Recipe for Polish Pierogies (Perogie or Piroghi) | Almanac.com

Polish Pierogies (Perogie or Piroghi)

Pierogi or pyrohy, varenyky, vareniki, dumplings served with caramelized salted onion in bowl on wooden table - traditional Ukrainian food
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Bukhta Yurii/Shutterstock
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Pierogies, often hailed as little pockets of joy, are a beloved comfort food with roots in Eastern Europe, particularly Poland. These potato dumplings, made from unleavened dough, are typically filled with various ingredients, such as mashed potatoes, cheese, meat, mushrooms, or fruits. 

The beauty of pierogies lies in their versatility; they can be boiled, baked, or fried, catering to diverse taste preferences. They are often served with sour cream, onions, or a generous dollop of butter, enhancing their taste. Pierogi-making is also a fun family tradition, bringing all ages together in the kitchen! 

Consider making them a part of your holiday festivities this year! (Or, make them on a rainy Sunday; we promise you won’t be disappointed.)

2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing
ingredients and directions for potato and cheese filling below

Pierogi Dough Preparation:

  1. To prepare the pierogi dough, mix together the flour and salt. 
  2. Beat the egg, then add all at once to the flour mixture. 
  3. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses its stickiness (about 5-7 minutes). You can use a food processor with a dough hook, but be careful not to overbeat. 
  4. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.

Prepare the Pierogies

  1. Roll the pierogi dough on a floured board or countertop until 1/8” thick. 
  2. Cut dough circles (2” for small pierogies and 3-3 1/2” for large pierogies) with a cookie cutter or drinking glass. 
  3. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork. 
  4. Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry. 
  5. Sauté chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan-fry until lightly crispy. 
  6. Serve with a side of sour cream for an authentic pierogi meal.

Homemade Pierogi Tips:

1. If you are having difficulty getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.

2. If you don’t want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.

3. You can fill pierogies with anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.

Potato, Cheese & Onion Filling

5 potatoes
1 large onion
4-8 oz. of grated cheddar cheese
fresh parsley, bacon bits, chives (optional)
  1. Peel and boil the potatoes until soft. Red potatoes are perfect for this. 
  2. While the potatoes are boiling, finely chop your onion and saute in butter until soft and translucent. 
  3. Mash the potatoes with the sautéed onions and 4-8 oz. of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements. 
  4. Let the potato mixture cool and then form into 1” balls.
About The Author

Jennifer Keating

Jennifer is the Associate Digital Editor at The Old Farmer’s Almanac. She is an active equestrian and spends much of her free time at the barn. When she’s not riding, she loves caring for her collection of house plants, baking, and playing in her gardens. Read More from Jennifer Keating