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by Kellie March 22, 2024
Tender dumplings filled with cheesy potato filling then topped with buttery sautéed onions, this is the comfort food of my childhood. The Best Potato Pierogi recipe is passed down from my grandfather and made completely from scratch.
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Homemade Polish Pierogi
I’m so excited to share these Homemade Pierogies with you! They are a staple at many of my families’ holiday gatherings and, seriously, make all the feelings well up inside whenever we serve them.
My grandfather was off the boat polish. Like literally, he packed up his wife and kids….sailed across the pond (my grandmother was British) and settled here in this great melting pot of a county I now have the pleasure of growing old in.
And with him (other than his family) he brought a bunch of authentic Polish recipes I was, kinda, forced to learn. Homemade Potato Pierogies were one of the things on that lesson plan. And it was a big, huge deal…the whole pierogi process so when you knew he was about to make them, you knew you were in for some hard child labor.
At least that’s how I looked at it when I was a kid. And for that….NOW….I’m so ever grateful because that’s how I came to create the Very BEST Potato Pierogi Recipe of all time. AND…..they’re really not as hard as I remembered them to be during those marathon Pierogi making sessions.
How To Make Pierogi
You can use any type of cheese you like but we fill our pierogi with a potato and cottage cheese filling much like vareniki fillings.
And unlike my family recipe, I add cream cheese to my potatoes….and sour cream to my dough. I like the dough to have a bit of tangy flavor, less like a dumpling and more like a…well, a pierogi. And I love my mashed potato recipe so I kinda took a page from that recipe and added the cream cheese.
How to make Pierogi Dough
- In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed.
- Whisk together the milk, egg and sour cream. Slowly add the milk mixture to the flour in a steady stream.
- Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl.
- Cover the dough with plastic wrap and allow to rest for 1 hour.
- I love how easy and soft this pierogi dough recipe is….the stand mixer makes it come together so quickly but you can totally do this by hand if you don’t have a stand mixer.
How to make Pierogi Filling
- Add the potatoes to a pot and fill with water to just cover the potatoes. Stir in the salt and bring the potatoes to a boil.
- Turn the heat to low and continue cooking the potatoes until fork tender, approximately 20 minutes.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat.
- Add the onions to the pan. Cook until caramelized and golden brown, approximately 20 minutes.
- Drain the potatoes and transfer to a large bowl.
- Add the onions, cottage cheese and cream cheese to the potatoes. Mash using a potato masher until well blended
- Season with salt and pepper, to taste.
This pierogi filling recipe is so simple and sooooo addicting. It’s really hard not to eat all of it before assembling the pierogies! If you want to make this step even easier, you can definitely use leftover mashed potatoes for the filling.
We love this Biscuit Cutter set because the variety of sizes provides more options from cutting Pierogi Dough to shaping cookies.
How to Cook Pierogi
- To cook your Homemade Potato Pierogi, you have a few options. We like to pop out pierogi into a pot of salted boiling water and cook them until they float to the top. When they float, they’re done.
- Or you can simply pan fry your potato piergies in a skillet with caramelized onions and lots of butter. The onion butter is a great sauce for your potato pierogi!
- OR you can do both….boil then pan fry for pierogi heaven on a plate.
How to cook Frozen Pierogi
No need to thaw your frozen potato pierogi….simply cook them in a skillet with a bit of water until soft, then add butter and pan fry your pierogi until lightly brown on the outside and warmed through on the inside.
What is a Pierogi?
Pierogi are filled dumplings of central and eastern European descent made with unleavened dough then filled with either a savory or sweet stuffing before being boiled or pan fried.
This Easy Pierogi recipe is made in two parts to simplify the process even more. Both steps can be made in advance.
Pro Tips
- Be sure you don’t overwork your dough. The gluten in the flour tends to get tough when it’s over rolled, over kneaded, over handled. When it starts to look shaggy in the mixer bowl and pulls away from the sides….stop and let it rest for a good hour before rolling out.
- Cook those onions until they’re good and caramelized. That adds so much needed flavor that will be missed if you don’t let them get golden brown. It’s what I love most about this recipe.
- Don’t think the cottage cheese is weird….it’s not and addssome great texture to the filling. If you can find large curd cottage cheese do buy it and use it, the small curd tends to disappear into the filling a bit. Farmer’s cheese is authentic to pierogis but it’s sometimes hard to find.
- Don’t overfill. Because pierogi will bust open like a pair of skinny jeans on Thanksgiving while they’re boiling. And that’s not good eats. I know it’s tempting to go big or go home but keep things light in there and you will be rewarded.
- Don’t over boil….once your pierogi float to the top, scoop them out. You can eat them as is or save for later, then fry up in some butter with onions for a truly amazing experience.
- Never…ever…buy frozen pierogies again. Just kidding, but you will now know the difference and they just don’t compare. 🙂
Serving Suggestions
Our favorite things to serve with this easy Potato Pierogi recipe are:
- Super easy Fried Cabbage…my personal favorite
- Quick Kielbasa and Cabbage
- Simple Stewed Tomatoes
- Bourbon Honey Baked Ham
- Easy Stuffed Cabbage recipe
Or just serve with sour cream….it’s seriously simple and delish!
More Easy Pierogi Recipes
- Macarogies and Cheese.…a fun twist on mac and cheese
- Spicy Szechuan Style Pierogies
- If you love loaded baked potatoes, you will flip over these LOADED POTATO PIEROGI!
And if you bought too many potatoes to make The Very Best Potato Pierogi recipe…never fear, you can use those up in this easy Slow Cooker Loaded Baked Potato Soup or this spectacularly amazing Potato Gratin. Or go easy and stuff a baked potato with broccoli and cheese.
For more easy recipes and simple dinner inspiration, follow us over on Instagram!
Get the Recipe:Potato Pierogi Recipe
Yield: 12 servings
Prep Time: 1 hour hr
Cook Time: 15 minutes mins
Total Time: 1 hour hr 15 minutes mins
Authentic Polish Potato Pierogi recipe straight from my grandfather’s kitchen. This is the real deal when it comes to the BEST Potato Pierogi recipe around.
4.71 from 24 votes
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Ingredients
For the Pierogi dough:
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup whole milk
- 2 eggs, lightly beaten
- 1/4 cup sour cream
For the Pierogi Filling
- 5 large russet potatoes, peeled and quartered
- 1 teaspoon kosher salt
- 3 tablespoons butter
- 3 large vidalia onions, diced
- 1 1/2 cups large curd cottage cheese
- 8 ounce cream cheese, room temperature
Equipment
1 biscuit cutter or large glass for cutting
1 Rolling Pin
1 dutch oven optional
Instructions
In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed.
Whisk together the milk, egg and sour cream. Slowly add the milk mixture to the flour in a steady stream.
Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl.
Cover the dough with plastic wrap and allow to rest for 1 hour.
Add the potatoes to a pot and fill with water to just cover the potatoes. Stir in the salt and bring the potatoes to a boil.
Turn the heat to low and continue cooking the potatoes until fork tender, approximately 20 minutes.
While the potatoes are cooking, melt the butter in a large skillet over medium heat.
Add the onions to the pan. Cook until caramelized and golden brown, approximately 20 minutes.
Drain the potatoes and transfer to a large bowl.
Add the onions, cottage cheese and cream cheese to the potatoes. Mash using a potato masher until well blended.
Season with salt and pepper, to taste.
On a lightly floured work surface, roll out the dough to approximately 1/4 inch thick. Cut out rounds with a 2 3/4-inch cutter. Place on a baking sheet, and cover with plastic wrap.
Using your hands, lightly flatten the dough disk to stretch it out a bit.
Place approximately 1 1/2 tablespoons potato filling in the center of the dough and fold the top half down over filling, gently pressing to squeeze out any air and seal by pinched the seam together.
Return to baking sheet and cover.
Repeat with remaining dough and filling.
Bring a large pot of salted water to a boil. Add 4 dumplings. Cook, stirring gently to avoid sticking to the bottom of the pot, until dumplings rise to the surface, about 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, and pat dry. Transfer to a serving platter, and cover with foil to keep warm.
Repeat with remaining pierogies.
Serve with melted butter, caramelized onions and sour cream, if desired.
Video
Notes
Pierogies can be made in advance and frozen in a single layer, wrapped tightly in plastic wrap and sealed in an airtight container for up to 2 months.
Serving: 0g, Calories: 397kcal, Carbohydrates: 57g, Protein: 13g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 64mg, Sodium: 584mg, Potassium: 613mg, Fiber: 3g, Sugar: 7g, Vitamin A: 482IU, Vitamin C: 9mg, Calcium: 109mg, Iron: 3mg
Author: Kellie
Course: Dinner
Cuisine: American, Polish
posted in: Dinners, Pasta, Recipes, Vegetarian 93 comments
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Amy — Reply
My mouth is literally watering. I luuuuuv pierogies. Thank you.
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Kellie — Reply
They’re my favorite!
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Julie — Reply
Reminded me of my great grandmother’s recipe I’ll need to get it out and compare. Thanks for making me smile at those memories
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Kellie — Reply
Thank you for visiting!
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Gerri — Reply
Where is the breakdown of the amount of each ingredient? Can you send the recipe without a picture as it uses up too much ink.
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Kellie — Reply
The recipe card is at the bottom of the post with a clickable link to a printable recipe card with a condensed photo. This is a much more efficient way to print. Thank you!
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Karin — Reply
After I boil and drain, if not all are being eaten, can I freeze at this point?
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Kellie — Reply
Yes! I place them in a single layer in a freezer bag and freeze them flat. This way you can just pull out the number you want each time you cook them.
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Gaetana Lopez — Reply
I remember “helping” my grandmother make these as a child, she made them every week.
I made them many years ago with a recipe from my mother but your recipe was so much easier. Everyone loved them!!! Do you have any other recipes for fillings?-
Kellie — Reply
So, right now I just have the potato filling on here but I do plan to add my cabbage and plum pierogi recipes in the very near future!
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Doris Sikora — Reply
my husbands sister used to make plum perogies, they are my favorite, please post that recipe>
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Kellie — Reply
I LOVE plum pierogi! I’ll be making them soon.
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Wilma — Reply
Finally, someone who mixes cottage cheese, onions and potatoes in their perogies.
This is the way my mother and other family members always made them. We never used cream cheese, but I can see how it would be a great addition. Am not a fan of yellow cheese with potatoes, so glad to see this filling. My mom also made sauerkraut ones, blueberry ones. My mother-in-law also made prune ones. All delicious!-
Kellie — Reply
YES! My grandfather used cottage cheese and it was my favorite part. Plus, I like to leave the potatoes slightly chunky so it’s not just mush inside. The cream cheese is my addition, I’m sure my pop pop would frown upon that suggestion but I love it and it’s staying. 🙂 I hope you love them. I’m making plum pierogi this summer as soon as they’re in season. They’re amazing with vanilla ice cream.
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Angelina — Reply
Love Pierogies (or vareniki as we call them)!!! For the filling, can I use farmers cheese? Don’t like the texture of cottage cheese and farmers cheese is a tiny bit more “sour” which should taste amazing in this recipe.
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Kellie — Reply
Ahhh, I will try the farmer’s cheese! It would be good!
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Patti K — Reply
My family always used Farmers Cheese. I cannot find it here where I live
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Kellie — Reply
I think Farmers Cheese is more traditional but my grandfather may have used the cottage cheese because it was difficult to find. I only know using cottage cheese so that’s what I stick with.
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Jennifer Blake — Reply
I needed a great pierogi recipe! My son would eat these every day and every meal if I let him!
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Jennifer Farley — Reply
I need a big helping of this!
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Carolyn — Reply
Wow, perfect pierogies! I am impressed!
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Sheryl — Reply
Thank you very much for this recipe! Can’t wait to try. Your pirogies stay perfect in the freezer for over 6 months if vacuum sealed. 🙂
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Kellie — Reply
We just put them in a freezer bag and push out the air. Thank you!
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marcy ray — Reply
Should you drain the cottage cheese first?
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Kellie — Reply
You can but it doesn’t hurt if you just scoop it into the bowl. 🙂
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Sylvia — Reply
My Gram made these with apricot filling and also plum, and shreded cabbage with cottage cheese filling. Sure would like the recipe for these, too if anyone has them. Thanks in advance
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Kellie — Reply
Ahhh, will get on that right now! We had cabbage and plum pierogi all the time.
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Karla — Reply
Great recipe! Just need some skill to get the dough a little thinner! Potatoes were spot on followed the recipe but added 1/3 Parmesan Regianno finely grated.
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Kellie — Reply
The dough does take some practice but it gets easier! So glad you like them and love the addition of parmesan.
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Susan — Reply
Hi! If you decide to make ahead of time and freeze them, how do you then cook/warm up?
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Kellie — Reply
Hi! I boil them until they float (like a ravioli) and then saute in a pan with a bit of butter and fried onions.
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Doug Andrews — Reply
Recipe looks good and I would like to try it BUT….Recipes that call for ingredients like “large potatoes” and “large onions” drive my nuts. “Large” is in the mind of the beholder. Can you not use a weight?
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Kellie — Reply
It’s about 2 pounds potatoes and about 1 1/2 cups chopped onions….sorry, I wrote it the same way my grandfather gave it to me. 🙂
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Rachael — Reply
Made the filling today…going to make the dough in the morning. Is the filling about the right amount for the dough or am I going to have leftover filling (wondering if I should make extra dough)?
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Kellie — Reply
I’m sorry I’m just seeing this now…..you may have more filling than dough depending on how full you make your pierogi. I hope they turned out well for you!
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Sharon Juarez — Reply
I made these today. It was my second try at pierogies. My first try was about 40 years ago and they turned out awful. I kept scooping up remaining dough and rerolling it. Ugh! With your recipe, I just rolled the dough out once. Oh, and your filling is superb! My mom only made them with mashed potatoes, or my dad liked lequar(sp?). Anyway, after boiling them, we tested one. They were great, but the outer edge that you squeeze shut was tough. I think that’s because I kept flouring my fingers to keep them shut. I cut your recipe in half and have about two cups of filling left, so I’m gonna try them again! Bottom line…they’re GREAT!!!
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Kellie — Reply
I’m so glad you loved them. I always had some trouble with my grandfather’s dough so I did tweak it to make it a bit easier. The filling is also great in my Pierogi Casserole!
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Al — Reply
These came out amazing!! I didn’t have cottage cheese so I used Ricotta instead. They’re sooooo good. Thank you.
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Kellie — Reply
You’re welcome! We’re making them this weekend with ricotta because that’s what I have on hand right now.
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Cherene — Reply
How long do you let the dough knead? My dough turned out to be a sticky mess.
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Kellie — Reply
Just until it comes together and begins to look elastic-y. If it’s still too sticky to handle, add more flour.
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Wendy — Reply
Hola, hola; soy española y deseo hacer éstos deliciosos pierogi, pero me gustaría saber en que punto puedo congelarlos. Una vez cocidos ò antes de cocerlos? Qué sería mejor?. La patata congela bastante mal pero al estar con los quesos……. ¿?.
Gracias de antemano y feliz confinamiento-
Kellie — Reply
Thank you for your comment!
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Maria — Reply
My mum used to make cottage cheese ones. These are my favourite. The cottage cheese was mixed with an egg yolk and a little sugar. The served with melted butter and sprinkled with sugar.
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C — Reply
Both my grandparents came from Poland. My grandmother used a filling of dry cottage cheese, 1 egg per 8 oz. carton of cheese, green onions (sautéed, set aside to cool and added to the filling); salt and pepper. I grate Farmers Cheese in place of the dry cottage cheese. It works well. Have been making these for years. We always fry them in butter.
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Kellie — Reply
They’re our favorite….I’ll have to try the dry cottage cheese next time!
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Irene Rybajlak — Reply
Hi Kellie Thanks for the recipe. Delicious After boiling pierogi, I put them in a colander to drain, but of course they stuck together. We eat them boiled, but any advice on whether you rinse them or how to stop them sticking please? Irena
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Kellie — Reply
Hi Irene, we don’t leave them in the colander. I scoop them out of the water and arrange them on a baking sheet in a single layer to prevent sticking.
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Sharon Kneubuehl — Reply
These did not turn out well for me. I did follow the directions and yet the dough was thick and not ok. The filling was delicious.
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Kellie — Reply
The dough is definitely pretty thick but it should be soft and pliable. If you over mix the dough, it will become tough and difficult to work with. I hope you give them another try. I’m sorry it didn’t work out for you.
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Kim — Reply
Hi Kellie,
I grew up with my grandmother making homemade pierogies, so these gave me such a good dose of nostalgia! I am going to make them again soon for sure. I think I’ll also try your kielbasa and cabbage for a Polish feast! Thanks so much for sharing this awesome recipe!
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Kellie — Reply
I’m so glad you loved them. They are the ultimate comfort food. Thank you for your comment!
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Anastasya — Reply
The taste of the dough is very good, but it is not easy to work with. It keeps shrinking. I am measuring accurately (fluff the flour, spoon into a dry measuring cup, and level with a knife) and it had over an hour of rest. I did put it in the fridge for an hour or so after the initial rest – could that be the problem? Also, are you suppose to knead it for a bit, before rolling it out?
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Kellie — Reply
Hi! I’m sorry you had some difficulty working with the dough. Yes, the refrigerator could definitely tightened things up a bit and made it more elastic. Usually a rest to room temperature will help it become more workable. You can knead it a bit but, again, if you overwork the dough….it will become tough once it’s cooked. Dough is a finicky thing….but it’s definitely worth the work. thank you for your comment!
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Beth — Reply
Kellie, thank you so much for this wonderful recipe! My filling didn’t seem dry enough, so I added a bit of garlic powder, hoping that the recipe police wouldn’t come after me– or that it wasn’t huge mistake.
I didn’t hear any sirens, and when I made these, they were just amazing. Thank you again.-
Kellie — Reply
I’m so glad you loved it! Every recipe is open to your own special touches….feel free to experiment!
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Norine May Doig — Reply
do you have receipes for Farmers cheese or sauerkraut ones?
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Kellie — Reply
Not yet! But I do have them coming soon! We love the sauerkraut pierogi.
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D — Reply
How many pierogi does this recipe make
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Kellie — Reply
Depending on the size you make them, it yields between 24 and 36. Sometimes less if we make them really big!
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Tina — Reply
Easy to follow recipe! They turned out delicious and I’ll definitely be making again. At first it didn’t look like a lot of dough but it did make almost 2 dozen.
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Kellie — Reply
I’m so happy you love them! Thanks for your comment!
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Susan Anderson — Reply
Kellie your story is so great and heartwarming!!
I know these pierogi will be phenomenal ❤️-
Kellie — Reply
Awww, thank you so much! I have a deep love for my pierogi. 🙂
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Brian — Reply
Yummy. I made theses pierogies last evening. Wow they were just as it says. The very best .. thank you for sharing your recipe….
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Kellie — Reply
thank you so much for your comment!
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Echo — Reply
So if one were to make this with packaged mashed potatoes instead of prepping and boiling said potatoes how much would they need?
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Kellie — Reply
I’m sorry, I don’t have an answer because I haven’t tried it with packaged mashed potatoes. My guess would be 3-4 cups?
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Lauren — Reply
My sister and I made these last week when I was visiting her in Seattle. Wow, just WOW. They were SO GOOD. We portioned off the potato/onion mixture and made your cottage cheese-cream cheese filling and also the one we grew up with: potato, onion, and colby cheese! Because we were feeling SUPER ambitious, we also did a 3rd filling of Sauerkraut and sauteed mushrooms. A restaurant here in Los Angeles does that one. All three filling types of “roags” complimented each other so well. Thank you for this!!!
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Kellie — Reply
You’re so welcome! I’m a huge fan of sauerkraut in my pierogi and just haven’t had a chance to share that recipe but bravo on your pierogi feast. Sounds amazing!!!
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Randi — Reply
Looks good, plan on making it this weekend. Can I use nonfat milk or is whole milk required?
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Kellie — Reply
You can definitely use nonfat milk I just like a little extra richness you get with whole milk.
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Ing — Reply
Amazing! The dough is perfect…if you have a pasta roller (like a Mercato) it can go pretty quick on level three and cut it out with the cookie ring. The filling is perfect and the cream cheese is absolutely key (substituted cheddar with the curd) . I did 45 perogi with no blowouts, the dough seals so nicely. Thank you, my go to recipe after 30 yrs of trying!
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Kellie — Reply
Thank you so much! A pasta roller is an excellent idea!!!
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Nancy — Reply
I wasn’t impressed with this recipe,the dough was tuff after frying them up..Maybe it was me,but I wasn’t happy with the outcome.I’ve been making pierogi for many years.Sometimes I like to change it up.
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Kellie — Reply
If the dough was tough it may have been over mixed. That will definitely change the consistency from soft, velvety dough to a tough dough for sure.
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Sam — Reply
How should the texture of the dough be? I followed the recipe to a T and it was SO sticky. I probably added almost a full cup more, it seemed okay, and then was completely stuck to the plastic wrap after an hour
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Kellie — Reply
It’s definitely sticky but you add more flour as needed.
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Sohaila — Reply
If I want to freeze them do I boil them first and then freeze, or freeze after filling them?
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Kellie — Reply
We boil them first and then freeze them. Freeze in a single layer on a baking sheet and then transfer to a freezer bag.
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Sohaila — Reply
makes sense- thanks!!!
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Jan S — Reply
I don’t care for cottage cheese. Can I just use any crumbled cheese? Feta, bleu, farmers?
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Kellie — Reply
Hi! You could substitute with Ricotta cheese but you can’t really taste the cottage cheese in the potato mixture.
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Renee — Reply
Here’s a little secret. Adding fresh dill elevates this recipe “The Very Best” . You won’t want to go without it once youve tried it.
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Kellie — Reply
We’re not a fan of dill in our pierogi but maybe because it’s not how they were growing up. But I’m sure others will love it!
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Renee — Reply
Had to add 1 more Comment.
I recommend you call it a Potatoe Cottage Cheese Perogy.
The reason being there are other combos with Potatoes.
I Love your website
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Kellie — Reply
Thank you!
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Kim — Reply
How far in advance can I make the dough? Thanks,
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Kellie — Reply
I’ve made the dough up to a day in advance. Just store it in an airtight container in the refrigerator and then allow it to come to room temperature before rolling it out.
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Canopas — Reply
Your blog post took me on a delightful journey through the world of Polish pierogi!
I appreciate how you highlighted not just the taste but also the cultural significance behind these flavorful dumplings. It’s amazing how food can connect us to traditions and memories. Thank you for sharing!
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Kellie — Reply
You’re very welcome! Not everyone appreciates the story behind the food so I’m happy you loved it enough to leave such a lovely comment.
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Steffie — Reply
I never realized the artistry that goes into crafting the perfect pierogi until I read your post. Your vivid descriptions and recommendations have inspired me to broaden my pierogi palate.
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Kellie — Reply
I hope you love them as much as we do!
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