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Homemade Pierogi

Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. —Diane Gawrys, Manchester, Tennessee
  • Total Time
    Prep: 1 hour Cook: 5 min./batch
  • Makes
    6 dozen


  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup water
  • 3 large eggs
  • 1/2 cup butter, softened
  • 4 medium potatoes, peeled and cubed
  • 2 medium onions, chopped
  • 2 tablespoons butter
  • 5 ounces cream cheese, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • ADDITIONAL INGREDIENTS (for each serving):
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • Minced fresh parsley


  • In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes.
  • Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside.
  • Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside.
  • Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
  • Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
    Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.

Homemade Periogi Tips

Are pierogies Polish or German?

Pierogies are said to be derived from Poland. It has been adapted over the years, and now there are many variations you can find and make. Try out some of our other Polish recipes.

Do you have to boil perogies before frying them?

Yes, you need to boil perogies before frying them! Pierogi dough needs to be boiled before it is fried to ensure the dough is cooked all the way through. Just be sure that you're making perogies the right way.

What do you serve pierogies with?

While pierogies can be a meal of their own, they also pair well with brussels sprouts with bacon and roasted cabbage & onions.
Nutrition Facts
4 pierogi: 373 calories, 22g fat (13g saturated fat), 86mg cholesterol, 379mg sodium, 38g carbohydrate (3g sugars, 2g fiber), 6g protein.

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  • angela
    Jan 1, 2021

    I made my circles 3 inchs and they were a perfect thickness but there is no way this makes 6 dozen pierogi like the receipe states. If I got 2 dozen it was a lot.

  • justmbeth
    Jan 20, 2020

    This was my first attempt making homemade pierogis and they did not disappoint. I froze the extras for future meals.

  • Petra
    Oct 13, 2019

    I just made these and altered the recipe slightly. I blitzed some bacon and onion together and added it to the potato mixture after I tried it. Then I added some cheddar cheese on top of the cream cheese. Tasted so good! Served with sauerkraut and sour cream. Divine! Took me a few hours, but I yielded approximately 70 individual pierogies. They are all in the freezer (except the one I taste tested) ready for a family gathering! Thanks for a great recipe!!!!

  • skp321
    Oct 9, 2019

    Followed this recipe exactly. My first pierogi experience. They were perfect! Added sautéed onions to the potato mix and kept extra to serve on top after they were browned in a little butter. Did not freeze any as they disappeared over 2 days. Will try adding cheddar next batch and make more next time to Freeze! These were tender and delicious!

  • peaco
    Sep 12, 2017

    My Ukrainian in-laws would be the first to say "where's the bacon?" Always chop and fry up bacon with the onion... makes them even better... We also don't use cream cheese, but sharp cheddar or cottage cheese mixed in with the potato. And of course in a Ukrainian household, perogies are always served with sour cream.... :-)

  • Dave
    Aug 19, 2017

    No comment left

  • Pogerdig
    Sep 24, 2016

    Great recipe! I wanted to add some protein so I could justify the fat content (lol) so I added blended chickpeas to the filling. I also added some onions during saut?ing. Delicious!I will add a little more salt to the filling next time too.

  • germanycook
    Apr 30, 2015

    Awesome! I've been dying to have perogies for years and you can't buy them here in Germany..... this was WELL worth the effort. I did half the recipe and it made 40 perogies. Wasn't able to rice the potatoes but mashing them worked fine.

  • lots_a_smiles
    Mar 27, 2015

    Delicious recipe! I'll never buy frozen again!

  • danielleylee
    Mar 22, 2014

    Time consuming but well worth it. There is nothing like a homemade pierogi. You can use fat free cream cheese, egg substitute, and also low fat cheddar to cut some of the calories but there is still a significant amount of fat.