Pierogi Recipe

Craving a dish that wraps comfort in every bite? Pierogi are Hearty Polish Dumplings that combine tender dough with a creamy, cheesy potato filling, finished with golden, pan-fried onions. Perfect for family gatherings, festive dinners, or cozy nights, these dumplings deliver soul-warming satisfaction. With simple steps, Pierogi are easier to make than you think. Let’s dive into this Polish classic!

Ingredients for Pierogi

Here’s what you’ll need for Pierogi (makes about 24 dumplings, serves 6):

Dough:

• 2 cups (240g) all-purpose flour
• ½ tsp kosher salt
• 1 large egg
• ¼ cup (60g) sour cream
• ¼ cup (57g) unsalted butter, softened

Filling:

• 1 ½ cups (360g) mashed potatoes, cooled
• 1 cup (100g) sharp cheddar cheese, grated
• ½ tsp kosher salt
• ¼ tsp black pepper

Cooking and Garnish:

• 2 tbsp (28g) unsalted butter (for sautéing)
• 1 medium onion (150g), finely chopped
• Sour cream and chopped chives, for serving

Equipment

• Large mixing bowl
• Rolling pin
• 3-inch round cutter or glass
• Large pot
• Slotted spoon
• Large skillet
• Fork (for sealing)

Ingredient Tips

• Flour: All-purpose flour ensures tender dough for Hearty Polish Dumplings; avoid over-flouring to keep it soft.
• Potatoes: Use leftover mashed potatoes or boil 1 lb (450g) potatoes for fresh mash.
• Cheese: Sharp cheddar adds bold flavor; swap for gouda or farmer’s cheese if desired.
• Sour Cream: Adds tang to dough and serving; Greek yogurt can substitute.
• Onions: Sautéed onions are key; don’t skip for authentic flavor.

Directions for Pierogi

Let’s make these Pierogi—perfect Hearty Polish Dumplings!

Make the Dough

1. In a large bowl, I mix 2 cups flour and ½ tsp salt.
2. I add 1 egg, ¼ cup sour cream, and ¼ cup softened butter, stirring until a shaggy dough forms.
3. On a lightly floured surface, I knead for 5–7 minutes until smooth and elastic.
4. I wrap the dough in plastic and rest it for 30 minutes.

Prepare the Filling

1. I combine 1 ½ cups cooled mashed potatoes, 1 cup grated cheddar, ½ tsp salt, and ¼ tsp black pepper in a bowl, mixing until cohesive.
2. I chill the filling for 10 minutes if too soft for Hearty Polish Dumplings.

Roll and Cut the Dough

1. On a floured surface, I roll the dough to 1/8-inch thickness.
2. Using a 3-inch cutter, I cut out 24 circles, re-rolling scraps as needed.

Fill and Seal

1. I place 1 tbsp filling in the center of each dough circle.
2. I fold into a half-moon, pinching edges tightly to seal, and crimp with a fork for a decorative touch.
3. I ensure no filling escapes.

Boil the Pierogi

1. In a large pot of boiling salted water, I cook Pierogi in batches for 3–4 minutes until they float.
2. I gently transfer them to a plate with a slotted spoon.

Pan-Fry with Onions

1. In a large skillet, I melt 2 tbsp butter over medium heat and sauté 1 chopped onion until golden (5–7 minutes).
2. I add boiled Pierogi, frying 2–3 minutes per side until lightly browned and crispy.

Nutrition

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4 (6 pierogi per serving)
• Calories: ~450 kcal per serving
• Macros per Serving: 40g carbs, 10g protein, 18g fat, 2g fiber

Variations for Pierogi

Try these twists on Pierogi:

• Vegan: Use vegan sour cream, butter, and cheese for plant-based Hearty Polish Dumplings.
• Meat-Filled: Swap potato filling for 1 cup cooked ground beef or sausage.
• Mushroom: Add ½ cup sautéed mushrooms to the potato filling.
• Sweet: Fill with 1 cup mashed sweet potato and cinnamon, inspired by Layla Cooks’ Roasted Sweet Potato Soup.
• Cheese Blend: Mix cheddar with ½ cup gouda or farmer’s cheese.

Serving Ideas:

• Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
• Serve with Layla Cooks’ Grilled Lemon Herb Chicken for a hearty meal.
• Enjoy with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy pairing.

Storage

I store Pierogi in an airtight container in the fridge for up to 3 days; add garnishes before serving. For freezing, I place uncooked pierogi on a parchment-lined tray to freeze solid, then transfer to a freezer bag for up to 2 months. I boil from frozen, adding 2–3 minutes to cooking time.

Serving Tips

• Presentation: Serve Pierogi on a rustic platter with a drizzle of butter for stunning Hearty Polish Dumplings.
• Garnish: Top with sour cream, chives, or crispy bacon bits.
• Pairing: Enjoy with sauerkraut or Layla Cooks’ Coconut Cooler for balance.
• Portion Size: 4 pierogi for a side; 6–8 for a main.
• Occasions: Perfect for holidays, family dinners, or cozy gatherings.

FAQs About Pierogi

Here are answers to some common questions about Pierogi:

Can I use a different cheese?
Yes, gouda or farmer’s cheese works well for Pierogi; choose a melty variety.

Why is my dough sticky?
Add flour sparingly while kneading for smooth Hearty Polish Dumplings.

Can I make it vegan?
Use vegan sour cream, butter, and cheese for plant-based Pierogi.

How do I prevent pierogi from opening?
Pinch edges tightly and avoid overfilling for Pierogi.

Can I prep in advance?
Make dough and filling a day ahead, storing separately for Pierogi.

More Dinner Recipes

• Classic Moussaka: A Hearty, Soul-Warming Treat
• Honey Garlic Salmon Air Fryer
• Mozzarella Chicken in Basil Cream Sauce

Conclusion

Pierogi are a timeless comfort food, blending tender dough with creamy, cheesy filling and crispy onions. Perfect for any occasion, these Hearty Polish Dumplings are a must-make. Craft Pierogi, share with loved ones, and savor the cozy, nostalgic delight!

Pierogi Recipe

Learn how to make delicious homemade Pierogi, traditional Polish dumplings filled with creamy mashed potatoes and cheddar cheese, served with sautéed onions and sour cream.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner

Cuisine Polish

Servings 24 pierogi

Calories 450 kcal

Ingredients

  

For the dough:

• 2 1/2 cups all-purpose flour plus more for dusting
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup unsalted butter softened and cut into pieces

For the filling:

• 2 cups mashed potatoes cooled
• 1 cup sharp cheddar cheese grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

To cook and serve:

• 4 tablespoons unsalted butter
• 1 medium onion finely chopped
• Sour cream and chopped chives for serving

Instructions

 

• Prepare the dough: In a large bowl, combine the flour and salt. Add the egg, sour cream, and softened butter. Mix until a shaggy dough forms, then knead on a lightly floured surface for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
• Make the filling: Combine the mashed potatoes, grated cheddar cheese, salt, and pepper in a bowl.
• Assemble the pierogi: Roll out the rested dough on a lightly floured surface. Cut out circles and place filling in the center. Fold and seal the edges.
• Cook the pierogi: Boil in salted water for 3-4 minutes. Sauté onions in butter until golden brown. Pan-fry cooked pierogi until crisp.
• Serve: Enjoy warm pierogi with sautéed onions, extra butter, and a dollop of sour cream.

Notes

• Pierogi can be frozen before boiling; place on a parchment-lined sheet until solid, then store in a freezer bag. To cook from frozen, boil a few extra minutes.

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Keyword Vegetarian