The Coziest Homemade Pierogi Recipe for Comfort Food Lovers

Polish pierogi recipe bursts with comforting flavors that dance across your palate with every delectable bite.

These delicate dumplings carry centuries of culinary tradition from Eastern Europe.

Soft, pillowy dough envelops rich fillings that range from creamy potato to tangy cheese.

Generations of home cooks have perfected these beloved parcels, passing down treasured techniques through family kitchens.

Each pierogi tells a story of warmth, tradition, and hearty satisfaction.

The simple ingredients transform into something magical when crafted with love and patience.

You’ll find this recipe delivers an authentic taste of Polish comfort food that will transport you straight to a cozy European kitchen.

Storage Tips for Keeping Pierogi Fresh

• Store leftover pierogi in an airtight container in the refrigerator for up to 3-4 days. Separate layers with parchment paper to prevent sticking.
• Place cooled pierogi on a baking sheet, freeze until solid, then transfer to freezer bags. They'll keep well for 2-3 months. Label the bag with the date for easy tracking.
• Arrange pierogi on a microwave-safe plate, cover with a damp paper towel. Heat for 1-2 minutes, checking halfway through to ensure even warming. Add a splash of water to prevent drying.

FAQs

• Why are my pierogi dough edges not sealing properly?

Make sure to remove any air pockets when folding and use a pinch-and-twist motion to create a tight seal. Moisten the edges with water if the dough feels dry, which helps create a stronger bond.

• Can I freeze pierogi before cooking?

Yes, place uncooked pierogi on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. They can be cooked directly from frozen, just add 1-2 extra minutes to cooking time.

• What type of potatoes work best for the filling?

Starchy potatoes like Russet or Yukon Gold are ideal because they mash smoothly and create a creamy, consistent filling without becoming too watery.

Pierogi – Classic Comfort in Every Bite

• Craft Simplicity: This strawberry Jello pie requires minimal ingredients and basic kitchen skills, making it perfect for novice bakers seeking a delightful dessert.
• Quick Crowd-Pleaser: With just a few steps and short preparation time, this pie delivers a delicious treat that will impress family and friends without hours of complicated work.
• Versatile Celebration Dessert: Perfect for summer gatherings, potlucks, birthdays, or casual weekend treats, this pie brings a burst of fruity sweetness that everyone will love.
• No-Bake Convenience: Skip the oven and enjoy a refreshing dessert that sets in the refrigerator, saving time and keeping your kitchen cool during warm days.

Ingredients Needed for Traditional Pierogi

Main Ingredients:

• Potatoes: Starchy base that creates the soft and creamy interior of the pierogi.
• Salt: Essential seasoning that enhances the overall flavor of the filling.
• Butter: Adds richness and smoothness to the potato mixture.
• Cream Cheese: Provides a tangy and creamy texture to the filling.
• Mozzarella Cheese: Introduces a mild, stretchy cheese element to the potato mixture.

• Warm Water: Helps activate and bind the dough ingredients.
• Milk: Adds moisture and softness to the pierogi dough.
• Sour Cream: Contributes to the dough's tenderness and flavor.
• Egg: Provides structure and helps bind the dough together.
• Vegetable Oil: Ensures the dough remains smooth and pliable.
• All-Purpose Flour: The primary structural component of the pierogi dough.

• Ground Beef: Savory protein topping that adds extra flavor to the pierogi.
• Butter: Helps brown the ground beef and adds richness.
• Sour Cream: Classic accompaniment served on the side for dipping.

Step-by-Step Guide to Making Homemade Pierogi

Step 1: Boil Potatoes for Filling

Place peeled potatoes in a pot and cover completely with water. Bring to a boil over medium-high heat and cook until fork-tender, about 25 minutes.

Drain and let cool for 5 minutes.

Step 2: Create Creamy Potato Mixture

Mash potatoes until completely smooth.

• Salt
• Melted butter
• Cream cheese
• Shredded mozzarella

Set mixture aside.

Step 3: Mix Pierogi Dough

• Warm water
• Milk
• Sour cream
• Egg
• Oil
• Salt

Add flour gradually, mixing until dough becomes smooth and elastic.

Knead for 2-3 minutes. Cover with plastic wrap and let rest for 30 minutes.

Step 4: Roll and Shape Pierogi

Divide dough into two pieces. Roll out each piece on a floured surface to 1/8-inch thickness.

Cut circles using a 3-inch cookie cutter. Place potato filling in center of each circle.

Step 5: Seal Pierogi Pockets

Fold dough over filling. Pinch edges tightly to seal.

Crimp edges with a pinch-and-twist motion to prevent filling from leaking.

Step 6: Prepare Ground Beef Topping

Sauté ground beef in a skillet until completely browned.

Melt butter into the meat and remove from heat.

Step 7: Boil Pierogi

Bring a large pot of water to a rolling boil.

Add salt. Cook pierogi in batches until they float to the top, about 2 minutes.

Step 8: Finish and Serve

Remove pierogi with a slotted spoon. Drizzle with buttery ground beef mixture.

Serve warm with sour cream on the side.

Tips for Tender and Flavorful Pierogi Every Time

• Ensure potatoes are thoroughly mashed without lumps for a smooth, creamy filling that spreads easily inside the pierogi.
• Keep the dough covered when not working with it to prevent drying out and maintain its elasticity for easier shaping.
• Press pierogi edges firmly and use a pinch-and-twist technique to create a tight seal that prevents filling from leaking during cooking.
• Cook pierogi in small batches to prevent overcrowding, allowing them to float and cook evenly without sticking together.
• Drizzle the buttery ground beef mixture between layers while serving to enhance taste and prevent pierogi from sticking to each other.

Flavor Variations to Try With Classic Pierogi

• Vegetarian Potato Pierogi: Replace ground beef with sautéed mushrooms and caramelized onions for a meat-free version that's packed with earthy flavors.
• Gluten-Free Pierogi: Swap wheat flour with a blend of rice flour and potato starch to create a celiac-friendly dough that maintains the traditional texture.
• Cheese Lover's Pierogi: Enhance the potato filling by adding extra sharp cheddar or blue cheese for an intense, creamy flavor profile.
• Low-Carb Alternative: Use cauliflower instead of potatoes for the filling, and create the dough with almond flour and egg to reduce carbohydrate content.

Pairing Suggestions to Enjoy With Pierogi

• Savory Beef Companion: Pair a robust red wine like Cabernet Sauvignon to complement the rich ground beef topping and enhance the pierogi's hearty flavors.
• Refresh with Beverage Balance: Choose a crisp pilsner or light wheat beer to cut through the creamy potato filling and provide a refreshing contrast to the dense dumplings.
• Brighten with Side Salad: Create a tangy cucumber and dill salad dressed with light vinaigrette to add brightness and acidity that balances the pierogi's rich, creamy texture.
• Enhance with Condiment Variety: Serve multiple dipping sauces like herb-infused sour cream, caramelized onion compote, and spicy mustard to elevate the pierogi's flavor profile and offer guests diverse tasting experiences.

Pierogi Recipe

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4.6 from 17 reviews

• Total Time: 1 hour 37 minutes
• Yield: 4 1x

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Description

Polish pierogi unite comfort and tradition in one delightful dish. Handcrafted dumplings filled with savory potato, cheese, or sweet fruit provide a delectable journey through Eastern European culinary heritage you’ll savor with each delicious bite.

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Ingredients

Scale 1x2x3x

Main Ingredients (Filling):

• 2 lbs (907 g) Russet potatoes
• 3/4 cup (85 g) Mozzarella cheese, shredded
• 2 ounces (57 g) Cream cheese, softened

Seasonings and Enhancers:

• 1/2 teaspoon (2.5 g) Salt
• 2 tablespoons (30 ml) Unsalted butter, melted

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Instructions

1. Carefully wash and peel potatoes, placing them in a pot with sufficient water to cover completely. Boil over medium-high heat for approximately 25 minutes until easily pierced with a fork.
2. Drain potatoes and allow them to cool for 5 minutes. Mash thoroughly until achieving a smooth, creamy consistency.
3. Incorporate salt, melted butter, cream cheese, and mozzarella into the mashed potatoes. Mix until well blended and set aside.
4. In a mixing bowl, whisk together warm water, milk, sour cream, egg, oil, and salt until uniformly combined.
5. Gradually introduce flour to the liquid mixture, using a dough hook or wooden spoon. Mix incrementally, adding flour one tablespoon at a time until the dough becomes cohesive and stops sticking to bowl sides.
6. Knead the dough for 2-3 minutes, developing elasticity and smoothness. Cover with plastic wrap and let rest at room temperature for 30 minutes.
7. Divide dough into two equal portions. Roll out one section on a floured surface to approximately 1/8-inch thickness.
8. Use a 3-inch round cookie cutter to create uniform dough circles, positioning them closely together.
9. Place a measured amount of potato filling in the center of each dough circle. Fold dough over filling, sealing edges firmly with a pinching and twisting motion.
10. In a medium skillet, brown ground beef over medium heat until fully cooked. Incorporate melted butter and remove from heat.
11. Bring a large pot of salted water to a vigorous boil. Gently add pierogi in batches, cooking until they float and water returns to boiling, approximately 2 minutes.
12. Remove pierogi with a slotted spoon, layering them in a bowl and drizzling with buttery ground beef mixture to prevent sticking.
13. Serve immediately, accompanied by a side of cool sour cream for added richness.

Notes

• Ensure potatoes are completely dry after boiling to prevent watery filling that could make pierogi soggy.
• Humidity and altitude can affect dough consistency, so adjust flour slightly if the mixture feels too sticky or dry.
• Uncooked pierogi can be frozen on a baking sheet, then transferred to freezer bags for convenient future meals without clumping.
• For crispier edges, pan-fry boiled pierogi in butter after initial cooking for a delightful golden-brown exterior.

• Prep Time: 1 hour 10 minutes
• Cook Time: 27 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Polish

Nutrition

• Serving Size: 4
• Calories: 334 kcal
• Sugar: 2 g
• Sodium: 430 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 27 mg