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Golden on the outside, pillowy and comforting inside—Potato Pierogi are the ultimate bite of nostalgia. These Eastern European dumplings bring everything you want in comfort food: a buttery crisp crust, a tender dough, and a creamy, savory potato filling. Whether pan-fried until golden or simply boiled, they never fail to satisfy.
Perfect for weeknight dinners, cozy weekends, or festive gatherings, pierogi are incredibly versatile. You can serve them with sour cream and caramelized onions, or get creative with spicy butter sauces or even cheese toppings. They’re hearty, filling, and made to be shared.
What Is the Potato Pierogi?
Potato Pierogi are traditional Polish dumplings made by wrapping unleavened dough around a soft, mashed potato filling—often combined with farmer’s cheese or onions. They are boiled and then optionally pan-fried until crisp. Originating from Central and Eastern Europe, these dumplings have become beloved worldwide for their savory depth and homey comfort.
Why You’ll Love This Recipe
- Customizable Filling: Stick with classic potatoes and cheese or add caramelized onions, chives, or even crispy bacon bits.
- Make-Ahead Friendly: Prepare in large batches and freeze for a quick meal later.
- Fun to Make: A great kitchen project for families or friends to shape and seal together.
- Pairs With Anything: Great as a main dish, side, or party snack.
Ingredients for Potato Pierogi
For the Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter, softened
For the Filling:
- 2 cups mashed potatoes (cool, unseasoned)
- 1 cup farmer’s cheese or ricotta
- Salt and pepper to taste
For Cooking:
- Butter, for frying
- Chopped chives or parsley, for garnish
- Optional: Sour cream, caramelized onions for serving
How To Make the Potato Pierogi
Step 1: Make the Dough
In a large bowl, whisk flour and salt. Add egg, sour cream, and butter. Mix until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth. Cover and let it rest for 30 minutes.
Step 2: Make the Filling
In a medium bowl, combine mashed potatoes and cheese. Season with salt and pepper. Mix until fully incorporated and creamy. Set aside.
Step 3: Roll and Fill
Divide dough in half and roll out to 1/8-inch thickness. Use a 3-inch round cutter to cut circles. Place 1 heaping teaspoon of filling in the center of each. Fold into a half-moon and pinch edges to seal tightly.
Step 4: Boil
Bring a large pot of salted water to a gentle boil. Add pierogi in batches. Cook until they float to the top, about 3-4 minutes. Remove with a slotted spoon.
Step 5: Pan-Fry (Optional)
In a skillet, melt butter over medium heat. Fry boiled pierogi until golden brown on each side, about 2-3 minutes per side.
Step 6: Serve
Serve hot, garnished with fresh herbs, and a side of sour cream or caramelized onions.
What to Serve with Potato Pierogi
Pair your pierogi with hearty additions like sauerkraut, kielbasa, or cabbage rolls for a full Polish-inspired spread. For lighter accompaniments, consider a crisp cucumber salad or a dollop of tangy sour cream. Roasted vegetables or a light mushroom gravy also work beautifully.
Top Tips for Perfecting Potato Pierogi
- Seal Tightly: Ensure edges are firmly sealed to avoid splitting during boiling.
- Chill the Filling: Cold filling is easier to work with and prevents the dough from tearing.
- Avoid Overstuffing: Too much filling makes sealing difficult and causes leaks.
- Fry in Butter: For that iconic golden crust, pan-fry in butter after boiling.
- Batch Freeze: Lay uncooked pierogi on a baking sheet, freeze until firm, then transfer to freezer bags.
Storage Instructions
- Refrigerator: Store cooked pierogi in an airtight container for up to 3 days.
- Freezer: Freeze uncooked pierogi for up to 3 months. Boil from frozen without thawing.
- Reheat: Warm leftovers in a skillet with butter or microwave briefly, then crisp up in a pan for best texture.
FAQs
To seal pierogi well, press the edges firmly together and crimp with a fork or pinch. Make sure there’s no filling on the edge to prevent them from splitting during boiling.
Yes, you can freeze them uncooked. Place them on a tray to freeze individually, then store in freezer bags. Boil straight from frozen when ready.
Starchy potatoes like Russets or Yukon Gold are best. They mash smoothly and give a creamy texture that holds well inside the dough.
No, but frying adds a golden, crispy texture. If you prefer them softer, serve them directly after boiling with your favorite toppings.
Cooked pierogi can be stored in the refrigerator for up to 3 days in an airtight container. Reheat in a skillet with butter for best results.
Yes, you can make eggless dough using just flour, water, and oil. It will be slightly less rich but still pliable and delicious.
Want More Dinner Ideas?
You might also like the Cheesy Spinach Stuffed Shells, a creamy, oven-baked classic that’s perfect for busy weeknights. Or try the Deep Dish Pizza Cupcakes—bite-sized and loaded with melted cheese and sauce.
For comfort-food enthusiasts, Garlic Butter Shrimp Scampi Lasagna offers a rich, seafood twist on traditional lasagna. Looking for something hearty yet convenient? The Crockpot Swiss Steaks might become your new go-to.
Another great make-ahead option is the Chicken Cordon Bleu Casserole—cheesy, crisp-topped, and family-friendly.
Save and Share This Potato Pierogi
You can pin this recipe for later or print it out to prep ahead for cozy winter dinners or weekend gatherings.
If you try these Potato Pierogi, let us know how they turned out! Did you fry them up or keep them soft and tender straight from the pot?
Your feedback, tips, and creative twists help others enjoy it even more.
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Potato Pierogi
Equipment
- Mixing Bowl
- Rolling Pin
- 3-inch round cutter
- Large pot
- Skillet
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter softened
- 2 cups mashed potatoes cool, unseasoned
- 1 cup farmer’s cheese or ricotta
- Salt and pepper to taste
- Butter for frying
- Chopped chives or parsley for garnish
- Sour cream, caramelized onions optional for serving
Instructions
- Whisk flour and salt. Add egg, sour cream, and butter. Mix and knead until smooth. Rest for 30 minutes.
- Combine mashed potatoes and cheese. Season with salt and pepper. Mix well.
- Roll dough to 1/8-inch thick. Cut circles. Fill each with 1 tsp of filling. Fold and seal edges.
- Boil pierogi in salted water until they float (3-4 mins). Remove with slotted spoon.
- Optional: Fry in butter until golden on both sides.
- Serve with sour cream, caramelized onions, and herbs.