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4.5 from 4 votes

Homemade Pierogi Recipe

These simple potato dumplings are just like my husband's Polish great grandmother used to make. Pillowy, tender & stuffed with a creamy cheddar potato filling- they're the perfect pierogi recipe to have on hand at all times.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Appetizer, Dinner, Lunch
Cuisine: Polish
Servings: 40 pierogi


For The Dough

  • 2 cups flour
  • 1 tsp salt
  • 2 tsp butter melted
  • 1 cup sour cream
  • 1 egg

For The Filling

  • 4 russet potatoes peeled & quartered
  • 2 cups shredded sharp cheddar cheese + more for garnish
  • 2 tbsp butter softened
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • salt & pepper to taste

For The Rosemary Butter

  • 1 stick butter
  • 2 cloves garlic minced
  • 1 tbsp fresh rosemary chopped


To Make The Dough

  • Add the flour, salt, butter, sour cream, & egg to a large mixing bowl. Stir them together until the dough comes together. Knead the dough for 2-3 minutes in the bowl. Cover the bowl, and let the dough rest for 30 minutes.

To Make The Filling

  • Add the potatoes to a large pot. Fill the pot with cold water about two inches above the potatoes. Generously salt the water & bring the pot of potatoes to a rolling boil.
  • Boil the potatoes for 20-30 minutes, until tender. Transfer the potatoes to a colander to drain.
  • Transfer the hot potatoes, butter, & cheese to the bowl of a stand mixer, and using the paddle attachment whip them until smooth. Salt & pepper the potato mixture, to taste.
  • Transfer the dough to a liberally floured surface. Use a rolling pin to roll the dough out into a rough rectangle about 1/8" thick. Use a 3" biscuit cutter, cut the dough out into circles.
  • Spoon roughly two teaspoons of the potato filling into the center of each dough cut out. Brush the edges with water and fold half of the dough over the filling to enclose it. Use your fingers to press down the dough edges to seal the pocket, pressing out all the air as you do so.

To Cook The Pierogi

  • Bring a large pot of salted water to a rolling boil. Cook the pierogi in batches, for 1-2 minutes at a time- or until they float.
  • Use a slotted spoon to remove the cooked pierogies from the hot water. Repeat until all the pierogi are cooked.

To Make The Rosemary Butter Sauce

  • Heat a large skillet over medium high heat. Add the butter whisking until it's nicely browned. Add the rosemary and garlic, whisking another 20-30 seconds- just until they've become fragrant. Remove the butter from heat.
  • Divide the cooked pierogi onto plates, and spoon the butter evenly out over them.
  • Season with salt & pepper, to taste. Sprinkle the cheddar evenly out among all the plates. Add extra rosemary, or greenery for garnish, as desired. Serve immediately, and enjoy!


recipe adapted from Half Baked Harvest