Our homemade pierogi are boiled then pan-fried with butter and onions. You won't be able to get enough of these cheese-stuffed Polish dumplings.
Homemade Pierogi
Updated on Feb. 17, 2025
With a last name like Kaminski, you can bet Polish foods are in regular rotation at my house. From kolaches to kruschiki to kielbasa, I’ve made my fair share of Polish treats, but my favorite of all is the homemade pierogi.
These filled dumplings are Poland’s signature dish, and for good reason. They’re delicious, buttery, and can hold a whole host of tasty fillings, like potato and cheese (my favorite), cabbage, pork or even fruit. You’ll definitely want to make these dumplings for yourself.
I’ll walk you through the basics of how to make pierogies—specifically the classic potato and cheese pierogi. They take a little bit of preparation, but once you take that first cheesy, potato-packed bite, you’ll know it was worth it.
What is a pierogi?
Pierogi are boiled Polish dumplings. They’re made with unleavened dough (meaning there is no baking soda, baking powder or yeast) and are traditionally stuffed with potatoes, cheese and onions. You can also find pierogi stuffed with other flavors, from extra vegetables (especially sauerkraut) and herbs to meat. Even fruit-filled pierogi are popular!
Once boiled, pierogi can be pan-fried for a few minutes in melted butter and caramelized onions. This gives them a slightly crisp exterior, which makes pierogi so, so good!
Here’s a quick Polish language lesson for you: Pierogi is the plural form to refer to these dumplings, while pierog is the singular form. Nonetheless, you’ll find many English speakers referring to pierogi in the singular form and saying “pierogies” in the plural form. It’s not far off from the famous Polish donut paczki—the plural form of the donut—often getting an “s” tacked on the end by English speakers. The more you know!
Ingredients for Homemade Pierogi
- All-purpose flour: The best flour for making dumplings is all-purpose flour. It’s strong enough to hold the filling before, during and after boiling and pan-frying, but also stretchy and flexible enough to be folded and crimped.
- Water: We hydrate the dough with a bit of water. For the best-tasting dumplings, use filtered water.
- Eggs: Three eggs strengthen and bind the dough. Bring the eggs to room temperature by taking them out of the fridge 30 minutes ahead of time.
- Potatoes: Prep your potatoes as you would if you were making mashed potatoes: wash, peel and quarter them. I like to use Yukon Golds because they cook up nice and tender, and have a great smooth consistency once mashed.
- Onions: Two medium onions are chopped and added to the filling, then another onion is caramelized to serve with the pierogi.
- Butter: Butter is used in every aspect of this pierogi recipe: in the dough, in the filling and in the pan when frying them. Since there’s so much butter, buy the best butter you can find. You’ll really be able to taste the difference.
- Cream cheese: Soften the cream cheese so it blends easily with the riced potatoes and cooked onions. You wouldn’t want a lumpy pierogi filling!
- Toppings: If you’re pan-frying the pierogi after boiling them (you totally should!), pan-fry them in butter and caramelized onions. Garnish them with freshly minced parsley for a bright pop of green and a refreshing flavor.
Directions
Step 1: Make the pierogi dough
In a food processor, combine the all-purpose flour and salt. Cover and pulse to blend them. Add in the water, eggs and softened butter, then cover and pulse the mixture until the dough forms a ball.
If needed, add an additional 1 to 2 tablespoons of water (if the dough is too dry) or flour (if the dough is too wet). Let the dough rest, covered, for 15 to 30 minutes.
Editor’s Tip: If you want to do things the old-fashioned way like Busia (the Americanized Polish name for “grandma”), you can mix together the ingredients in a bowl using a wooden spoon. Then turn it out onto the countertop and knead it until it comes together.
Step 2: Boil the potatoes and saute the onions
Place your prepped potatoes in a large saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat and cover the pot with the lid. Let simmer until the potatoes are fork-tender, 10 to 15 minutes.
Meanwhile, in a large skillet over medium-high heat, saute the onions in butter until they’re tender.
Step 3: Whip up the filling
Drain the potatoes, then place the pot back on the stove over very low heat. Stir the potatoes until the steam has evaporated, one to two minutes. Press the potatoes through a potato ricer or strainer into a large bowl. Stir in the softened cream cheese, salt, pepper and the softened onion mixture.
Editor’s Tip: A potato ricer is a necessity in a kitchen. This tool works wonders to create a fluffy texture for pierogi filling and can be used to make the smoothest mashed potatoes ever. Also, I like to stir in about a half cup of shredded cheddar here too for extra flavor (I’m a Wisconsinite—I can’t help myself!).
Step 4: Roll out the pierogi dough
Divide the pierogi dough into four parts. On a lightly floured surface, roll out one portion of the dough to a 1/8-inch thickness. Use a floured 3-inch biscuit cutter to cut out as many circles as you can.
Feel free to re-roll your dough scraps to make more pierogi shells. I think that working with the dough the second time around is a little easier (and a little less sticky).
Editor’s Tip: Don’t have a biscuit cutter? Use the open side of a similar-sized prep bowl or drinking glass.
Step 5: Fill ‘em up
Place 2 teaspoons of the pierogi filling in the center of each circle. Then, brush a bit of water around the very outer edge of the dough circles using a pastry brush or your fingers. Pick up one of the circles and fold it over the filling, pinching along the edges to seal. Just like that, you’ve got a pierog! Repeat with the remaining pierogi.
Step 6: Boil the pierogi
Fill a Dutch oven half full of water. Bring the water to a boil over high heat, and add the pierogi in batches. Reduce the heat to a gentle simmer, and cook the pierogi until they float to the top and are tender, one to two minutes. Remove them with a slotted spoon.
Step 7: Pan-fry the pierogi
In a large skillet, saute four pierogi at a time with some of the chopped onions and butter until the pierogi are lightly browned and heated through. Repeat with the remaining pierogi. Serve your pierogi with a sprinkle of fresh parsley.
Homemade Pierogi Variations
- Find traditional farmer’s cheese: Traditionally, pierogi are made with farmer cheese (sometimes called quark)—a soft, neutral cheese. It’s a bit harder to come by, which is why our Test Kitchen suggests using cream cheese in this pierogi recipe. It’s a great substitute and gives these dumplings a creamy texture.
- Make them even cheesier: I like to amp up the flavor of this recipe by tossing in a half cup of shredded cheddar. Goat cheese would be exceptional, too. It’s not traditional, but it’s tasty!
- Add herbs to the filling: Brighten up the filling by adding fresh herbs. Dill, chives and thyme would be perfect with the cheese, potatoes and onions.
- Go the sweet route: Yes, sweet pierogi exist! Fill your pierogi with plums, strawberries or blueberries and serve them with sweetened whipped cream, creme fraiche or yogurt. Dust cinnamon on top for a little extra touch.
How to Store Homemade Pierogi
Store leftover pierogi in an airtight container. Just let them cool to room temperature first. They can be kept in the fridge for up to four days and reheated in a skillet or microwave.
To store prepped (but not cooked) pierogi, layer the dumplings between sheets of waxed paper or parchment in an airtight container. You can keep them in the fridge ready to go for two to three days.
Can you freeze homemade pierogi?
Because making pierogi is a bit of a project, you might want to make a big batch—some for dinner today and some for dinner down the road. Thankfully, pierogi freeze very well.
Place your cooked and cooled pierogi on waxed paper-lined 15x10x1-inch baking pans. Freeze the pierogi until they’re firm. Transfer the pierogi to an airtight freezer container, and freeze them for up to three months.
How do you reheat homemade pierogi?
To reheat one serving, saute four pierogi in a large skillet with 1 tablespoon of butter and 1/4 cup of chopped onion until the pierogi are lightly browned and heated through. Garnish them with minced fresh parsley.
Homemade Pierogi Tips
Should you boil pierogi before frying them?
Yes, you need to boil pierogi before frying them. Pierogi dough needs to be boiled before it is fried to ensure the dough is cooked all the way through.
What do you serve with pierogi?
In Poland and in Polish communities around the world, you’ll find that pierogi are traditionally served with sauteed onions (or caramelized onions) and a dollop of sour cream. Sometimes, to make the dish more filling, these dumplings are sauteed with bacon and mushrooms as well—perfect complements for the onions and potato inside.
To complete your Polish meal, you can add a salad (creamed cucumber salad is an Eastern European classic) or soup to enjoy on the side.
Val Goodrich, Taste Recipes Food Writer, contributed to this article.
Homemade Pierogi
Prep Time
1 hour
Cook Time
5 min
Yield
6 dozen
Ingredients
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup water
- 3 large eggs, room temperature
- 1/2 cup butter, softened
- FILLING:
- 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
- Sour cream, optional
Directions
- 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 1-2 tablespoons water or flour if needed. Let rest, covered, 15-30 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.
- 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.
- 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 filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
- Fill a Dutch oven half full with water. Bring 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. If desired, serve with sour cream.
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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Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. —Diane Gawrys, Manchester, Tennessee
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