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Overhead picture of a white bowl with pierogi and caramelized onions

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.
Course Appetizer, Main Course
Cuisine Polish, Russian, Ukrainian
Prep Time 2 hours
Cook Time 10 minutes
rest the dough 30 minutes
Total Time 2 hours 40 minutes
Servings 90 perogies
Calories 80kcal
Author Dina


  • 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


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.



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.


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