Pierogi — pronounced pee-eh-ROH-gee — are Polish filled dumplings, larger and more substantial than their Chinese cousins. Boiled then pan-fried in butter with caramelized onions, they're comfort food in its purest form. This recipe makes about 30 pierogi.
The dough
Traditional pierogi dough is enriched with sour cream, which makes it tender and slightly tangy.
- 3 cups (375g) all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ½ cup (120g) sour cream
- ¼ cup (60ml) warm water
- 2 tablespoons melted butter
Combine flour and salt. Make a well in the center, add the egg, sour cream, water, and melted butter. Mix with a fork, then knead by hand 5–7 minutes until smooth. Cover and rest at least 30 minutes (longer is better — up to 2 hours).
The classic filling: potato and farmer's cheese (ruskie)
This is the most beloved pierogi filling — known as "ruskie" in Poland.
- 1 lb (450g) russet potatoes, peeled and cubed
- 1 cup (250g) farmer's cheese (or dry-curd cottage cheese)
- 1 small yellow onion, finely diced
- 2 tablespoons butter
- ½ teaspoon salt, ¼ teaspoon white pepper
Boil potatoes until very tender, drain, and mash smooth. Sauté the onion in butter until soft and golden, about 8 minutes. Mix mashed potato, sautéed onion, farmer's cheese, salt, and pepper. Cool completely.
Shaping pierogi
Pierogi are bigger than Chinese dumplings — 60–75mm is typical. Roll the dough to about 2mm thickness on a floured surface.
Traditional method: cut circles with a glass, place a heaping tablespoon of filling in the center, fold over, and pinch the edges shut.
Faster, cleaner method: use a larger wooden dumpling stamp (60mm is perfect for pierogi). Roll out one sheet of dough, place filling mounds, cover with a second sheet, and stamp. For step-by-step technique, see our home dumplings guide.
Cooking
Pierogi are always boiled first, then often pan-fried.
Step 1 — Boil:
Bring a large pot of salted water to a rolling boil. Drop in 6–8 pierogi at a time. Stir gently. When they float (3–4 minutes), cook 1 more minute, then remove with a slotted spoon.
Step 2 — Pan-fry (the classic Polish move):
Melt 3 tablespoons butter in a large skillet over medium heat. Add a sliced yellow onion and cook until deeply caramelized, 10–15 minutes. Add the boiled pierogi and crisp them on both sides — 1–2 minutes per side. Serve immediately with the buttery onions piled on top.
How to serve
Sour cream is essential. A dollop on top of crispy pierogi with the buttery onions is the entire point. Some families add fresh dill, chives, or crispy bacon (skwarki). In summer, they're great with cold borscht alongside.
Make-ahead and freezing
Pierogi freeze beautifully. Lay them on a parchment tray (not touching), freeze solid, then bag. They keep 2 months. See our complete guide to freezing dumplings and pierogi.
Other fillings worth trying
Cabbage and mushroom, sauerkraut and onion, ground beef, sweet cheese with blueberries (dessert pierogi). See our 15 filling ideas for more inspiration.