Homemade Pierogies Recipe
Homemade Pierogies Recipe photo by Taste of Home
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Homemade Pierogies Recipe

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Pierogies are dumplings or tiny pies stuffed with a filling, often potatoes and cheese, and boiled, then cooked in butter. Our friends always ask us to bring them to potlucks. —Diane Gawrys, Manchester, Tennessee
TOTAL TIME: Prep: 1 hour Cook: 5 min./batch
MAKES:18 servings
TOTAL TIME: Prep: 1 hour Cook: 5 min./batch
MAKES: 18 servings


  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup water
  • 3 large eggs
  • 1/2 cup butter, softened
  • 4 medium potatoes, peeled and cubed
  • 2 medium onions, chopped
  • 2 tablespoons butter
  • 5 ounces cream cheese, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • ADDITIONAL INGREDIENTS (for each serving):
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • Minced fresh parsley

Nutritional Facts

4 pierogies: 372 calories, 22g fat (13g saturated fat), 91mg cholesterol, 361mg sodium, 39g carbohydrate (4g sugars, 2g fiber), 7g protein.


  1. In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes.
  2. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer 10-15 minutes or until tender. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside.
  3. Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside.
  4. Divide dough into four parts. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
  5. Bring a Dutch oven of water to a boil over high heat; add pierogies in batches. Reduce heat to a gentle simmer; cook for 1-2 minutes or until pierogies float to the top and are tender. Remove with a slotted spoon. In a large skillet, saute four pierogies and onion in butter until pierogies are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogies.
    Freeze option: Place cooled pierogies on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to resealable plastic freezer bags; freeze up to 3 months. To use, for each serving, in a large skillet, saute four pierogies and 1/4 cup chopped onion in 1 tablespoon butter until pierogies are lightly browned and heated through; sprinkle with minced fresh parsley.
    Yield: 1 serving.
Originally published as Homemade Pierogies in Taste of Home October 2011, p61

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Pogerdig User ID: 8940471 254575
Reviewed Sep. 24, 2016

"Great recipe! I wanted to add some protein so I could justify the fat content (lol) so I added blended chickpeas to the filling. I also added some onions during saut?ing. Delicious!

I will add a little more salt to the filling next time too."

germanycook User ID: 6411056 225651
Reviewed Apr. 30, 2015

"Awesome! I've been dying to have perogies for years and you can't buy them here in Germany..... this was WELL worth the effort. I did half the recipe and it made 40 perogies. Wasn't able to rice the potatoes but mashing them worked fine."

MY REVIEW User ID: 6501613 223695
Reviewed Mar. 27, 2015

"Delicious recipe! I'll never buy frozen again!"

danielleylee User ID: 4484886 186149
Reviewed Mar. 22, 2014

"Time consuming but well worth it. There is nothing like a homemade pierogi. You can use fat free cream cheese, egg substitute, and also low fat cheddar to cut some of the calories but there is still a significant amount of fat."

Kasha User ID: 179140 119326
Reviewed Mar. 13, 2014

"Filling to dough ratio was perfect....will make again"

jmkasprak User ID: 2880256 113613
Reviewed Nov. 17, 2012

"If you're preparing these by yourself, the prep time is about two hours and it's tedious work. That said, the pierogies are delicious. The filling is just wonderful. If I do these again, I'll find a friend to help so we can get them into the boiling water immediately after forming. I waited until I had them all done, and my kitchen got quite warm which I think is why they started to stick to the wax paper. I had some rather deformed looking pierogies."

galedia User ID: 6124326 186148
Reviewed Dec. 14, 2011

"These cooked up so nice on weeknights where we had little time to cook. My husband loved them and he has never cared for perogies before!"

csteve04 User ID: 3413037 195886
Reviewed Dec. 10, 2011

"It took a little longer to prepare than the recipe stated but it was worth it. My husband and I both loved the pierogies and have plenty of extras in the freezer."

mg3works4me User ID: 3315484 212757
Reviewed Nov. 9, 2011

"There must be something wrong with the dough quantities in this recipie - I had to add 2 more cups of flour on top of the 5 called for because the dough was so wet even after resting that it could not be worked with! I'm not eager to find out what might be wrong with the potatoes, so I think I will find another recipe to try."

arisacupp User ID: 3444949 186147
Reviewed Oct. 19, 2011

"We loved these. It was a great use of leftover mashed potatoes, and I am so happy to have some waiting in the freezer for another night!"

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