Pierogi are one of the most beloved comfort foods in Eastern Europe—especially in Poland, where they’re cherished at family gatherings, holidays, and cozy weeknight dinners.
Pierogi are soft, buttery, and hearty, and once you master the dough and filling, you can create endless versions.
This recipe walks you step-by-step through making authentic homemade pierogi with a classic potato-cheese filling.
Pierogi Recipe
This pierogi recipe delivers pillowy homemade dumplings stuffed with a creamy potato-cheese mixture seasoned with onions, butter, and pepper.
The dough is elastic, easy to roll, and holds its shape beautifully without tearing.
Once boiled, the pierogi can be eaten immediately for a soft and tender texture or pan-fried in butter for a golden, crispy finish.
The result is a comforting, old-world dish that’s surprisingly simple to recreate at home—even if it’s your first time making dumplings from scratch.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 1 cup warm water (you may need slightly more or less)
- 3 tablespoons melted butter
For the Potato-Cheese Filling:
- 3 large russet potatoes, peeled and cubed
- 1 medium onion, finely diced
- 2 tablespoons butter
- 1 cup shredded cheddar cheese (or farmer’s cheese for a traditional version)
- ½ teaspoon salt, more to taste
- ½ teaspoon black pepper
For Serving (Optional):
- Caramelized onions
- Sour cream
- Melted butter
- Chives or dill
Instructions
1. Make the Dough
Combine dry ingredients:
In a large mixing bowl, whisk together the flour and salt. Create a small well in the center of the mixture.
Add wet ingredients:
Crack the egg into the well, pour in the melted butter, and begin mixing. Gradually add warm water while stirring with your hand or a wooden spoon to form a soft, slightly sticky dough.
Knead the dough:
Turn the dough onto a lightly floured surface. Knead for 5–7 minutes until smooth, elastic, and no longer sticky. If the dough feels too dry, add a teaspoon of water at a time; if too sticky, dust lightly with flour.
Rest the dough:
Shape the dough into a ball, cover with a bowl or plastic wrap, and let it rest for 30 minutes. Resting helps relax the gluten, making the dough easier to roll thinly.
2. Prepare the Filling
Cook the potatoes:
Boil the cubed potatoes in salted water until fork-tender, about 10–12 minutes. Drain well.
Cook the onions:
In a skillet, melt butter over medium heat. Add the diced onions and cook until soft, lightly golden, and fragrant.
Mash everything together:
In a large bowl, mash the hot potatoes. Add the cooked onions, cheese, salt, and black pepper. Mix well until creamy and smooth. Taste and adjust seasoning.
Let the filling cool slightly for easier handling.
3. Assemble the Pierogi
Roll out the dough:
Divide the dough into two pieces. Roll each piece on a floured surface into a thin sheet (about ⅛ inch thick).
Cut the circles:
Use a 3-inch round cutter or a glass to cut circles from the dough. Gather and re-roll leftover dough scraps.
Add the filling:
Place 1 heaping teaspoon of filling in the center of each circle. Fold the dough over to form a half-moon shape.
Seal the edges:
Pinch firmly along the edge, making sure no filling leaks out. You can crimp with a fork or fingers for a classic look. Proper sealing prevents the pierogi from opening while boiling.
4. Cook the Pierogi
Boil the pierogi:
Bring a large pot of salted water to a gentle boil. Add pierogi in batches to avoid sticking.
Cook until they float to the surface, then boil for another 1–2 minutes. Remove with a slotted spoon.
Pan-fry for extra flavor (optional):
Heat butter in a skillet over medium heat. Add the boiled pierogi and fry until golden and lightly crispy on both sides. This step enhances both flavor and texture.
5. Serve and Enjoy
Transfer the pierogi to plates and top with caramelized onions, fresh herbs, or a dollop of sour cream. They also pair beautifully with sautéed mushrooms, bacon bits, or melted butter.
Conclusion
Homemade pierogi are a comforting and satisfying dish that brings traditional flavors to your table.
With a simple dough and a creamy potato filling, they’re ideal for family dinners, holidays, or anytime you crave something hearty.
Once you master the basics, you can explore endless fillings—sweet or savory—to suit any taste.
Enjoy these warm, buttery dumplings right out of the pan and experience true Eastern European comfort food at its finest.