The Best Homemade Pierogi Recipe

Pierogi are delightful dumplings stuffed with potatoes and cheese. These are traditional Polish dumpling that puts a whole new meaning to comfort food! I love comfort food because, obviously, it just makes everything better. Try these other comfort food favorites, Biscuits and Gravy, Rigatoni, and Meatloaf!

What is a Pierogi?

Pierogi look similar to Potstickers but are filled with a potato and cheese filling and are made from a simple egg dough. These are dreamy creamy dumpling that is guaranteed to hit the spot. These pierogis are the ultimate comfort food. The dough is a non-yeasted dough that is super easy to work with. It rolls out like a dream. Traditionally these potato and cheese dumplings are made with farmer’s cheese which can be hard to find. Cottage cheese and sour cream make a great substitution. The combination of boiling and then pan-frying the pierogi provides the perfect texture. These are perfectly tender with a slightly crispy outside. The inside contains a cheesy luscious filling you are going to love. These are way better than anything you will find in the frozen section of the store. The caramelized onions and butter are absolutely divine. Top these pierogi with a bit more cheese and green onions if desired.

What You Need for Perfect Pierogi

The dough is simple to make and comes together quickly with these pantry staple ingredients. For the printable list of ingredients and measurements, follow the recipe card below.

All-purpose flour: This will provide the needed structure for this basic dough. Salt: This is a must-have as it adds flavor. Vegetable oil: You can use canola oil as a mild-tasting perfect option. Eggs: For the eggs to mix in completely and easily, have them at room temperature. Warm water: Using warm water helps everything combine and creates a nice supple dough.

Cheese and Potato Filling Ingredients

Pierogi are filled with a savory potato and cheese filling that is warm and comforting. You won’t go wrong with these homemade pierogis! See the recipe card below for all the measurements and full information about the pierogi recipe.

Medium russet potatoes: Russets will have the best texture. Other potatoes can be too waxy. Butter unsalted: Have the butter at room temperature or softened for easy mixing. Cottage cheese or sour cream: You can use one or the other or a combination of both. Cheddar cheese grated: I like to use finely grated cheese that I do myself. Salt: Again, this adds needed flavor, so do not forget it. Sweet onion: Dice the onion small, or leave in long slices. Butter: More butter, because everything is better with butter.

Making the Dough

These pierogis are just what you need to create the best dinner for your family. Start with combining in the bowl the flour, salt, veggie oil, and egg. Use the dough hook on low to mix until combined. Bring the speed up to medium-high and mix for 5-6 minutes, until the dough is smooth and springy. Transfer to an oiled bowl and let rest for 30 minutes.

Pierogi Dough Filling

Once the dough is created and ready to stuff with potatoes and cheese mixture, these pierogis will cook up in minutes!

How to Make Homemade Pierogi

Potatoes: Stick to russet potatoes for this recipe. Golden and red potatoes are too waxy and will create a rubbery filling instead of being smooth and creamy. Mash: For the best texture of your potatoes, use a ricer, food mill, or even a fork to mash them. This will keep the inside light and fluffy. Cheese: Finely grate your own cheddar cheese to avoid the anti-caking agents on pre-shredded cheeses. This can keep the cheese from melting and mixing with the potato mixture. Cottage Cheese: In Poland, they use what is called Farmer’s cheese. This can be hard to find, so we use cottage cheese with sour cream to create the perfect taste and texture. Ricotta cheese can be substituted for cottage cheese as well. Must boil then fry: Make sure you boil the pierogi first to cook the dough thoroughly. Then you can either pan fry them or even air fry them. To air-fry, spray them with olive oil and place them in the air fryer at 350 degrees for 1-2 minutes per side. Watch carefully. Top it: Garnish with more cheese, sliced green onion, bacon, and a side of sour cream if you desire.

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Make-Ahead Dough: Once the dough is made, you can either use it right away or wrap it in plastic wrap and place in the fridge for up to 2 hours before using. Let it rest at room temperature for 15 minutes before using. To freeze the dough, wrap it in plastic wrap and then place it in a freezer bag for up to 1 month. Thaw in the fridge overnight or on the counter till ready to use. How to Freeze Pierogi: Once you assemble the pierogi, you can freeze it before cooking them. Make a double batch so you can freeze some for another time. Place the pierogi on a baking sheet and place in the freezer till frozen, about 2 hours. Then transfer the pierogi to a freezer-safe bag and freeze for up to 1 month. No need to thaw before cooking; you can boil them right from the freezer. Just add an extra minute or two to the boil time.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.