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This Homemade Pierogi (or is it Pierogies?) recipe is easier to make than you might think and super delicious. I mean, carbs (mashed potatoes) wrapped in carbs (homemade pasta dough) then fried crispy in butter and served with caramelized onions? Yes please!

If you love classic comfort food like these homemade Polish dumplings, be sure to try our Best Ground Beef Stroganoff RecipeChicken Noodle & Dumpling Soup, and Chicken Spaghetti Casserole!

An image of homemade pierogies on a plate with chives and sour cream. 

Homemade Pierogi Recipe

I’m visiting the great state of Illinois on my trip around the U.S. in my American Eats series. It’s an ongoing project where I am making and sharing some of the favorite foods of each state, one state at a time!

And pierogi, which are Polish in origin, are definitely a popular recipe in Illinois, which has a large population of people who descended from Polish immigrants.

Anyone who has ever made homemade pierogies knows that they are a labor-intensive dish. It helps to have a crew and to make a bunch of them at a time, freezing extras for future use.

Because anyone who has ever EATEN pierogi can tell you that the labor is well spent because they are a delicious taste of savory goodness that can’t be matched anywhere else!

This homemade pierogi recipe does require some work, but the end results are worth it!

An image of crispy fried potato pierogi on a plate.

What is a pierogi?

A pierogi is a small filled dumpling that is cooked in boiling water, then frequently pan-fried so they are crispy.

Pierogi filling is usually sweet or savory with the more popular options being potato or cheese, although sauerkraut is a favorite as well.

Then they can be served with caramelized onions and sour cream. Or at least, that’s how we like them. I’ve also seen pierogi used in a casserole with sliced kielbasa to make an even more filling dish.

An image of homemade polish dumplings with sour cream on the side. 

Pierogi dough is an unleavened dough that is essentially a pasta dough. You could buy a pierogi press to cut and seal the individual pierogi, but I think it’s almost just as easy to do it by hand. 

Pierogi are so well-loved that many people are opting to buy a bag of frozen pierogis from the grocery store (like Mrs. T pierogies) simply because it cuts down on a lot of the time and mess, especially if you’re making a pierogi casserole when you need quite a lot of them to make the dish. 

But when you know how to make this homemade pierogi recipe and how to cook pierogies, then why not? Homemade from-scratch pierogies definitely taste so much better and you can fill them however you want. 

An image of hand-shaped homemade potato pierogies on a plate.

How to Make Homemade Pierogies

  1. In a large bowl, beat the eggs and the sour cream until smooth.
  2. In a separate bowl, whisk the flour, salt, and baking powder together. Add in the eggs and the sour cream, stirring until the dough starts to come together.
  3. Turn the dough out onto a clean surface and then knead it until smooth. Cover the dough with a damp cloth and then let it rest for 20 minutes. It can even be refrigerated for up to 48 hours.
  4. Divide the dough in half and roll out to 1/8″ thickness on a lightly floured surface. Cut into circles with a 3-inch round biscuit cutter.
  5. Make the filling by melting the butter in a small pan. Add in the chopped onion and saute for 5-7 minutes until soft. Add in the onions to the mashed potatoes, stirring to combine.
  6. Place about 1 1/2 teaspoons of the filling in the middle of each round of dough. Use your finger to moisten the edges around half of each round with water, then fold over and seal the edges well by pressing them with your fingers or crimping with a fork.
  7. Bring a large pot of salted water to a boil. Add in the pierogies, about 10-15 at a time. Cook for 2-3 minutes, until the pierogi float to the top. Remove the cooked pierogi from the water with a slotted spoon and then transfer them to a plate. Drizzle with 2 tablespoons of the melted butter so that they don’t stick to each other while you boil the remaining pierogi.
  8. Heat a large skillet over medium-high heat and add in any remaining butter. Fry the pierogi in batches for 2-3 minutes on each side until golden brown. Serve with sour cream.

A collage of images showing how to make pierogi

Can You Refrigerate Pierogi Dough?

The dough from this pierogi dough recipe can be kept in the fridge for a day if you make it in advance. This is a great way to make dinner a little faster on the day that you want to assemble and eat them. 

What Is Served With Pierogi?

Because of the savory sweetness of these little dumplings, it can be hard to think of side dishes to serve alongside them. Consider roasted vegetables like roasted Brussel sprouts, carrots, or cauliflower as those all go great with sweet and savory dishes. Serving your pierogi with a nice salad is another great option.

An image of homemade pierogies that have been fried in butter until crispy.

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Homemade Pierogi
Yield: 3-4 Dozen

Homemade Pierogi

These Homemade Pierogi are easier to make than you might think and super delicious. I mean, carbs (mashed potatoes) wrapped in carbs (homemade pasta dough) then fried crispy in butter and served with caramelized onions? Yes please!

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients

Dough

  • 3 eggs
  • 1 cup sour cream
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder

Potato Filling

  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 1 1/2 cups cold mashed potatoes
  • 1 teaspoon salt
  • 1 teaspoon white pepper

Finishing the Pierogi

  • 6 tablespoons butter, melted
  • Sour cream, for serving

Instructions

  1. In a large bowl, beat the eggs and sour cream until smooth.
  2. In a separate bowl, whisk the flour, salt, and baking powder together. Add the eggs and sour cream, stirring until the dough starts to come together.
  3. Turn the dough out onto a clean surface and knead until smooth. Cover with a damp cloth and let the dough rest for 20 minutes. It can even be refrigerated for up to 48 hours.
  4. Divide the dough in half and roll out to 1/8" thickness on a lightly floured surface. Cut into circles with a 3-inch round biscuit cutter.
  5. Make the filling by melting the butter in a small pan. Add the chopped onion and saute for 5-7 minutes until soft. Add the onions to the mashed potatoes, stirring to combine.
  6. Place about 1 1/2 teaspoons of filling in the middle of each round of dough. Use your finger to moisten the edges around half of each round with water, then fold over and seal the edges well by pressing them with your fingers or crimping with a fork.
  7. Bring a large pot of salted water to a boil. Add the pierogies, about 10-15 at a time, and cook for 2-3 minutes, until the pierogi float to the top. Remove the cooked pierogi from the water with a slotted spoon and transfer to a plate. Drizzle with 2 tablespoons of the melted butter so they don't stick to each other while you boil the remaining pierogi.
  8. Heat a large skillet over medium-high heat and add any remaining butter. Fry the pierogi in batches for 2-3 minutes on each side until golden brown. Serve with sour cream.

Notes

  • Potato & Cheese Pierogi: Make the filling as normal but add 1 1/2 cups shredded fontina or cheddar cheese.
  • Sauerkraut filling: 2 tablespoons butter, 1/3 cup chopped onion, 1 1/2 cups sauerkraut, drained well and chopped, salt and pepper to taste. Saute onions in the butter for 5 minutes until soft, then add the sauerkraut and cook for 5 minutes more before seasoning with salt and pepper. Cool completely.
  • The finished pierogi are good all sorts of ways, but especially with caramelized onions or sliced and fried kielbasa.
  • You can freeze uncooked pierogi for up to 2 months.


Recipe adapted from AllRecipes.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 424Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 122mgSodium: 851mgCarbohydrates: 46gFiber: 2gSugar: 2gProtein: 9g

Curious about foods from other states in my American Eats series? Check them out below!

Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • IdahoIllinoisIowa • Louisiana • Puerto Rico • South Carolina • Texas