If you’re craving a heartwarming, healthy comfort food that’s packed with flavor and perfect for easy weeknight dinners or meal prep microwave lunches, this classic Pierogi recipe is just what you need. These traditional Eastern European dumplings are a celebration of creamy potato and cheese, wrapped in tender dough, boiled to perfection, and optionally pan-fried for a crispy golden finish. Whether you’re making them for the family or prepping meals for two, this recipe is a winner every time!
Why You’ll Love This Recipe
Pierogi are timeless comfort food that’s as satisfying as it is versatile.
They offer a great balance of high protein meals and wholesome carbs, keeping you full and energized.
You can customize the fillings with savory or sweet options, making it easy to please all tastes and dietary needs.
The dough is soft yet sturdy, perfect for wrapping your favorite fillings.
This dish is also freezer-friendly, making it ideal for budget-friendly recipes and healthy meal plans for two that you can enjoy all week long.
What Makes This Recipe Special?
The magic lies in the pillowy dough combined with a rich, creamy filling of mashed potatoes and farmer’s cheese, gently seasoned with salt and pepper.
You’ll love the fun of rolling, filling, and sealing these little parcels—it’s a great activity to enjoy with family or friends.
Plus, finishing them off by pan-frying gives a delightful golden crunch that elevates this humble dumpling to something truly special.
This recipe captures the authentic Polish flavor but is easy enough for any home cook, with ingredients you likely already have in your pantry.
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- 1 large egg
- ½ cup sour cream
- ¼ cup butter, softened
- 2 cups potatoes, peeled and diced (russet or floury are best)
- 1 cup farmer’s cheese (or ricotta for a creamy alternative)
- ¼ tsp black pepper
- 1 small onion, finely chopped (optional)
- 2 tbsp butter (for sautéing, optional)
How to Make It Step-by-Step
- Make the dough: In a large bowl, combine the flour and salt. Add the egg, sour cream, and softened butter. Knead the mixture until a smooth, elastic dough forms. Wrap it in plastic wrap and let it rest for 30 minutes—this step is crucial for a tender dough.
- Prepare the filling: Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and mash them well. Let cool slightly before mixing in the farmer’s cheese, black pepper, and sautéed onions if using. Stir until well combined and creamy.
- Roll and cut the dough: On a floured surface, roll the dough to about 1/8 inch thickness. Using a round cutter or glass, cut out 3-inch circles for the pierogi.
- Fill and seal: Place a teaspoon of the potato-cheese filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges for an extra secure seal and pretty finish.
- Cook the pierogi: Bring a large pot of salted water to a boil. Carefully drop the pierogi in batches. Once they float to the top, cook for an additional 1-2 minutes to ensure the filling is hot and the dough is tender.
- Optional pan-fry: For a golden, crispy finish, melt butter in a skillet over medium heat. Pan-fry the boiled pierogi for 2-3 minutes per side until beautifully browned.
- Serve: Plate your pierogi with a dollop of sour cream, a sprinkle of fried onions, or fresh herbs. They also pair wonderfully with a side salad or sautéed greens for a balanced meal.
Tips for Best Results
- Let the dough rest fully to make rolling easier and prevent toughness.
- Don’t overfill the pierogi to avoid splitting during cooking.
- Use a sharp cutter for clean, even edges.
- Toss boiled pierogi with a little oil or butter to keep them from sticking.
- Pan-frying adds an irresistible crunch and depth of flavor—don’t skip it if you have time!
Ingredient Substitutions & Variations
- Substitute farmer’s cheese with ricotta, cottage cheese, or a blend of cream cheese and cheddar.
- Try savory fillings like sautéed mushrooms, caramelized onions, or spinach and feta.
- For meat lovers, add ground beef, halal chicken, or lamb for a protein-packed twist.
- Sweet tooth? Fill pierogi with fruit preserves, sweetened cream cheese, or mashed sweet potatoes.
- Use gluten-free flour blends and xanthan gum to make this recipe gluten-free.
- Swap sour cream in the dough for plain yogurt or buttermilk for a tangy twist.
Serving Suggestions
Serve pierogi hot with traditional sides like sour cream and crispy fried onions for dipping. They also shine alongside roasted vegetables or a crisp green salad for a lighter balance. For a full meal, pair with easy weeknight dinners like grilled chicken or steamed fish to keep things healthy and satisfying.
Pairing Ideas (Drinks, Sides, etc.)
Pierogi pair perfectly with chilled white wines like Riesling or Sauvignon Blanc, offering a refreshing contrast to their richness. For a non-alcoholic option, try sparkling water with lemon or a crisp apple cider. On the side, garlic sautéed greens, roasted root vegetables, or even a creamy cucumber salad complement the flavors beautifully.
How to Store and Reheat Leftovers
Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry until warmed through and crispy again or microwave gently with a splash of water to keep them moist. Uncooked pierogi freeze beautifully; freeze them on a baking sheet until firm, then transfer to freezer bags. When ready, boil frozen pierogi directly—no thawing required!
Make-Ahead and Freezer Tips
This recipe is perfect for meal prep! Make a big batch, freeze half uncooked, and boil them fresh when you want a quick homemade meal. Freezing pierogi before boiling helps retain their texture and flavor, saving you time on busy nights.
Common Mistakes to Avoid
- Skipping the dough rest period can result in tough pierogi.
- Overfilling can cause pierogi to burst open while cooking.
- Cooking on too high heat during pan-frying can burn the outside before warming through.
- Not sealing edges properly may cause pierogi to open during boiling.
Frequently Asked Questions (FAQ)
How do I know when pierogi are cooked?
They float to the surface and cook for an additional 1-2 minutes to ensure doneness.
Can I prepare pierogi dough and filling in advance?
Absolutely! Dough can rest refrigerated for up to 24 hours, and filling keeps well in the fridge overnight.
Can I use instant mashed potatoes?
Yes, but homemade mashed potatoes give the best texture and flavor.
Are there vegetarian options?
Yes! This recipe is naturally vegetarian but can be customized with many veggie fillings.
How do I prevent pierogi from sticking?
Toss cooked pierogi in butter or oil right after boiling to keep them separate.
Can pierogi be made gluten-free?
Yes, by substituting with gluten-free flour blends and xanthan gum.
Cooking Tools You’ll Need
- Rolling pin
- Round cutter or glass
- Large pot for boiling
- Slotted spoon
- Frying pan or skillet (for optional pan-frying)
- Mixing bowls
- Knife and cutting board
Pierogi are a wonderful way to enjoy healthy comfort food that feels indulgent and satisfying. Whether you stick to the classic potato and cheese filling or venture into new savory or sweet variations, this recipe is sure to become a staple in your best meal prep plans. With its simple ingredients and straightforward method, it’s an ideal dish for quick family meals or special gatherings.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Pierogi
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 1 large egg
- 0.5 cup sour cream
- 0.25 cup butter, softened
- 2 cups potatoes, peeled and diced
- 1 cup farmer’s cheese
- 0.25 teaspoon black pepper
- 1 small onion, finely chopped (optional)
- 2 tablespoons butter (for sautéing)
Instructions
- In a large bowl, combine the flour and salt.
- Add the egg, sour cream, and softened butter. Knead the dough until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
- Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash. Let cool slightly.
- Mix the mashed potatoes with farmer’s cheese, black pepper, and sautéed onions if using.
- Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 3-inch circles.
- Place a teaspoon of filling on each dough circle. Fold in half and press the edges firmly to seal. Crimp with a fork.
- Bring a large pot of salted water to a boil. Cook pierogi in batches; once they float, cook for an additional 1-2 minutes.
- Remove with a slotted spoon. Serve immediately or drain well.
- Optional: Pan-fry pierogi in butter until golden and crispy on both sides.
