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How to Make Homemade Pierogi

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Have you ever wondered how to make homemade pierogi? It sounds like a daunting task, but it’s not all that hard! Learn how here!DSC08737

Why You Should Make Homemade Pierogi

Have you had pierogi?They are so delicious! Picture a tender dough made with mashed potatoes, filled with a delicious potato filling! Quickly boiled then pan fried in butter until the outside is crispy and brown these will melt in your mouth. Absolutely scrumptious. Your family will love you twice. First for making a ton of mashed potatoes. And second, for using the leftovers to make homemade pierogi. My mouth is watering!

Another good reason to make this is that they freeze incredibly well. No thawing is need. You start the cooking process by boiling of frozen pierogi. How easy is that?
Now let’s fill our freezers ladies!

Here’s how to make homemade pierogi


First make the dough and let it rest for 30 minutes in an oiled bowl. While it’s resting, get started on the filling by sauteing onions in delicious butter.


Lower the heat to medium low and cook until onions are browned and soft.  Add mashed potatoes and stir to combine. Finally, add 2 cups shredded cheddar and stir again to combine. Season with salt and pepper if  needed.

Finally, assemble the homemade pierogi


Roll the dough out on a floured surface until it is as thin as you can get it. It is very pliable and doesn’t rip very easily so be aggressive. You may need to add more flour to the pin and counter. That’s ok. Do what you gotta do. Find a cup, or a biscuit cutter, that measures about 3″ in diameter. Start cutting circles of dough. As close together as possible.
DSC08722Add a level teaspoon of the filling to each circle.
DSC08723Fold the dough over the filling. Pinch the perogie closed at the opening. You want no openings or your filling will ooze out while cooking.
DSC08729The last step is to boil in water for one minute and then pan fry in melted better, if you want.
310056_1970349787062_4586_n[1]Wouldn’t you rather eat it like this? Wow! Yummy! After boiling I like to pan fry my perogie in melted butter until brown and crispy on the outside. Serve with shredded cabbage sauted with sliced keilbasa. Drizzle with a whole grain mustard vinaigrette.

Let’s Make Pierogi by SweetHerseyLiving ~ A Guest Post


Pierogi Dough

  • 1/2 cup leftover mashed potatoes
  • 1/2 cup milk
  • 2 cups all purpose unbleached flour
  • 1 tsp salt

Pierogi Filling

  • 1/4 cup of butter
  • 1 small onion, chopped fine
  • 2 cups leftover mashed potatoes
  • 2 cups cheddar cheese, shredded
  • More butter for frying the pierogi


To make the dough

  1. Heat leftover mashed potatoes and milk until just warm. You can do this on the stove top or in the microwave. Your choice.
  2. Add flour and salt to potato / milk mixture.
  3. Stir with a fork until combined, then turn the contents of the bowl out onto the counter and knead until a slightly sticky dough forms.
  4. Place in an oiled bowl. Cover and let sit for 30 minutes.

To make the filling

  1. Melt 1/4 cup of butter in a small pan over medium heat.
  2. Add onion, lower the heat to medium low and cook until onions are browned and soft.
  3. Add 2 cups of mashed potatoes and stir to combine. Now add 2 cups of shredded cheddar cheese. Set aside.

Assemble the pierogis

  1. Roll the dough as thin as possible on a floured board.
  2. Cut out 3" circles of dough using a cup or biscuit cutter.
  3. Add 1 level teaspoon of filling to each circle.
  4. Pinch all around the dough to make sure no filling can ooze out. And continue until you're out of dough.
  5. Now you have 2 options:

To Freeze-

  1. Flash freeze on a baking sheet for 1 hour. Place in a freezer bag and store in freezer. To cook from frozen add frozen pierogi to boiling water and cook as directed below.

To Cook-

  1. Place 6-8 pierogi in boiling water and gently stir once. When pierogi float to the top set a timer for 1 minute. Remove pierogi with a slotted spoon.
  2. Pan fry in melted butter until crispy.
  3. Serve with sauted cabbage cooked with kiebasa!
  4. Delicious.

Nutrition Information:

Amount Per Serving: Calories: 3927Total Fat: 224gCarbohydrates: 382gProtein: 105g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

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Have you made homemade pierogi before? I’d love to hear what you think!



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About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long time green living enthusiast and rural Iowa mom of four. An avid traveler, Michelle has lived on three different continents and has driven all four kids across the entire USA (by herself!). She loves sharing farm-to-table recipes, their family travel adventures, and gardening and homesteading tips on her popular lifestyle blog, SimplifyLiveLove.com.


  1. blankmjskit says

    Hey Cara! Nice to meet you! I love pierogi but have never made them before. Thanks so much for the great pics and instructions! Love the recipe and absolutely love that last picture with the mouthwatering dish! I’m with you in making one meal and using the leftovers for another completely different meal. I used some leftovers tonight and the husband said the leftovers were better than the original dish. 🙂 Hope you’re having a great vacation Michelle!

    • blankMichelle says

      April, I made these last night for the first time and they are soooo tasty! Cara’s tutorial is really easy to follow. It’s more time consuming to make these vs buying them pre-frozen at the grocery store, but it’s totally worth the effort!

    • blankMichelle says

      They are really, really good, Paula! My hubs loved this recipe – they are so much tastier than the frozen pierogis from the grocery store. 🙂

  2. blankMarie Czarnecki says

    Hey, well by my last name, you know I will be trying these PIEROGIES!!! i JUST WISHED THERE WAS A WAY TO JUST PRINT THE RECIPE, AND NOT THE WHOLE PAGE!!!

  3. blankKit says

    I substituted 1&1/4 c Bob’s Red Mill all purpose GF flour for the 2c reg flour.
    This recipe goes gluten free VERY nicely!
    You do have to keep the GF dough moist and work in small batches to assemble, but they came out perfectly 🙂
    I made 1/2 the batch right away, and froze the other half assembled but uncooked as directed above- I’ll pop back in a while and let you all know how the GF cooked up from frozen.
    Great recipe – thank you!

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