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An image of homemade pierogies on a plate with chives and sour cream.
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4.50 from 2 votes

Best Pierogi Recipe

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 Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 3 -4 Dozen
Calories: 1088kcal
Author: Amy Nash

Ingredients

Dough

  • 3 eggs
  • 1 cup sour cream
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 Tablespoon baking powder

Potato Filling

  • ½ cup chopped onion
  • 3 Tablespoons butter
  • 1 ½ cups cold mashed potatoes
  • 1 teaspoon salt
  • 1 teaspoon white pepper

Finishing the Pierogi

  • 6 Tablespoons butter melted
  • Sour cream for serving

Instructions

  • In a large bowl, beat the eggs and sour cream until smooth.
  • 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.
  • 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.
  • Divide the dough in half and roll out to ⅛" thickness on a lightly floured surface. Cut into circles with a 3-inch round biscuit cutter.
  • 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.
  • Place about 1 ½ 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.
  • 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.
  • 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 ½ cups shredded fontina or cheddar cheese.
  • Sauerkraut filling: 2 tablespoons butter, ⅓ cup chopped onion, 1 ½ 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

Calories: 1088kcal | Carbohydrates: 126g | Protein: 23g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 294mg | Sodium: 2045mg | Potassium: 683mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1769IU | Vitamin C: 27mg | Calcium: 390mg | Iron: 8mg