Potato Pierogi Recipe (Perogies) VIDEO

This Potato Pierogi recipe, also known as perogies, makes the most delicious dumplings. The savory, cheesy potato filling and buttery caramelized onion topping make this dish so scrumptious.

If you like these pierogi, you should try our tasty fried piroshki and easy cabbage rolls.

Recipe Details

These Potato Pierogi are tasty, bite-sized dumplings that are popular in Eastern Europe. This delicious dish is the perfect accompaniment to your holiday meals or to make your dinners just a little more special. I absolutely love serving them because the get gobbled up in no time.

• TASTE: Cheesy with hint of onion and garlic, these perogies are very flavorful. They’re served with caramelized onions on top, which are sweet and buttery.
• TEXTURE: Their filling is made of creamy, cheesy potato and they’re wrapped in dough before being boiled. They’re tender and chewy.
• TIME: This recipe will take 2 hours and 40 minutes.
• EASE: Perogies can take a little time to make, but it’s not that hard. Just follow my images and directions and you’ll have no trouble with this recipe.

What You’ll Need

Ingredient Notes

• Potatoes- I used russet potatoes because they are starchy, making them creamy and tender when baked.
• Cheese- I like cheddar cheese for the flavor and color it adds.
• Eggs- These act as a binder, holding things together.
• Sour cream- This adds a little tanginess and moisture to the dough and the filling. Use full-fat for more flavor.

Add-ins and Substitutions

• Substitute the flour- Instead of all-purpose flour, you can use wheat flour or gluten-free flour to make this dish gluten-free.
• Use a different cheese. If cheddar isn’t your favorite, you could also use other cheeses, like cottage cheese, cream cheese, gruyere, or fontina.
• Add other vegetables. Spinach, diced carrots, or mushrooms would be tasty additions to this perogies recipe.
• Add some meat. You can also use bacon, kielbasa, or even fish in these delicious dumplings.

How to Make Potato Pierogi

• Prep the potatoes. In a medium-sized pot, add the peeled and cubed potatoes and 1/4 cup of diced onion. Fill the pot with water until it is about 1-2 inches above the potatoes. Boil the potatoes on high, then let them simmer for about 20 minutes, until fork tender.
• Make the mashed potato filling. Drain the water and add the butter, sour cream, salt, pepper, and garlic powder for the filling. Beat with an electric hand mixer on high until smooth and creamy.
• Add the cheese. Once the mixture is completely cooled, add the shredded cheese and mix. Set aside.

• Make the dough. In a stand mixer, sift in the flour and salt. Then add the warm milk, eggs, melted butter, and sour cream to a large measuring cup and whisk to combine. Pour it into the stand mixer bowl with the flour.
• Mix the dough. With the hook attachment, begin mixing on a low speed and increase to high. Mix the dough for about 10 minutes, until it becomes smooth and elastic. If needed, you can add a little more flour, only a tablespoon at a time though.
• Let the dough rest. Now transfer the dough to a lightly greased bowl and cover it with plastic wrap. Let it rest for at least 30 minutes.

Form the pierogis

• Divide the dough. Place the dough on a floured surface and divide it into quarters and round each one into a ball. Roll each ball out to about 1/16th of an inch thick, so very thin. Keep the rest of the dough covered so it doesn’t dry out.
• Cut out the dough. Using a 3-inch biscuit cutter or glass cup, cut out as many circles as you can. Cover the scraps with plastic wrap to keep moist.
• Fill the pierogi. Place 1/2 tablespoon of potato filling into each piece of dough, lightly press the filling to get out air pockets, and then fold the dough into a half-moon shape. Pinch the ends together and make sure the seal is tight.
• Repeat. Repeat the filling process with the rest of the dough. Then reshape the scraps of dough to roll out, cut, fill, and seal. Repeat this with all the dough until it’s gone, which should come to about 60 pierogi.

Pro Tip: If you want a prettier appearance, you can also crimp the edges of the pierogi.

• Make the caramelized onions. Dice the onion and then add it to a skillet with unsalted butter over medium heat. Stir until the onion is caramelized and translucent.
• Boil the pierogi. Salt a pot of boiling water and carefully add the pierogi, one at a time. Boil them for 3-5 minutes after they float to the top. Transfer them with a slotted spoon to a bowl or plate and top with caramelized onions. Serve with a dollop of sour cream.

Recipe Tips

• Use warm milk- Heating the milk deactivates the whey in the milk, which can keep gluten from forming properly, giving you the stretch you want in your dough.
• Use full-fat milk and sour cream- This adds lots of richness to the dough and filling when you use full-fat ingredients.
• Cool the potatoes before adding the cheese- If the potato mixture is hot, the cheese will melt and be very difficult to combine.
• Seal the pierogi tight- Make sure you leave enough room on the edges to fully seal the filling inside. This helps if you don’t overstuff the perogies.

FAQs

Should you boil pierogies before frying them?

While you can pan fry these pierogi, the traditional method of cooking them is about 3 minutes in a pot of salted boiling water. You should take them out when they begin to float.

Is pierogi dough made from potatoes?

Pierogi dough is made of flour, salt, eggs, butter, sour cream, and milk. The filling is made with potatoes, but there are also pierogi filled with meat, fruit, or sauerkraut, too.

Serving Suggestions

These delicious Potato Pierogi are savory, cheesy, and so flavorful. They are delicious with toppings, or served alongside meats, veggies, and salads.

• Salads. Enjoy them with a Cucumber salad, Broccoli Cranberry Salad, Broccoli Salad With Bacon and Cheese, or Spinach Salad.
• Vegetables. Mushrooms and onions, Cabbage rolls, or Brussels sprouts are delicious with these pierogi.
• Meats. Serve this with Spaghetti and Meatballs, Bacon, or Kielbasa.
• Toppings. Almond slivers, bacon crumbles, sour cream, and caramelized onions are all perfect toppings for a pierogi recipe.

Make This Recipe in Advance

Make ahead: You can prepare the filling ahead of time and not fill the pierogi and cook them until you’re ready to serve.

Storing: Place any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat potato pierogi, place them on a sheet pan to be warmed in the oven. You can also pan-fry them or warm them for a few minutes in the microwave.

Freeze: They can also be frozen in a ziplock freezer bag for a couple of months. Allow them to defrost before reheating. The caramelized onions should be refrigerated separately, but not frozen.

More Tasty Eastern European Dishes!

Watch how to make these Perogies

Full Recipe Instructions

Potato Pierogi Recipe (Perogies)

This Potato Pierogi recipe is creamy, savory, and delicious. These dumplings are a tasty mix of cheese and potato topped with caramelized onions.

5 from 4 votes

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: Polish, Russian, Ukrainian

Prep Time: 2 hours hours

Cook Time: 10 minutes minutes

rest the dough: 30 minutes minutes

Total Time: 2 hours hours 40 minutes minutes

Servings: 90 perogies

Calories: 80kcal

Author: Dina

Ingredients

• ▢ 4 1/2 cups all-purpose flour
• ▢ 2 tsp salt
• ▢ 1 cups milk warm (105 degrees F°)
• ▢ 2 large eggs
• ▢ 3 tablespoons unsalted butter melted
• ▢ 1/3 cup sour cream
• ▢ 2 lb russet Potatoes
• ▢ 1/4 cup diced yellow onion
• ▢ 1 tablespoon unsalted butter
• ▢ 3 tablespoons sour cream
• ▢ 2 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 1/2 cup shredded medium cheddar cheese
• ▢ 1 medium yellow onion
• ▢ 1/2 cup unsalted butter

US Customary – Metric

Instructions

• Start off by making the mashed potato filling first. In a medium sized pot, add 2 lb of peeled and cubed russet potatoes. And 1/4 cup diced onion.
• Fill the pot with enough water so that the potatoes are covered with about 1-2 inches of water on top.
• Bring the heat to high and let the potatoes come to a boil. Then let them simmer for about 20 minutes or until the potatoes become fork tender.
• Then drain the water out and add 1 tablespoon unsalted butter, 3 tablespoons sour cream, 2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
• Using an electric hand mixer beat the potatoes at high speed until smooth and creamy. Once the potato filling has cooled completely, mix in 1/2 cup shredded medium cheddar cheese. Then set it aside for later.
• Now for the pierogi dough. In a stand mixer, sift 4 1/2 cups all-purpose flour (properly measured), with 2 teaspoons of salt.
• Now pour 1 cup of warm milk into a large measuring cup, along with 2 large eggs, 3 tablespoons unsalted melted butter, and 1/3 cup sour cream.
• Using a whisk or fork, lightly mix up the mixture just until the yolks break up.
• Now pour it right into the stand mixer. Then being mixing the dough using the hook attachment. You’ll want to start off on low speed, then slowly pick the speed up to high.
• Now here comes some patience! mix the dough for about 10 minutes until it becomes smooth and elastic. Depending on the flour you use and the size of your eggs, you may need to add a little more flour. I recommend adding only 1 tablespoon at a time.
• Once the dough is mixed, transfer it to a lightly greased bowl (I grease mine with olive oil). Then cover the dough with plastic wrap and let it rest for at least 30 minutes.
  
• Now place your dough onto a floured surface and divide it into 4 equal pieces. Then round each piece of dough into a ball.
• Then take one piece of dough and begin rolling it out to about 1/16 of an inch thick or just under 1/8 inch thick. So in other words you want it very thin. Also, make sure to cover the remaining pieces of dough with plastic wrap to keep them from drying out.
• Now take a 3-inch biscuit cutter or a glass cup and begin cutting out as many circles as you can.
• Then collect the scraps and cover them with plastic wrap.
• Now place 1/2 tablespoon of the potato filling into each piece of dough. Now lightly press the potato filling to avoid uneven-ness and air pockets.
• To shape and seal the pierogi fold it in half and pinch the ends together. Then go over one more time to give them a tight seal. You can leave them as they are or you can get fancy with them and create a beautiful crimped edge. It’s a lot more time consuming, but totally up to you!
• Now continue doing this same process with the remaining dough.
• And you’ll want to grab those extra scraps, reshape them and roll the dough out again and cut out some more dough circles. Fill them with the potato filling and seal just the same way. Once you’re done you should get about 60 perogies.
  
• Now bring a pot of water to a boil, and in the meantime, dice up 1 medium onion.
• Then add 1/2 cup unsalted butter to a skillet and bring it to medium heat. Then add in the diced onion and stir until the onion is caramelized and translucent.
• Now salt the boiling water and carefully add the pirogies one at a time. Once they float to the top boil for another 3-5 minutes. Then use a slotted spoon to transfer the Cooked pirogies into a bowl or plate and top with the buttery caramelized onion. Serve with a dollop of sour cream as well.
  

Notes

How to reheat pierogies (fresh and frozen)

Once you’ve made this pierogi recipe, place any leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen in a ziplock freezer bag for a couple of months. Allow them to defrost before reheating. 

Frozen (uncooked) pierogis can be boiled right away. If they have already been cooked, you can pan fry them or reheat them in the microwave. 

Nutrition

Calories: 80kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 168mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!

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Dina

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!

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