Pierogi Recipe

Imagine biting into a pillowy pocket of tender dough filled with savory, creamy potatoes and cheese, each pierogi glistening with melted butter and topped with crispy bacon bits and tangy sour cream. This traditional Eastern European comfort food has captivated taste buds around the world for generations. Whether you’ve grown up with family pierogi recipes or are trying them for the first time, these versatile dumplings are surprisingly simple to make at home. You’ll learn how to create authentic, restaurant-quality pierogies from scratch with this foolproof recipe.

Why You’ll Love This Recipe

This pierogi recipe delivers the perfect balance of rustic tradition and modern convenience. The dough achieves that ideal tender-yet-chewy texture that cradles your filling of choice without breaking during cooking. Each bite offers a delightful contrast between the silky dumpling exterior and the rich, flavorful filling inside.

What makes this pierogi version special is its adaptability—you can prepare a batch in advance and freeze them for quick weeknight dinners, or make them the centerpiece of a special gathering. The simple ingredients transform into something truly extraordinary through this technique. Even first-time dumpling makers will succeed with these clear instructions and tips.

The nostalgic comfort of homemade Polish pierogies simply cannot be matched by store-bought varieties. The satisfaction of crafting these little pockets of joy with your own hands adds an extra dimension of flavor that will have everyone asking for seconds.

Ingredients

For the dough:

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup (120ml) warm water
• 2 tablespoons (30ml) sour cream
• 1 tablespoon (15ml) vegetable oil

For the potato and cheese filling:

• 1 1/2 pounds (680g) russet potatoes, peeled and cubed
• 2 tablespoons (30g) butter
• 1 medium onion, finely diced
• 1 cup (225g) farmer’s cheese or cottage cheese (drained)
• Salt and pepper to taste

For serving:

• 4 tablespoons (60g) butter
• 1 large onion, thinly sliced
• 4 slices bacon, diced (optional)
• 1/2 cup (120ml) sour cream
• 2 tablespoons fresh dill, chopped

The farmer’s cheese provides authentic tanginess, but if unavailable, well-drained cottage cheese makes an excellent substitute in this traditional pierogi recipe.

Pro Tips

Perfect Dough Texture
The secret to exceptional pierogies lies in the dough. It should be soft and pliable but not sticky. After mixing, allow the dough to rest for at least 30 minutes covered with a damp cloth. This relaxes the gluten, making the dough easier to roll and producing a more tender finished product. If the dough feels too dry, add water a teaspoon at a time; if too sticky, dust with small amounts of flour.

Filling Temperature Matters
Always cool your filling completely before assembling your pierogies. Hot filling creates steam that can make the dough soggy and difficult to seal. For the best texture, refrigerate your potato filling for at least an hour, which also allows the flavors to meld beautifully.

Sealing Technique
Use a fork to crimp the edges of your pierogies, but first ensure a proper seal by pressing the edges firmly with your fingers. A small brush of water along the edge of the dough before folding helps create a secure seal that won’t burst during boiling. Work with one pierogi at a time, keeping the remaining dough covered to prevent it from drying out.

Instructions

Step 1: Prepare the Dough
In a large bowl, whisk together flour and salt. Make a well in the center and add the egg, warm water, sour cream, and oil. Mix with a fork until roughly combined, then transfer to a floured surface. Knead for 5-7 minutes until smooth and elastic. The dough should be soft but not sticky. Form into a ball, wrap in plastic, and let rest at room temperature for 30 minutes.

Step 2: Make the Filling
Place potatoes in a pot of cold, salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Meanwhile, melt 2 tablespoons of butter in a skillet over medium heat. Add diced onion and sauté until golden brown, about 8 minutes. Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture. Mash until smooth, then stir in the sautéed onions and farmer’s cheese. Season with salt and pepper to taste. Cool completely.

Step 3: Roll and Cut the Dough
Divide the rested dough in half, keeping the unused portion covered. On a lightly floured surface, roll one portion to 1/8-inch thickness. Using a 3-inch round cutter or glass, cut out circles. Gather scraps, re-roll, and cut more circles. Repeat with remaining dough.

Step 4: Fill and Seal
Place 1 tablespoon of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Moisten the edges with water if needed, then press firmly to seal, removing any air pockets. Crimp edges with a fork. Place completed pierogies on a floured surface, not touching each other.

Step 5: Cook the Pierogies
Bring a large pot of salted water to a gentle boil. Work in batches of 6-8 pierogies, carefully dropping them in. Give a gentle stir to prevent sticking. When they float to the surface (about 2-3 minutes), cook for 1 minute longer. Remove with a slotted spoon to a colander to drain briefly.

Step 6: Finish and Serve
In a large skillet, melt the remaining butter over medium heat. Add sliced onions and bacon (if using) and cook until onions are caramelized and bacon is crisp. Add boiled pierogies to the skillet and cook until lightly golden on both sides, about 2 minutes per side. Serve hot, topped with caramelized onions, bacon, a dollop of sour cream, and a sprinkle of fresh dill.

Variations

Sauerkraut and Mushroom Pierogies
For a traditional meatless option, sauté 2 cups of drained sauerkraut with 1 cup of chopped mushrooms and one diced onion until the moisture evaporates and the mixture is golden brown. Season with caraway seeds, salt, and pepper for an earthy, tangy filling that’s particularly popular during holiday celebrations.

Sweet Cheese Pierogies
Create a dessert version by mixing 2 cups of farmer’s cheese with 1 egg yolk, 3 tablespoons of sugar, 1 teaspoon of vanilla extract, and a pinch of cinnamon. After boiling, sauté these sweet pierogies in butter and serve with a dusting of powdered sugar and a side of sweetened sour cream or fruit compote.

Vegan Pierogies
Substitute the egg in the dough with 2 tablespoons of aquafaba (chickpea liquid) and use plant-based sour cream. For the filling, mashed potatoes with roasted garlic, sautéed onions, nutritional yeast, and herbs make a delicious dairy-free alternative that maintains the comfort food appeal of traditional pierogies.

Storage and Serving

Freezing Uncooked Pierogies
To freeze uncooked pierogies, arrange them in a single layer on a flour-dusted baking sheet, ensuring they don’t touch. Freeze until solid (about 2 hours), then transfer to freezer bags, removing as much air as possible. They’ll keep for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the boiling time.

Refrigerating Cooked Pierogies
Cooked pierogies can be refrigerated for up to 3 days in an airtight container. To reheat, sauté in butter until warm and crispy, or microwave covered with a damp paper towel until heated through.

Serving Suggestions
Serve pierogies as a hearty main dish alongside a crisp cucumber salad dressed with dill and sour cream. For a complete Polish feast, pair with kielbasa and braised red cabbage. They also make excellent appetizers when made smaller and served with caramelized onion dip. For a modern twist, top with crumbled bacon, chives, and a drizzle of hot honey.

FAQs

Can I make pierogi dough ahead of time?
Yes, the dough can be made up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Allow it to come to room temperature for about 30 minutes before rolling.

Why are my pierogies breaking during cooking?
This usually happens when the dough is rolled too thin or the edges aren’t properly sealed. Ensure your dough is about 1/8-inch thick and press the edges firmly together, using a small amount of water as “glue” if needed.

Can I use instant mashed potatoes for the filling?
While homemade mashed potatoes provide the best texture and flavor, instant potatoes can work in a pinch. Prepare them slightly firmer than usual and mix with real sautéed onions and cheese for better flavor.

How do I prevent my pierogies from sticking together?
After boiling, toss them lightly in melted butter or oil. If not cooking immediately after boiling, place them on a baking sheet in a single layer with a light dusting of flour between layers.

Can pierogies be baked instead of boiled?
Traditional pierogies are boiled then fried, but you can brush them with melted butter and bake at 375°F (190°C) for about 20 minutes or until golden for a lower-fat option, though the texture will be different.

Conclusion

This Pierogi Recipe is comfort food at its finest — a perfect balance of tender dough and creamy filling that connects us to generations of Eastern European home cooking. It’s the kind of dish that brings families together around the table, creating memories while satisfying hunger in the most delicious way possible. Whether you’re preserving a family tradition or starting a new one, these homemade pierogies will become a treasured recipe in your collection, offering both the joy of cooking and the pleasure of eating something truly special.

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