Homemade Pierogi (2024)

Updated: Jan. 04, 2024

Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. —Diane Gawrys, Manchester, Tennessee

Homemade Pierogi Recipe photo by Taste of Home

• Rate
• Reviews
• SaveSavedSaving
• Print

Ingredients

• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 cup water
• 3 large eggs, room temperature
• 1/2 cup butter, softened
• FILLING:
• 4 medium potatoes, peeled and cubed
• 2 medium onions, chopped
• 2 tablespoons butter
• 5 ounces cream cheese, softened
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• ADDITIONAL INGREDIENTS (for each serving):
• 1/4 cup chopped onion
• 1 tablespoon butter
• Minced fresh parsley

Directions

1. In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15-30 minutes.
2. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender.
3. Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture.
4. Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
5. Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.

Can you freeze Homemade Pierogi?

Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.

Homemade Periogi Tips

Are pierogies Polish or German?

Pierogies are said to be derived from Poland. It has been adapted over the years, and now there are many variations you can find and make. Try out some of our other Polish recipes.

Do you have to boil perogies before frying them?

Yes, you need to boil perogies before frying them! Pierogi dough needs to be boiled before it is fried to ensure the dough is cooked all the way through. Just be sure that you're making perogies the right way.

What do you serve pierogies with?

While pierogies can be a meal of their own, they also pair well with brussels sprouts with bacon and roasted cabbage & onions.

Nutrition Facts

4 pierogi: 373 calories, 22g fat (13g saturated fat), 86mg cholesterol, 379mg sodium, 38g carbohydrate (3g sugars, 2g fiber), 6g protein.