Potato Pierogi

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I grew up eating potato pierogi that were lovingly handmade by my grandmother. The chewy, pan-crisped dough filled with creamy mashed potatoes was a comfort like no other. I didn’t appreciate their magic until I moved away and tried making them myself—flour-dusted countertops, that nostalgic buttery scent, and the golden crunch of perfectly fried dumplings brought back all the memories.

Now, I make potato pierogi not just for the flavor, but for the ritual. Filling and folding each one becomes its own rhythm, and there’s something so satisfying about seeing a plate piled high with golden-brown dumplings, ready to be devoured. Whether dipped in sour cream, sprinkled with fresh herbs, or tossed in a spicy butter sauce, these pierogi are everything I crave in a meal.

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Why You’ll Love This Potato Pierogi Recipe

Potato pierogi are equal parts nostalgic and irresistible. The dough is soft yet has that satisfying bite when pan-fried, while the filling is rich, smooth, and buttery. They’re incredibly versatile—you can enjoy them plain, dressed up, or even sweeten the filling for a dessert twist. Plus, you can make a big batch and freeze them for future cravings, which is always a win. Whether you’re hosting or just want a soul-warming dinner, this recipe delivers every time.

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What Kind of Potatoes Should I Use for Pierogi?

For the best texture and flavor, I prefer using starchy potatoes like Russets. They mash smoothly and don’t retain excess moisture, which is ideal for the pierogi filling. Yukon Golds are also a great choice—they add a naturally buttery flavor and a creamy texture. Just make sure to avoid waxy potatoes like red potatoes, as they tend to become gluey when mashed and don’t hold up as well inside the dough.

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Options for Substitutions

If you want to get creative or need to adapt based on what you have on hand, there are several substitution options:

• Filling Variety: Instead of plain mashed potatoes, mix in sautéed onions, shredded cheese (like cheddar or farmer’s cheese), or even finely chopped sauerkraut for a tangy contrast.
• Dairy-Free: Use plant-based butter and non-dairy milk in the dough and filling. Mashed potatoes made with olive oil also taste delicious and smooth.
• Gluten-Free Dough: Swap in a 1:1 gluten-free flour blend. The dough may be a bit more delicate, but with gentle handling, it still works beautifully.
• Vegan: Skip the eggs in the dough and use a splash of oil and warm water to bind it instead.
• Spiced Butter Sauce: If you’re not into spicy toppings, replace it with browned butter and crispy sage or caramelized onions for a classic take.

These pierogi are wonderfully flexible—feel free to make them your own!

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Ingredients for This Potato Pierogi Recipe

• All-Purpose Flour
  The foundation for our dough—provides structure and elasticity, perfect for rolling and folding.
• Egg
  Helps bind the dough and gives it a tender texture.
• Sour Cream
  Adds richness and a slight tang to the dough, making it soft and flavorful.
• Butter
  Used in both the dough and filling, it brings depth and moisture.
• Salt
  Essential in both the dough and the mashed potato filling to enhance flavor.
• Starchy Potatoes (Russets or Yukon Golds)
  The heart of the filling—fluffy, smooth, and perfect when mashed.
• Milk or Cream
  Lightens the mashed potatoes and gives them a creamy consistency.
• Black Pepper
  A subtle spice that balances the richness of the filling.
• Onion (optional, but recommended)
  Sautéed and added to the filling for a sweet-savory boost.
• Oil or Butter for Frying
  To get that golden, crispy finish on the pierogi after boiling.
• Fresh Herbs or Green Onions (for garnish)
  Adds freshness and a pop of color to the finished dish.
• Sesame Seeds (optional topping)
  Not traditional, but they add crunch and a nutty accent—especially good with spicy butter sauces.

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Step 1: Make the Dough

In a large bowl, combine flour and salt. In a separate bowl, whisk together the egg, sour cream, and melted butter. Pour the wet ingredients into the dry and stir until a shaggy dough forms. Knead the dough on a floured surface for about 5–7 minutes until smooth. Cover with a damp towel and let it rest for at least 30 minutes.

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Step 2: Prepare the Filling

Peel and boil the potatoes until fork-tender. Drain and mash them with butter, warm milk (or cream), salt, and pepper. If you’re adding sautéed onions or cheese, stir them in now. Let the filling cool to room temperature.

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Step 3: Roll Out the Dough

Divide the dough in half. Roll one half out on a floured surface to about 1/8-inch thickness. Use a round cutter or drinking glass to cut out circles, roughly 3 inches wide.

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Step 4: Fill and Seal the Pierogi

Scoop about a tablespoon of filling onto each dough circle. Fold it over to create a half-moon shape and pinch the edges together tightly. You can crimp the edges with a fork for extra security and style.

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Step 5: Boil the Pierogi

Bring a large pot of salted water to a gentle boil. Drop in the pierogi a few at a time—don’t overcrowd. When they float to the top (about 3–5 minutes), they’re done. Remove with a slotted spoon and let drain.

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Step 6: Pan-Fry for Crispiness (Optional but Recommended)

Heat butter or oil in a skillet over medium heat. Add the boiled pierogi and cook until golden and crispy on both sides, about 2–3 minutes per side.

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How Long to Cook the Potato Pierogi

Cooking potato pierogi involves two main steps: boiling and optionally pan-frying. Boiling usually takes 3 to 5 minutes, just until the pierogi float to the surface. After that, if you’re pan-frying them, give each side about 2 to 3 minutes in a hot skillet until they develop that beautiful golden-brown crust. So from start to finish (once they’re assembled), you’re looking at around 10 minutes per batch.

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Tips for Perfect Potato Pierogi

• Rest the Dough: Letting the dough rest after kneading makes it easier to roll out and prevents it from shrinking back.
• Seal Tightly: A loose seal can open up during boiling. Press firmly and consider crimping the edges with a fork.
• Don’t Overfill: A tablespoon of filling is just right. Too much, and you’ll risk breakage.
• Boil Gently: A rolling boil can tear pierogi. Keep the water at a gentle bubble.
• Use Cold Filling: Warm filling can soften the dough too much, making it harder to seal.
• Drain Well Before Frying: Wet pierogi will sputter in hot oil. Let them rest a moment before pan-frying.
• Double the Batch: These freeze beautifully. Make more now and thank yourself later.

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Watch Out for These Mistakes While Cooking

• Skipping Dough Rest Time: This can make the dough tough and hard to roll out. Always give it time to relax.
• Too Much Filling: Overfilling leads to tearing and messy pierogi. Stick to a heaping tablespoon at most.
• Using Wet Potatoes: Drain the potatoes well and mash them dry to avoid a watery filling.
• Not Sealing Properly: Any gaps can cause the pierogi to burst open during boiling. Be thorough and firm when pinching edges.
• Crowding the Pot: Boil in batches. Crowding drops the water temperature and causes them to stick.
• Skipping the Pan-Fry Step: You’ll miss out on that incredible crisp texture and caramelized flavor.
• Undercooking Onions (if used): Raw onions can taste harsh. Sauté until golden and sweet before adding to the filling.

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What to Serve With Potato Pierogi?

Sour Cream and Chives

A classic, cool contrast that highlights the richness of the pierogi filling.

Caramelized Onions

Sweet, buttery onions bring a savory depth and complement the crispy texture perfectly.

Sauerkraut

The tangy crunch balances the creaminess of the potatoes and adds a bright bite.

Apple Sauce

Sweet and savory in the best way—especially with pierogi that have a hint of onion or cheese.

Spicy Garlic Butter

A bold drizzle that adds heat and richness, perfect for crisp-fried pierogi.

Pickled Beets

Earthy, sweet, and tangy—this traditional side gives beautiful color and contrast.

Cucumber-Dill Salad

Light and refreshing, it’s a crisp counterbalance to the heavier dumplings.

Fried Bacon and Onions

Crispy, salty, and deeply flavorful—this topping takes pierogi over the top.

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Storage Instructions

Potato pierogi are perfect for making ahead and storing. Once assembled, you can keep uncooked pierogi in the fridge for up to 2 days, covered tightly with plastic wrap or in an airtight container. To freeze, lay them out on a parchment-lined baking sheet in a single layer until solid (about 1–2 hours), then transfer to a zip-top bag or container. They’ll last up to 3 months frozen. Cook them straight from frozen—just add a few extra minutes to boiling.

For leftovers, store cooked pierogi in the fridge for up to 4 days. Reheat in a skillet over medium heat to revive their crispy texture, or microwave if you’re in a hurry (though they’ll lose some crunch).

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Estimated Nutrition (per 3–4 pierogi serving)

• Calories: ~320
• Protein: 8g
• Fat: 12g
• Saturated Fat: 5g
• Carbohydrates: 44g
• Fiber: 3g
• Sugar: 2g
• Sodium: 420mg
• Cholesterol: 40mg

These values can vary depending on substitutions and exact ingredients used, but overall, potato pierogi are a hearty, satisfying dish that fits well into a balanced meal when served with veggies or light sides.

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Frequently Asked Questions

What’s the best way to reheat pierogi?

The best method is to pan-fry them in a bit of butter or oil. This brings back the crispy exterior while warming the filling. Microwaving works too, but the texture won’t be as crisp.

Can I make the dough in advance?

Yes, you can prepare the dough up to a day ahead. Wrap it tightly in plastic and refrigerate. Let it come to room temperature before rolling out.

Can I freeze cooked pierogi?

You can, though freezing them uncooked usually gives better results. If freezing after cooking, let them cool completely and store in a single layer before transferring to a freezer bag.

Do I have to boil them before frying?

Yes, boiling is essential to cook the dough through. Pan-frying alone won’t cook them properly and may leave the dough raw inside.

Can I add cheese to the potato filling?

Absolutely! Sharp cheddar, farmer’s cheese, or even cream cheese are great additions. Just make sure to balance it with the right amount of mashed potatoes.

What’s the trick to sealing pierogi without leaks?

Use your fingers to press the edges firmly together. A light brush of water on the edges before sealing can also help. Crimping with a fork adds extra security.

Are pierogi the same as dumplings?

They’re a type of dumpling, but specific to Central and Eastern European cuisine. Unlike many Asian dumplings, pierogi are usually boiled and then pan-fried, and often have a starchy, rich filling.

Can I use leftover mashed potatoes?

Yes! Just be sure they’re firm and not too creamy. If needed, mix in extra cooked potato or a bit of flour to firm them up before filling.

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Conclusion

Potato pierogi are more than just comfort food—they’re a celebration of tradition, flavor, and satisfying textures. Whether you stick to the classic version or explore creative variations, making pierogi is a hands-on experience that brings so much joy. They freeze beautifully, please just about everyone, and make an ordinary meal feel special. Once you make them yourself, you’ll understand why they’re worth every fold and pinch.

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