Pierogi Dumpling Recipe
on Mar 27, 2020, Updated Mar 01, 2025
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I’m going to show you a simple pierogi dumpling recipe. This homemade pierogi recipe is a Polish food that has been a part of me for as long as I can remember. Traditionally an Easter recipe, we make these Polish dumplings all year round.
Growing up in inner-city Detroit, my childhood was filled with many visits to the local bakeries owned by Polish friends and families. During certain times of the year, you could get all sorts of polish cuisine, from fresh kielbasa sausages to these amazing Polish dumplings.
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At less than $2.00 per serving, you can’t afford not to make our family recipe for Polish dumplings!
Table of Contents
About This Pierogi Dumpling Recipe
As a boy, I was lucky because my mom knew how to make Polish dumplings and we didn’t have to depend on the bakery. My family was pretty traditional, and Polish food was very important to us. For different seasons, we would have different family meals from our Polish heritage made in the traditional way.
In keeping with the Polish Christmas tradition, we would have a special type of meat pie. That recipe was handed down from my dad’s side. At Easter time, we would have Polish stuffed cabbage.
But, perhaps more than any other holiday food and during the weeks leading up to Easter, my mom would make this family recipe of Polish pierogi, for a wonderful Lenten treat.
What are Pierogi?
Sadly, most Americans know this ethnic food as “Mrs. T’s Pierogies.” Although I have nothing against Mrs. T, (I’ve never met her,) I’m here to tell you that you can do much better with homemade pierogi from Mrs. (or Mr.) X. (Use the first letter of your last name.)
Kielbasa (Polish sausage) is this recipe’s go-to side dish partner. If you want a complete Polish meal, try this slow cooker kielbasa and sauerkraut. It’s the perfect food to serve with pierogi!
The best way I can describe them is as a Polish ravioli. Usually, Polish dumplings are served on meatless Fridays during Lent. These homemade ravioli can be filled with a wide variety of things.
Although pierogi are the national dish of Poland, these boiled and then lightly fried Polish dumplings are popular in other countries in eastern Europe such as Hungry, Ukraine, Russia and some Baltic countries. Depending on which country you are in, they are known by many different names and spellings, including:
- Vareniki
- Varenky
- Perogi
- Pirohy
- Phyrohy
- Dumplings
This pierogi dumpling recipe be filled with almost anything, but in Polish homes, the traditional filling combines potatoes and farmer’s cheese.
As I started to make this pierogi dumpling recipe for my family, I played around with the filling recipe. Then one day, I took a cue from one of my favorite side dishes, a twice-baked potato.
Thus, I began to add bacon, sauteed onions, and sour cream to the potato mixture. For those of you that decide to make this for Lent, omit the bacon bits. You will still have a wonderfully delicious batch of Polish dumplings.
Let me tell you, once you fill the pierogi dough with this flavorful mixture, and then fry them up and add a dollop of sour cream, you are in heaven.
If you like this Polish dumpling recipe, you want to take a look at our Easy Potato Dumplings, our recipe for Steamed Dumplings with Hungarian Goulash, and for a sweet dumpling recipe, these Old-Fashioned Amish Apple Dumplings are a must try!
Ingredients and Cost
Pierogi are made with simple, wholesome ingredients are used to make a comforting and satisfying dish. The dough is soft and slightly elastic, made from flour, eggs, sour cream, and a pinch of salt.
Our pierogi filling is a creamy and flavorful blend of mashed potatoes, cheddar cheese, caramelized onions, and a touch of sour cream, with optional bacon for a smoky bite. These homemade Polish dumplings are delicious on their own or pan-fried in butter for an irresistible, crispy finish.
(Estimated based on average U.S. grocery prices; actual prices may vary by location and store.)
For the Filling
- Potatoes (2 lbs) – $2.00
- Russet potatoes work best for their starchy texture, which makes the filling light and fluffy. Avoid waxy potatoes like Yukon gold, as they can be too dense. Boil the potatoes until fully fork-tender to prevent lumps in the filling. I don’t recommendt mashed potatoes, as they won’t hold up well in the pierogi.
- Cheddar Cheese (8 oz, shredded) – $3.50
- I like to use sharp cheddar cheese because like our cheesy beer dip, it adds more depth of flavor. A mild cheddar is a good option for a smoother taste.
- PRO TIP: Always shred your own cheese rather than buying pre-shredded, as it melts better and contains fewer additives.
- I like to use sharp cheddar cheese because like our cheesy beer dip, it adds more depth of flavor. A mild cheddar is a good option for a smoother taste.
- Bacon (6 slices) – $3.00(Optional for Lent or a meatless version)
- I like to use thick-cut bacon if you can get your hands on some. This gives you a little extra crunch in every bite of your pierogi. Cook bacon until crispy, then crumble finely for even distribution in the filling. You can make bacon in the oven which is a great way to free up your stovetop.
- Onion (1/2 large, chopped and sautéed) – $0.50
- White or yellow onions caramelize beautifully for extra flavor. Slowly sauté onions over low heat to bring out their natural sweetness. You don’t want to add raw onions to the filling, as they won’t soften enough during cooking.
- Butter (1/2 stick) – $1.00
- I like to use unsalted butter because it lets you control the salt level in this recipe for Pieorigi. For extra richness, you can also use leftover bacon grease with the butter when sautéing onions.
- Sour Cream (2-3 tbsp) – $0.50
- Use Full-fat sour cream to give these Polish dumplings the best texture and a touch of tang. Add this to the filling gradually to make sure the filling doesn’t become too wet.
- Cream Cheese (2-3 tbsp) – $0.75
- Use regular block-style cream cheese, which works best for richness. Soften it before mixing to ensure even blending.
For the Dough
- All-Purpose Flour (3 cups) – $1.00
- Unbleached all-purpose flour is what I always use to make homemade pierogies. (Did you know that white flour is made white by adding bleach to it?!). Major yuck.
- Eggs (3 large) – $1.50
- Room-temperature eggs are always preferred because they blend better into the dough and will help the Polish dumplings to cook more evenly. Lightly beat the eggs before adding to the flour for easier incorporation.
- Sour Cream for Dough (3-4 tbsp) – $0.75
- Use full-fat sour cream to make the dough softer and more pliable. If the dough feels too dry, add a bit extra sour cream or milk.
- Salt (1 tsp) – $0.10
- I use kosher salt when making homemade pierogi. I like the larger crystals and I think you get a better distribution in the dough.
- Hint: Don’t skip the salt—it enhances the dough’s flavor.
- I use kosher salt when making homemade pierogi. I like the larger crystals and I think you get a better distribution in the dough.
- Milk (1-2 tsp, if needed) – $0.10
- Whole milk gives the best consistency. Plus, it’s what I grew up drinking right out of the tank, back on the farm! Be sure to add only a tiny bit at a time to avoid making the dough too sticky.
Total Recipe Cost: $14.70 (yields 30 pierogi)
Cost Per Serving (3 pierogi per serving): $1.47
I’m hoping this savory list of ingredients has caught your attention. Now, let’s get started making these pierogi! (The full recipe, including ingredients and amounts, is found at the end of his post.)
How to Make Homemade Pierogi
(See the pierogi recipe card above for the full list of ingredients and instructions.)
This is my family recipe for homemade pierogi. It is how my mom always makes these and how her mom taught her to make them. My mom often stuffed her pierogi dumplings with a potato and cheese filling while growing up.
Start by Making the Pierogi Filling
If you were to ask any of my siblings, I am certain that their favorite Polish dumplings, as well as mine, would be the potato and cheese filling.
However, there are plenty of Polish pierogi recipes. They can also be stuffed with sauerkraut or cabbage, a mixture of roasted meats, or even be turned into a sweet treat by filling them with a plum or prune mixture.
- Start by peeling and dicing some potatoes. We prefer russet potatoes as their starchy composition gives you a light and fluffy yield.
- Fill a stockpot with saltwater and boil the potatoes until they are fork-tender.
- While the potatoes are cooking, you can saute the onions. Reserve a little of the bacon grease to use for extra flavor. You’ll want to sautee them slow and low until they have a nice brown color from caramelization.
- Drain the potatoes and place them in a large bowl. Use a potato masher or fork to incorporate the rest of the filling ingredients. Allow the mixture of filling to cool
- When the dumpling filling mixture has cooled, you can roll it up into little balls, 1/2 to 2 inches in size. While you are waiting for the filling mixture to cool, you can start making the dumpling dough.
Make the Pierogi Dough
When putting this pierogi dough together, you may need to slightly tweak the ingredient measurements. The ratio of eggs to flour and sour cream is a starting point. You may need to add additional sour cream or milk in order to get an elastic consistency for the piorogi dough.
The dough may feel wet, but don’t add more flour at this point. When it goes in the refrigerator, it will firm up and make it easier to roll. Do not overwork the dough. Combine it to the point where it is well blended and you start to get an elastic pull to it.
- Combine all of the dough ingredients into a large mixing bowl.
- Mix the ingredients together, starting with a fork and eventually using your hands. The dough should come together and it should be stretchy. Add small amounts of milk or sour cream to get the right consistency.
- Place the dough on a lightly floured surface and knead it until it all comes together.
- Use a rolling pin to roll the dough out to about 1/8″ thickness.
The next step is fun!!
- Use a large-rimmed drinking glass (about 4 inches in diameter) to cut the dumpling dough. Place a ball of filling in the center of each circle and fold it over.
- Seal each pierogi tightly with wet fingertips and crimp the edges with a fork.
- Boil the pierogi in a stockpot of salted water. They are finished cooking when they rise to the top.
Allow the boiled dumplings to drain and cool on a rack. They can be wrapped and frozen at this point to enjoy later.
- Lightly saute each portion in a frying pan with hot melted butter.
This pierogi dumpling recipe makes a great side dish or even a main dish on their own. When you make these, I would suggest making a large batch.
Polish dumplings freeze well for a future meal. However, I can almost guarantee that they won’t last that long.
When I make homemade pierogi, the kids go wild. It is not uncommon for each boy to eat 3…4…5 pierogi. I think the record is 10, held by our son Isaiah.
Please give these Polish dumplings a try. Your family will thank you!
Recipe Questions and Answers
Yes. Chunkier leftover potatoes are the best type for pierogi. If they are too smooth and creamy, the pierogi will fall apart.
If using leftover mashed potatoes to make pierogi, do not add butter to the filling. Be sure that your leftover mashed potatoes are refrigerated before reusing them.
After they are filled, pre-freeze the uncooked dumplings on a flour-dusted baking sheet covered in plastic wrap.
Once they are frozen, you can transfer them to a zip lock bag for longer storage.
Top Tip for Freezing these Polish Dumplings: Freezing them in a single layer will help keep them from sticking together!
You can fill pierogi with savory meats like bacon, sausage, and chunks of ham. Cheeses make a great filing as well. We prefer cheddar but use whatever cheese tastes good to you.
Make a dessert pierogi by adding sweet fruit and berries such as blueberry, cherry, or plum filling.
What to serve with Polish dumplings
Polish dumplings are always served around Easter in our family. This is usually a savory comfort food (depending on the filling.)
Therefore, savory side dishes with the pierogi as a main course will taste great. Some of our favorite things to serve with Polish dumplings include:
- Fried Cabbage with Bacon
- Creamed Spinach and Parsnips
- Balsamic Garlic-Roasted Brussels Sprouts
- Steamed Kale
Recipe Recap
- Make a filling using a mixture of mashed potatoes and cheese.
- Make the dough, using flour, egg, salt, and some sour cream.
- Roll the pierogi dough out and fill and seal each portion with the filling.
- Boil each dumpling in some salted water.
- Drain the batch when they are completely cooked.
- Use a pan to brown the finished pierogi and serve with sour cream.
Scott Shows You How to Make Polish Dumplings in More Detail
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Pierogi Dumpling Recipe
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Equipment
Ingredients
for the Filling
- 2 pounds potatoes, Use Russet potatoes
- 8 oz Sharp cheddar cheese grated, You may use mild cheese as well.
- 6 slices bacon, Thick cut, coarsely chopped, fried, and drained.
- 1/2 onion chopped and sauteed
- 1/2 stick butter
- 2-3 Tbs sour cream
- 2-3 Tbs cream cheese
- Tbs salt for pot of water for the potatoes
Instructions
- Peel and dice potatoes, fill a stock pot with water and add potatoes and salt to the water. Boil the potatoes until they are fully cooked, or you can easily puncture them with a fork with no resistance
- While the potatoes are cooking, saute the onions in a fry pan using a little butter and some of the drippings from the bacon. You want the onions to brown and caramelized.
- Drain water from the cooked potatoes and use a potato masher to mash them. Add the cheddar cheese, cream cheese. Then, mix together until the cheese is fully melted and set aside until cooled. Once cooled, form the cheese and potato mixture into 1/2 to 2 inch balls.
- While the potato mixture is cooling begin to make the dough. In a mixing bowl, add the flour, eggs, salt, and sour cream. Using a fork, stir the ingredients together. You will want to use your hands at some point to fully incorporate the ingredients.
- The dough should start to come together. If it does not, add a little more sour cream or a little milk. Once it begins to come together, place on a floured surface and kneed the dough until it comes completely together.
- Wrap the dough in some plastic wrap and place in the refrigerator and allow to rest for at least 30 minutes to an hour.
- Next, take the dough out of the refrigerator and roll out on a floured surface until the dough is approximately 1/8 of an inch. (Don't get too caught up in the thickness. You want it to be workable and not too thin that the dough will puncture when you are filling it.)
- FYI: Dough should be somewhat elastic while you are rolling it out. This means that it should spring back as you are rolling it out into a circle.
- Use a drinking glass to cut circles out of the dough. Place your filing ball in the center of the dough and Fold the dough over the filling. You will need to stretch the dough over to seal. Using your fingers, pinch the dough closed.
- If the dough does not seal, wet your finger and run your finger on the edge of the dough. This should act as a “glue” to seal your dough. You can also use a back of a fork to help seal your edges. This gives the Pierogi a very nice look.
- Your finished Pierogi will have a semi-circle appearance. Set aside and continue to make the rest of your Pierogi.
- Fill a stock pot with salted water and bring to a boil and then add a few Pierogi at a time. Allow Pierogi to cook in the boiling water until the Pierogi float to the top. This will take a few minutes. Remove from water and place on a cooling rack to drain and cool. Continue this process until done with all Pierogi.
- When ready to eat, fry in butter in a pan over medium heat until Pierogi are golden brown on both sides. Serve with sour cream and chopped green onion stems (optional)
Video
Notes
- If using leftover mashed potatoes to make pierogi, do not add butter to the filling.
- While you are rolling out the pierogi dough, you’re looking for a little elasticity in the dough; you want it to spring back a bit while you roll it out.
- When you place the filling on the dough to make these Polish dumplings, you are going to have to stretch the top edge of the dough to envelop the pierogi filling.
- You may need just a bit of water on your fingertips to help seal each pierogi tightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These are just some of the Polish recipes that my mom and my grandmother would make all the time when I was a kid. I hope you’ll give them a try as well!
If you’re making this pierogi dumpling recipe for Easter, you may want to take a look at our Pizza Rustica (Italian Easter Pie.) It is another classic Easter recipe that is out-of-this-world delicious!
Authentic, budget-friendly, and comforting pierogi recipe—perfect for any occasion.
What a thoughtful and spot-on comment—thank you for sharing it!
You’re absolutely right—this pierogi recipe checks all the boxes: authentic, affordable, and total comfort food. It’s one of those dishes that feels like home no matter when or where you enjoy it.
We’re so glad you found it helpful for different occasions—and since it freezes so well, it’s easy to keep a stash on hand for last-minute dinners or special gatherings. Thanks again for the kind words! 🥟💛
HiI Gents. What a punch of flavours these dumplings are from your shared traditional Polish recipe. I made 49 because Casper the beagle ate number 50 of the potato balls which was a great idea for proportioning. I used finely cubed leftover Easter ham in lieu of the bacon with the caramelized onion and had lots of extra dough. Which brings me to the dough. It wasn’t coming together. Was there to be water in your recipe? I am an experienced pasta maker and got the manual roller out as I could not roll out this firm dough by hand. This made a super light encasing and once boiled and fried, the dumplings crisped up like pillows of love. Your recipe gave me a completely awesome new direction into my future Peirogies. Thank you. Tams, Nepean, Ontario.
Hello Tams and thank you so much for the great comments about the pierogies! As for the water, the recipe calls for 1-2 tablespoons of milk, if needed, to bring the dough together. Thusuat amount can be adjusted as necessary. I normally base this on the feel of the dough. Sometimes the milk is necessary to bring it together, however, it truly depends on how much sour cream you’re adding. On a side note, I love your idea of using leftover ham from Easter, instead of bacon! We’ll be using this tasty-sounding hack in the future! Thanks again for the comments an question.
These are so fun, I love the filling! And they’re pretty.
I can’t wait to try these. I wonder if you have ever made them with Ricotta Cheese? And if so, what other ingrediencies you would add to the cheese?
I would add some chopped spinach and onion if I used ricotta cheese. Thanks for the question!
My mom made these with different fillings but as kids we loved the cheese the best. Her recipe is this:
1 1/2 cups farmer cheese, ricotta cheese or pot cheese(? If available)
I seem to remember ricotta works best)
3 Tbls sugar
1/2 tsp vanilla
1/2 tsp cinnamon (optional)
Press the cheese through a sieve into a bowl. Mix in remaining ingredients. You just want to make sure the filling isn’t too wet.
Hope this helps😊
Oops! I accidentally omitted the egg,
Add one egg, beaten to the filling!
Hello as a person who grew up on Polish food. You can put what ever you want inside. In the Summer we added fruit to ours. Strawberries, Blueberries, etc. Just make sure that the fruit isn’t to watery. If don’t want fresh fruit use a Jelly or Jam you of your choice.
As for the cheese use whatever you like. I know this because I’m 50% Polish on my Mom’s side. Her Mom parents owned a Polish Store that’s still open today. It’s Owned and operated by my cousins. I’m in Philadelphia it has a large following & even have been featured on Food Network a few times. It’s called Czerw’s. They are on FB CzerwKielbasa Instagram Czerw_Kielbasa & website http://www.KielbasyBoys.com
Preach it Sandy! Thanks for your input!
Swietnie napisane.
Holy smokes this was so good!! I made a double batch and played around with fillings. This is a keeper for sure! Thank You!
Tiffany, we’re so happy you enjoyed this recipe for pierogi! Thanks for the comments and I hope you will try more of our eats!
Would have been great to not have to wade thru the pop ups to read this! On my I-pad I had about 1/4 of the screen to read it!!! The recipe looks great, and I will definitely try it… but please!! Help out with the visibility!!!
Thanks for the feedback, Marilyn, and enjoy this recipe!
Beautiful post, mouthwatering!
This looks so great!! This is one of my favorite dishes but I’ve never actually made it myself. Thanks for sharing!
Miranda, our whole family loves this recipe and we hope you try it soon!
Making this tomorrow. I’m using white cheddar bacon cheese instead of regular mild cheddar. The dough recipie is what caught my eye! Will leave a comment after complete. Making 8x the recipe. Wish me luck
Sounds like an incredible idea for a cheese. Please let us know how they turn out. This recipe is our oldest son’s favorite!