How to Make Homemade Pierogi


This post may contain affiliate links. Please read our disclosure policy.

If you want a tasty way to use up leftover mashed potatoes and a delicious freezer friendly recipe, learn how to make homemade pierogi!

How to Make homemade pierogi from potatoes

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!

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!

How to Make homemade pierogi from potatoes

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.

How to Make homemade pierogi from potatoes

Finally, assemble the homemade pierogi

Add a level teaspoon of the filling to each circle.
Fold the dough over the filling. Pinch the perogie closed at the opening. You want no openings or your filling will ooze out while cooking.

How to Make homemade pierogi from potatoes

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.

How to Make homemade pierogi from potatoes

Find a cup, or a biscuit cutter, that measures about 3″ in diameter. Start cutting circles of dough. As close together as possible.

How to Make homemade pierogi from potatoes
How to Make homemade pierogi from potatoes

The last step is to boil in water for one minute and then pan fry in melted better, if you want.

How to Make homemade pierogi from potatoes

Wouldn’t you rather eat it like this? Wow! Yummy! After boiling I like to pan fry my pierogi in melted butter until brown and crispy on the outside. Serve with shredded cabbage sautéed with sliced kielbasa. Drizzle with a whole grain mustard vinaigrette.

Yield: 6 servings

Ho to Make Homemade Pierogi

homemade pierogi
Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 1 hour


  • 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!

Liked this post on how to make homemade pierogi? You might like these too:

How to make delicious pumpkin cheesecake

Turkey Pot Pie from Scratch

100% Whole Wheat Everyday Bread

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. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *


  1. 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!

    1. I love leftovers, MJ, when I can turn them into something different. The same old meal night after night isn’t much fun for anyone… 🙂

  2. Your pierogi look delicious, Cara and this is an excellent tutorial! Warm thanks to you and Michelle for sharing it with the Hearth and Soul hop.

    1. 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!

  3. Oh my!!! These look delicious!! My husband is Polish and would love these. Thanks for sharing!!

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

  4. 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!!!

    1. I will see if I can add the recipe to a better format for you, Marie. 🙂 I’ll send you an email when I get it done. May take me a few days.

  5. 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!

    1. What a great idea! Thank for your taking them time to tell me. I can’t wait to hear how the frozen dough works out for you.