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The Boat Shed Kitchen

Pierogi Recipe

This classic pierogi recipe features soft, pillowy dough stuffed with a savory filling of mashed potatoes, cheese, and optional onions. Boiled and optionally pan-fried, they’re a hearty and traditional Eastern European dish that’s perfect for making ahead and freezing.
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Prep Time 45 minutes
Cook Time 20 minutes
Rest Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 36 pierogi
Calories: 110
Ingredients Method Notes

Ingredients
  

Dough:
  • 3 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 egg
  • 3/4 cup sour cream
  • 1/4 cup melted butter
  • 1/4 cup water more if needed
Filling:
  • 2 cups mashed potatoes
  • 1 cup shredded cheddar cheese or farmer’s cheese
  • 1/4 cup sautéed onions optional
  • Salt to taste

Method
 

  1. Mix flour and salt. Add egg, sour cream, butter, and water.
  2. Knead into a smooth dough. Rest 30 minutes.
  3. Combine mashed potatoes, cheese, onions, salt. Let cool.
  4. Roll dough thin. Cut into circles. Fill and seal into half-moons.
  5. Boil pierogi in salted water until they float (3–4 mins).
  6. Optional: pan-fry in butter until golden. Serve with sour cream and toppings.
  7. See full steps with tips & photos → https://theboatshedcafe.com/pierogi-recipe/

Notes

• Dough too dry? Add an extra tablespoon of water as needed.
• For freezer prep: place uncooked pierogi on a baking sheet, freeze solid, then store in a bag.
• You can also fill pierogi with sauerkraut, ground meat, or sweet cheese for variety.