A delicious filled dumpling made from fresh pasta. These take time, but are so worth it! Fill with Sauerkraut Filling or Potato and Cheese Filling. To freeze, place uncooked pierogies in melted butter. Cool, and place in freezer bags. The butter will keep them from sticking.

Jill
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.

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  • Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.

  • Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface. (See Cook's Note for tips on freezing extra pierogies.)

Tips

Get the recipe for Sauerkraut Filling for Pierogi.

Tips

Get the recipe for Potato and Cheese Filling for Pierogi.

Tips

To freeze pierogies: grease a baking dish with melted butter and top with chopped onions. Layer cooked pierogies in the dish, adding more melted butter and onions in between layers. When cool, divide into freezer bags; the butter will keep the pierogies from sticking, and when you thaw them, the contents of the bag can be placed in a skillet for easy reheating.

Nutrition Facts

367.7 calories; 11.3 g protein; 64.5 g carbohydrates; 70.3 mg cholesterol; 131.9 mg sodium. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/05/2006
Very nicely flavored easy to work with dough. I rolled the doug very thinly and with this recipe was able to cut out about eighty 3" pierogi. Use plenty of flour when rolling out this dough. Served them to my potato-lovin' hubby & kids for dinner (there went about 30-40 ). Made some for the kids' lunch the next day (18-20 more) and then made enough for another dinner (another 30 ) and a few miscellaneous for another lunch -- they froze & reheated well after being boiled. The sour cream adds a delicious note to the dumpling dough and pairs well with the mashed potato/onion/cheddar cheese filling I used & just a simple brown butter sauce drizzled on top. With 3" wrappers I used about teaspoon (little less) of filling. They sealed very easily with a fork but take note -- if you don't keep the rounds covered and the edges dry out even a teensy bit it will be difficult to seal them. Dough was toothsome and just the right texture. One of the best pierogi recipe I've tried & definately a keeper for our family -- thanks bunches! Read More
(53)

Most helpful critical review

Rating: 3 stars
05/09/2003
Would've been nice to have an exact measure of water - my dough didn't turn out correctly initially. It tasted pretty good though. Read More
(6)
70 Ratings
  • 5 star values: 43
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
10/05/2006
Very nicely flavored easy to work with dough. I rolled the doug very thinly and with this recipe was able to cut out about eighty 3" pierogi. Use plenty of flour when rolling out this dough. Served them to my potato-lovin' hubby & kids for dinner (there went about 30-40 ). Made some for the kids' lunch the next day (18-20 more) and then made enough for another dinner (another 30 ) and a few miscellaneous for another lunch -- they froze & reheated well after being boiled. The sour cream adds a delicious note to the dumpling dough and pairs well with the mashed potato/onion/cheddar cheese filling I used & just a simple brown butter sauce drizzled on top. With 3" wrappers I used about teaspoon (little less) of filling. They sealed very easily with a fork but take note -- if you don't keep the rounds covered and the edges dry out even a teensy bit it will be difficult to seal them. Dough was toothsome and just the right texture. One of the best pierogi recipe I've tried & definately a keeper for our family -- thanks bunches! Read More
(53)
Rating: 5 stars
10/05/2006
Very nicely flavored easy to work with dough. I rolled the doug very thinly and with this recipe was able to cut out about eighty 3" pierogi. Use plenty of flour when rolling out this dough. Served them to my potato-lovin' hubby & kids for dinner (there went about 30-40 ). Made some for the kids' lunch the next day (18-20 more) and then made enough for another dinner (another 30 ) and a few miscellaneous for another lunch -- they froze & reheated well after being boiled. The sour cream adds a delicious note to the dumpling dough and pairs well with the mashed potato/onion/cheddar cheese filling I used & just a simple brown butter sauce drizzled on top. With 3" wrappers I used about teaspoon (little less) of filling. They sealed very easily with a fork but take note -- if you don't keep the rounds covered and the edges dry out even a teensy bit it will be difficult to seal them. Dough was toothsome and just the right texture. One of the best pierogi recipe I've tried & definately a keeper for our family -- thanks bunches! Read More
(53)
Rating: 5 stars
08/09/2003
I'll just make a mention to folks that there really is no exact science to how much liquid your flour is going to take.. it can vary by the day depending on the temperature and humidity!! I would suggest adding it slowly and working it in adding more as necessary.. Read More
(48)
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Rating: 5 stars
01/17/2006
Wow, these were great. I divided the dough into about 6 small sections, wrapping each section in waxed paper. THe more the dough is worked with, the longer it is exposed to air causing it to become dry. As it dries, it becomes increasinly tough and difficult to work with. I think I used about 1 1/2 cups of water in the dough. This makes a huge batch! I only made half of the cheese-potato filling and I still have some leftover. It took me about 3 hours to roll out, stuff, and seal these guys. Oh, but it was worth it. I've got a freezer full of pierogis, a quick and delicious meal any night! I served them with caramelized onions and some sour cream. Read More
(43)
Rating: 5 stars
11/18/2008
These are good.....I find freezing them on a parment paper lined baking sheet first is better than the butter method. After a couple of hours just put into a freezer bag. Read More
(29)
Rating: 5 stars
08/09/2003
They're also great if you add a little caramelized onion to the potato and cheese filling and serve them up with sour cream and sauteed onions and bacon. Also they're great pan fried. Read More
(16)
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Rating: 5 stars
08/09/2003
Yum! Made these tonight very good. I ended up freezing most of them have a lot of pierogies in my freezer right now! As far as how much warm water to use-I ended up using a little over a cup kneading this dough is definitely a great work-out for the upper body. I rolled the dough through my pasta maker on number 2 this helped me keep all of the pierogies uniform in shape. This recipe is definitely time consuming-between the dough and making the filling (we used the potato/cheese) but the time spent is worth it with the final results. The few that I did cook up tonight were delicious-I boiled them and then pan-fried them and then served them with carmelized onions and sour cream. Yum yum yum! I am looking forward to eating these again soon. Read More
(16)
Rating: 5 stars
02/26/2006
My husbands grandmother always made Pierogi's on Christmas Eve. I had never this dish but wanted to give him a gift from his childhood. From the first time I made these they turned out great!!I use the potato filling and add a little grilled onion and cheddar cheese. Everyone in the family can now enjoy a dish that my husband has such fond memories of. Thanks! Read More
(12)
Rating: 4 stars
08/09/2003
These turned out well! The dough became soft and difficult to work with as it warmed up. As the process is time consuming you might want to put half the dough in the fridge while you shape the other half. We filled them with spiced up mashed potatoes and served them with a ketchup/sour cream mixture (sounds weird but tastes good). Our friends really liked them. Read More
(10)
Rating: 3 stars
05/09/2003
Would've been nice to have an exact measure of water - my dough didn't turn out correctly initially. It tasted pretty good though. Read More
(6)