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

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, and how to cook from frozen!
Course Appetizer, Main Dish
Cuisine Polish
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 30 pierogi

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 1/3 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 1/3 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.