Homemade Pierogi are stuffed with a flavorful potato and cheese mixture, boiled, and fried up in melted butter for a delicious, indulgent, total comfort food dinner.
Pierogies are a classic Polish comfort food dish. In this recipe I’ve taken all of the elements of a classic pierogi and simplified them for the average home cook. While this dish takes time to make, it is overall fairly simple. A quick homemade dough requires some rolling out which is where most of your time will be spent, but it’s fairly simple and a good item to make with children, or as a family. Many hands make light work.
Pierogi can be filled with various fillings, but tradition is a potato and cheese curd mixture. In this recipe we use mashed potatoes and cheddar cheese. Feel free to experiment and use your favorite cheese. Leftover mashed potatoes work really well in this recipe, but you can always make them from scratch specifically for filling. Most grocery stores carry frozen or refrigerated mashed potatoes or you can buy them at the deli counter if you are short on time.
What is good to eat with pierogies?
A simple, traditional topping is simple sour cream and maybe some chopped chives. You can also serve pierogies up topped with caramelized onions, paprika, fried sage, or Polish sausage.
What kind of sauce goes on pierogies?
For classic potato filled pierogi, a simple sauce of melted or browned butter is the sauce of choice. If you choose other filling options in your pierogi, like spinach, a light garlic yogurt sauce pairs well.
What do you serve with pierogies?
Roasted vegetables are always a great option to serve with pierogies. You could try some roasted broccoli or serve them up with some roasted simple honey roasted brussel sprouts. You also can’t go wrong with some simple green beans.
Can I freeze these?
Yes! You can freeze these pierogies after they have been assembled. And boil them from frozen when you are ready to eat. To freeze, simply place your pierogies in a single layer on a parchment lined baking sheet. Make sure they aren’t touching so that they don’t stick together. Once frozen, remove from the freezer and transfer to a resealable plastic bag for long term storage.
PRO TIP: The key to homemade pierogi is to be sure to seal it shut so that none of the stuffing comes out during cooking. Don’t let any of the filling get in between the dough edges or you won’t be able to get a good seal. Pinch the dough shut with your fingers and then press with the tongs of a fork to further seal and give a decorative edge.
Watch the video below where I walk you through every step of this recipe. Sometimes it helps to have a visual and I’ve got you covered, including how to roll, stuff, and seal your pierogi. You can find my full collection of video recipes on YouTube.
My husband’s grandmother makes prune filled pierogi. She also makes sauerkraut filled ones.
My girlfriend s grandmother used to make pierogies with sourkrout and sautéed onions and pork and potato and sautéed onions
My polish mother in law made them on holidays. But she stuffed
Hers with pot style cottage cheese . I love them make them
5 or 6 times a year.
My Polish grandma made them with pot style cottage cheese (she called it Farmer’s cheese, I think) and added diced onion and dill to them. The best!!
Use potato water instead of regular tap water crust comes out very soft and delicate.
Wow. Thanks. Excellent.
We mix some cream cheese and bacon bits in the filling as well as cheddar cheese. Gives a very good flavour. My family loves it.
Might be the German way but we use sauerkraut instead of cheese. Will definitely try with cheese next time. And hubby says Grandma filled some with thickened blueberries.
Make with real garlic in the filling. Skip the onion powder. Serve with sauteed onions and sour cream. That’s how I grew up eating them anyway 🙂
Oh I remember my grandma making all types of pierogies., potato and cheese, potato and sauerkraut, blueberry, just sauerkraut. I was not a great fan of those with sauerkraut, but I would love to have some of grandma’s now! The blueberry ones were a delight. I remember she thickened the berries. She used to say they were the hardest to keep together when boiling, but oh they were so good. Anyone have the recipe to make the blueberries? I would love to try them.
This is the Pennsylvania Polish way. The ONLY way.
This looks SO amazing. I’m definitely going to have to try this recipe out! Thanks for sharing!
1st time making pierogis n i made these,they were delicious.i want to make them again.The only problem i had was when i rolled them they were sticky,i added more flour to roll them.but u could taste the flour.any tips on how i can prevent this next time?
My husband and I make pierogies, we cook with carmelized onion. We like a side of cottage cheese with them.!
I went to a Catholic. Ukrainian Elementary School in Peryh Amboy, NJ. They served these every Weds! Such find memories! Going to make these with sauteed onions this weekend. I can’t wait.
My mother in law made these and I loved them. She passed away a while back and I’ve been looking for a recipe. Can’t wait to try this