Every bite of these homemade pierogi reminds me of comfort, tradition, and the kind of food that’s made with love.
These tender dumplings are filled with creamy mashed potatoes, sharp cheddar, and buttery onions—then gently boiled and pan-fried until golden.
If you’ve never made pierogi before, don’t worry! This recipe is beginner-friendly and incredibly rewarding.
Whether you’re preparing them for a holiday, a weekend dinner, or stocking the freezer, they’re worth every step.
Why You’ll Love This Recipe
Authentic flavor with simple, accessible ingredients
Customizable filling – make it cheesy, meaty, or sweet
Perfect to make ahead and freeze
Family-friendly and fun to prepare together
Delicious boiled or pan-fried with butter and onions
What You’ll Need (Ingredient Highlights)
Flour, egg, sour cream & butter – soft and elastic homemade dough
Potatoes – boiled and mashed for the filling
Cheddar cheese – sharp and melty inside
Butter & onions – sautéed until golden for flavor
Salt & pepper – simple seasoning, big impact
Pro Tips Before You Start
Use Yukon Gold or Russet potatoes for a creamy mash
Let the dough rest before rolling—it makes it easier to handle
Roll the dough thin but sturdy so it holds the filling well
Keep dough and pierogi covered with a damp cloth while working
Don’t overfill each round—seal edges tightly to avoid leaks
How to Make Homemade Pierogi
Step 1: Prepare the Dough
In a large bowl, mix flour and salt. Stir in egg, sour cream, and melted butter.
Knead the dough until smooth and elastic. Cover and rest for 30 minutes.
Step 2: Make the Filling
Boil peeled potatoes in salted water until tender.
Drain and mash. In a skillet, sauté onions in butter until golden.
Mix with mashed potatoes and cheddar cheese.
Season with salt and pepper. Cool before using.
Step 3: Roll and Cut Dough
On a floured surface, roll dough to about ⅛-inch thickness.
Cut into 3-inch circles using a cutter or glass.
Step 4: Fill and Seal
Spoon about 1 tablespoon of filling into each dough circle.
Fold over and pinch edges to seal. Use a fork to crimp if desired.
Step 5: Boil the Pierogi
Bring a pot of salted water to a boil.
Add pierogi in batches and cook until they float—about 3 minutes. Remove with a slotted spoon.
Step 6: Pan-Fry with Onions
In a skillet, melt butter and sauté sliced onions.
Add boiled pierogi and pan-fry until golden and crisp on each side.
Serve hot with sour cream.
What to Serve It With
Sour cream or plain Greek yogurt for dipping
Caramelized onions or fried bacon bits
Sauerkraut or pickled red cabbage
Light green salad with vinaigrette
Apple sauce for a sweet contrast
Variations / Substitutions
Add bacon or chopped ham to the filling
Use farmer’s cheese or cottage cheese instead of cheddar
Make a sweet version with fruit preserves or sweetened cheese
Try filling with mushrooms and sauerkraut for a tangy twist
Use store-bought wrappers if short on time (wonton wrappers work in a pinch)
Storage & Leftovers
Uncooked pierogi can be frozen on a tray, then stored in freezer bags
Cooked pierogi store well in the fridge for up to 4 days
Reheat by pan-frying in butter or warming in a covered skillet
Do not thaw frozen pierogi before boiling—cook straight from frozen
Freeze extras in portions for quick meals later
FAQs
Can I freeze pierogi?
Yes! Freeze uncooked pierogi in a single layer first, then transfer to a freezer bag.
Cook straight from frozen.
Can I make the dough ahead of time?
Definitely. Prepare the dough up to 1 day in advance and keep it wrapped in the fridge.
What’s the best potato for pierogi filling?
Yukon Gold or Russet potatoes work best for their creamy, smooth texture.
How do I keep pierogi from sticking together?
Lightly toss boiled pierogi in oil or butter before storing, and avoid overcrowding during cooking.
Can I bake or air fry pierogi?
They’re best boiled and pan-fried, but you can reheat cooked pierogi in the air fryer for a crispy finish.
Are pierogi Polish or Ukrainian?
Pierogi are traditional in many Eastern European cuisines—especially Polish and Ukrainian.
This version leans classic Polish.
Final Thoughts
Making homemade pierogi from scratch is one of those kitchen projects that’s as fun as it is rewarding.
They’re tender, cheesy, and full of tradition—and once you try them fresh, you’ll never want to go back to frozen store-bought again.
Serve them with buttery onions, a dollop of sour cream, and a smile—they’re comfort food at its finest.
Full Recipe Card (Ingredients + Instructions)
Ingredients
For the Dough:
2½ cups all-purpose flour
1 large egg
½ cup sour cream
¼ cup butter, melted
½ tsp salt
For the Filling:
1½ lbs potatoes, peeled and chopped
1 cup shredded cheddar cheese
1 medium onion, finely diced
2 tbsp butter
Salt & pepper to taste
For Serving:
2 tbsp butter
1 onion, sliced
Sour cream (optional)
Instructions
In a bowl, combine flour, salt, egg, sour cream, and melted butter. Knead into a smooth dough. Cover and rest for 30 minutes.
Boil potatoes until tender. Mash with cheddar, sautéed onion, salt, and pepper. Let cool.
Roll out dough to ⅛” thickness. Cut into 3” circles.
Place filling in center, fold and seal tightly.
Boil in salted water until pierogi float.
In a skillet, cook onions in butter. Pan-fry pierogi until golden. Serve warm with sour cream.
