These Homemade Pierogies are full of creamy goodness. You can make a bunch in a relatively short amount of time, and they’re super satisfyingly yummy!
Pierogies are a Central and Eastern European version of a dumpling. They may be small, but they’re super filling. Serve them as an appetizer, a snack, or even a main course.
These homemade pierogies may take a little longer to make, but this recipe makes 6 dozen! That means you can eat perogies all week long!
And they also make great party food! These Homemade Pierogies are a relatively inexpensive, easy recipe for when you have a lot of mouths to feed.
This homemade pierogies recipe is…
- European cuisine
- ready in 60 minutes
- a fun appetizer or snack
If you love vegan baking, make sure you grab a copy of my free vegan baking cheat sheet while you’re here. It’s packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
How to Make Homemade Pierogies
- Make your dough by mixing flour, salt, water, eggs, and butter.
- Combine the ingredients until the dough forms, and set it aside.
- Add cubed potatoes to a large pot with water and bring to a boil. Then reduce the heat and continue to cook for 10 to 15 minutes.
- In another pan, sauté the onion in butter. Then set aside.
- Drain the potatoes and then add onions along with salt, pepper, and cream cheese.
- Take the dough and separate it into four parts.
- Roll out each portion of dough and cut out small circles. These are your pierogie wrappers.
- In the center of each small pierogie wrapper, place a dollop of the filling.
- Then wet the edges, fold it over, and seal shut.
- Follow this same process with the rest of the dough.
- Boil water in a large pot and then reduce to a simmer. Then add the pierogie and cook them until they float.
- After they are boiled, sauté the pierogies the sautéed onion.
- Serve with sour cream.
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
To freeze pierogies, place them on wax or parchment paper on a baking sheet and put them in the freezer. That way they won’t stick together. Then remove them from the freezer and place them in a freezer container.
They will be good for up to three months.
Try Different Flavors
Pierogies can have all sorts of savory fillings. Try experimenting with sauerkraut, cottage cheese, mushroom, or spinach. You can really do any filling you’d like.
Try Another Topping
Other toppings people add to perogies are melted butter and sautéed onions. Green onions taste great!
Make It Sweet
Traditionally, many people also eat perogies with a sweet filling. This may include sweetened quark, fresh fruit, or jam.
Homemade Pierogies FAQs
Can you make pierogie dough ahead of time?
Yes. If you make the dough, you can wrap it in plastic and freeze it for up to one month.
Why are my pierogies tough?
Your pierogies might end up too tough if you knead the dough too much. I suggest kneading it gently.
What do you eat pierogies with?
You can really eat pierogies with anything, but typically they are eaten alongside salad and vegetables. The potatoes make pierogies quite filling.
And for more delicious recipes, don’t forget to grab a free copy of my Top 15 Reader-Favorite Recipes before you go!
- 5 cups of flour
- 1 tsp salt
- 1 cup water
- 3 large eggs
- ½ cup butter softened
Filling Ingredients –
- 4 medium potatoes peeled and cubed
- 2 medium onions chopped
- 2 tbsp butter
- 5 oz cream cheese softened
- ½ tsp salt
- ½ tsp pepper
Additional Ingredients for Sauteeing the Pierogi –
- ¼ cup onion I used green onions
- 1 tbsp butter
- Combine the flour and salt. Add in the water, eggs and butter continuing to mix until the mixture turns doughy. You may need to add an extra tablespoon or two of water if needed. Once the dough has formed, let it rest 15–20 minutes.
- Place the cubed potatoes in a large pot and cover with water. Bring to a boil and reduce heat to medium. Simmer until tender, about 10–15 minutes.
- While the potatoes are cooking, sautee the 2 chopped onions in the 2 tablespoons of butter until tender and set aside.
- Drain the potatoes and stir in the sauteed onions, salt, pepper, and cream cheese. Set the mixture aside.
- Divide the pierogies dough into 4 equal parts. Roll out one portion of the dough to about ⅛” thickness and cut with a 3” biscuit cutter. Place 2 teaspoons of filling in the center of the dough. Moisten the edges of the dough with water, fold over and gently seal them shut. Repeat this process with all the dough.
- Bring a large post of water to a boil and then reduce heat to a simmer. Carefully add the pierogies to the water and let cook about 2 minutes or until then begin to float. Remove the pierogi from the water. Repeat this process.
- Saute 4–5 pierogies at one time in the ¼ cup of onion and 1 tablespoon of butter. Serve with sour cream if desired.
- If freezing, place the boiled pierogies on a baking sheet with wax or parchment paper and freeze until firm. Remove from the freezer and place in freezer containers. They can be stored in the freezer up to 3 months.