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.
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Average Rating:
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.
Reviews
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.
This was my first attempt making homemade pierogis and they did not disappoint. I froze the extras for future meals.
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!!!!
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!
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.... :-)
No comment left
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.
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.
Delicious recipe! I'll never buy frozen again!
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.