Homemade Pierogi Recipe

a plate with several pierogi in a decorated plate with caramelized onions and sour cream

5 from 1 vote

Learn how to make Pierogi Ruskie at home! This Polish pierogi recipe features a delicious potato and cheese filling with easy step-by-step instructions.

Prep Time25

Cook Time20

Total Time45

Course: Side Dish

Cuisine: Polish

Keyword: Dumplings, potatoes

Servings: dumplings

Calories: 67kcal

Equipment

Ingredients

For the pierogi dough:

⅔ Warm water
½ teaspoon Salt
2 cups Flour
2 tablespoons Oil

For the pierogi filling:

1 lb. Potatoes peeled
2 Onions chopped
1 cup farmer’s cheese (read notes)
Salt to taste
Pepper to taste

For serving:

2 tablespoons Butter
1 Onion chopped
Sour cream

US Customary - Metric

Instructions

Make the Dough: In a small bowl, mix warm water, salt, and oil.
In a large bowl, place the flour and make a well in the center. Pour in the wet mixture and gradually mix until a smooth dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until soft and elastic. Cover with a damp towel and set aside to rest while preparing the filling.
Make the Filling: Fill a medium-large pot with water, add 1 tablespoon of salt, and bring to a boil. Add the potatoes and cook until fork-tender (about 15–20 minutes).
Drain the potatoes and place them in a large bowl. Mash until smooth.
In a medium-sized pan, heat 2 tablespoons of oil over medium heat. Add the chopped onions and cook until golden brown.
Add ¾ of the cooked onions to the mashed potatoes, season with salt and pepper, and mix well. If using cheese, mix it in at this stage. Let the filling cool completely.
Assemble the Pierogi: Divide the dough into 4 pieces. Roll out each piece to about ⅛ inch (3mm) thick.
Using a glass or a 6–7cm (2.5-inch) cookie cutter, cut out circles.
Place 1 teaspoon of filling in the center of each circle. Fold the dough over to form a half-moon shape, then press the edges together firmly to seal. You can crimp the edges with a fork for extra security.
Repeat with the remaining dough and filling.
Cook the Pierogi: Bring a large pot of salted water to a boil. Drop the pierogi in batches into the boiling water. Stir gently to prevent sticking. Boil until they float to the surface, then cook for 1 more minute.
Use a slotted spoon to remove and drain.
Fry and Serve (Optional): In a skillet, melt butter and sauté the remaining ¼ of the cooked onions until golden. Add the boiled pierogi and fry until lightly golden and crispy. Serve warm with sour cream

Notes

Cheese:

Cheese is optional in the filling. The pierogi can be made with just potatoes and onions for a traditional taste.
Best cheese options: Farmer’s cheese, tvorog, ricotta, or dry curd cottage cheese.
A small amount of grated cheddar or parmesan can be added for extra flavor.

Make-Ahead & Storage:

Uncooked pierogi: Place on a floured tray and freeze in a single layer. Once frozen, transfer to a freezer bag and store for up to 3 months. Boil directly from frozen (add an extra 1–2 minutes to cooking time).
Cooked pierogi: Store in an airtight container in the fridge for up to 3 days. Reheat by boiling for 30 seconds or frying in butter.

Best Potato Varieties:

Russet potatoes (starchy) – create a fluffy, light filling.
Yukon Gold potatoes (medium-starch) – give a slightly creamy texture.
Avoid waxy potatoes (like red potatoes), as they don’t mash well.

Nutrition