Pierogi are a beloved Eastern European dish that has gained popularity worldwide for their comforting, hearty flavors. These dumplings are made from simple dough and filled with a variety of savory or sweet fillings. Often served with a dollop of sour cream or crispy onions, pierogi offer a delightful combination of textures – soft, pillowy dough and flavorful fillings that are sure to satisfy.
To make pierogi, the first step is to prepare the dough. The dough is made with flour, eggs, salt, and water, and is kneaded until smooth and elastic. After resting for a short time, the dough is rolled out and cut into rounds, ready to be filled.
For savory pierogi, the fillings are endless. One of the most classic options is a combination of mashed potatoes and cheese, seasoned with salt, pepper, and sometimes garlic or onions. Another popular filling is sautéed mushrooms and onions, which add an earthy flavor and a bit of richness. Ground meat, such as beef or pork, mixed with sautéed onions, is also a popular choice. For a lighter option, a combination of spinach and ricotta can be used, offering a fresh, creamy filling.
For sweet pierogi, fillings like sweetened fruit (such as blueberries, cherries, or apples) or sweetened cheese (often mixed with sugar and vanilla) are common. These sweet pierogi are usually enjoyed as a dessert or a special treat, often served with a dusting of powdered sugar or a drizzle of honey.
Once the pierogi are filled, they are folded into half-moons and sealed by pinching the edges together. The filled dumplings are then boiled until they float to the surface of the water, signaling that they are ready to be served. While they are traditionally served immediately, pierogi can also be fried in butter after boiling to add a crispy texture, or they can be stored in the refrigerator and fried later for an extra crunch.
Pierogi are incredibly versatile and can be customized with different fillings to suit any taste. They can be enjoyed on their own or served with toppings like sour cream, crispy bacon, or caramelized onions. Whether you’re making them for a family dinner, a special celebration, or simply because you’re craving something homemade, pierogi are a delicious and satisfying dish that bring people together around the table.
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 teaspoon salt
- 1 cup water warm
- 2 tablespoons unsalted butter melted
- 1 large egg beaten
- 2 cups potato mashed, for filling
- 1 cup cheddar cheese shredded, for filling
- 1 tablespoon butter for sautéing
- 1 small onion diced, for filling
Instructions
- In a large bowl, combine the flour and salt. Create a well in the center and add the beaten egg, warm water, and melted butter. Mix to form a dough.
- Knead the dough on a floured surface until it becomes smooth and elastic. Cover it and let it rest for about 20 minutes.
- Meanwhile, prepare the filling by sautéing the diced onion in butter until translucent, and then mix it with the mashed potatoes and shredded cheese.
- Roll out the dough on a floured surface to 1/8-inch thickness. Cut out circles using a 3-inch cookie cutter or glass.
- Place a tablespoon of filling in the center of each circle, fold over, and seal edges by pinching. You may use a fork to crimp edges.
- Bring a large pot of salted water to a boil. Drop pierogi in batches and cook until they float to the surface, about 3-5 minutes.
- Optional: Fry boiled pierogi in a pan with butter until golden brown on both sides.
Nutrition
These were delicious! Just like my grandma used to make. I added some bacon bits in the filling for extra flavor. 5 stars!
I dunno… The dough was too thick for my liking and the filling lacked flavor. Might give it another shot but not the best experience. 2 stars.
Sorry to hear you didn’t enjoy it! If the dough was too thick, maybe it needs more water or kneading? And for the filling, more spices might help! Just a thought.
I think your expectations were too high. Pierogi can be simple and sometimes they lack punch. Did you try adding herbs or something? Also, make sure to roll the dough thinner next time!
Made this for dinner with my kids, and they loved helping out! Super fun. 😊
These are the best pierogi I’ve ever made! They turned out fluffy and delicious. Will definitely make again.
I’m glad to hear that! Pierogi are amazing, especially when they’re fluffy. Do you have any tips on making the dough extra smooth?
Fluffy? Mine always turn out thick and doughy. What did you do differently?
I don’t know, man. They were kinda bland. Maybe I did something wrong? 🤔
Don’t worry! They can be a bit bland if you skip the seasoning or don’t fry them afterward. Try adding more salt and pepper or some herbs next time! 😊
These pierogi are amazing! Just like my grandma used to make. My family devoured them!
Dough was sticky and hard to work with. Any tips? ✋
Pierogi are traditionally stuffed with many different things, but this recipe seems too simple. Where’s the meat?
Pierogi all the way! I added some sour cream on top. Yumm!
Yum! Sour cream is the perfect addition to pierogi! I love how it adds that extra creamy touch. Definitely going to try this next time!
What’s the point of sour cream? Just eat the pierogi like they are. You don’t need all that extra stuff.
I think the onions should be cooked longer for more flavor, just a thought.
So good!!! My kids loved them, they ate all of them in one sitting!
That’s awesome! Pierogi are the best! Happy to hear your kids loved them!
I gotta try this! But wait, are pierogi the same as dumplings? I always get confused.
I didn’t have cheddar so used nacho cheese instead. Still taste great!
Aren’t pierogies Ukrainian? I feel like this recipe is missing some spices.
Too much work for just dumplings. I bought some frozen ones instead.
That’s just how it is with recipes, way too many steps for some simple food. I’m going with the frozen ones too.
I get it, frozen dumplings are easy and quick! But making them fresh is so much better! 😊
I tried making these but the dough was too sticky. Not sure what I did wrong!
Honestly, I don’t get the hype. They were just okay for me. I’ve had better at restaurants.
This was way too complicated for me. I got confused with the dough part. Not sure if I did it right.
I can understand the dough part can be tricky! Maybe next time you could try watching a video on it? That helped me a lot!
Too complicated? I think it’s not that hard if you follow the steps. Just take your time!
So easy!! My kids loved helping me fold them. Will definitely make again!
Pierogi seem hard to make, but sounds delicious. Not sure my kids would help though, lol.
That’s awesome! Love that your kids helped. Cooking together is so much fun!
I don’t know… my dough didn’t come out right. It was too sticky.
These were sooo good! I can’t wait to make them again. 😍
I’m glad you enjoyed them! Pierogi are the best when they’re freshly made. 😋
These look good, but they take so long to make! Aren’t there any shortcuts? 😕
This recipe is AMAZING! Just like my grandma used to make.
Not very good. Taste like cardboard. Disappointing.
Cardboard? Really? I thought they were supposed to be cheesy and yummy. Did you follow all the steps?
I’m not sure what went wrong for you, but I’ve made these pierogi several times and they always turn out great! Maybe try adding more seasoning to the filling?
This recipe is a must-try! The flavor is incredible! So comforting!
Totally scrumptious! I added some spices and they turned out even better! Cooking pierogi feels like magic!
Not what I was expecting. My dough didn’t come out right. It was kind of dry. Gotta work on my kneading skills.
Don’t worry! Kneading takes practice. Maybe try adding a bit more water next time to help. 😊
Whaaat I overfilled them and they burst lol. Still tasted amazing with butter and onions. 4 stars for flavor, 2 stars for my control. 😅
These turned out pretty good, but I think I added too much butter. Next time I’ll be more careful.
These pierogi are amazing! They remind me of my grandma’s recipe. Thank you for sharing!
I’m so glad you liked them! There’s nothing like a recipe that brings back memories of family. 😊
I tried these and found them a bit bland. Should I add more seasoning next time? 🤔
My dough got kinda sticky even with flour. I might’ve used too warm water or forgot to knead enough. Still, they tasted like real pierogi, just not as pretty.
Ugh, sticky dough is the worst 😭 But honestly “real pierogi” is a win. Warm water can definitely make the texture weird—also kneading longer helps build that elasticity. Next time try adding flour *slowly* while kneading.
My dough turned out tough. I probably over-kneaded because I was impatient. The resting time matters—learned that the hard way. Will try again with less kneading.
Yep, over-kneading can make it tough. Your instinct sounds right—try just until it’s smooth, then rest and don’t force it.
I did this once—ended up with chewy dough like bread. Now I knead way less and always let it rest. Pierogi are way better after that.
This recipe takes too long! I thought pierogi were supposed to be quicker to make.
I’m skeptical about cheddar in pierogi—like isn’t it usually farmer’s cheese? But honestly it worked. Might switch cheeses next batch.
Took me forever to make these! Probably won’t do it again.
Just okay. I think I need to try a different filling next time.
Have you tried adding sauerkraut or mushrooms? They can really kick up the flavor! 🌟
Pierogis are overrated. Who needs all that work when you can just buy them frozen?
Too much effort for me. I just buy them frozen. Who has time to make dough?
I don’t like onions, so I skipped them totally. But they are still good. Nice and cheesy!
Love this recipe! My grandma made them like this, and they taste just like her’s. Brings back memories! 🙂
Honestly, I was skeptical about making my own dough. It seemed too complicated. But it wasn’t that hard! Just follow the steps.
This was kinda mid. The flavor was okay but my family was like “why are they so bready?” Maybe I rolled too thick. Still, I ate them all.
Yummy! I used different cheese, and they turned out good, but my family prefers the cheddar. Still, a win for dinner!
Yum! I never thought about mixing cheeses. But everyone knos cheddar is king for pierogi!
Cheddar is the best! But nice try with different cheese. I bet it was still good!
Good flavor, but I needed more flour—my dough was sticky even after kneading. Also, 1/8-inch felt a bit thin; next time I’ll go slightly thicker for easier sealing.
Didn’t turn out as expected. My dough was super sticky. What did I do wrong?
Pierogi? Can’t live without them! Wife and kids loved them! 👍
Yum!!! Perhaps could use some sour cream on the side? Just a thought!
Why do you use cheddar? That’s not traditional! Real pierogi have farmer’s cheese, duh.
So much work for just a snack! I prefer just buying them from the store. Way easier.
YUMMMMMM!!! Can’t wait to make this and impress my friends! 🤤
I’m skeptical. How can water + flour + egg make good pasta? Sounds too simple.
I thought that too at first, but it’s all about technique! Once you knead the dough right, it comes together beautifully.
Could this recipe be made with gluten-free flour? I need it for a friend.
Pierogis? Never heard of em till today. But now I wanna try! Sounds fancy!
Oh, you’ll love pierogis! They are like little dumplings filled with yummy stuff. Give it a try, it’s super easy!
Fancy? I dunno, they just seem like dough balls to me. But hey, if you like it, go for it!
I’m skeptical about the “float to the surface” timing. Mine floated fast (like 2 minutes) but weren’t fully done—maybe my water wasn’t boiling hard enough.
Daaaaaaang these were good! 10/10 would eat again!
Pierogi is my favorite! This recipe is easy to follow, but can we add bacon to the filling? Yum!
I thought it was too much work for dumplings. Just buy them frozen.
I found this recipe a bit tricky. The dough was sticky and hard to roll out. Not sure if I did it right.
I had the same issue with the dough! It can be super sticky if you don’t flour your surface well enough. Don’t give up, though, pierogi is worth a little struggle!
These are fantastic! Made them with my grandma’s recipe and they turned out perfectly!
Tried the boiling step and waited for the float, but some were kind of puffy and opened at the seams. I think I needed to wet the edges more when sealing.
I didn’t have cheddar, so I used mozzarella instead. Still good!
Mozzarella in pierogi? That’s interesting! I might have to try that someday.
It turned out okay, but a bit too doughy for my taste. Maybe I kneaded it too long?
These came out way better than I expected. The dough felt smooth after kneading, and the filling was super comforting. I did the optional pan-fry and they were golden and crisp—10/10.
So glad you tried it! The dough turning smooth after kneading is a good sign—mine does the same when I rest it long enough. 👏
These pierogi were seriously so comforting. The dough came together nicely after the 20-minute rest, and the cheddar in the potato filling was a great move.
I’m skeptical about cooking time—3-5 minutes felt too quick. Mine were fine, but next time I’ll keep an eye on texture more than the clock.
Absolutely delicious, will make again! Just a bit of advice: DO NOT skip the frying part!
I dunno, mine came out kinda gooey and not as nice as I expected…maybe I mixed it wrong?
I followed the steps pretty carefully, but my pierogi still leaked a bit in the water. I’m thinking I didn’t seal well enough with the fork. Flavor is still good though.
This is NOT the right way to make pierogi. You forgot to mention the farmer’s cheese!
These turned out way better than I expected. The dough was actually easy to work with after resting. I didn’t even fuss too much with crimping—still sealed fine. Great comfort food.
Agreed! I also thought the dough would be fussy, but after resting it felt super workable. The “quick crimp” thing is real—mine sealed fine too. Comfort food perfection.
I followed it pretty closely, except I added a little more salt to the filling because the potatoes tasted bland to me. Still turned out good—especially pan-fried at the end.
I’m glad yours turned out! I usually think the salt in the dough + cheese is enough, but everyone’s potatoes are different. What kind of cheddar did you use?
Smart move adding extra salt—potatoes can be pretty bland sometimes. Glad pan-frying worked out too; that golden crust is the best part.
I followed it pretty closely, but my filling was a little dry. Next time I’ll add a touch more butter or maybe a splash of milk to the potatoes. Flavor was still solid though.
These turned out super comforting. The dough was easy to work with after the 20-min rest, and frying them after boiling made them taste like my grandma’s pierogi.
Eh, they’re ok. Shouldn’t be that much work for dough. Not worth the hype.
I get what you’re saying, but it’s all about that homemade taste! Totally worth the effort if you ask me.
Not sure about 1/8-inch thickness—mine tore when I tried to stretch it. Also 3-inch cutter made too many small ones for my taste. Would try thicker or bigger next time.
Thanks for the heads up! I also had dough tear when I tried to stretch too thin—resting the dough helps a lot for elasticity. Maybe go a touch thicker like 3/16 and use a larger cutter too.
Pierogi w/ cheese & potato? Yes please!!! Add some sour cream on top and you’re good to go.
Absolutely! Pierogi with sour cream is the best. Can’t wait to try this recipe!
Looks good, but isn’t that a lot of steps? I just wanna eat, not spend all day cooking.
Y’all! These pierogi took me back to my babcia’s kitchen! So nostalgic!
These pierogi are amazing! My kids devoured them!
I’m so glad your kids loved them! These pierogi are the ultimate comfort food.
But did you really let them cool down? Hot food and kids can be a mess lol.
Not bad, but my dough was a bit sticky even with extra flour. I probably kneaded too short. The flavor was great though and the fork-crimping looked cute.
Thanks for sharing! Sticky dough usually means it needs a bit more flour or a longer knead—resting helps too. Glad the flavor came out great though 😊
Pierogi intimidates me every time, but this was actually straightforward. I used a glass instead of a cutter and it worked. Would make again for sure.
Love this! Pierogi intimidation is real, but using a glass makes it so much more doable. Did you fry them after boiling or just eat right away?
Not sure about 3-inch circles—mine were tiny and I had a million of them lol. Also 1 tablespoon butter for sautéing onion felt low, but I improvised. Still tasty!
Haha the “million tiny circles” is so real 😅 I think I’d prefer tiny ones anyway—more crispy edges!
Pierogies? I thought they were dumplings? Aren’t they the same thing? 🤔 Anyway, I liked it!
Yeah, they are kinda like dumplings but with a unique twist! Thanks for trying it! 😊
Okay I messed up the dough 😅 I used cold water by accident and it was way tougher to knead. Still tasted good once I fixed the rest, but yeah—practice.
Hey, that’s still a win 😄 Cold water happens! Glad you were able to fix the rest and they still tasted good.
Soooo good.
These pierogi are amazing! I’ve made them twice this week already. So cheesy and comforting! 🥰
I love pierogi too! They remind me of my grandma’s cooking. Can’t wait to try your recipe! ❤️
Eh… pierogi are supposed to be hard work. This one’s okay but I’ve had better—also the “floating” thing feels unreliable in my pot.
I’ll stick to frozen ones. Easier and not messy.
I added spinach to the filling. Really good combo! 😍
Pierogi are my weakness, and this recipe gets the vibe right. I used cheddar and it melted nicely. The optional pan-fry step is absolutely necessary for me—so good.
Yes!! Cheddar really does make the filling extra gooey. I also never skip the pan-fry step—floating in water is good, but browned edges are the whole point 😄
Not bad! The filling mix of potato + cheddar is great. I rushed step 6 and some opened up in the water, so sealing really matters.
Pretty solid recipe. I added a little more cheese because I’m a cheese person, and it worked great. Next time I’ll rest the dough a bit longer because mine was slightly tough.
Wow, my family demolished these. The onion + mashed potato + cheddar combo is perfect. I’m keeping this recipe. Thank you!