If you haven't tried making pierogi yet, you're missing out on a delicious adventure! Imagine this: tender dumplings bursting with savory potato and cheese, or maybe tangy sauerkraut and mushrooms. Yum, right? But wait, there's also sweet cheese pierogi that'll satisfy your dessert cravings. Whether you're cooking for family or a gathering, these recipes are sure to impress. So, are you ready to plunge into the world of pierogi and discover your new favorite dish?
Classic Potato and Cheese Pierogi
Classic Potato and Cheese Pierogi are a beloved Eastern European dish known for their comforting flavors and delightful texture. These dumplings are typically filled with a rich mixture of creamy potatoes and sharp cheese, then boiled and often pan-fried for a crispy finish. Perfect as a main dish or a side, they can be enjoyed with a dollop of sour cream or a sprinkle of crispy bacon.
Making pierogi from scratch may take a bit of time, but the result is truly rewarding and worth the effort.
Ingredients:
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup water
- 1/2 teaspoon salt
- 2 cups mashed potatoes (preferably leftover)
- 1 cup cottage cheese or farmer's cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoon butter (for frying, optional)
- Sour cream (for serving, optional)
Instructions:
In a large bowl, mix the flour and salt together, then create a well in the center and add the egg and water. Knead the dough until smooth and elastic, about 5-7 minutes, then cover and let it rest for 30 minutes.
Meanwhile, combine the mashed potatoes, cottage cheese, and cheddar cheese in a separate bowl, mixing until well combined. Roll out the dough on a floured surface to about 1/8-inch thick and cut into circles using a round cutter.
Place a spoonful of filling in the center of each circle, fold over, and pinch the edges to seal. Bring a large pot of salted water to a gentle boil and cook the pierogi in batches until they float to the top, about 5-7 minutes.
If desired, pan-fry the boiled pierogi in butter until golden brown and crispy on both sides.
Extra Tips:
To guarantee your pierogi don't stick together, sprinkle them with a little flour or place them on a parchment-lined baking sheet while you cook the rest.
You can also prepare the filling a day in advance for convenience. If you have leftover pierogi, they freeze well—just make sure to separate them with parchment paper before placing them in a freezer bag.
When reheating frozen pierogi, boil them directly from frozen, or pan-fry them for a delicious crispy texture. Enjoy your homemade pierogi with your favorite toppings!
Sauerkraut and Mushroom Pierogi

Sauerkraut and Mushroom Pierogi are a delightful combination of tangy sauerkraut and earthy mushrooms, making for a savory filling that pairs beautifully with the soft, doughy pierogi. This Polish dish isn't only a comfort food favorite but also versatile enough to be served as a main course or a side dish.
Perfect for family gatherings or special occasions, these pierogi will surely impress with their unique flavor and texture.
Ingredients:
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup water (plus more if needed)
- 1/2 teaspoon salt
- 1 cup sauerkraut, drained and chopped
- 1 cup mushrooms, finely chopped
- 1 medium onion, diced
- 2 tablespoons butter
- Salt and pepper to taste
- Sour cream (for serving)
Instructions:
To prepare the pierogi dough, mix together the flour and salt in a bowl. In a separate bowl, beat the egg and gradually add the water. Combine the wet ingredients with the flour mixture, kneading until a smooth dough forms.
Cover the dough with a kitchen towel and let it rest for about 30 minutes. Meanwhile, in a skillet, melt the butter over medium heat and sauté the onion until translucent. Add the chopped mushrooms and cook until tender, then stir in the sauerkraut and season with salt and pepper.
Cook for a few more minutes until everything is heated through. Roll out the rested dough on a floured surface to about 1/8 inch thick, and cut into circles using a glass or cookie cutter. Place a spoonful of the filling in the center of each circle, fold over, and pinch the edges to seal.
Boil the pierogi in salted water until they float to the surface, about 3-4 minutes. Drain and serve with sour cream.
Extra Tips:
For a richer flavor, you can sauté the sauerkraut with some caraway seeds before mixing it with the mushrooms. If you prefer a crispy texture, pan-fry the boiled pierogi in a bit of butter until golden brown after boiling.
You can also make the filling ahead of time and refrigerate it, allowing the flavors to meld beautifully. Don't hesitate to customize the filling by adding other ingredients like bacon or cheese for a different twist!
Sweet Cheese Pierogi
Sweet cheese pierogi are a delightful Polish treat that combine a tender dough with a rich, creamy filling. Traditionally enjoyed as a dessert or sweet snack, these pierogi are filled with a mixture of sweetened cheese, often improved with vanilla or fruit, making them a perfect indulgence for any time of day.
The process of making sweet cheese pierogi is both enjoyable and rewarding, as you bring together simple ingredients to create a comforting dish that's sure to please everyone at the table.
Ingredients:
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter, softened
- 1 cup farmer's cheese or ricotta cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: fruit preserves or melted butter for serving
Cooking Instructions:
In a large bowl, combine the flour, egg, sour cream, and softened butter to create a smooth dough. Knead the dough on a floured surface until it becomes elastic, then cover and let it rest for about 30 minutes.
Meanwhile, in another bowl, mix the farmer's cheese, powdered sugar, vanilla extract, and salt until well combined. Roll out the dough to about 1/8 inch thick and cut into circles using a round cutter or glass.
Place a small spoonful of the cheese filling in the center of each circle, fold the dough over to create a half-moon shape, and pinch the edges to seal. Bring a large pot of salted water to a boil and cook the pierogi in batches until they float to the surface, about 3-5 minutes.
Remove with a slotted spoon and serve warm.
Extra Tips:
For a richer flavor, consider adding a bit of lemon zest to the cheese filling. If you find the dough too sticky, dust it with a little more flour while rolling it out.
To improve the sweetness, you can serve the pierogi with a drizzle of melted butter or a dollop of fruit preserves. These pierogi can also be pan-fried in butter after boiling for a crispy exterior, adding a delightful texture contrast to the soft filling.
Enjoy your homemade sweet cheese pierogi!
Spinach and Feta Pierogi

Spinach and feta pierogi are a delightful twist on the traditional Polish dumpling, offering a flavorful filling that combines the earthiness of spinach with the tanginess of feta cheese. This dish is perfect for a cozy dinner or a festive gathering. Not only are they delicious, but they're also a great way to incorporate greens into your meal.
With a few simple ingredients and straightforward steps, you'll have a batch of homemade pierogi ready to impress your family and friends.
Ingredients:
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 small onion, finely chopped
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
In a large bowl, combine the flour and salt, then create a well in the center and add the egg, olive oil, and water. Mix until a dough forms, kneading it on a floured surface until smooth.
Cover with a towel and let it rest for about 30 minutes.
Meanwhile, sauté the onion in butter until golden, then add the chopped spinach and cook until wilted. Remove from heat, stir in the feta cheese, and season with salt and pepper.
Roll out the dough to about 1/8-inch thickness and cut out circles using a glass or cookie cutter. Place a spoonful of the filling in the center of each circle, fold in half, and seal the edges.
Boil the pierogi in salted water until they float, then sauté them in a bit of butter until golden brown.
Extra Tips:
For a richer flavor, consider adding garlic to the sautéed onion and spinach mixture.
You can also experiment with different cheeses or herbs to customize the filling to your taste.
If you're making a large batch, pierogi freeze well—just layer them between parchment paper and store in an airtight container.
When ready to eat, boil them directly from the freezer without thawing for a quick and easy meal.
Enjoy your spinach and feta pierogi with a dollop of sour cream or a sprinkle of fresh herbs for an extra touch!
Meat-Filled Pierogi
Meat-filled pierogi are a hearty and satisfying dish that combines tender dough with a savory filling, making them a favorite in many households. These dumplings can be enjoyed as a main course or a side dish and are perfect for family gatherings or comfort food cravings.
With a few simple ingredients and some time to prepare, you can create these delicious pierogi that are certain to impress your family and friends.
Ingredients:
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup water
- 1 teaspoon salt
- 1 pound ground meat (beef, pork, or a mix)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons butter (for frying)
- Sour cream (for serving)
Instructions:
In a large bowl, combine the flour and salt, then create a well in the center and add the egg and water. Mix until a dough forms, then knead on a floured surface until smooth.
In a skillet, sauté the onion and garlic in a bit of oil until translucent, then add the ground meat, cooking until browned and fully cooked. Season with salt and pepper, and let the filling cool.
Roll out the dough to about 1/8 inch thick and cut into circles using a cookie cutter or glass. Place a spoonful of the meat filling in the center of each circle, fold the dough over, and pinch the edges to seal.
Boil a large pot of salted water and cook the pierogi in batches until they float to the surface, about 3-5 minutes. Remove them with a slotted spoon and sauté in butter until golden brown.
Extra Tips:
To guarantee your pierogi have a delightful flavor and texture, make sure not to overfill them, as this can cause them to burst during cooking.
You can also experiment with different meats or add herbs and spices to the filling for a personal touch. If you have leftover pierogi, they can be frozen for future meals; just make sure to arrange them in a single layer on a baking sheet before transferring them to a freezer bag.
When reheating, you can boil them again or pan-fry for added crispiness. Enjoy your meat-filled pierogi with a dollop of sour cream for extra richness!