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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Pierogi may have been invented to fill hungry bellies during long, cold winters in Central and Eastern Europe, but they’ve evolved beyond their humble "peasant food" beginnings. These hearty pockets can be served as an appetizer or main course, making them versatile to serve for any occasion.
Potato dumplings have many names across the globe, from Varenyky in Ukraine to Kartoffelklösse in Germany, but they're more commonly known by their Polish name, pierogi (or sometimes, "pierogies"). According to Polish legend, St. Hyacinth brought the recipe for this savory dumpling back to Poland from the far east in the 1200s. As they moved west across Europe, the fillings changed based on the plants and animals available to each area. By the time they arrived in Poland, the most common fillings were potatoes, cheese, meat, or fruit.
Our simplified pierogi will make you look like a pro! Instead of the traditional scratch dough, this recipe uses rounds cut from convenient, easy-to-use Pillsbury™ pie crust. We know you'll love this straightforward, adaptable recipe.
With just a few simple ingredients, you can have beautiful homemade pierogi on your dinner table. Here’s what you’ll need:
Mashed Potatoes: Make your own seasoned mashed potatoes from scratch, a box, or purchase prepared mashed potatoes from your grocery store.
Shredded Cheddar Cheese: Bagged shredded cheese is a time-saver, or shred your own from a block of medium or sharp cheddar.
Pillsbury™ Pie Crust: Our premade pie crust makes this recipe easy and fast. You’ll only use one crust, so you can use the other one for dessert, like this Pear Galette.
Sliced Onion: Yellow or sweet onions like Vidalia or Maui onions work best for caramelizing, since they’re naturally milder than red or white onions.
Butter, Salt, Parsley, and Sour Cream: Butter and salt add loads of flavor. Parsley and sour cream are optional, but they will add creaminess and a pop of green, herbal flavor.
Nothing fancy needed. You probably have all the necessary items already in your kitchen.
Cookie Cutter: A 3¼-inch round cutter is perfect for making just the right size and number of rounds to hold the filling.
Nonstick Skillet: We chose a 10-inch nonstick skillet because it fits all the pierogi without being too big and awkward to handle when full of water, plus the nonstick surface makes cleanup quick. If your skillet is larger, you may need to use a little more water to cover the pierogi. We don’t recommend using a smaller skillet.
Slotted Spoon: We used a large, silicone-coated slotted spoon for removing the pierogi from the water as well as turning them in the butter mixture. If you only have a metal slotted spoon, be careful not to scratch the nonstick coating of the pan.
Additional Items: Parchment paper, sheet pan, fork.
Here’s a quick rundown of how to make these yummy dumplings.
Thoroughly mix the potatoes and cheese until the mixture is evenly blended. This will make it easier to fill the dumplings.
We used a 3¼-inch cutter. If you have a 3-inch cutter, use less filling in each pierogi. A 3½-inch cutter, will only get 7 rounds from one pie crust, just reroll the dough to get the last round. Roll it to the same thickness (about ? inch thick). Fill and seal.
Bring water to a steady boil before adding the pierogi. Be very careful, and lower each into the water using a slotted spoon. Go slowly to avoid splashing, which can cause burns. When removing, let as much water drip off as possible before transferring to the parchment. If they are sitting in water, it could make them sticky and soggy.
Let the butter melt and foam before adding the pierogi. Adding ingredients to a cold pan can cause them to stick. (Yes, even in a nonstick pan!) Once in the pan, let them cook, brown, and absorb all that buttery goodness. If they are sticking when you try to turn them, give them more time. They should release easily when ready to turn. When they’re done, add the onions, and top with sour cream and parsley.
Pierogi are very adaptable. You can fill them with cooked ground or chopped meat and cheese or even make sweet versions. As with all dumplings, you mustn’t overfill them, as overstuffed pierogi can open during cooking.
If you’re looking for more dumpling inspiration, try our savory Asian Pork Dumplings, using Pillsbury flaky layers biscuits. Or instead of spending all day in the kitchen making homemade apple pie, try dumplings for dessert with this Sweet Apple Dumplings recipe.
Pierogi can be served with a variety of toppings and condiments. In addition to the sour cream and parsley, prepared horseradish, mustard, chives, and dill make nice pairings. A sprinkle of chopped, cooked bacon adds an extra salty, savory appeal.
To round out the meal, add our version of a traditional Eastern European classic: Creamy Cucumber Salad.
Cover and store any leftover pierogi in a single layer in an airtight container in the refrigerator up to 4 days.
Cool to room temperature and place in a single layer (1 inch apart) on a parchment-lined sheet pan. Freeze uncovered until solid. Transfer to a freezer-safe ziptop bag. Place onion mixture in a separate freezer-safe ziptop bag. Press onions into a flat, even layer and remove as much air as possible. Freeze up to 3 months.
• Refrigerated: Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat. Add pierogi and cook without moving, 1 to 2 minutes, until browned on bottom. Stir in onions and 2 tablespoons of water and bring to a simmer. Cover and cook 1 to 2 minutes, until pierogi are hot (at least 165°F in center).
• Frozen: Thaw onions in refrigerator overnight or run under cold water until completely thawed. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat. Add pierogi and cook without moving, 2 to 3 minutes, until browned on bottom. Stir in onions and 2 tablespoons of water and bring to a simmer. Cover and cook 2 to 4 minutes, until pierogi are hot (at least 165°F in center).
Line large rimmed sheet pan with cooking parchment paper. Set aside by the stovetop.
In small bowl, mix potatoes and cheese until evenly mixed.
Soften as directed on box and unroll pie crust on cutting board. With 3¼-inch round cookie cutter, cut 8 rounds from pie crust.
Spoon about 1 tablespoon of the potato mixture into center of each round.
Moisten edges of dough with water; fold dough over filling, and press with fork to seal.
In 10-inch nonstick skillet, heat 1 quart of water to boiling over high heat. Carefully add pierogi to boiling water. Reduce to simmering, and cook 8 to 10 minutes, until dough appears translucent.
Using slotted spoon or spatula, transfer pierogi to prepared sheet pan, in a single layer. Pat dry with paper towels. Pour out water, and carefully wipe out skillet with a paper towel.
In same skillet, melt 1 tablespoon of the butter over medium heat. Add onion and salt. Cook 5 to 7 minutes, until beginning to brown on edges; transfer onions to small bowl.
Add remaining 3 tablespoons butter to same skillet, and melt over medium heat. Cook drained pierogi in butter 3 to 5 minutes, carefully turning once, until browned on edges and hot in centers.
Stir in onion mixture.
Transfer to serving platter. Sprinkle with chopped fresh parsley, and serve with sour cream for dipping.
Prepared sour cream and onion dip can be used in place of the sour cream and parsley.
For the best caramelized onions, start with very thinly sliced raw onion. Using a sharp chef’s knife, cut the stem end off a medium or large onion, then place the cut side flat on your cutting board. It’s safer and easier to cut vegetables after you’ve created a flat surface, so they won’t roll. Then cut in half through the root. Peel the onion, leaving root end attached. Very thinly slice each half of the onion, discarding the root ends.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 27g | 41% |
| Saturated Fat | 14g | 69% |
| Trans Fat | ½g | % Value Not Available |
| Monounsaturated Fat | 9g | % Value Not Available |
| Polyunsaturated Fat | 2g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 45mg | 14% |
| Sodium | 500mg | 21% |
| Total Carbohydrate | 31g | 10% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 2g | % Value Not Available |
| Protein | 3g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 8% |
| Potassium | 110mg | 3% |
| Vitamin A | Value Not Available | 10% |
| Vitamin C | Value Not Available | 2% |
| Vitamin E | Value Not Available | 2% |
| Thiamin | Value Not Available | 2% |
| Riboflavin | Value Not Available | 2% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 6% |
| Folic Acid | Value Not Available | 2% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 2% |
| Manganese | Value Not Available | 4% |
| Selenium | Value Not Available | 4% |
| Copper | Value Not Available | 2% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
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