Old-Fashioned Pierogies


Old-Fashioned Pierogies

Old-Fashioned Pierogies
3 pierogies
35 Min

There's nothing like homemade pierogies! With a flavor-packed potato filling, tender homemade dough, and sweet caramelized onions, it's no wonder why this Polish recipe has become so popular throughout the world. Once you try our Old-Fashioned Pierogies, we're sure you'll fall in love!

What You'll Need

  • 1 stick butter
  • 1 1/4 cup finely chopped onion, divided
  • 3 large baking potatoes, peeled and cut into chunks (about 2 pounds)
  • 1/2 cup shredded cheddar cheese
  • 1 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 3 eggs
  • 1 cup sour cream
  • 3 cups all-purpose flour, plus extra for rolling
  • 1 tablespoon baking powder

What to Do

  1. In a skillet over medium heat, melt butter and sauté onion 5 to 7 minutes or until tender. Remove 1/4 cup of onion and set aside. Continue to cook remaining onion 5 to 7 minutes or until golden; set aside. In a large saucepan, boil potatoes 15 to 20 minutes or until tender; drain and mash. 
  2. In a large bowl, combine the 1/4 cup onion, the mashed potatoes, cheese, 1 teaspoon salt, and the pepper; mix well and set aside. 
  3. To make the dough, in another large bowl, mix eggs and sour cream until smooth. In a medium bowl, combine 3 cups flour, the baking powder, and remaining 1/2 teaspoon salt; mix well. Add flour mixture to egg mixture and stir until dough comes together. 
  4. Place dough on a lightly floured surface and knead until smooth. Divide dough in half and cover half with plastic wrap. Lightly flour your work surface and, with a rolling pin, roll out the dough to 1/8-inch thickness. Using a 3-inch cookie cutter or drinking glass, cut out the dough. Place 1 teaspoon potato filling in center of each dough round. Moisten edges with water, fold the dough over the filling and pinch edges together to seal. Repeat with remaining dough and potato mixture.
  5. Bring a large pot of salted water to a boil over high heat. Add pierogies in batches and cook 4 minutes. Remove with a slotted spoon to a paper towel-lined platter. Over medium heat, add pierogis to skillet with remaining onion. Cook until golden and heated through.

Check This Out!

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

No stars available for rating, but I'd give it 5 stars. These pierogies were wonderful. The dough was light and delicious and the assembly procedure went smoothly. I knew I'd only be using half of the pierogies so I froze the other half (before boiling) on a cookie sheet then bagged them up for the freezer. They were just as good a month later.

My mother made the BEST pierogies and they were NOT tiny like these are. She use to use a small bowl to cut out the dough. She never used cheddar cheese...it was always American cheese. When it came time to fry them in butter, the onions were cut into rings. If there were any left over pieces of dough, she would boil them up and then fry them in butter and onions. Everything was always served with LOTS of sour cream...YUM!!!!!!

My mom made may favorite......chopped sauted onions mixed into pot (farmer's ) cheese. I never could make my dough thin enough like hers. No one left in my family who makes them WAAAAAAAAAAAAAAAAAAAA!

I love pierogies but they are SO much work sometimes I use egg roll wrappers or wonton wrapper s and they are still delicious many times I may use chopped leftover pock roast sauerkraut.. can add a little fried onions can even use potatoes cheese anything you like ... cooked apples or plums with cinnamon sugar bits of butter or even canned pie filling ( drain some of the juice first)

I have eaten lots of "store bought"pierogies.This recipe sounds easy enough for even me to try!!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window