How to Make Homemade Pierogi

Name: Ho to Make Homemade Pierogi
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 6
Ingredients: 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

By Michelle Marine

on Jan 20, 2013, Updated Oct 25, 2023

13 Comments

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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!

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

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.

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.

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

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

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

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

Instructions

To make the dough

Heat leftover mashed potatoes and milk until just warm. You can do this on the stove top or in the microwave. Your choice.
Add flour and salt to potato / milk mixture.
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.
Place in an oiled bowl. Cover and let sit for 30 minutes.

To make the filling

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

Assemble the pierogis

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

To Freeze-

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-

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.
Pan fry in melted butter until crispy.
Serve with sauted cabbage cooked with kiebasa!
Delicious.

Nutrition Information:

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

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