Rustic Homemade Pierogi Recipe: Cozy Comfort in Every Bite

Crafting delectable homemade pierogi brings pure comfort to any kitchen adventure.

Polish cuisine offers incredible culinary magic with these soft, pillowy dumplings.

Stuffed with creamy potatoes, tangy cheese, or savory meats, each pierogi tells a delicious story.

Generations of cooks have perfected these delightful pockets of happiness.

My grandmother’s secret techniques blend traditional methods with modern twists.

Small hands working dough create memories as rich as the fillings themselves.

You’ll fall in love with this simple yet spectacular dish that connects culture and flavor in every single bite.

Let’s Talk Dough and Fillings: Pierogi Ingredient Guide

• Flour: A base ingredient that provides structure and texture to the pierogi.
• Salt: Enhances the overall flavor of the dough.
• Egg: Helps bind the dough ingredients together and adds richness.
• Water: Assists in creating a smooth and pliable dough consistency.

• Potatoes: A creamy and hearty base that creates a comforting filling.
• Cheddar Cheese: Adds a sharp and tangy flavor to the potato mixture.
• Onions: Provides a subtle aromatic and savory element to the filling.
• Black Pepper: Brings a mild heat and depth of flavor to the filling.

• Butter: Used for pan-frying to create a golden and crispy exterior.
• Chives: A fresh and mild garnish that adds color and a light onion-like flavor.
• Sour Cream: A classic accompaniment that offers a cool and tangy contrast to the pierogi.

Making Pierogi From Scratch – Easier Than You Think

Step 1: Create Dough Base

Whisk flour and salt together in a spacious mixing bowl. Make a small crater in the center where you’ll add egg and water. Blend ingredients until a soft, pliable mixture forms.

Step 2: Knead and Develop Texture

Work the dough with your hands, pushing and folding consistently. Continue kneading for 5-7 minutes until the texture becomes smooth and slightly bouncy. The dough should feel elastic and cohesive.

Step 3: Allow Dough to Rest

Cover the dough completely with a clean kitchen towel. Let it sit quietly at room temperature for half an hour, allowing gluten strands to relax and develop deeper flavor complexity.

Step 4: Prepare Delicious Filling

• Mashed potatoes
• Shredded cheddar cheese
• Finely diced onions
• Freshly ground black pepper

Mix thoroughly until ingredients blend into a creamy, savory mixture.

Step 5: Roll and Shape Dough

Sprinkle flour lightly on work surface. Roll dough until reaching approximately 1/8-inch thickness. Ensure even, thin coverage across entire surface.

Step 6: Cut Dough Circles

Use a round cookie cutter or drinking glass to create uniform dough circles. Aim for circles around 3 inches wide.

Step 7: Add Filling

Place a small spoonful of potato-cheese mixture directly in the center of each dough circle. Be careful not to overstuff.

Step 8: Seal Pierogi

Fold dough over filling, creating a half-moon shape. Pinch and crimp edges firmly to ensure complete sealing.

Step 9: Boil Pierogi

Fill a large pot with salted water. Bring to a gentle boil. Drop pierogi in batches. Cook 3-4 minutes until they float upward.

Step 10: Drain Cooked Pierogi

Remove boiled pierogi using a slotted spoon. Allow excess water to drain completely.

Step 11: Create Crispy Exterior

Melt butter in a large skillet over medium heat. Gently pan-fry pierogi until achieving a golden, crispy exterior. Cook 2-3 minutes per side.

Step 12: Serve and Garnish

Transfer crispy pierogi to serving plates. Sprinkle chopped chives on top. Serve immediately with a generous dollop of sour cream.

Pierogi Like a Pro – Handy Secrets You’ll Love

• Flour Power: Use all-purpose flour for a consistent, smooth dough texture that's easy to work with and roll out.
• Knead with Care: Develop gluten by kneading thoroughly, but avoid overworking the dough to prevent toughness.
• Filling Finesse: Keep potato-cheese mixture slightly cool to prevent dough from becoming soggy during sealing.
• Seal Like a Pro: Press pierogi edges firmly with a fork to create a tight seal and prevent filling from leaking during cooking.
• Golden Crunch: Pan-fry pierogi in butter at medium heat for a crispy exterior that adds delightful texture and rich flavor.

Stuff, Seal, Sizzle: Creative Pierogi Variations

• Gluten-Free Pierogi: Replace wheat flour with a blend of rice flour and potato starch for a celiac-friendly version that maintains a soft, tender texture.
• Vegan Potato Pierogi: Substitute eggs with ground flaxseed and water, use plant-based cheese alternative, and swap butter for olive oil during frying.
• Cauliflower Filling Variation: Swap potato mixture with roasted cauliflower, nutritional yeast, and caramelized onions for a lighter, low-carb pierogi option.
• Mediterranean-Inspired Pierogi: Replace traditional filling with crumbled feta, spinach, and sun-dried tomatoes, creating a tangy and herbaceous alternative.

What to Serve Alongside Those Cozy Homemade Pierogi

• Savor Potato Cheese Pierogi Pairings
• Craft Hearty Red Wine Match: Robust Cabernet Sauvignon or Zinfandel complements the rich, creamy potato and cheese filling, cutting through the buttery texture with bold fruit notes and balanced tannins.
• Select Tangy Side Companion: Fresh cucumber salad with dill and light vinaigrette provides a crisp, bright contrast to the heavy pierogi, refreshing the palate between bites.
• Boost Flavor with Condiment Combo: Caramelized onion sour cream adds depth and tanginess, enhancing the potato-cheese mixture with sweet and creamy undertones that elevate the overall dining experience.

Leftover Pierogi? Here’s How to Keep Them Fresh

• Store cooled pierogi in an airtight container, layering with parchment paper between each piece, and keep in the refrigerator for up to 4 days.
• Place uncooked or cooked pierogi on a baking sheet, freeze until solid, then transfer to freezer bags, preserving freshness for 2-3 months.
• Drop frozen or refrigerated pierogi into boiling water for 2-3 minutes until heated through, ensuring they float to the surface.
• Warm refrigerated pierogi in a buttered skillet over medium heat for 3-4 minutes per side, creating a crispy golden exterior while restoring their delicious texture.

Pierogi Puzzles Solved: Top Questions Answered

• What are pierogi?

Pierogi are traditional Eastern European dumplings made of unleavened dough filled with various ingredients like potatoes, cheese, meat, or fruit, then boiled and often pan-fried.

• Are pierogi difficult to make at home?

Pierogi require some practice but are manageable for home cooks. The key is maintaining consistent dough thickness and properly sealing the edges to prevent filling from leaking.

• Can I make pierogi dough ahead of time?

Yes, you can prepare pierogi dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 2 days. Let it come to room temperature before rolling and filling.

What’s So Special About Homemade Pierogi? Here’s the Magic

• Craft with Ease: Simple ingredients and straightforward steps make this pierogi recipe accessible for home cooks of all skill levels, ensuring anyone can create a delicious traditional dish.
• Customize Your Comfort: The flexible potato-cheese filling allows personal touches with different cheese varieties, herbs, or added proteins, making each batch uniquely satisfying.
• Perfect Family Gathering Meal: These hearty pierogi serve as a fantastic shared experience, bringing people together around a warm, comforting plate of homemade goodness that sparks conversation and connection.
• Versatile Serving Options: Whether served as a main course, appetizer, or side dish, these pierogi adapt wonderfully to various meal settings from casual weeknight dinners to weekend gatherings with friends.

Homemade Pierogi Recipe

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4.8 from 28 reviews

• Total Time: 45-50 minutes
• Yield: 4 1x

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Description

Polish pierogi delight hungry souls with authentic comfort wrapped in delicate dough pockets. Savory fillings and golden-brown edges promise a culinary journey through traditional Eastern European kitchens that you will cherish.

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Ingredients

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Dough:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup water

Filling:

• 2 cups mashed potatoes
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/4 tsp black pepper

Garnish and Cooking:

• 4 tbsp unsalted butter
• 1/4 cup chopped fresh chives
• 2 tbsp sour cream (for serving)
• Salt to taste

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Instructions

1. Prepare the dough by combining flour and salt in a large mixing bowl, creating a well in the center for the egg and water.
2. Knead the mixture into a smooth, elastic dough, working it for about 5-7 minutes until it becomes cohesive and slightly springy.
3. Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes, allowing the gluten to relax.
4. While the dough rests, mix mashed potatoes, shredded cheddar cheese, diced onions, and black pepper in a separate bowl to create a creamy, flavorful filling.
5. Roll out the rested dough on a lightly floured surface to approximately 1/8-inch thickness, ensuring an even, thin layer.
6. Use a round cookie cutter or glass to cut uniform circles from the rolled-out dough, typically about 3 inches in diameter.
7. Place a small spoonful of potato-cheese filling in the center of each dough circle, being careful not to overfill.
8. Fold the dough over the filling to create a half-moon shape, pinching and crimping the edges tightly to seal the pierogi completely.
9. Bring a large pot of salted water to a gentle boil, then carefully drop the pierogi in batches, cooking for 3-4 minutes until they float to the surface.
10. Remove the boiled pierogi with a slotted spoon and drain excess water.
11. Melt butter in a large skillet over medium heat, then gently pan-fry the boiled pierogi until golden and crispy on both sides, about 2-3 minutes per side.
12. Transfer the crispy pierogi to a serving plate, garnish with chopped chives, and serve immediately with a dollop of sour cream.

Notes

• Flour Selection Matters: Choose high-protein bread flour for a more elastic, sturdy dough that holds filling beautifully without tearing during boiling.
• Dough Resting Technique: Let the dough rest covered at room temperature to allow gluten to relax, ensuring easier rolling and preventing tough, chewy pierogi.
• Filling Consistency Control: Keep potato-cheese mixture thick and not watery to prevent leakage during cooking, using well-drained mashed potatoes.
• Freezer-Friendly Option: Uncooked pierogi can be frozen on a baking sheet, then transferred to freezer bags for quick future meals, maintaining their delicate texture.

• Prep Time: 30 minutes
• Cook Time: 15-20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Polish

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 60 mg