Fluffy Homemade Pierogi Recipe: A Cozy Polish Comfort Classic

Crafting delectable homemade pierogi brings comfort and nostalgia straight to your kitchen table.

Polish culinary traditions shine through these delightful dumplings packed with hearty fillings.

Soft dough embraces savory potato, cheese, or meat mixtures that melt in your mouth.

Generations of home cooks have perfected this beloved recipe, passing down techniques from grandmothers to eager learners.

Creating these delicate parcels requires patience and love, transforming simple ingredients into memorable meals.

Delicate wrappers folded with care promise a culinary adventure that connects you to rich cultural roots.

Let’s roll up our sleeves and embark on a pierogi-making journey that will delight every palate.

Common Homemade Pierogi Questions, Answered

• Can I make pierogi dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Allow the dough to come to room temperature before rolling and filling.

• What type of potatoes work best for the filling?

Starchy potatoes like Russet or Idaho are ideal. They create a smooth, creamy texture that holds together well in the pierogi filling.

• How do I prevent pierogi from breaking during cooking?

Ensure edges are pinched tightly and sealed completely. Avoid overfilling, and handle gently when dropping into boiling water. Use a slotted spoon to remove them carefully.

• Can I freeze homemade pierogi?

Absolutely! Place uncooked pierogi on a baking sheet, freeze until solid, then transfer to a freezer bag.

Why Homemade Pierogi Feels Like A Hug From Grandma

• Savor Family Heritage: Dive into a traditional recipe that connects you with generations of delicious culinary memories passed down through loved ones.
• Customize Your Comfort: Experiment with different fillings like sauerkraut, mushrooms, or meat to create personalized pierogi that match your taste preferences.
• Master Traditional Cooking: Learn an authentic Eastern European technique that transforms simple ingredients into a stunning homemade meal with impressive results.
• Enjoy Flexible Preparation: Make pierogi dough and filling ahead of time, then assemble and cook when ready, perfect for busy schedules and meal planning.

Everything That Goes In Homemade Pierogi

• All-Purpose Flour: A key foundation that provides structure for the pierogi dough.
• Salt: Enhances the overall flavor of the dough and balances other ingredients.
• Egg: Adds richness and helps bind the dough together.
• Water: Helps create the right consistency for the dough.

• Potatoes: Provides a creamy and hearty base for the pierogi filling.
• Cheddar Cheese: Adds a sharp and tangy flavor to the potato mixture.
• Onions: Brings a subtle sweetness and depth to the filling.

• Butter, Sour Cream, Chives, Salt, Black Pepper: These classic toppings add extra flavor, creaminess, and visual appeal to the finished pierogi.

Make Homemade Pierogi With Love And Ease

Step 1: Whip Up the Dough Base

Mix flour and salt in a spacious mixing bowl. Create a central well and crack an egg into it. Slowly pour water into the well, blending ingredients until a smooth, pliable dough emerges. Knead thoroughly until the texture becomes elastic and consistent. Let the dough rest and relax at room temperature for half an hour.

Step 2: Craft Creamy Potato Filling

• Soft mashed potatoes
• Sharp cheddar cheese
• Finely diced onions

Mix ingredients thoroughly until well blended and uniform in texture.

Step 3: Roll and Shape the Dough

Sprinkle flour on a clean work surface. Roll out the rested dough until extremely thin, approximately 1/8-inch thick. Use a round cookie cutter or drinking glass to create perfect circular dough shapes.

Step 4: Stuff and Seal Pierogi

Place a small dollop of potato-cheese mixture in the center of each dough circle. Carefully fold the dough over, creating a half-moon shape. Press edges firmly with fingertips to seal completely, preventing filling from escaping during cooking.

Step 5: Boil the Pierogi

Fill a large pot with water and add a pinch of salt. Bring to a gentle boil. Carefully drop pierogi into the water in small batches. Cook for 3-4 minutes until they float to the surface, indicating they are fully cooked.

Step 6: Create Golden Crispy Exterior

Melt butter in a large skillet over medium heat. Gently transfer boiled pierogi into the skillet. Fry each side for 2-3 minutes until achieving a beautiful golden-brown color and crispy texture.

Step 7: Serve and Garnish

Transfer pierogi to serving plates. Top with a dollop of sour cream. Sprinkle chopped chives over the top. Season with salt and black pepper to taste. Serve immediately while warm and crispy.

Tips To Get Homemade Pierogi Dough Just Right

• Seal Edges Perfectly: Press dough edges firmly with a fork to create a tight, decorative crimp that prevents filling from leaking during cooking.
• Prevent Sticky Dough: Dust work surface and rolling pin with flour to stop dough from sticking and ensure smooth, easy rolling.
• Boost Flavor Depth: Caramelize onions before mixing into potato filling for a richer, more complex taste profile that elevates the traditional recipe.
• Keep Pierogi Warm: Place cooked pierogi on a baking sheet in a low-temperature oven (200°F) while preparing batches to maintain ideal serving temperature and crispiness.
• Freeze for Later: Make extra pierogi and freeze uncooked on a baking sheet, then transfer to freezer bags for quick, convenient meals anytime.

Creative Twists On Homemade Pierogi Fillings

• Rustic Whole Wheat Pierogi: Replace half the all-purpose flour with whole wheat flour for a nuttier, heartier flavor and added nutritional value.
• Spinach and Ricotta Pierogi: Swap potato-cheese filling with a mixture of ricotta cheese, sautéed spinach, garlic, and a pinch of nutmeg for a lighter, greener version.
• Caramelized Mushroom Pierogi: Create a savory filling using caramelized onions, sautéed mushrooms, thyme, and goat cheese for an earthy, umami-rich alternative.
• Sweet Berry Dessert Pierogi: Transform the recipe into a dessert by filling with mixed berries, cream cheese, and a touch of honey, then dust with powdered sugar after frying.

Perfect Pairings For Homemade Pierogi

• Savor Complementary Flavor Companions: Potato Cheese Pierogi Pairings
• Match Robust Red Wine: Bold Polish red wines like Winnica Wieliczka Zweigelt perfectly complement the rich, creamy potato and cheese filling with their balanced acidity and fruit undertones.
• Serve Crisp Sauerkraut Side: Traditional tangy fermented cabbage balances the pierogi's richness, adding bright, zesty notes that cut through the buttery, cheesy texture while honoring authentic Polish culinary traditions.
• Pair Chilled Wheat Beer: Light, refreshing German-style wheat beers like Hefeweizen offer a clean, slightly citrusy profile that cleanses the palate between bites of hearty pierogi, creating a delightful contrast in flavors and textures.

How To Store Homemade Pierogi Without Drying Out

• Store cooked pierogi in an airtight container in the refrigerator for up to 4 days. Layer between parchment paper to prevent sticking and maintain their shape.
• Place uncooked pierogi on a baking sheet lined with parchment paper. Freeze individually for 2 hours, then transfer to freezer bags. Keep frozen for up to 3 months. Cook directly from frozen state by boiling for 4-5 minutes.
• Allow pierogi to cool completely after cooking. Pack in freezer-safe containers or bags, separating layers with parchment paper. Frozen cooked pierogi will last up to 2 months. Reheat by pan-frying or boiling from frozen.

Homemade Pierogi Recipe

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4.9 from 10 reviews

• Total Time: 40-44 minutes
• Yield: 4 1x

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Description

Polish pierogi deliver comfort wrapped in delicate dough pockets filled with hearty potato, cheese, and caramelized onions. Savor these traditional Eastern European dumplings that connect generations through rich, satisfying flavors you’ll want to share with loved ones.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1/2 cup water
• 1 egg
• 1/2 tsp salt

Filling Ingredients:

• 2 cups mashed potatoes
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions

Cooking and Finishing Ingredients:

• 4 tbsp butter
• 1/4 cup sour cream
• 2 tbsp chopped chives
• Salt to taste
• Black pepper to taste

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Instructions

1. Craft the dough by combining flour and salt in a large mixing bowl, creating a well in the center for the egg and water.
2. Gradually incorporate liquid ingredients into the flour mixture, kneading until a smooth, elastic dough forms. Cover and let rest for 30 minutes at room temperature.
3. Prepare the filling by thoroughly mixing mashed potatoes, shredded cheddar cheese, and diced onions until well combined.
4. Roll out the rested dough on a lightly floured surface to approximately 1/8-inch thickness.
5. Use a circular cookie cutter or glass to cut uniform dough circles, approximately 3 inches in diameter.
6. Place a small spoonful of potato-cheese mixture in the center of each dough circle.
7. Carefully fold dough over the filling, creating a half-moon shape, and pinch edges firmly to seal completely.
8. Bring a large pot of salted water to a gentle boil and carefully drop pierogi in batches.
9. Cook for 3-4 minutes, or until pierogi float to the surface, indicating they are fully cooked.
10. Remove pierogi with a slotted spoon and drain excess water.
11. Melt butter in a large skillet over medium heat and gently pan-fry pierogi until golden brown on both sides, about 2-3 minutes per side.
12. Transfer to serving plates and garnish with sour cream, chopped chives, salt, and black pepper.
13. Serve immediately while warm and crispy.

Notes

• Make extra dough for practice and potential mistakes during first-time pierogi making.
• Create a tight seal by pressing edges with a fork to prevent filling from leaking during boiling.
• Experiment with alternative fillings like sauerkraut, mushrooms, or ground meat for variety.
• Freeze uncooked pierogi on a baking sheet before transferring to freezer bags for longer storage and quick future meals.

• Prep Time: 30 minutes
• Cook Time: 10-14 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Polish

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 70 mg