Pierogi are like the lovechild of dumplings and ravioli — soft, chewy, buttery, and stuffed with comforting fillings like potatoes, cheese, meat, or even sweet fruits.
Honestly? Once you make homemade pierogi, frozen store-bought ones just don’t stand a chance.
Ingredients You’ll Need:
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup sour cream
- 1/4 cup butter (melted)
For the Filling (Classic Potato and Cheese):
- 2 cups mashed potatoes (no milk or butter added)
- 1 cup farmer’s cheese (or ricotta)
- 1 small onion (finely chopped and sautéed)
- Salt and pepper to taste
To Cook:
- Butter (for frying)
- Chopped onions (optional, for topping)
Step-by-Step Instructions:
1. Make the dough.
In a large bowl, combine flour and salt.
Add egg, sour cream, and melted butter.
Mix until a shaggy dough forms.
Knead on a floured surface for about 5 minutes until smooth and elastic.
Cover and let it rest for 30 minutes (important for soft pierogi!).
2. Prepare the filling.
Mix mashed potatoes, cheese, sautéed onions, salt, and pepper in a bowl.
Taste and adjust seasoning — it should be really flavorful!
3. Roll out and cut.
Roll the dough out to about 1/8 inch thick.
Use a round cutter (like a glass or cookie cutter, about 3 inches across) to cut circles.
4. Fill and shape.
Place a spoonful of filling in the center of each circle.
Fold over to form a half-moon and pinch the edges tightly to seal.
(Press firmly or use a fork if you’re worried about leaks.)
5. Cook the pierogi.
Bring a large pot of salted water to a boil.
Drop pierogi in batches — they’re ready when they float (about 2–3 minutes).
Remove with a slotted spoon.
6. Pan-fry for extra deliciousness (optional but highly recommended).
Melt butter in a skillet.
Pan-fry the boiled pierogi until golden and slightly crispy on both sides.
Tips for the Best Pierogi:
- Don’t skip the dough resting time: It makes it easier to roll out and shape.
- Seal well: Otherwise the filling will leak out during boiling.
- Freeze before boiling: If you want to make a big batch, freeze them raw on a tray, then transfer to bags.
FAQs About Pierogi:
Q1: Can I use store-bought dough?
You can, but honestly homemade dough is on another level — softer and way more flavorful.
Q2: What other fillings can I use?
Sauerkraut and mushrooms, ground meat, spinach and feta, blueberries… endless options!
Q3: How do I store leftover pierogi?
Keep them in the fridge for up to 3 days, or freeze for up to 3 months.
Q4: Can I bake pierogi instead of frying?
Not traditional — baking is usually for frozen pierogi to reheat — but you can if you want a crispier texture!
Nutritional Information (per serving — rough estimate):
- Calories: ~300 (for about 5 pierogi)
- Protein: ~8g
- Carbs: ~40g
- Fat: ~10g
- Fiber: ~2g
(Spoiler: you won’t be able to eat just five.)
