These classic homemade pierogi are a comforting dish that brings the warmth of tradition right into my kitchen. With a tender dough filled with cheesy mashed potatoes and topped with caramelized onions, they offer a rich, satisfying bite every time. I find them perfect for family dinners or cozy weekend meals.
Why You’ll Love This Recipe
I love this pierogi recipe because it strikes the perfect balance between hearty and homey. The dough is soft and easy to work with, while the cheesy potato filling is creamy and flavorful. The final touch—golden sautéed onions in butter—takes them to another level. I also appreciate how versatile they are; I can make a big batch and enjoy them fresh or frozen for later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Dough: 2 cups all-purpose flour 1 large egg ½ cup sour cream ¼ cup melted butter Pinch of salt
Potato and Cheese Filling: 1 cup mashed potatoes (about 2 medium potatoes, cooked and mashed) ½ cup shredded cheddar cheese Salt and pepper to taste
Butter and Onion Topping: ¼ cup butter 1 medium onion, sliced
Directions
I start by combining the flour and salt in a large bowl. Then I add the egg, sour cream, and melted butter. I knead the mixture until it forms a soft dough, which usually takes about 5 to 7 minutes. After that, I cover it and let it rest for 30 minutes.
While the dough rests, I mix the mashed potatoes and shredded cheddar cheese in a separate bowl, seasoning them with salt and pepper.
Once the dough has rested, I roll it out on a floured surface to about ⅛-inch thick. I cut out circles roughly 3 inches in diameter.
I place about a teaspoon of filling in the center of each circle, fold them over to form half-moons, and seal the edges well.
In a large pot of salted boiling water, I cook the pierogi in batches. They’re ready when they float, which takes about 2 to 3 minutes. I remove them and set them aside.
In a skillet, I melt the butter over medium heat and sauté the sliced onion until it’s caramelized. Then I add the pierogi and cook them until they’re golden and slightly crispy on both sides.
Servings and timing
Servings: Makes about 4 servings (16–20 pierogi) Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Calories per serving: 220
Variations
I sometimes swap the cheddar for farmer’s cheese or feta for a tangier taste.
For a meaty twist, I’ve added sautéed ground beef to the filling.
When I want a lighter version, I use Greek yogurt instead of sour cream in the dough.
A sweet version is also lovely—mashed berries or sweetened cheese work great as fillings.
I’ve also baked the pierogi after boiling them, brushing them with a little butter and baking until crisp.
Storage/Reheating
To store leftover pierogi, I place them in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them on a baking sheet first and then transfer to freezer bags.
When reheating, I either pan-fry them directly from the fridge or let frozen ones thaw slightly before frying. Microwaving is quick, but I prefer the crisp texture from the skillet.
FAQs
How do I prevent the pierogi from opening while boiling?
I make sure to press the edges firmly and sometimes even crimp them with a fork for extra seal. Also, I avoid overfilling.
Can I make the dough ahead of time?
Yes, I often make the dough a day ahead and keep it wrapped in the fridge. I let it come to room temperature before rolling it out.
What’s the best way to freeze pierogi?
After assembling them, I freeze them in a single layer on a baking sheet. Once frozen, I transfer them to a freezer-safe bag. They keep well for up to 3 months.
Can I use instant mashed potatoes for the filling?
I prefer real mashed potatoes for texture and flavor, but in a pinch, I’ve used instant. I just make sure they’re thick and not too runny.
Are pierogi supposed to be boiled or fried?
Traditionally, I boil them first and then pan-fry them in butter for that golden finish. But they’re delicious just boiled too, especially with caramelized onions on top.
Conclusion
Making classic homemade pierogi is a labor of love, but the results are more than worth it. I get to enjoy a comforting, satisfying meal that reminds me of tradition and simple pleasures. Whether I’m making them for a holiday or just because I’m craving something cozy, pierogi always hit the spot.
Classic Homemade Pierogi are soft dumplings filled with cheesy mashed potatoes, boiled until tender, and finished with buttery caramelized onions. This comforting Eastern European dish is perfect for family meals or make-ahead dinners.
Total Time:50 minutes
Yield:4 servings (16–20 pierogi)
Ingredients
Dough:
2 cups all-purpose flour
1 large egg
1/2 cup sour cream
1/4 cup melted butter
Pinch of salt
Filling:
1 cup mashed potatoes (about 2 medium potatoes)
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Topping:
1/4 cup butter
1 medium onion, sliced
Instructions
In a large bowl, combine flour and salt. Add egg, sour cream, and melted butter. Knead for 5–7 minutes until a soft dough forms. Cover and let rest for 30 minutes.
In a separate bowl, mix mashed potatoes, cheddar cheese, salt, and pepper to create the filling.
Roll out dough on a floured surface to 1/8-inch thickness. Cut into 3-inch circles.
Place 1 teaspoon of filling in the center of each dough circle. Fold over and press edges to seal, forming half-moons.
Boil a large pot of salted water. Cook pierogi in batches for 2–3 minutes, or until they float. Remove and set aside.
In a skillet, melt butter and sauté onions over medium heat until caramelized. Add pierogi and pan-fry until golden and crisp on both sides.
Serve warm with additional onions and butter, if desired.
Notes
Swap cheddar with farmer’s cheese or feta for variation.
Add cooked ground beef to the filling for a meaty version.
Use Greek yogurt instead of sour cream in the dough for a lighter option.
Try sweet fillings like berries or sweetened cheese for a dessert version.
Bake after boiling for extra crispness—brush with butter and bake at 375°F until golden.
