The Adventurous Brewnette

classic pierogi recipe

Pierogis are delightful Polish dumplings filled with various fillings such as potato and cheese, sauerkraut, mushrooms, or meat. Here’s a recipe for classic potato and cheese pierogis:


For the Pierogi Dough:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup water

For the Potato and Cheese Filling:

  • 2 cups mashed potatoes (prepared with butter and milk)
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • 1 small onion, finely chopped and sautéed in butter until golden (optional)

For Boiling:

  • Large pot of salted water

For Sautéing:

  • 1/2 cup diced onions
  • 2-3 tablespoons butter


1. Prepare the Pierogi Dough: a. In a large bowl, combine the flour and salt. b. In another bowl, whisk together the egg, sour cream, and water. c. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. d. Knead the dough on a floured surface until it’s smooth and no longer sticky. If the dough is too sticky, add a bit more flour. e. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

2. Prepare the Potato and Cheese Filling: a. Mix the mashed potatoes, shredded cheddar cheese, sautéed onions (if using), and season with salt and pepper to taste. Set aside.

classic pierogi recipe
classic pierogi recipe

3. Assemble the Pierogis: a. Roll out the rested dough on a floured surface until it’s about 1/8-inch thick. b. Use a round cookie cutter or a glass (about 3 inches in diameter) to cut out circles from the dough.

4. Fill and Seal the Pierogis: a. Place a small amount (about 1-2 teaspoons) of the potato and cheese filling in the center of each dough circle. b. Fold the dough over the filling, creating a half-moon shape. c. Press the edges of the dough together to seal the pierogi. You can use a fork to crimp the edges for a decorative touch.

5. Boil the Pierogis: a. Bring a large pot of salted water to a boil. b. Carefully drop the pierogis into the boiling water in batches (about 6-8 at a time). c. Cook for about 5-7 minutes or until the pierogis float to the surface. d. Remove them with a slotted spoon and place them on a plate.

6. Sauté the Pierogis: a. In a skillet, melt the butter over medium heat. b. Add the diced onions and sauté until they become soft and golden. c. Add the boiled pierogis to the skillet and cook for an additional 2-3 minutes on each side, or until they are lightly browned.

7. Serve and Enjoy: a. Serve the pierogis hot with sour cream, additional sautéed onions, or your favorite dipping sauce.

classic pierogi recipe