Easy Pierogi

Pierogi Ingredients

With just a few simple ingredients, you can have beautiful homemade pierogi on your dinner table. Here’s what you’ll need:

Mashed Potatoes: Make your own seasoned mashed potatoes from scratch, a box, or purchase prepared mashed potatoes from your grocery store.

Shredded Cheddar Cheese: Bagged shredded cheese is a time-saver, or shred your own from a block of medium or sharp cheddar.

Pillsbury™ Pie Crust: Our premade pie crust makes this recipe easy and fast. You’ll only use one crust, so you can use the other one for dessert, like this Pear Galette.

Sliced Onion: Yellow or sweet onions like Vidalia or Maui onions work best for caramelizing, since they’re naturally milder than red or white onions.

Butter, Salt, Parsley, and Sour Cream: Butter and salt add loads of flavor. Parsley and sour cream are optional, but they will add creaminess and a pop of green, herbal flavor. 

Cookware You’ll Need

Nothing fancy needed. You probably have all the necessary items already in your kitchen.

Cookie Cutter: A 3¼-inch round cutter is perfect for making just the right size and number of rounds to hold the filling.

Nonstick Skillet: We chose a 10-inch nonstick skillet because it fits all the pierogi without being too big and awkward to handle when full of water, plus the nonstick surface makes cleanup quick. If your skillet is larger, you may need to use a little more water to cover the pierogi. We don’t recommend using a smaller skillet.

Slotted Spoon: We used a large, silicone-coated slotted spoon for removing the pierogi from the water as well as turning them in the butter mixture. If you only have a metal slotted spoon, be careful not to scratch the nonstick coating of the pan.

Additional Items: Parchment paper, sheet pan, fork.

How to Make Pierogi

Here’s a quick rundown of how to make these yummy dumplings.

1. Mix the Filling Ingredients

Thoroughly mix the potatoes and cheese until the mixture is evenly blended. This will make it easier to fill the dumplings.

2. Cut Dough, Fill, and Seal

We used a 3¼-inch cutter. If you have a 3-inch cutter, use less filling in each pierogi. A 3½-inch cutter, will only get 7 rounds from one pie crust, just reroll the dough to get the last round. Roll it to the same thickness (about ? inch thick). Fill and seal.

3. Boil Pierogi and Drain

Bring water to a steady boil before adding the pierogi. Be very careful, and lower each into the water using a slotted spoon. Go slowly to avoid splashing, which can cause burns. When removing, let as much water drip off as possible before transferring to the parchment. If they are sitting in water, it could make them sticky and soggy.

4. Sauté Pierogi and Add Toppings

Let the butter melt and foam before adding the pierogi. Adding ingredients to a cold pan can cause them to stick. (Yes, even in a nonstick pan!) Once in the pan, let them cook, brown, and absorb all that buttery goodness. If they are sticking when you try to turn them, give them more time. They should release easily when ready to turn. When they’re done, add the onions, and top with sour cream and parsley.

Possible Variations

Pierogi are very adaptable. You can fill them with cooked ground or chopped meat and cheese or even make sweet versions. As with all dumplings, you mustn’t overfill them, as overstuffed pierogi can open during cooking.

If you’re looking for more dumpling inspiration, try our savory Asian Pork Dumplings, using Pillsbury flaky layers biscuits. Or instead of spending all day in the kitchen making homemade apple pie, try dumplings for dessert with this Sweet Apple Dumplings recipe.

Serving Pierogi

Pierogi can be served with a variety of toppings and condiments. In addition to the sour cream and parsley, prepared horseradish, mustard, chives, and dill make nice pairings. A sprinkle of chopped, cooked bacon adds an extra salty, savory appeal.

To round out the meal, add our version of a traditional Eastern European classic: Creamy Cucumber Salad. 

Storing Pierogi

Refrigerator

Cover and store any leftover pierogi in a single layer in an airtight container in the refrigerator up to 4 days.

Freezer

Cool to room temperature and place in a single layer (1 inch apart) on a parchment-lined sheet pan. Freeze uncovered until solid. Transfer to a freezer-safe ziptop bag. Place onion mixture in a separate freezer-safe ziptop bag. Press onions into a flat, even layer and remove as much air as possible. Freeze up to 3 months.

Reheating

 • Refrigerated: Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat. Add pierogi and cook without moving, 1 to 2 minutes, until browned on bottom. Stir in onions and 2 tablespoons of water and bring to a simmer. Cover and cook 1 to 2 minutes, until pierogi are hot (at least 165°F in center).

 • Frozen: Thaw onions in refrigerator overnight or run under cold water until completely thawed. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat. Add pierogi and cook without moving, 2 to 3 minutes, until browned on bottom. Stir in onions and 2 tablespoons of water and bring to a simmer. Cover and cook 2 to 4 minutes, until pierogi are hot (at least 165°F in center).