Pierogi are a delicious combination of dough and filling, and although they can be bought premade, making them yourself tastes much better.Jump to Recipe
I can’t believe that I had never had a pierogi until I met Justin. In fact, I had never even heard of them before we went shopping together for the first time and he wanted to buy some. Later that night he made some for dinner and I realized what I had been missing out on for so many years! Pierogi are small pockets of dough filled with either a sweet or savory filling.
Typical fillings include potato, sauerkraut, ground meat, cheese, and fruits. The dumplings may be served with a topping, such as melted butter, sour cream, or fried onion, or combinations of those ingredients.https://en.wikipedia.org/wiki/Pierogi
I always prefer the ones filled with potato, Justin enjoys the sauerkraut ones but those are hard to find at the store. And we both eat them with some melted butter on top of them. I like to boil mine, Justin prefers to pan-fry his. In other words, there are so many ways you can make and enjoy pierogi.
Justin’s mom talks about how they used to eat them growing up, but her mom would make them herself. So I talked to Grandma Holmes one day and got the recipe from her and made our own pierogi. I can tell you, it was not a quick recipe, but it makes so many that we freeze them and enjoy them for weeks to come. I often double the recipe so we have plenty.
Step by Step
Prepare the Dough
Start by preparing the dough. In a large bowl whisk together flour and salt.
In a smaller bowl or measuring cup combine two eggs in one cup of water.
Slowly mix the eggs and water into the dough until it is combined. You may not need all of the egg/water mixture for the dough.
Dump the dough out onto a floured counter and cover with more flour.
Cover the dough with a dish towel or plastic wrap and let it rest for about 10-15 minutes.
Prepare the Fillings
One batch of dough is enough for ONE of the two fillings I list. If you want both potato and sauerkraut pierogi, you need to make two batches of dough.
Potato and Cheese Filling
Prepare the mashed potatoes according to the package directions.
Stir the ricotta cheese, butter, and cheddar cheese into the potatoes.
Rinse the sauerkraut and drain as much water as possible. Heat the butter and oil in a medium saucepan and add the diced onions.
Add the sauerkraut, salt, and pepper to the pan and cook until heated through.
Remove the pan from the heat and add the sour cream, mixing well. Cover and refrigerate until it’s cool enough to work with.
Filling the Pierogi
Cut the dough in half, it’s easier to work with a smaller amount. Make sure to keep the portion of dough you aren’t using covered with the towel or plastic wrap. Use a rolling pin to roll the dough out to about 1/8″ thickness. The first time I made these it was too thick and we tasted more dough than filling.
Use a biscuit dough cutter or a dough press to cut circles in the dough. The first time I made these I had circular biscuit cutters, and they worked, but it took a lot more effort. Justin’s grandma bought me pierogi makers (also called a dough press) and they really helped to speed up the process!
Scoop about a tablespoon of your filling, depending on the size of the pierogi you make, and place it in the center of the dough.
Close the dough up by folding in half (like you would a calzone) and seal the edges.
If you don’t have a pierogi press, you can fill these by putting the circles in the palm of your hand, fill them, then use your hands to close it up and seal with a fork. Continue doing this until you have used all of your dough and filling.
Cooking the Pierogi
To cook the pierogi, you can either boil them like you would pasta, cooking until they float, or fry them in a pan until they are brown on either side.
Freezing the Pierogi
To freeze any uncooked pierogi, line a pan with parchment paper, and lay the pierogi in a single layer. Then you can put another sheet of parchment paper on to make layers. You just don’t want the pierogi touching each other so they don’t stick. Once they are completely frozen, move them to a ziplock bag. They can be frozen for a few months and don’t need to be thawed when you want to cook them.
Originally Published On: October 9, 2017
Last Updated On: March 31, 2020
- 4 cups all-purpose flour (all-purpose)
- 1/2 tsp salt
- 1 cup water
- 2 eggs (large)
- 2 servings instant mashed potatoes (cooked)
- 8 oz ricotta cheese
- 4 tbsp butter
- 1 cup cheddar cheese (shredded)
- 27 oz sauerkraut
- 1 tbsp vegetable oil
- 4 tbsp butter
- 1 1/2 cups onion (diced)
- 1 tsp salt
- 3/4 tsp pepper
- 1/4 cup sour cream
- Whisk flour and salt in a large bowl
- In a small bowl, combine water and eggs and mix with a fork
- Gradually add water and egg mixture to flour and stir until evenly moist and ingredients all combine (you may not need all of the water/egg mixture)
- Lightly flour work surface and knead dough for about 1 minute or until smooth
- If the dough is too dry as you knead, add small amounts of water. If the dough is too sticky, add small amounts of flour.
- Form the dough into a ball and cover with flour then a towel or plastic wrap
- Let the dough rest for about 10-15 minutes
- Make the mashed potatoes as directed
- Stir in ricotta, butter, and cheddar cheese
- Rinse the sauerkraut and drain as much water as possible
- Heat the butter and oil in a large pan
- Add onions and cook until soft
- Add sauerkraut, salt, and pepper to the pan and cook until heated through
- Remove from heat and add sour cream, mixing well
- Cover and refrigerate until cool enough to work with
- Once dough has rested and filling of choice has been made (this is enough dough for one batch of filling, not both), cut dough in half
- Roll out dough to about 1/8″ thickness
- Use a dough cutter or pierogi maker to cut circles from dough
- Scoop about 1 tablespoon of filling on the center of the dough
- Fold dough over and seal edges
- There are a few ways to cook the pierogi, depending on preference
- Boil the pierogi until they start to float OR Fry in a pan until they start to brown on both sides
- Serve warm with topping of choice (we like melted butter)
- Uncooked pierogi can be frozen for later by lining a pan with parchment paper, then placing pierogi in a single layer
- Once pierogi are frozen, they can be moved to a ziplock bag and kept frozen for a few months
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
38 thoughts on “Homemade Pierogi”
My husband and I have been married 16 years and I have ot once made him pierogis even though they are one of his most important staples for holiday dinners. I have to make these and surprise him tonight!
It’s not a quick recipe, but they are so good and so worth it! I made a double batch and they lasted us for weeks!
Wow, these look so yummy and carb-o-licious! I love that they are so versatile in what you can put in them and how you cook them. I have never had them before, but your post has inspired me to try them!
That’s exactly what I love, the versatility. My husband and I like different fillings, and I can make some for both of us with this!
Oh these look absolutely delicious! My husband and I both are big fans of pierogis, so I could definitely see myself making these!
It takes some work but they are so good!
Love the potato and cheese filling in these “pierogis”, the first time I heard about them! I don’t think I can manage to eat them filled with sauerkraut, but my husband has a very “German” palate, so I think he might like it!
That’s how we are! I love the potato, he loves the sauerkraut! Both of our families have German in them, but he definitely got the German palate more than me.
It looks totally amazing! I love that you shared tips on how to perfect the recipe. I cannot wait to give this one a try.
Thanks! Most recipes don’t go on here until I’ve made them a few times so I can learn how to perfect it first!
I have never done pierogi in my life, but it seems so delicious that I will give it a try on my kitchen! great recipe!
I hadn’t had them until my husband talked about it. They take some work but are delicious!
I haven’t had pierogi’s in years, they look delicious! And what a cute little helper you have got there!
I didn’t know about them until just a few years ago. And thanks, he loves to help in the kitchen!
I haven’t heard of this recipe! Looks great and like something I should try.
I didn’t know about pierogi until I met my husband! They take some time to make but they are so good.
I love pierogi especially those with potato inside. I typically use the store bought ones. I have never thought of making pierogi at home. Now you have made it possible by providing this home made recipe. Thanks.
The potato ones are the best! When I don’t have time to make them at home we get the store-bought ones too!
I LOVE this! Such a great comfort food and a perfect way to use up leftover mashed potatoes!
Thanks! I hardly ever have leftover mashed potatoes, I had to make a new batch just for the pierogi!
I have had some amazing pierogi before. This looks just as delicious. I would love to try it out at home although I know I would be nervous making the shell to it. Looks awesome though.
It’s really not that difficult, just takes some time. I did it the first time without the pierogi maker, but that definitely helped and made it quicker.
Pierogis are so delicious! I love them. I think my husband would actually really enjoy trying to make these. He’s made empanadas before and making pierogis seems similar.
I haven’t made empanadas before, but I might have to try that!
I’ve never heard of pierogis before. Not sure that I would like them as I’ve never cared for ‘dumpling’ type pasta before. Otherwise, they look delish!
These definitely do have a dumpling taste to them.
These look delicious. I have tried variations with different fillings but I like the sauerkraut with potatoes best. Something about that combo is always very satisfying.
That’s my husband’s favorite filling, too.
I have never had Pierogi before but it looks like ravioli. What kind of sauce do you recommend?
The outside is similar to ravioli, but it’s filled with either potato and cheese (my favorite) or sauerkraut. I usually melt a bit of butter to serve over the pierogi.
I just love pirogues, but I have never made them at home! These look delicious, can’t wait to try them, my kids will LOVE them!!
They take some time, but it’s fun to make them at home.
This recipe looks so easy! We love pierogi’s in our house, but I’ve never attempted to make them on myself.
It takes a little bit of work, but it’s a great weekend thing to do together.
Looks like you had a fab time cooking. We have been cooking up a storm in the kitchen over here in the uk haha
We always have fun in the kitchen. Even when our recipes fail we at least learn something and did it together! 🙂
I L-O-V-E pierogi but have never even thought of making it at home! I’ve made ravioli before, so I can use that gadget. I can’t wait to try these!
I haven’t tried making ravioli at home before, but I think it would be a bit similar.