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Polish pierogies are soft dumplings traditionally filled with mashed potatoes, cheese, sauerkraut, meat, or fruit. They can be boiled, fried, or baked and are often served with sour cream, caramelized onions, or a sprinkle of fresh herbs.


2 c flour (all purpose flour)
1⁄2 t salt
1 egg (large)
1⁄2 c sour cream
4 T butter (softened)
2 c mashed potatoes (cooled)
1⁄2 c cheese (optional, grated cheese, Cheddar or similar)
  seasoning (salt and pepper to taste)


Prepare the dough

In a large mixing bowl, combine the flour and salt. Add the egg, sour cream, and softened butter. Mix until well combined.

Knead the dough on a floured surface for about 5 minutes until smooth and elastic. wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the filling

In a medium bowl, combine the mashed potatoes, farmer's cheese, and cheddar cheese. Season with salt and pepper to taste. Mix until smooth and well combined.

Assemble the pierogies

Roll out the dough on a floured surface to about 1/8 inch thickness. Use a round cookie cutter or glass to cut out 3-inch circles of dough. Place 1 heaped teaspoon of filling in the center of each circle.

Fold the dough over to form a half-moon shape. Press the edges together to seal, using a fork to crimp the edges for extra security.

Boil the Pierogies

Bring a large pot of salted water to a boil. Carefully drop the pierogies into the boiling water in batches. Cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and drain on a paper towel.

Total time
1 hour, 20 minutes
Cooking time
Preparation time
2 dozen


Serve the pierogies hot with a dollop of sour cream and a sprinkle of chives or dill. For an extra touch, add caramelized onions or crispy bacon bits on top.

Pair your pierogies with a green salad or a bowl of borscht for a complete Polish meal. Try serving them with a side of sautéed mushrooms for added flavor.


Meat Filling: Substitute the potato and cheese filling with ground beef, pork, or chicken mixed with sautéed onions.

Sauerkraut Filling: Use a combination of sauerkraut and mashed potatoes for a tangy twist.

Fruit Filling: Create a sweet version using fresh or canned fruit like blueberries or cherries. Sprinkle with sugar before serving.


Polish cuisine

easy, mix, freeze
sweets, treats, dessert
International food recipes
Food in the World

Optional - fry the pierogies

If desired, heat a skillet over medium heat with a tablespoon of butter. Fry the boiled pierogies until golden brown on both sides, about 2 minutes per side.