Potato Pierogi Recipe (Perogies) VIDEO (2024)

Published: Mar 30, 2024 by Dina

This Potato Pierogi recipe, also known as perogies, makes the most delicious dumplings. The savory, cheesy potato filling and buttery caramelized onion topping make this dish so scrumptious.

If you like these pierogi, you should try our tasty fried piroshki and easy cabbage rolls.

Recipe Details

These Potato Pierogi are tasty, bite-sized dumplings that are popular in Eastern Europe. This delicious dish is the perfect accompaniment to your holiday meals or to make your dinners just a little more special. I absolutely love serving them because the get gobbled up in no time.

• TASTE: Cheesy with hint of onion and garlic, these perogies are very flavorful. They’re served with caramelized onions on top, which are sweet and buttery.
• TEXTURE: Their filling is made of creamy, cheesy potato and they’re wrapped in dough before being boiled. They’re tender and chewy.
• TIME: This recipe will take 2 hours and 40 minutes.
• EASE: Perogies can take a little time to make, but it’s not that hard. Just follow my images and directions and you’ll have no trouble with this recipe.

What You’ll Need

Ingredient Notes

• Potatoes- I used russet potatoes because they are starchy, making them creamy and tender when baked.
• Cheese- I like cheddar cheese for the flavor and color it adds.
• Eggs- These act as a binder, holding things together.
• Sour cream- This adds a little tanginess and moisture to the dough and the filling. Use full-fat for more flavor.

Add-ins and Substitutions

• Substitute the flour- Instead of all-purpose flour, you can use wheat flour or gluten-free flour to make this dish gluten-free.
• Use a different cheese. If cheddar isn’t your favorite, you could also use other cheeses, like cottage cheese, cream cheese, gruyere, or fontina.
• Add other vegetables. Spinach, diced carrots, or mushrooms would be tasty additions to this perogies recipe.
• Add some meat. You can also use bacon, kielbasa, or even fish in these delicious dumplings.

How to Make Potato Pierogi

• Prep the potatoes. In a medium-sized pot, add the peeled and cubed potatoes and 1/4 cup of diced onion. Fill the pot with water until it is about 1-2 inches above the potatoes. Boil the potatoes on high, then let them simmer for about 20 minutes, until fork tender.
• Make the mashed potato filling. Drain the water and add the butter, sour cream, salt, pepper, and garlic powder for the filling. Beat with an electric hand mixer on high until smooth and creamy.
• Add the cheese. Once the mixture is completely cooled, add the shredded cheese and mix. Set aside.

• Make the dough. In a stand mixer, sift in the flour and salt. Then add the warm milk, eggs, melted butter, and sour cream to a large measuring cup and whisk to combine. Pour it into the stand mixer bowl with the flour.
• Mix the dough. With the hook attachment, begin mixing on a low speed and increase to high. Mix the dough for about 10 minutes, until it becomes smooth and elastic. If needed, you can add a little more flour, only a tablespoon at a time though.
• Let the dough rest. Now transfer the dough to a lightly greased bowl and cover it with plastic wrap. Let it rest for at least 30 minutes.

Form the pierogis

• Divide the dough. Place the dough on a floured surface and divide it into quarters and round each one into a ball. Roll each ball out to about 1/16th of an inch thick, so very thin. Keep the rest of the dough covered so it doesn’t dry out.
• Cut out the dough. Using a 3-inch biscuit cutter or glass cup, cut out as many circles as you can. Cover the scraps with plastic wrap to keep moist.
• Fill the pierogi. Place 1/2 tablespoon of potato filling into each piece of dough, lightly press the filling to get out air pockets, and then fold the dough into a half-moon shape. Pinch the ends together and make sure the seal is tight.
• Repeat. Repeat the filling process with the rest of the dough. Then reshape the scraps of dough to roll out, cut, fill, and seal. Repeat this with all the dough until it’s gone, which should come to about 60 pierogi.

Pro Tip: If you want a prettier appearance, you can also crimp the edges of the pierogi.

• Make the caramelized onions. Dice the onion and then add it to a skillet with unsalted butter over medium heat. Stir until the onion is caramelized and translucent.
• Boil the pierogi. Salt a pot of boiling water and carefully add the pierogi, one at a time. Boil them for 3-5 minutes after they float to the top. Transfer them with a slotted spoon to a bowl or plate and top with caramelized onions. Serve with a dollop of sour cream.

Recipe Tips

• Use warm milk- Heating the milk deactivates the whey in the milk, which can keep gluten from forming properly, giving you the stretch you want in your dough.
• Use full-fat milk and sour cream- This adds lots of richness to the dough and filling when you use full-fat ingredients.
• Cool the potatoes before adding the cheese- If the potato mixture is hot, the cheese will melt and be very difficult to combine.
• Seal the pierogi tight- Make sure you leave enough room on the edges to fully seal the filling inside. This helps if you don’t overstuff the perogies.

FAQs

Should you boil pierogies before frying them?

While you can pan fry these pierogi, the traditional method of cooking them is about 3 minutes in a pot of salted boiling water. You should take them out when they begin to float.

Is pierogi dough made from potatoes?

Pierogi dough is made of flour, salt, eggs, butter, sour cream, and milk. The filling is made with potatoes, but there are also pierogi filled with meat, fruit, or sauerkraut, too.

Serving Suggestions

These delicious Potato Pierogi are savory, cheesy, and so flavorful. They are delicious with toppings, or served alongside meats, veggies, and salads.

• Salads. Enjoy them with a Cucumber salad, Broccoli Cranberry Salad, Broccoli Salad With Bacon and Cheese, or Spinach Salad.
• Vegetables. Mushrooms and onions, Cabbage rolls, or Brussels sprouts are delicious with these pierogi.
• Meats. Serve this with Spaghetti and Meatballs, Bacon, or Kielbasa.
• Toppings. Almond slivers, bacon crumbles, sour cream, and caramelized onions are all perfect toppings for a pierogi recipe.

Make This Recipe in Advance

Make ahead: You can prepare the filling ahead of time and not fill the pierogi and cook them until you’re ready to serve.

Storing: Place any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat potato pierogi, place them on a sheet pan to be warmed in the oven. You can also pan-fry them or warm them for a few minutes in the microwave.

Freeze: They can also be frozen in a ziplock freezer bag for a couple of months. Allow them to defrost before reheating. The caramelized onions should be refrigerated separately, but not frozen.

More Tasty Eastern European Dishes!

Watch how to make these Perogies

Full Recipe Instructions