{"id":67222,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/homemade-pierogies\/"},"modified":"2025-02-17T10:54:43","modified_gmt":"2025-02-17T16:54:43","slug":"homemade-pierogi","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/homemade-pierogi\/","title":{"rendered":"Homemade Pierogi"},"content":{"rendered":"<p>With a last name like Kaminski, you can bet Polish foods are in regular rotation at my house. From <a href=\"https:\/\/www.tasteofhome.com\/recipes\/apple-kolaches\/\" data-name=\"www.tasteofhome.com\/recipes\/apple-kolaches\/\" data-module=\"content engagement\" data-position=\"embedded links\">kolaches<\/a> to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grandma-s-polish-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/grandma-s-polish-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\">kruschiki<\/a> to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-kielbasa-vegetables\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-kielbasa-vegetables\/\" data-module=\"content engagement\" data-position=\"embedded links\">kielbasa<\/a>, I\u2019ve made my fair share of Polish treats, but my favorite of all is the homemade pierogi.<\/p>\n<p>These filled dumplings are Poland\u2019s signature dish, and for good reason. They&#8217;re delicious, buttery, and can hold a whole host of tasty fillings, like potato and cheese (my favorite), cabbage, pork or even fruit. You\u2019ll definitely want to make these dumplings for yourself.<\/p>\n<p>I\u2019ll walk you through the basics of how to make pierogies\u2014specifically the\u00a0classic potato and cheese pierogi. They take a little bit of preparation, but once you take that first cheesy, potato-packed bite, you\u2019ll know it was worth it.<\/p>\n<h2>What is a pierogi?<\/h2>\n<p>Pierogi are boiled Polish dumplings. They\u2019re 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!<\/p>\n<p>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, <em>so<\/em> good!<\/p>\n<p>Here\u2019s a quick Polish language lesson for you: <em>Pierogi<\/em> is the plural form to refer to these dumplings, while <em>pierog<\/em> is the singular form. Nonetheless, you\u2019ll find many English speakers referring to pierogi in the singular form and saying \u201cpierogies\u201d in the plural form. It\u2019s not far off from the famous Polish donut <a href=\"https:\/\/www.tasteofhome.com\/recipes\/paczki\/\" data-name=\"www.tasteofhome.com\/recipes\/paczki\/\" data-module=\"content engagement\" data-position=\"embedded links\">paczki<\/a>\u2014the plural form of the donut\u2014often getting an \u201cs\u201d tacked on the end by English speakers. The more you know!<\/p>\n<h2>Ingredients for Homemade Pierogi<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116127\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_1.jpg?fit=700%2C1024\" alt=\"flour, water, eggs, potatoes, onions, butter and cream cheese\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<ul>\n<li><strong>All-purpose flour:<\/strong> The best flour for making dumplings is all-purpose flour. It\u2019s 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.<\/li>\n<li><strong>Water:<\/strong> We hydrate the dough with a bit of water. For the best-tasting dumplings, use filtered water.<\/li>\n<li><strong>Eggs:<\/strong> 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.<\/li>\n<li><strong>Potatoes:<\/strong> 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.<\/li>\n<li><strong>Onions:<\/strong> Two medium onions are chopped and added to the filling, then another onion is caramelized to serve with the pierogi.<\/li>\n<li><strong>Butter:<\/strong> 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&#8217;s so much butter, buy the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-name=\"www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-module=\"content engagement\" data-position=\"embedded links\">best butter<\/a>\u00a0you can find. You\u2019ll really be able to taste the difference.<\/li>\n<li><strong>Cream cheese:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\">Soften the cream cheese<\/a> so it blends easily with the riced potatoes and cooked onions. You wouldn&#8217;t want a lumpy pierogi filling!<\/li>\n<li><strong>Toppings:<\/strong> If you\u2019re 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.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the pierogi dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116128\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_2.jpg?fit=700%2C1024\" alt=\"flour, salt, water, eggs and butter combined in a food processor\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116129\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_3.jpg?fit=700%2C1024\" alt=\"dough in a food processor\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If you want to do things the old-fashioned way like <em>Busia<\/em> (the Americanized Polish name for &#8220;grandma&#8221;), 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.<\/p>\n<h3>Step 2: Boil the potatoes and saute the onions<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116130\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_4.jpg?fit=700%2C1024\" alt=\"potatoes boiling in water in a saucepan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116131\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_5.jpg?fit=700%2C1024\" alt=\"onions being saut\u00e9ed in a skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Meanwhile, in a large skillet over medium-high heat, saute the onions in butter until they\u2019re tender.<\/p>\n<h3>Step 3: Whip up the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116132\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_6.jpg?fit=700%2C1024\" alt=\"drained potatoes pressed through strainer into a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> 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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">mashed potatoes<\/a> ever. Also, I like to stir in about a half cup of shredded cheddar here too for extra flavor (I\u2019m a Wisconsinite\u2014I can\u2019t help myself!).<\/p>\n<h3>Step 4: Roll out the pierogi dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116133\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_7.jpg?fit=700%2C1024\" alt=\"cutting dough in circles with biscuit cutter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<p>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).<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Don\u2019t have a biscuit cutter? Use the open side of a similar-sized prep bowl or drinking glass.<\/p>\n<h3>Step 5: Fill \u2018em up<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116134\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_8.jpg?fit=700%2C1024\" alt=\"pierogi shells being made with dough\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>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\u2019ve got a pierog! Repeat with the remaining pierogi.<\/p>\n<h3>Step 6: Boil the pierogi<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116135\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_9.jpg?fit=700%2C1024\" alt=\"pierogis being boiled in a dutch oven\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 7: Pan-fry the pierogi<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116136\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_10.jpg?fit=700%2C1024\" alt=\"pierogis being fried in a pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>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.\u00a0Serve your pierogi with a sprinkle of fresh parsley.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116137\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_12.jpg?fit=700%2C1024\" alt=\"pierogis served on a plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Homemade Pierogi Variations<\/h2>\n<ul>\n<li><strong>Find traditional farmer\u2019s cheese:<\/strong> Traditionally, pierogi are made with farmer cheese (sometimes called quark)\u2014a soft, neutral cheese. It\u2019s a bit harder to come by, which is why our Test Kitchen suggests using cream cheese in this pierogi recipe. It\u2019s a great substitute and gives these dumplings a creamy texture.<\/li>\n<li><strong>Make them even cheesier:<\/strong> 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\u2019s not traditional, but it\u2019s tasty!<\/li>\n<li><strong>Add herbs to the filling:<\/strong> Brighten up the filling by adding fresh herbs. Dill, chives and thyme would be perfect with the cheese, potatoes and onions.<\/li>\n<li><strong>Go the sweet route:<\/strong> Yes, sweet pierogi exist! Fill your pierogi with plums, strawberries or blueberries and serve them with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">sweetened whipped cream<\/a>, creme fraiche or yogurt. Dust cinnamon on top for a little extra touch.<\/li>\n<\/ul>\n<h2>How to Store Homemade Pierogi<\/h2>\n<p>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.<\/p>\n<p>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.<\/p>\n<h3>Can you freeze homemade pierogi?<\/h3>\n<p>Because making pierogi is a bit of a project, you might want to make a big batch\u2014some for dinner today and some for dinner down the road. Thankfully, pierogi freeze very well.<\/p>\n<p>Place your cooked and cooled pierogi on waxed paper-lined 15x10x1-inch baking pans. Freeze the pierogi until they\u2019re firm. Transfer the pierogi to an airtight freezer container, and freeze them for up to three months.<\/p>\n<h3>How do you reheat homemade pierogi?<\/h3>\n<p>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.<\/p>\n<h2>Homemade Pierogi Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116138\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_13.jpg?fit=700%2C1024\" alt=\"two white plates with pierogis\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Should you boil pierogi before frying them?<\/h3>\n<p>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.<\/p>\n<h3>What do you serve with pierogi?<\/h3>\n<p>In Poland and in Polish communities around the world, you\u2019ll find that pierogi are traditionally served with sauteed onions (or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-caramelize-onions\/\" data-name=\"www.tasteofhome.com\/article\/how-to-caramelize-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\">caramelized onions<\/a>) and a dollop of sour cream. Sometimes, to make the dish more filling, these dumplings are sauteed with bacon and mushrooms as well\u2014perfect complements for the onions and potato inside.<\/p>\n<p>To complete your Polish meal, you can add a salad (<a href=\"https:\/\/www.tasteofhome.com\/recipes\/sour-cream-cucumbers\/\" data-name=\"www.tasteofhome.com\/recipes\/sour-cream-cucumbers\/\" data-module=\"content engagement\" data-position=\"embedded links\">creamed cucumber salad<\/a> is an Eastern European classic) or soup to enjoy on the side.<\/p>\n<p><em><a href=\"https:\/\/www.tasteofhome.com\/author\/valerie-goodrich\/\" data-name=\"www.tasteofhome.com\/author\/valerie-goodrich\/\" data-module=\"content engagement\" data-position=\"embedded links\">Val Goodrich<\/a>, Taste Recipes Food Writer, contributed to this article.<\/em><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Packed with tasty fillings, these Polish dumplings are can&#8217;t-get-enough treats. But there are some tricks to making homemade pierogi\u2014we&#8217;ll show you how to do it right.<\/p>\n","protected":false},"author":7061,"featured_media":2115943,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304173,304423,304328,304007,304515,304343,304180,303966,304988,304408,304368,303887,306848,304268,307739,304558,324623,304243,304313,304248,304005,304150,303883,307614,305031,304353],"categories-v2":[308623,309455,308821,308319,308984,308481,308554,308880,308993,309462,308495,308935,308813,308745,308478,309603,259483,310706,308910,309177,309586,308313,309591,308549,309434,308476,310591,308975,309005],"coauthors":[39610],"recommended_recipes":[{"post_title":"Homemade Pizza","post_link":"\/recipes\/homemade-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Pizza_EXPS_FT23_376_EC_120123_3.jpg"},{"post_title":"Homemade Ravioli","post_link":"\/recipes\/homemade-ravioli\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Ravioli_EXPS_FT24_41527_ST_0221_2.jpg"},{"post_title":"Pierogi Beef Skillet","post_link":"\/recipes\/pierogi-beef-skillet\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pierogi-Beef-Skillet_EXPS_SDFM18_42541_D10_04_8b-5.jpg"},{"post_title":"Pierogi Casserole","post_link":"\/recipes\/pierogi-casserole\/","post_image":"\/wp-content\/uploads\/2025\/04\/EXPS_TOHD24_9779_KristinaVanni_5.jpg"},{"post_title":"Sausage Pierogi Skillet","post_link":"\/recipes\/sausage-pierogi-skillet\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_39760_KristinaVanni_1.jpg"},{"post_title":"Polish Pierogi","post_link":"\/recipes\/homemade-polish-pierogi\/","post_image":"\/wp-content\/uploads\/2025\/02\/Polish-Pierogi_EXPS_TOHD25_189649_JonathanMelendez_03.jpg"},{"post_title":"Homemade Manicotti","post_link":"\/recipes\/homemade-manicotti\/","post_image":"\/wp-content\/uploads\/2025\/01\/Homemade-Manicotti_EXPS_TOHD24_6485_OrlyCatz_09.jpg"},{"post_title":"Pierogi Chicken Supper","post_link":"\/recipes\/pierogi-chicken-supper\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pierogi-Chicken-Supper_EXPS_SDFM17_25935_C10_07_5b.jpg"},{"post_title":"How to Make Homemade Pierogi the Right Way","post_link":"\/article\/homemade-pierogies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Pierogi_EXPS_FT20_117397_F_0508_1_home.jpg"},{"post_title":"Pork Chops 'n' Pierogi","post_link":"\/recipes\/pork-chops-n-pierogi\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pork-Chops-n-Pierogies_EXPS_SDDJ19_25105_B07_17_6b.jpg"},{"post_title":"Homemade Pasta","post_link":"\/recipes\/homemade-pasta-dough\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Pasta-Dough_EXPS_TOHcom22_183200_MD_03_18_18b.jpg"},{"post_title":"Pierogi Quesadillas","post_link":"\/recipes\/pierogi-quesadillas\/","post_image":"\/wp-content\/uploads\/2017\/10\/exps113635_SD153322A04_01_7b.jpg"},{"post_title":"Homemade Pasta","post_link":"\/recipes\/homemade-pasta\/","post_image":"\/wp-content\/uploads\/2017\/09\/Homemade-Pasta_exps143320_THHC2238742B09_22_16bC_RMS.jpg"},{"post_title":"Pierogi Pasta Shells","post_link":"\/recipes\/pierogi-pasta-shells\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25674_TH1112578D41C.jpg"},{"post_title":"Lazy Pierogi","post_link":"\/recipes\/lazy-pierogi\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps43847_REM1437864D48.jpg"},{"post_title":"Homemade Italian Pork Chops","post_link":"\/recipes\/homemade-italian-pork-chops\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18823_SCRC942865D45B-3.jpg"},{"post_title":"Pierogi Skillet","post_link":"\/recipes\/pierogi-skillet\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32606_C950744D51C.jpg"},{"post_title":"Polish Pierogi","post_link":"\/recipes\/polish-pierogi\/","post_image":"\/wp-content\/uploads\/2018\/01\/Polish-Pierogi_EXPS_TOHDJ20_3352_B07_31_8b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Homemade-Pierogi_EXPS_FT25_117397_EC_0206_11.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/homemade-pierogi\/","name":"Homemade Pierogi","datePublished":"2018-01-01","dateModified":"2025-02-17","prepTime":"PT60M","cookTime":"PT5M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi_EXPS_FT25_117397_EC_0206_11.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"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.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the pierogi dough","text":"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\u2019s 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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Boil the potatoes and saute the onions","text":"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\u2019re tender.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Whip up the filling","text":"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\u2019s 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\u2019m a Wisconsinite\u2014I can\u2019t help myself!).","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roll out the pierogi dough","text":"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\u2019s Tip: Don\u2019t have a biscuit cutter? Use the open side of a similar-sized prep bowl or drinking glass.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fill \u2018em up","text":"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\u2019ve got a pierog! Repeat with the remaining pierogi.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_8.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Boil the pierogi","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_9.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Pan-fry the pierogi","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Pierogi-FT25_117397_EC_0206_10.jpg?fit=700,1024"}],"recipeYield":"6 dozen","author":[{"@type":"Person","name":"Lisa Kaminski"}],"nutrition":{"@type":"NutritionInformation","calories":" 373 calories","fatContent":"22g fat (13g saturated fat)","cholesterolContent":"86mg cholesterol","sodiumContent":"379mg sodium","carbohydrateContent":"38g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"6g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4444447,"reviewCount":18,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tamela399"},"reviewBody":"I've been making pierogies all of my life- 50 years! This is the best dough recipe I've cone across! We use cottage cheese and mashed potatoes in our house,  but this dough was perfect! In Arkansas, the crazy weather affects dough a lot- humidity! Today is freezing cold outside snd my pierogies rolled out perfectly the first one through the 40th one! I used a drinking glass as a cutter. 3in. Thank you for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedButterfly"},"reviewBody":"I've made this twice. I generally get between around 5 dozen Perogi with the dough. I usually just peel an entire small bag of potatos (2lbs I think) and use a whole 8oz brick of cream cheese. So that makes a considerable amount of filling (about double what's needed), I freeze and reuse for a future batch. They're actually better the next day when I bake them in the oven at 350 for a few minutes. They get a lovely crisp golden crust. Great served with sour cream and chives or a gravy (simple gravy made with the left over butter and sauted onions from frying).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTurtle"},"reviewBody":"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!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldRing"},"reviewBody":"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.... :-)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFlower"},"reviewBody":"Followed this recipe exactly. My first pierogi experience. They were perfect! Added saut\u00e9ed 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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueToast"},"reviewBody":"This was my first attempt making homemade pierogis and they did not disappoint.  I froze the extras for future meals.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePretzel"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanHat"},"reviewBody":"If you're preparing these by yourself, the prep time is about two hours and it's tedious work. That said, the pierogies are delicious. The filling is just wonderful. If I do these again, I'll find a friend to help so we can get them into the boiling water immediately after forming. I waited until I had them all done, and my kitchen got quite warm which I think is why they started to stick to the wax paper. I had some rather deformed looking pierogies.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPretzel"},"reviewBody":"Filling to dough ratio was perfect....will make again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleRocket"},"reviewBody":"Delicious recipe!  I'll never buy frozen again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Blue8Ball"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCoffee"},"reviewBody":"Not authentic! I am a 2nd generation Polish American & Farmer's cheese NOT cream cheese is used in pierogi. Farmer's cheese is a goat milk cheese that tastes nothing like cream cheese.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-09-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCoffee"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePopcorn"},"reviewBody":"There must be something wrong with the dough quantities in this recipie - I had to add 2 more cups of flour on top of the 5 called for because the dough was so wet even after resting that it could not be worked with! I'm not eager to find out what might be wrong with the potatoes, so I think I will find another recipe to try.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTurtle"},"reviewBody":"These cooked up so nice on weeknights where we had little time to cook.  My husband loved them and he has never cared for perogies before!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenHammer"},"reviewBody":"My kids came running with this dish. We all had happy plates. Great and easy. Love it. I wonder what mushroom sauce would taste like on top. Yummy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveAirBalloon"},"reviewBody":"It took a little longer to prepare than the recipe stated but it was worth it. My husband and I both loved the pierogies and have plenty of extras in the freezer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePizza"},"reviewBody":"We loved these. It was a great use of leftover mashed potatoes, and I am so happy to have some waiting in the freezer for another night!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"117397","romance_copy_dek":"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.","enhanced_recipe_title":"Homemade Pierogi","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 cups all-purpose flour","IngredientText":"5 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup water","IngredientText":"1 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large eggs, room temperature","IngredientText":"3 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, softened","IngredientText":"1\/2 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FILLING:<\/b>","IngredientText":"<b class='sIngredient'>FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 medium potatoes, peeled and cubed","IngredientText":"4 medium potatoes, peeled and cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 medium onions, chopped","IngredientText":"2 medium onions, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter","IngredientText":"2 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 ounces cream cheese, softened","IngredientText":"5 ounces cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon pepper","IngredientText":"1\/2 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>ADDITIONAL INGREDIENTS (for each serving):<\/b>","IngredientText":"<b class='sIngredient'>ADDITIONAL INGREDIENTS (for each serving):<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup chopped onion","IngredientText":"1\/4 cup chopped onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon butter","IngredientText":"1 tablespoon butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Minced fresh parsley","IngredientText":"Minced fresh parsley"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Sour cream, optional","IngredientText":" Sour cream, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Homemade-Pierogi_EXPS_FT25_117397_EC_0206_11.jpg","RecipeId":117397,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Homemade Pierogi Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Homemade-Pierogi_EXPS_FT25_117397_EC_0206_11.jpg","ContributorId":null,"Firstname":"Diane","Lastname":"Gawrys","City":"Manchester","StateDescription":"Tennessee","IsCommunityCook":false,"TimeCallout":"Prep: 1 hour Cook: 5 min.\/batch","MinimumServingQuantity":18,"MaximumServingQuantity":18,"Yield":"6 dozen.","DigitalTitle":"Homemade Pierogi","SubmittedTitle":"Polish Pierogi","RecipeTypeId":1,"AverageRating":4.44,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT20_117397_F_0508_1_home.jpg","PreparationTimeInMinutes":60,"CookTimeInMinutes":5,"TotalTimeInMinutes":65,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Homemade Pierogies","OriginalSourceProject":"Homemade Pierogies","ContestPlacement":"Runner-Up","Trailer":"<h2>Homemade Pierogi Tips<\/h2> \r\n<h3>Do you have to boil pierogi before frying them?<\/h3> \r\nYes, 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. Just be sure that you're <a href=\"https:\/\/www.tasteofhome.com\/article\/homemade-pierogies\/\">making pierogi<\/a> the right way.\r\n<h3>What do you serve pierogi with?<\/h3> \r\nWhile pierogi can be a meal of their own, they also pair well with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/brussels-sprouts-with-bacon\/\">Brussels sprouts with bacon<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-cabbage-onions\/\">roasted cabbage &amp; onions<\/a>.","Metadescription":null,"DigitalHeadnotes":"Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. \u2014Diane Gawrys, Manchester, Tennessee","FreezerDirections":"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.","FreezerDirectionsTitle":"Can you freeze Homemade Pierogi?","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"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.","SequenceNo":1},{"Direction":"   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.","SequenceNo":2},{"Direction":"   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.","SequenceNo":3},{"Direction":"   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.","SequenceNo":4},{"Direction":"   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.","SequenceNo":5}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Freezer-Friendly","ID":304343},{"Name":"Winning Recipes","ID":304353},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Dutch Oven","ID":304007},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Health & Wellness","ID":304988},{"Name":"Vegetarian","ID":305031},{"Name":"Holidays & Events","ID":304368},{"Name":"Christmas","ID":304423},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"Potluck","ID":304558},{"Name":"Ingredients","ID":306848},{"Name":"Potatoes","ID":307739},{"Name":"Vegetables","ID":307614},{"Name":"Meal Types","ID":304268},{"Name":"Side Dishes","ID":304313},{"Name":"Techniques","ID":304150},{"Name":"Chilling","ID":304173},{"Name":"Freezing","ID":304180},{"Name":"Sauteing","ID":304243},{"Name":"Steaming","ID":304248},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":16,"NutritionalAnalyisParagraph":"4 pierogi: 373 calories, 22g fat (13g saturated fat), 86mg cholesterol, 379mg sodium, 38g carbohydrate (3g sugars, 2g fiber), 6g protein.","NoOfRatings":18,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Homemade-Pierogi_EXPS_FT25_117397_EC_0206_11.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Homemade-Pierogi_EXPS_FT25_117397_EC_0206_11.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Homemade Periogi Tips<\/h2>     <h3>Are pierogies Polish or German?<\/h3>   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 <a href=\"https:\/\/www.tasteofhome.com\/collection\/old-world-polish-recipes-worth-trying-today\/\">Polish recipes<\/a>.    <h3>Do you have to boil perogies before frying them?<\/h3>   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 <a href=\"https:\/\/www.tasteofhome.com\/article\/homemade-pierogies\/\">making perogies the right way<\/a>.    <h3>What do you serve pierogies with?<\/h3>   While pierogies can be a meal of their own, they also pair well with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/brussels-sprouts-with-bacon\/\">brussels sprouts with bacon<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-cabbage-onions\/\">roasted cabbage &amp; onions<\/a>."}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Homemade Pierogi"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cheesy Homemade Pierogi Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pierogi\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Cheesy Homemade Pierogi Recipe","description":"With a cheesy onion filling, our homemade pierogi are boiled then pan-fried to perfection. 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