Best Pierogi Recipe

Learn how to make irresistible pierogi, pan-fried to golden, pillowy, chewy, crispy perfection, then finished with caramelized onion butter sauce, with step-by-step photos, video, tips and tricks! These delectable Polish dumplings are made with foolproof dough that’s flexible, and forgiving, made in a mixer or by hand, with versatile filling options. Tips for how to make as little or as many pierogi as you like, how to make ahead and how to cook from frozen!

PIN THIS RECIPE TO SAVE FOR LATER

Watch How to Make Homemade Pierogi

top view of pierogi recipe being served on a plate with sour cream

What is a Pierogi?

A pierogi is a traditional Polish dumpling made from unleavened dough that is filled with a variety of savory or sweet ingredients. The dough is rolled out and cut into circles, then filled with a mixture of potatoes, cheese, meat, cabbage, mushrooms, or fruit, depending on the desired flavor. The filled dough is then folded over and sealed, forming a half-moon shape or a pocket, before being boiled or pan fried (or both). Pierogi are often served with toppings such as sour cream, caramelized onions, bacon bits, or butter, and are enjoyed as a main dish, side dish, or dessert in Polish and Eastern European cuisine.

Why You’ll Love this Pierogi Recipe

PERFECT DOUGH CONSISTNECY: The dough is easy to work with, roll out, and shape with forgiving elasticity, resulting in beautifully formed pierogi that cook up tender with just the right amount of chew before pan frying.
THE BEST FILLING: Add any ingredients you desire to the filling or serve as is because it’s phenomenal made with traditional tangy farmers cheese, cheddar, as well as bacon, green onions and spices.
BOILED THEN PAN-FRIED: Many recipes just boil or just pan fry, but this recipe does both for the tantalizing crispy exterior that contrasts wonderfully with the soft and savory filling.
EVEN CRISPING: Most recipes pan fry the pierogi with the onions which inhibits even browning. By pan frying the pierogi first, then adding the caramelized onions, the pierogi crisp up evenly.
CARAMELIZED ONION BUTTER BACON SAUCE: Need I say more? Reserved pierogi cooking water is added to the sauce so it evenly coats the dumplings.
MAKE A LITTLE OR A LOT. Instructions for how to make a small batch or make the entire batch at a time!
COOK FROM FROZEN. Just pop the pierogi in boiling water from frozen and they’ll taste freshly made!
VERSATILE FILLING OPTIONS: With the best dough and technique, this recipe is the perfect canvas to experiment with various fillings- LOTS of variations included.

homemade pierogi recipe in a nonstick skillet garnished with green onions

Best Pierogi Recipe Ingredients

You will be amazed at how simple ingredients combine for a melty flavor explosion! Let’s take a closer look at what you’ll need to make this pierogi recipe (measurements in the printable recipe card at the bottom of the post):

FOR THE Pierogi dough:

All-purpose flour: Forms the base of the dough, providing structure and gluten development for elasticity. Weighing the flour ensures accurate measurements for consistent results.
Egg: Adds richness, structure, and moisture to the dough, helping to bind the ingredients together and create a tender texture.
Sour Cream: A MUST for traditional pierogi dough! It contributes moisture, tenderness, and a subtle tanginess to the dough, resulting in a softer and more flavorful texture.
Butter: Adds richness and flavor to the dough, as well as contributing to its tenderness when cooked. Take care to use unsalted or reduce the salt in the recipe.
Table salt: This enhances the flavor of the dough and helps to strengthen the gluten structure.

top view showing pierogi dough ingredients: flour, sour cream, butter, salt and egg

For the pierogi filling:

Russet potatoes: Russet are the best for mashed potatoes because of their high starch content, which results in a fluffy and creamy texture when mashed.
Farmers cheese: This is the traditional cheeses used in pierogi filling and melts beautifully with a mild, slightly tangy flavor. It resembles cottage cheese but with a more crumbly texture, ideal to not make the filling soggy. Farmer’s cheese is sold in tubs with the specialty cheeses. It should be readily available at stores like Whole Foods and Sprouts.
Cheddar cheese: This isn’t traditional in pierogi filling, but is so flavorful, it’s a must for me! You may swap it with other flavorful melting cheese like Gouda, Havarti, etc. Avoid more neutral cheeses like mozzarella and Monterrey Jack.
Bacon: I love sprinkling salty bacon over the finished pierogi, so it’s a no brainer to reserve some for the filling. I use my easy, hands-off oven cooked bacon that emerges super crispy with zero mess!
Green onions: These are ideal for the filling because they don’t have to be cooked first and infuse the filling with a mild and slightly sweet subtle onion taste to compliment the cheeses.
Seasonings: Salt, pepper, onion powder, garlic powder, paprika and optional dried dill weed add exciting complexity to the pierogi filling.

top view showing pierogi filling ingredients: farmers cheese, cheddar, bacon, green onions, potatoes, butter and spices

For the pierogi Sauce:

Butter: This forms the base of the sauce. Use unsalted butter so we can salt to taste.
Onion: Yellow onions are the best onions for caramelizing, please don’t substitute with any other onion!
Finishing: I love sprinkling the entire dish with bacon (reserve some for the filling) and finishing with a healthy dollop of sour cream and leftover chopped green onions.

How to Make Pierogi

Let’s take a closer look at how to make pierogi with step-by-step photos (full recipe and video in the printable recipe card at the bottom of the post):

How to Make Pierogi Dough

Step 1: Combine Wet Ingredients. Fit a stand mixer with the paddle attachment. Add the sour cream, egg and butter and mix until blended.

a collage showing how to make pierogi by mixing eggs, sour cream and flour together in a mixing bowl to make pierogi dough

Step 2: Add Flour. With the mixer on low, mix in the flour and salt. Mix until the dough mostly comes together into a sticky ball (there will be some left in the bowl).

Step 3: Knead By Hand. Using a spatula, transfer to a parchment lined counter or nonstick baking mat. Knead by hand, using your fingers, until it becomes smooth, pliable and a little sticky but is still moist.

showing how to make pierogi by kneading pierogi dough with hands

Step 4: Refrigerate. Separate the dough into three sections. Wrap each section tightly in plastic wrap. Refrigerate for 60 minutes, or up to 48 hours.

showing how to make pierogi by dividing pierogi dough into three balls and wrapping in plastic wrap

How to Make Pierogi Filling

Step 1: Boil potatoes. Add potatoes to a large pot and fill with cold water until it reaches 1-2 inches above the potatoes. Cover to help bring to a boil over high heat. Once boiling, add the salt, reduce to medium and simmer, uncovered, until potatoes are fork tender, about 15 minutes.

showing how to make pierogi by boiling potatoes for pierogi filling

Step 2: Mash. Drain the potatoes well in a strainer. Add them a large bowl and mash. Add butter and famers cheese and mash until combined. Stir in all remaining ingredients with a sturdy spatula/spoon. Stir and mash until thoroughly combined.

a collage showing how to make pierogi recipe by mashing potatoes with cheese, then stirring in cheese, bacon and green onions to make pierogi filling

How to Wrap Pierogi

Step 1: Roll Out Dough. Working with one dough ball at a time (keep the others wrapped in the refrigerator), roll the dough 1/8″ thick on a lightly flour dusted surface.

showing how to make pierogi by rolling out pierogi dough on a cutting board

Step 2: Cut Circles. Use a 3″ round biscuit cutter to cut out circles of dough. Gather any scraps of dough (to reroll later) and wrap in plastic wrap, place in the refrigerator.

showing how to make pierogi by cutting circles in pierogi dough with a biscuit cutter

Step 3: Add Filling. Place 1 tablespoon of filling in the middle of each round of dough. Shape the filling into an oval.

showing how to make pierogi by adding pierogi filling to the pierogi dough cut in circles

Step 4: Fold and Seal: Dip a finger in water and run it along half the edge of the circle. Gently fold the dough over to form a semi-circle, pinching the top of the half moon to seal, then working your way around to seal the edges together. Seal again by crimping the edges with the back of a spoon, the tines of a fork, or I fold and twist (see video).

a collage showing how to make pierogi by folding dough over the filling, then crimping the edges with fingers

Step 5: Keep Covered. Transfer homemade pierogi to a parchment paper lined baking sheet and cover with a damp kitchen towel. Repeat with the remaining dough. At this point the pierogi can be covered with plastic wrap and refrigerated, frozen, or cooked.

showing how to make pierogi by placing on a parchment lined baking sheet

How To Cook Pierogi

Step 1: Boil Pierogi. Bring a large pot of water to a boil, then add 1 tablespoon salt. Gently add 10-12 pierogis at a time and cook until they float, about 4 to 5 minutes.

a collage showing how to make pierogi by adding to boiling water to cook

Step 2: Reserve Water. Remove with a strainer, then scoop out 1 cup of water to use later.

showing how to make homemade pierogi by reserving 1 cup boiling water for the pierogi sauce

Sauce for Pierogi

Step 1: Caramelize Onions. While the water is coming to a boil for the pierogis, melt butter in a large NONSTICK skillet. Add diced onions and cook over medium until golden.

showing how to make pierogi sauce by caramelizing onions

Step 2: Pan Fry Pierogi. Melt some butter in the skillet. Transfer boiled pierogis to the hot skillet. Cook until browned on each side, about 5 minutes.

showing how to make pierogi recipe by pan frying until golden

Step 3: Add Onions: Add one third of the caramelized onions and 2 tablespoons reserved cooking water. Toss for 1 minute, still on the stove, until the pierogis are coated in the butter sauce.

a collage showing how to make pierogi by tossing with pierogi sauce with butter and onions

Step 4: Serve: Transfer to a serving plate, sprinkle with optional parsley and bacon. Serve with sour cream.

top view showing how to make pierogi recipe by tossing with pierogi sauce

Best Pierogi Recipe Tips

Drain Potatoes Well: Drain the boiled potatoes well in a strainer, otherwise, they’ll make the filling runny.
The Filling Will Be Crumbly: Due to the nature of farmers cheese, the filling will look a little crumbly – but don’t worry, it will melt gorgeously! Still, try and mix the filling as much as possible, smashing it with the back of the spoon as you go.
Taste Filling: Before assembling, taste the filling to make sure it’s seasoned to taste, keeping in mind the cheese will melt during cooking.
Weigh the Flour: I can guarantee you will add too much flour unless you weight it. Pick up a kitchen scale from the grocery store on Amazon – it’s my most used tool!
The Dough Will Be Sticky: The dough will be very sticky at first but will come together as you knead. Knead by hand, using your fingers, until it becomes smooth, pliable and a little sticky but is still moist. Avoid adding flour or the end result won’t be as tender.
Don’t Overwork Dough: Take care not to knead too long in your mixer or the dough will be tough. It’s best to do most of the kneading by hand for the most tender dough.
Keep Dough Covered: While working with the dough, keep the portions you’re not actively using wrapped in plastic wrap so it doesn’t dry out.
Roll Dough Evenly: Roll out the dough to a consistent thickness to ensure uniform pierogi shapes and even cooking, aim for 1/8-inch thick.
Keep Assembled Pierogis Covered: Keep covered at all times with a damp paper towel so the dough doesn’t dry out. Once dried out, it will never become the right texture, even when cooked.
Leave a Border: When filling and folding, shape the potato mixture into an oval shape so it mimics the shape of the half moon. This makes it easier to enclose and helps the edges stay clean, otherwise they won’t seal.
Double Seal Edges: The edges must be thoroughly sealed so the dumplings don’t open while cooking and release the filling.
Don’t Overcrowd Pot: When boiling pierogi, use a large pot of gently boiling water and avoid overcrowding the pot. Cook them in batches to prevent sticking and ensure even cooking.
Serve with Toppings: Have an assortment of toppings ready to accompany the pierogi, such as sour cream, caramelized onions, bacon bits, or sautéed mushrooms, to enhance their flavor.
To Serve Large Batches: Boil and brown the dumplings in batches per instructions up to adding the onions (don’t add onions). Once they’re all cooked, add the pierogi to a large Dutch oven with 6 TBS butter, onions and ⅓ cup reserved water and toss until warmed and the sauce is thickened.
Experiment with Fillings: Don’t be afraid to get creative with pierogi fillings! Experiment with different ingredients to discover new flavor combinations that you love – see ideas below!

pierogi recipe in a nonstick skillet being tossed with caramelized onions

pierogi recipe variations

These are just a few examples of the many creative and delicious pierogi filling variations you can experiment with. Feel free to mix and match!

Swap Cheese: Swap the cheese in this recipe for any of your favs such as Havarti, pepper Jack, smoked gouda, fontina etc. or use all cheddar.
Sweet Cheese: Skip the cheddar and make a sweet and creamy filling with farmer’s cheese, sugar, vanilla extract, and either raisins or fruit preserves for added sweetness. If you can’t find farmers cheese, try ricotta instead.
Add Sauerkraut: Strain the tangy sauerkraut very well and mix into the filling. Delicious with sausage, ham, bacon, sautéed mushrooms and/or onions as well!
Ham and Pea: Mix chopped ham and petite peas into the filling.
Add Meat: Ground meat, such as pork, beef, or chicken, seasoned with onions, garlic, and spices, is a hearty filling option.
Spinach and Feta: Fresh spinach combined with crumbled feta cheese, garlic, and herbs is tasty, you can even add ham, sun-dried tomatoes, and olives to the mix.
Butternut Squash and Sage: Roasted butternut squash mashed with garlic, sage, and Parmesan cheese creates a deliciously creamy and aromatic filling option.
Sweet Potato and Smoked Gouda: Mash sweet potatoes with garlic, salt, smoked paprika, pepper and smoked Gouda cheese for a silky sweet filling.
Buffalo Chicken: Shredded chicken tossed in buffalo sauce and mixed with cream cheese, cheddar cheese, and green onions for a spicy and flavorful pierogi filling.
Blueberry Dessert Pierogi: Sweetened blueberry filling made with fresh or frozen blueberries, sugar, lemon zest, farmers cheese (or ricotta) and optional cinnamon make a sweet and fruity dessert pierogi.
Apple Cinnamon: Sautéed apples seasoned with cinnamon and sugar make a delightful and comforting filling option, perfect for dessert pierogi or a sweet breakfast treat.

up close of pierogi showing how golden they are

What to Serve with Pierogi

Pierogi pairs well with a variety of accompaniments to complement their flavors and textures. Here are some delicious options to serve with pierogi:

Sour Cream: A classic and simple choice, sour cream adds a cool and creamy contrast to the savory filling of pierogi.
Caramelized Onions: Sweet and savory caramelized onions add a deliciously rich and indulgent touch – included with this recipe!
Applesauce: A traditional accompaniment to pierogi in some regions, sweet and tangy applesauce provides a refreshing contrast to the savory filling.
Crumbled Bacon: Crispy bacon adds a smoky and salty flavor that pairs perfectly with the soft and pillowy texture of pierogi. See my baked bacon for a hassle-free hands of method that cooks up super crispy!
Sautéed Mushrooms: Earthy and flavorful sautéed mushrooms are a great vegetarian option that adds depth and richness to pierogi.
Pickled Vegetables: Tangy and crunchy pickled vegetables, such as cucumbers or carrots, add brightness and acidity to pierogi.
Green Salad: A light and fresh green garden salad can serve as a refreshing side dish to balance out the richness of the pierogi.
Grilled or Roasted Vegetables: Serve pierogi alongside grilled or roasted vegetables, such as asparagus, Brussels sprouts, zucchini, or bell peppers, for a nutritious and satisfying meal.
Soup: Pair pierogi with a comforting bowl of soup, such as tomato soup, cauliflower soup, butternut squash soup, asparagus soup or mushroom soup, for a hearty and warming meal.

How to Store Homemade Pierogi

Leftovers with sauce: Store leftover in an airtight container in the refrigerator for up to 5 days. .

MAKE AHEAD OPTIONS:

Uncooked pierogi: Arrange pierogi on a parchment paper lined baking sheet in a single layer. Cover with a damp towel, then wrap tightly with plastic wrap. Refrigerated for up to 4 hours, then proceed to boil.

Boiled pierogi (not pan fried yet): Allow the homemade pierogi to cool completely after boiling, then transfer to an airtight container or resealable plastic bag, arranging in a single layer to prevent sticking with parchment paper in between any layers. Store in the refrigerator for up to 3-4 days. When ready to eat, pan-fry until heated through and golden brown.

Freeze before pan frying: Freeze uncooked pierogi, see section below.

Can you freeze homemade pierogi?

Absolutely! Frozen pierogi taste just as good as new! Arrange the pierogi in a single layer on a parchment paper lined baking sheet. Cover with a damp towel, then wrap in plastic wrap. Flash freeze until solid, about 1-2 hours. Once frozen, transfer the pierogi to a resealable plastic bag or airtight container. Store for up to 1 month. When ready to enjoy, cook the frozen pierogi directly from frozen adding a few extra minutes to the boiling time.

How to reheat piergoi recipe

If the pierogi is already combined with the sauce, reheat in a skillet for a couple minutes until warmed through, or reheat in the microwave for 1 minute, then at 15 second intervals.

Homemade Pierogi Recipe FAQs

Do you boil pierogies before frying them?

Yes! Boiling pierogis before pan-frying them ensures the dough is cooked through and the cheese is thoroughly melted, before crisping up the exterior by frying. Boiling first also prevents the pierogies from sticking together while frying.

Are perogies better boiled or sautéed?

It’s best to use a combination of both boiling, and then sautéing pierogis to achieve the ideal texture. Here’s why:
1. First, boiling partially cooks the pierogies, ensuring they are tender and evenly heated through before sautéing. This helps to avoid undercooked dough and ensures a consistent texture.
2. Additionally, boiling helps to prevent the pierogies from sticking together during sautéing.
3. It also softens the dough slightly, making it more receptive to browning and crisping in the pan.
4. Finally, boiling enhances the flavor of the pierogies by infusing them with seasoning from the cooking water.

What’s the best way to cook pierogies?

The best way to cook pierogis is to boil them first and then pan-fry them in butter for added flavor and crispiness. This ensures they are evenly cooked with a melty, cheesy interior and crispy exterior.

What’s the best way to cook frozen pierogies?

The best way to cook frozen pierogies is to boil them per usual, adding a couple minutes to the cooking time, then proceed to pan fry them. Pan fry the pierogies for a few minutes on each side, or until they are golden brown and crispy. Serve hot with your favorite toppings or dipping sauces, such as sour cream, caramelized onions, or bacon bits.

is farmers cheese drained cottage cheese?

No, farmer’s cheese is not simply drained cottage cheese. While both farmer’s cheese and cottage cheese are fresh cheeses made from curdled milk, they are produced differently and have distinct textures and flavors. Farmer’s cheese is made by curdling milk, then separating the curds from the whey and pressing the curds to form a firm, crumbly cheese. Cottage cheese, on the other hand, is made by curdling milk with an acidic ingredient and allowing it to coagulate into soft, creamy curds. While both cheeses can be drained to some extent, they are not the same product, as they have different textures, flavors, and culinary uses.

up close or pierogi cut in half showing the pierogi filling

Looking for more Potato Recipes?

Mashed Potatoes
Loaded Potato Salad
Crockpot Potato Soup
Potato Leek Soup
Hasselback Potatoes
Butter Potatoes
Smashed Potatoes
Potato Soup
Potatoes Au Gratin
Twice Baked Potatoes

WANT TO TRY THIS RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Servings: pierogi

Total Time: 2 10

Prep Time: 1 30

Cook Time: 40

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

Dough

1/2 cup sour cream, room temperature
4 tablespoons unsalted butter, softened
1 egg
240 grams all purpose flour (YOU MUST WEIGH IT)
1/2 teaspoon table salt
cooking spray with flour (for hands)

Filling

12 ounces Russet potatoes, peeled and sliced 1/2" thick
1/2 tablespoon table salt for cooking water
2 tablespoons unsalted butter, melty soft
1/3 cup farmers cheese* (may sub strained cottage cheese)
3/4 cup finely shredded cheddar cheese
2 tablespoons finely chopped cooked bacon (optional) (<<<click for oven bacon)
2 tablespoons minced green onions
1/4 tsp EACH salt, pepper, plus more to taste
1/8 tsp EACH onion powder. garlic powder, paprika, dried dill weed (optional)

Caramelized Onion Butter Sauce

9 tablespoons unsalted butter, divided
1 medium yellow onion, diced
1 tablespoon table salt for cooking

Instructions

To make the dough:

Combine Ingredients: Fit a stand mixer with the paddle attachment. Add the sour cream, butter and egg and mix until blended. With the mixer on low, mix in the flour and salt.
Mix: Increase speed to medium and continue to mix until the dough mostly comes together into a sticky ball (there will be some left in the bowl).
Knead Dough: Using a spatula, transfer dough to a parchment lined counter or nonstick baking mat, do NOT add any extra flour. Spray your hands with cooking spray with flour in it. The dough will be very sticky at first but will come together as you knead. Knead by hand, using your fingers, until it becomes smooth, pliable and a little sticky but is still moist.
Refrigerate: Separate the dough into three sections. Wrap each section tightly in plastic wrap. Refrigerate for 60 minutes, or up to 48 hours.

To Make Filling:

The filling can be made at any point and refrigerated until ready to use.
Boil potatoes: Add potatoes to a large pot and fill with cold water until it reaches 1-2 inches above the potatoes. Cover to help bring to a boil over high heat. Once boiling, add the salt, reduce to medium and simmer, uncovered, until potatoes are fork tender, about 15 minutes.
Mash: Drain the potatoes well in a strainer. Add them a large bowl and mash. Add butter and farmers cheese and mash until combined. Stir in all remaining ingredients with a sturdy spatula/spoon. Stir and mash until thoroughly combined and the filling is cool to the touch. Taste and adjust the seasonings if desired, keeping in mind the cheese will be melty (I add more pepper).

TO WRAP PIEROGIS:

Prep: Line a baking sheet with parchment paper or nonstick mat.
Roll Out Dough: Working with one dough ball at a time (keep the others wrapped in the refrigerator), roll the dough 1/8" thick on a lightly floured surface.
Cut Dough: Use a 3" round biscuit cutter to cut circles of dough. Gather any scraps of dough (to reroll later) and wrap in plastic wrap and refrigerate.
Add Filling: Place 1 scant tablespoon filling (about 2 teaspoons, but scant TBS is easier) in the middle of each round of dough, and shape filling into an oval. Dip a finger in water and run it along half the edge of the circle.
Double Seal: Gently fold the dough over to form a semi-circle, pinching the top of the half moon to seal, then working your way around to seal the edges together. Seal again by crimping the edges with the back of a spoon, the tines of a fork, or I fold and twist (see video).
Keep Damp: Transfer pierogi to the prepared baking sheet and cover with a damp kitchen towel. Repeat with the remaining dough. At the end, gather all the surplus dough, and roll it out again and repeat.
MAKE AHEAD: The pierogi can either be cooked at this point or covered in plastic wrap (with the damp towel) and refrigerated for up to 4 hours. They can also be frozen (See Notes for Instructions).

To Caramelize Onions:

Prep Water: Bring a large pot of water to a boil (to cook pierogis). Meanwhile,
Caramelize Onions: Melt 3 tablespoons butter in a large NONSTICK skillet (this is my exact one). Add diced onions and cook over medium until golden, about 15 minutes. Transfer onions to a bowl for later. Add 2 tablespoons butter to the skillet and remove from heat (the butter will melt from residual heat and be the base of the sauce).

To Cook & Serve Pierogis:

Boil pierogis: Add 1 tablespoon salt to the large pot of boiling water. Gently add 10-12 pierogis at a time using a spider strainer and cook until they float, about 4 to 5 minutes. The last couple minutes, heat the skillet with the butter over medium heat.
Reserve Water: Scoop out 1 cup of pierogi water to use later in the sauce.
Brown Pierogis: Remove pierogi with a strainer and add to the hot buttered skillet. Cook until browned on each side, about 5 minutes.
Make Sauce: Add ⅓ of the caramelized onions mixture and 2 tablespoons reserved cooking water. Toss for about 1 minute, still on the stove, or until the pierogis are coated and the sauce has thickened.
Serve: Transfer the pierogis and every drop of onion butter sauce to a serving platter. Sprinkle with optional crumbled bacon, parsley and dollop with sour cream.

Video

Notes

Bacon: I love sprinkling salty bacon over the finished pierogi, so it’s a no brainer to reserve some for the filling. I use my easy, hands-off oven cooked bacon that emerges super crispy with zero mess!
Farmers cheese: This is the traditional cheeses used in pierogi filling and melts beautifully with a mild, slightly tangy flavor. It resembles cottage cheese but with a more crumbly texture, ideal to not make the filling soggy. Farmer’s cheese is sold in tubs with the specialty cheeses. It should be readily available at stores like Whole Foods and Sprouts.
To Serve Large Batches: Boil and brown the dumplings in batches per instructions up to adding the onions (don’t add onions). Once they’re all cooked, add the pierogi to a large Dutch oven with 6 TBS butter, onions and ⅓ cup reserved water and toss until warmed and the sauce is thickened.
Experiment with Fillings: Don’t be afraid to get creative with pierogi fillings! Experiment with different ingredients to discover new flavor combinations that you love – see Variations section in the post!

MAKE AHEAD OPTIONS

Uncooked Pierogi: Arrange pierogi on a parchment paper lined baking sheet in a single layer. Cover with a damp towel, then wrap tightly with plastic wrap. Refrigerated for up to 4 hours, then proceed to boil or freeze.
To Freeze: Place baking sheet (described above) in the freezer for 1-2 hours. Once frozen, transfer the pierogi to a resealable plastic bag or airtight container. Store for up to 1 month. When ready to enjoy, cook the frozen pierogi directly from frozen adding a few extra minutes to the boiling time.
Boiled Pierogi (not pan fried yet): Allow the homemade pierogi to cool completely after boiling, then transfer to an airtight container or resealable plastic bag, arranging in a single layer to prevent sticking with parchment paper in between any layers. Store in the refrigerator for up to 3-4 days. When ready to eat, pan-fry until heated through and golden brown.
Ingredients: Filling and caramelized onions can be made up to 3 days in advance and refrigerated. Bacon can be cooked up to 7 days in advance and refrigerated.