The recipe from my great-grandmother. It took a little labor, but it was totally worth it. Every Christmas Eve, we produce around 200, and everyone looks forward to them. Because my great-grandmother does not measure, the ingredient amounts are an estimate. Sour cream is best served on the side.
| Prep Time: | 1 hr |
| Cook Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 16 |
| Yield: | 48 pierogies |
Ingredients
- 1 (16 ounce) container sour cream
- 3 cups all-purpose flour
- 2 cups cold mashed potatoes
- ½ cup butter
- 2 large onions, chopped
Instructions
- Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times — after that, it gets hard to work with.
- Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
- Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
- Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
- Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.
- You can make the pierogies ahead and freeze them after boiling them in Step 4. Then just fry the pierogies when you’re ready to serve them.
- This recipe appeared in Allrecipes Magazine and was modified. Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 136 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
PIEROGI is already plural. One is a pierog. But no need for the “es”. Pretty good recipe though!
I was very pleased with how easy to follow this recipe is. I didn’t measure the dough as she said I’m terrible at those kind of things,I like to wing it. That being said they turned out awesome next time I will roll them out thinner though
This is my first time making them they came out great. I did add the onion into the mashed potatoes mix and about a cup and a half of cheddar cheese. So amazing .
My husband & I loved these. I mixed in 2.5 cups flour then worked in the last 0.5 cup. I seasoned the mashed potatoes with garlic salt. Otherwise, I followed the recipe. Well worth the effort!
Awesome tasting a way to improve them would be to add butter and milk to mashed potatoes
Turned out fairly well. It takes a bit to get the hang of how to get these to turn out well. I also struggled with how to get more potatoes into the dough. Rolling the dough thinner would probably help with that. Overall good flavor, but definitely a recipe that takes a bit to perfect!
I have been wanting Pierogies for a while when I came across this recipe. I have to say it was very simple to make and easy to do. I think next time I will add some garlic salt to the dough for some flavor.
Great recipe but name is incorrect. There are no such things as pierogis. Pierogi is already plural and doesn’t need the s. If you were making an English plural then you’d add an s to the singular, pierogi, to give you pierogs. Please honor your Polish heritage and use pierog and pierogi correctly.
This recipe was amazing! I used left over cubed potatoes that I lightly mashed and added cheese and left over breakfast sausage that I chopped and mashed with a fork. after reading other reviews I decided to add salt to the flour and that was a good call. I think if your potatoes are not well seasoned, it may taste a bit bland but I didn’t have this problem. These were delicious! frying in butter was tricky they really stick. Next time I’ll use a NON stick pan. My biggest problem was that they disappeared faster than I could get them on the table! Delicious! Delicious! Delicious! 5
Very good simple dough. I like to make the filling for mine like a loaded baked potato. Bacon cheese sour cream and scallions. Delicious!!
incredibly easy to make makes great dough thats easy to work with
Added chives to 1/2 of the potatoes, cheese to the other 1/2. Dough was so simple. A little tacky, just added a little more flour. I will definitely make these again.
They’re a lot of work; which I knew, so get some help if possible. However, they’re delicious!
Very tasty! I gave these try and this will be my go to Pierogie recipe, at least for the noodles. Like other reviews say, keep some flour handy during rolling and keep those hands oiled for kneading the dough. It is super sticky! I made a custom cheesy potato filling, I found that about 4-6 Potato’s was appropriate for the amount of dough but I may do my noodles thicker then a lot of people. I tried to make them look fancy and use my ravioli trey, bad Idea, dough is much easier to just work by hand. Tried a pasta roller as well, Don’t do it. Hand roll is the way to go for these.
The dough is adequate, but flimsy
This was my first time making pierogi but decided to put the browned onion into the dumplings along with some goat cheese. They turned out wonderful! I served them to my father for a surprise dinner, along with sauerkraut and kielbasa. He couldn’t stop talking about how good it was! Thanks for the great recipe!
Easy and simple dish to share with teenagers in the kitchen!
Wonderful base recipe for pierogies! I made a smaller batch – I cut the recipe down by 1/4 (1/2 cup sour cream and 3/4 cup flour) and it made 17 pierogies. For more flavor, I added a dash of salt and onion powder to the dough mix. I used an instant stovetop potato mix and added a bit of smoked gouda cheese and bacon pieces to it as well. A note to all – everything is so much easier to work with if it’s chilled! Freeze the dough for at least 20 minutes and be sure to put the potatoes in the fridge until chilled. One more thing I learned in the process – if you separate and measure out the potato filling before you start working with the dough, it makes the whole process easier. I will definitely try this recipe again and perhaps try a bigger batch next time since it went so well!
Love the simplicity of the dough! So much easier to work with. I make and place on a wax paper lined tray, then right into the freezer. Once they are solid, I portion into freezer bags. Great for a meal in a pinch.
to be honest – I just used the dough recipe – and it was simple and easy. though on the second batch I did add a bit of salt & pepper. For filling we make pirogi with various fillings – though our potato we mix sharp cheese in with the potato for more flavor
this was the easy to make and in stead of sour cream i used i cup sour milk… i stuffed them with ground sausage and potato and cheese and oinions 🙂