Pierogi (Polish Dumplings)

Pierogi (Polish Dumplings)


"This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream."


1 h 40 m servings 253 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
  2. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
  3. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
  4. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
  5. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.


  • Tip
  • To save time, I make my filling the night before and remove it from fridge an hour before making the dough.
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  1. 290 Ratings


Being Polish, and born in Poland, I have had many pierogi's in my day. After many disappointing pierogi meals, I came across this recipe...and all I can say is YUM! My kids (who do not care for ...

My Grandma made the best Pierogi's ever. She took her secrets w/ her to the grave. I never thought that I would ever taste another Pierogi that could rival my Grandmothers, until this recipe! My...

I have had many pierogi's but none better than these. This recipe ensures that the Peirogi's are moist and definitely is the traditional Polish pierogi!

Gave this 5 stars for the dough. Used my own filling. This dough was exactly what I was looking for. Let the dough sit for 10 to 15 minutes before rolling. I use my pasta machine to roll out th...

Over 2 hours of work and all I ended up eating was my left over mashed potatoes. I followed this recipe to the letter, and the finished product was gooey and tasteless and slimy. At least half o...

I have been trying to duplicate the ones made by a friends grandmother and these are by far the best! You have made my husband very happy! I make a big batch, freeze some on a baking sheet and t...

These are very good. When my husband was alive he made a "old counry" version with a mixture of seasoned hamburger, onion, beaten egg mixed will and placed inside the dough. He boiled them and...

Time consuming but well worth it. I've never made these from scratch before, but found it to be quite easy and the end product was delicious. Just make sure you seal the dough with water and a f...

Very good! Can freeze and then boil off later.