Cook Pierogi
- Bring a large pot of salted water to a rolling boil.
- Lightly flour a clean surface. Divide the dough into 4 portions. Roll out one portion thinly (about 1/8-inch thick). Cut out circles using a round cutter (about 3 inches in diameter).
- Place about 1 tablespoon of filling onto one half of each dough circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal. Place prepared pierogi on a lightly floured tray, ensuring they don't touch.
- Carefully drop pierogi into the boiling water, a few at a time, making sure not to overcrowd the pot. Stir gently to prevent sticking. Cook until they float to the surface, then let them boil for an additional 2-3 minutes.
- Remove cooked pierogi with a slotted spoon. You can serve them boiled, or for a crispier texture, melt butter in a skillet over medium heat and pan-fry the boiled pierogi until golden brown on both sides.
- Serve hot, drizzled with melted butter and your favorite toppings like sour cream or applesauce.
