Pierogi Recipe
Homemade pierogi from scratch — Polish Pierogi, Homemade Pierogies, Homemade Pierogi, and a simple pierogi dough for a weekend batch you freeze for weeknights.
★ dinner
dinnerPolish Pierogi
My authentic polish pierogi recipe 🥟
Katie ShirleyIngredients
- 4 cups AP flour
- 1 tsp Salt
- 1 Large egg
- 3 tbsp Olive Oil
- 2 tbsp Sour cream
- 1/4 cup Milk
- 1 cup Warm water
- ~6, depending on size Russet Potatoes
- 2 tbsp Butter
- 16 oz Farmers cheese
- to taste Salt
- to taste Ground black pepper
- to taste Onion powder
- to taste Garlic powder
Instructions
- 1Start by cleaning, dicing and boiling your potatoes.
- 2Once the potatoes are cooked, drain and mash them in a large bowl.
- 3Add the farmers cheese, onion powder, garlic powder, salt and black pepper to taste. Mix until the cheese starts to melt. Place in fridge.
- 4In a large bowl combine water, milk, sour cream, egg, olive oil and salt.
- 5Start by adding 2 cups of flour and incorporate. Add the remaining flour 1/2 cup at a time until the dough no longer sticks to the sides of the bowl.
- 6Knead by hand for 2-3 minutes. Cover and rest for 30 minutes.
- 7Divide dough into 4 pieces. Using one section at a time.
- 8You can either roll out the dough to an 1/8” thickness then use a 3” cookie cutter or I just like to pull a ball the size of a gum ball from the larger dough portion and roll it into a circle using a rolling pin.
- 9Add about 1 tbsp of your filling to the center. Fold over and crimp edges. You can do this like a pie crust or use a fork.
- 10I made about 45-50 pierogi from this recipe.
- 11To eat, you can boil them or my favorite is to pan fry them in butter and onions. They take about 2-3 mins a side on a medium flame. Enjoy!
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
dinner
lunch
lunchFind more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →Dough, Filling, And A Long Afternoon
Pierogi are flour, salt, egg, and water turned into something worth sitting down for. The dough takes ten minutes and the folding takes a while, which is exactly why people make them together at the kitchen table.
Cooks on Pepper reach for this collection when they want a big batch on a Sunday — half boiled for dinner that night, half frozen flat on a sheet pan for the busy week coming.
Every recipe here starts with the dough: Polish Pierogi with egg and flour, Homemade Pierogies made with a little vegetable oil, Homemade Pierogi built on cold water and beaten eggs, and a plain pierogi dough mixed with boiling water.
Quick Tips
- 1
Rest the dough first
Cover the dough and let it sit 30 minutes before rolling. It relaxes the gluten so the circles stop springing back.
- 2
Roll thin, cut small
Roll to about 1/8 inch and cut 3-inch rounds. Thick dough turns gummy once it's boiled.
- 3
Seal with wet fingers
Dab water along half the edge, fold, and press out all the air before crimping. Trapped air splits them in the pot.
- 4
Boil then pan-fry
Boil 3 to 4 minutes, until they float, then brown them in butter with onions for crisp edges.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
