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.

The Perfect Potato Perogies

These potato pierogi are tasty bite-sized dumplings that are popular in Eastern Europe. Their filling is made of creamy, cheesy potato and they’re wrapped in dough before being boiled. Finally, they’re served with caramelized onions on top, which are sweet and buttery. This delicious dish is the perfect accompaniment to your holiday meals or to make your dinners just a little more special. These perogies are tasty and super flavorful.

What you’ll need

For this pierogi recipe, you’ll need All-purpose flour, Salt, Milk, Eggs, Unsalted butter, Sour cream, Russet potatoes, Yellow onion, Black pepper, Garlic powder, and Medium cheddar cheese.

How to Make Perogies

Make the mashed potato filling

• 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 pierogi dough

• 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.

Roll and cut the dough

• 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 and shape the pierogi

• 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. You could also crimp the edges for a prettier appearance.
• 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.

Make the caramelized onions and boil the perogies

• 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.

Add-ins and Substitutes

• 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 pierogi recipe.
• Add some meat. You can also use bacon, kielbasa, or even fish in these delicious dumplings.

How to Store and Reheat Pierogi

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. The caramelized onions should be refrigerated separately, but not frozen.

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.

What to Serve with these Perogies

This pierogi recipe can be accompanied by a number of tasty dishes. Serve them with:

• Salads. Cucumber salad, Parsnip salad, or Cobb salad are all great options.
• Vegetables. Mushrooms and onions, Cabbage rolls, or Brussels sprouts are delicious.
• Savory meats. Pasta with Bolognese sauce, Bacon, or Kielbasa.
• Tasty toppings. Almond slivers, bacon crumbles, sour cream, and caramelized onions are all perfect toppings for a pierogi recipe.

More delicious Eastern European dishes!

• Bite Size Poppy Seed Roll
• Russian Pryaniki with Mint Glaze
• Cheese Blintz Recipe
• Fried Ukrainian Piroshki Recipe
• Homemade Kiev Cake Recipe

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 3 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

Instructions

Make the mashed potato filling

• 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.

Make the pierogi dough

• 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.

Roll and cut the dough

• 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.

Fill and shape the perogies

• 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.

Make the caramelized onions and boil the 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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