I’ve taken soft, chewy dough, filled it with fluffy mashed potatoes and melty cheese, then pan-fried each pierogi in butter until lightly crisp on the outside. The filling stays rich and creamy, while the buttery edges add the perfect texture to every bite. I love serving these homemade pierogis with sour cream for dipping They’re cozy, hearty, and completely irresistible.

Easy Homemade Pierogi Recipe

If you’re at all familiar with (and enjoy) store-bought Mrs. T Pierogies, you are going to absolutely love this homemade pierogi recipe. I’ve created pillowy pierogi filled with potatoes and cheese. I like to pan-fry them in butter so they turn out crispy on the outside with a soft, fluffy, cheesy inside. Pure comfort food in my books! Then I put them to good use in this Pierogi with Cabbage and Apples recipe as a full meal. Of course, I eat straight from the pan too, or I’ll serve them as a side.

While there are several steps to making pierogi, like most homemade goodies, the result is so worth it! Just like my classic meatball recipe, I almost always double this recipe and freeze half to have on hand for later. I serve these a lot, sometimes for dinner and sometimes even for breakfast!

Helpful Tips and Variations

• Save time. Since these pierogi require quite a few steps, I like to prep the filling a few days in advance and stash it in the refrigerator in a tightly sealed container.
• Use a tablespoon-sized cookie scoop for the filling. This way, you’ll end up with an equal amount in each dumpling.
• Seal the edges of the pierogi well. Be certain the edges of the dough are pinched together well, or the filling will come out while they’re boiling.
• Make a big batch at one time. I like to make a double batch once I’m going to the effort to make these, and then I freeze some for later.
• Change up the filling. I made these pierogi with potatoes and cheese, but you can add meat or make a dessert pierogi using fresh berries and a little sugar.

How to Make Pierogis Step by Step

Make the dough: Combine 1 cup all-purpose flour and ¼ tsp salt in a medium-sized bowl. Make a well in the center and add 1 egg and ½ tbsp vegetable oil. Add 3 tbsp warm water and mix the dough until it comes together. Then, transfer the dough to a work surface and knead it by hand until it’s smooth.

Cover the dough with plastic wrap and let it rest in the fridge for 30 minutes.

After 30 minutes, roll the dough out about 1/8-inch thick on a lightly floured surface. Cut circles about 3 inches in diameter.

Make the filling: Use 1 cup leftover mashed potatoes or plain mashed potatoes mixed with 1 tbsp of butter, salt, and pepper. Then add 1 cup of cheddar and mix.

Place one tablespoon of the filling in the middle of each dough circle.

Fold the dough over the filling and pinch the edges together. If the dough doesn’t stick together, wet the tip of your finger with water and run it around the edges.

At this point you can cook them, refrigerate overnight, or freeze for later.

To boil: bring a large pot of salted water to a boil and add the pierogi, stir gently with a spoon so they don’t stick together or to the bottom of the pot. Once they float to the top, cook about 3-4 more minutes and remove from the pot.

To pan-fry: Warm 3 tbsp butter in a large skillet and saute the pierogi on both sides, until they are lightly browned and heated through.

Serve: Serve them with butter, sour cream, and green onion.

What to Serve with Pierogies

I like to serve these pierogies with other Eastern European dishes, like a side of simple roasted cabbage or sautéed cabbage and apples. To make it a complete meal, I find this cabbage and kielbasa skillet is a hearty and filling option.

How To Store

• Make ahead. To get a head start, I’ll make the filling a few days ahead of time or even just cook the pierogi to the boiling stage and then fry them the day I want to serve them.
• Fridge. Boiled pierogi will last in the fridge for 2-3 days.
• Freezer. To freeze the pierogi, dust a baking sheet with flour and arrange the pierogi in a single layer so they are not touching. Cover loosely with plastic wrap and place in the freezer for about 1-2 hours. Once frozen, transfer to a large plastic freezer-safe bag. (Flash-freezing keeps them from sticking together once fully frozen.) They will keep in the freezer for about 1 month. You can freeze them raw, boiled, or pan-fried.

Other Potato Recipes To Try

• These Oven Roasted Potatoes turn out crispy on the outside, fluffy inside, and are perfectly seasoned.
• Stuffed Jacket Potatoes are filled with a whipped garlic and onion cream cheese, crumbled bacon, shredded cheddar cheese, and baked beans.
• Twice Baked Potatoes feature creamy, cheesy mashed potatoes sitting inside a crisp, salty potato skin.