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Pierogi I

Rated as 4.37 out of 5 Stars

"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."
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1 h servings 368
Original recipe yields 12 servings (10 to 12 servings)


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  1. 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.
  2. 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.
  3. 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.)


  • Get the recipe for Sauerkraut Filling for Pierogi.
  • Get the recipe for Potato and Cheese Filling for Pierogi.
  • 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

Per Serving: 368 calories; 6.4 64.5 11.3 70 132 Full nutrition

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  1. 68 Ratings

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Most helpful positive review

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....

Most helpful critical review

Would've been nice to have an exact measure of water - my dough didn't turn out correctly initially. It tasted pretty good, though.

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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....

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 wou...

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 b...

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.

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 cu...

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.

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 ...

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...

I have been looking for just the right pierogi dough for years... and this is pretty close to my Polish grandmas recipe! ( and the best I have found on this site) It was difficult to get mixed i...