Potato Pierogi Recipe (Perogies) VIDEO (2024)

Published: Jan 23, 2021 by Dina

This Potato Pierogi recipe, also known as perogies, makes the most delicious dumplings. The savory, cheesy potato filling and buttery caramelized onion topping make this dish so scrumptious.

If you like these pierogi, you should try our tasty fried piroshki and easy cabbage rolls.

The Perfect Potato Perogies

These potato pierogi are tasty bite-sized dumplings that are popular in Eastern Europe. Their filling is made of creamy, cheesy potato and they’re wrapped in dough before being boiled. Finally, they’re served with caramelized onions on top, which are sweet and buttery. This delicious dish is the perfect accompaniment to your holiday meals or to make your dinners just a little more special. These perogies are tasty and super flavorful.

What you’ll need

For this pierogi recipe, you’ll need All-purpose flour, Salt, Milk, Eggs, Unsalted butter, Sour cream, Russet potatoes, Yellow onion, Black pepper, Garlic powder, and Medium cheddar cheese.

How to Make Perogies

Make the mashed potato filling

• Prep the potatoes. In a medium-sized pot, add the peeled and cubed potatoes and 1/4 cup of diced onion. Fill the pot with water until it is about 1-2 inches above the potatoes. Boil the potatoes on high, then let them simmer for about 20 minutes, until fork tender.
• Make the mashed potato filling. Drain the water and add the butter, sour cream, salt, pepper, and garlic powder for the filling. Beat with an electric hand mixer on high until smooth and creamy.
• Add the cheese. Once the mixture is completely cooled, add the shredded cheese and mix. Set aside.

Make the pierogi dough

• Make the dough. In a stand mixer, sift in the flour and salt. Then add the warm milk, eggs, melted butter, and sour cream to a large measuring cup and whisk to combine. Pour it into the stand mixer bowl with the flour.
• Mix the dough. With the hook attachment, begin mixing on a low speed and increase to high. Mix the dough for about 10 minutes, until it becomes smooth and elastic. If needed, you can add a little more flour, only a tablespoon at a time though.
• Let the dough rest. Now transfer the dough to a lightly greased bowl and cover it with plastic wrap. Let it rest for at least 30 minutes.

Roll and cut the dough

• Divide the dough. Place the dough on a floured surface and divide it into quarters and round each one into a ball. Roll each ball out to about 1/16th of an inch thick, so very thin. Keep the rest of the dough covered so it doesn’t dry out.
• Cut out the dough. Using a 3-inch biscuit cutter or glass cup, cut out as many circles as you can. Cover the scraps with plastic wrap to keep moist.

Fill and shape the pierogi

• Fill the pierogi. Place 1/2 tablespoon of potato filling into each piece of dough, lightly press the filling to get out air pockets, and then fold the dough into a half-moon shape. Pinch the ends together and make sure the seal is tight. You could also crimp the edges for a prettier appearance.
• Repeat. Repeat the filling process with the rest of the dough. Then reshape the scraps of dough to roll out, cut, fill, and seal. Repeat this with all the dough until it’s gone, which should come to about 60 pierogi.

Make the caramelized onions and boil the perogies

• Make the caramelized onions. Dice the onion and then add it to a skillet with unsalted butter over medium heat. Stir until the onion is caramelized and translucent.
• Boil the pierogi. Salt a pot of boiling water and carefully add the pierogi, one at a time. Boil them for 3-5 minutes after they float to the top. Transfer them with a slotted spoon to a bowl or plate and top with caramelized onions. Serve with a dollop of sour cream.

Add-ins and Substitutes

• Use a different cheese. If cheddar isn’t your favorite, you could also use other cheeses, like cottage cheese, cream cheese, gruyere, or fontina.
• Add other vegetables. Spinach, diced carrots, or mushrooms would be tasty additions to this pierogi recipe.
• Add some meat. You can also use bacon, kielbasa, or even fish in these delicious dumplings.

How to Store and Reheat Pierogi

Once you’ve made this pierogi recipe, place any leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen in a ziplock freezer bag for a couple of months. Allow them to defrost before reheating. The caramelized onions should be refrigerated separately, but not frozen.

To reheat potato pierogi, place them on a sheet pan to be warmed in the oven. You can also pan-fry them or warm them for a few minutes in the microwave.

What to Serve with these Perogies

This pierogi recipe can be accompanied by a number of tasty dishes. Serve them with:

• Salads. Cucumber salad, Parsnip salad, or Cobb salad are all great options.
• Vegetables. Mushrooms and onions, Cabbage rolls, or Brussels sprouts are delicious.
• Savory meats. Pasta with Bolognese sauce, Bacon, or Kielbasa.
• Tasty toppings. Almond slivers, bacon crumbles, sour cream, and caramelized onions are all perfect toppings for a pierogi recipe.

More delicious Eastern European dishes!

• Bite Size Poppy Seed Roll
• Russian Pryaniki with Mint Glaze
• Cheese Blintz Recipe
• Fried Ukrainian Piroshki Recipe
• Homemade Kiev Cake Recipe

Watch how to make these Perogies

Full Recipe Instructions