Grandma's Polish Perogies


This recipe for perogies has been in the family for generations, with a few alterations of course! My grandfather is Polish, and his mother taught my grandmother how to make these delicious dumplings. Serve plain, or with butter, sour cream, bacon, etc. Perfecting the pierogi technique takes time, and after a while, you will develop your own system.

Prep Time:
1 hrs
Cook Time:
40 mins
Total Time:
1 hrs 40 mins
60 perogies



  • 4 ½ cups all-purpose flour

  • 2 teaspoons salt

  • 2 cups sour cream

  • 2 eggs

  • 1 egg yolk

  • 2 tablespoons butter, melted

  • 2 tablespoons vegetable oil


  • 8 baking potatoes, peeled and cubed

  • 1 cup shredded Cheddar cheese

  • 2 tablespoons processed cheese sauce

  • 1 pinch onion salt, or to taste

  • salt and pepper to taste


  1. Prepare the dough: Stir together flour and salt in a large bowl. Whisk together sour cream, eggs, egg yolk, butter, and oil in a separate bowl. Stir the wet ingredients into the flour until well blended and the dough comes together. Cover the bowl with a towel, and let stand for 15 to 20 minutes.

  2. Meanwhile, prepare the filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.

  3. Drain potatoes, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt, and pepper. Set aside to cool.

  4. Separate pierogi dough into two balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears, between 1/8- and 1/4-inch thick. Cut into circles using a cookie cutter, pierogi cutter, or a glass, 3- to 4-inches in diameter.

  5. Assemble the perogies: Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges with fingers, or use a fork for crimped edges.

  6. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.

  7. To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top, about 5 minutes. Do not boil too long, or they will be soggy. Remove with a slotted spoon.


For best results, choose potatoes that have as little water in them as possible such as russets.

Choose a rolling pin that is very heavy — it will be easier to roll out the dough.

The perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.

Nutrition Facts (per serving)

281 Calories
11g Fat
38g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 281
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 50mg 17%
Sodium 351mg 15%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 8g
Vitamin C 17mg 85%
Calcium 101mg 8%
Iron 2mg 12%
Potassium 440mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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