• Skip to main content
  • Skip to primary sidebar

In the Kitch

menu icon
go to homepage
  • Mother's Day
  • Recipe Index
  • Guides
  • Tutorials
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Mother's Day
    • Recipe Index
    • Guides
    • Tutorials
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    In the Kitch » Recipes » Side Dishes

    Updated: Mar 5, 2024 · Published: Jun 10, 2019 by Joss Dyckson · This post may contain affiliate links ·

    Easy Pierogies

    Jump to Recipe

    If you love the homey, comforting goodness of pierogies, but find something lacking in the frozen supermarket variety, maybe it's time you learned how to make easy pierogies at home.

    Pierogies on blue plate with fresh parsley.

    The version of pierogi we are making here comes from a Polish recipe. Poland is where my family came from on my Dad's side a few generations ago, so making pierogi is special to me.

    What makes this recipe easy is the use of premade dumpling wrappers. There is no need to stress over making and rolling out a homemade dough to a perfect consistent thinness.

    After forming the dumplings, they are sautéed and lightly steamed for a crispy, golden exterior and soft, pillowy center. I also make a mean kimchi dumpling if you're interested.

    Jump to:
    • What Are Pierogies?
    • Pierogi Ingredients
    • How to Make Them
    • Storage Tips
    • Serving Suggestions
    • Pierogi Recipe FAQs
    • ❤️More Cooking Tutorials You Will Love
    • 📋Recipe

    What Are Pierogies?

    Pierogies are savory dumplings with a potato filling. This dish consists of fresh dough rounds folded around seasoned, mashed potato and cheese (such as ricotta cheese), forming a half-moon shape.

    Pierogi Ingredients

    Pierogi ingredients prepped on blue background.
    • 4-5 small potatoes (about 15 ounces)
    • 2 tablespoons canola oil, divided
    • 1 yellow onion, diced
    • ½ cup ricotta cheese
    • ½ cup cheddar cheese, shredded or in small cubes
    • ½ teaspoon dried oregano
    • ½ teaspoon dried thyme
    • salt and pepper, to taste
    • 48 dumpling wrappers
    • fresh parsley, to serve (optional)

    How to Make Them

    Luckily, in this recipe, you can skip the step of making the dough, resulting in a quick and easy (but delicious!) version of homemade pierogies. Using the frying/steaming method of cooking gives you a nice golden pierogi dough on the outside, but keeps the center soft and pillowy. I also make my grilled pierogies this way.

    Prepare the Pierogies

    Collage of images of boiling potatoes, mashing potatoes, cooking onions, and combining the ingredients.

    Step #1. Boil the potatoes. Peel and boil the potatoes until they are soft (about 8 to 10 minutes) (Image 1).

    Step #2. Mash the potatoes. Drain the potatoes and mash them using a fork or potato masher (Image 2).

    Step #3. Fry the onions. Heat 1 tablespoon of canola oil to medium heat in a non-stick frying pan. Add the onions and fry until soft and golden (about 5 minutes) (Image 3).

    Step #4. Combine Filling. Combine the ricotta cheese, potatoes, cheddar cheese, onions, herbs, salt and pepper to make the filling (Image 4).

    Collage of images of filling pierogies and sealing.

    Step #5. Fill dumpling wrappers. Place one dumpling wrapper on a plate. Add one spoon of filling (Image 5).

    Step #6. Wet the edges. Wet the edges of the disc with water. You can use a silicone brush (Image 6).

    Step #7. Fold and seal. Fold it in half over the filling and seal the ends together by pressing with a fork (Image 7).

    Step #8. Repeat. Repeat with all wrappers (Image 8).

    Cook the Pierogies

    Collage of images cooking pierogies.

    Step #9. Fry the pierogies. Heat 1 tablespoon of canola oil in a non-stick skillet at medium-high heat. Add the pierogies and cook until brown. Turn them over and let them brown on the other side (Image 9).

    💬Chef's Note: For me, it usually takes less than 1 minute per side to brown; keep an eye on them.

    Step #10. Steam. When they are golden brown on both sides, add ½ cup of water – without lowering the temperature – and cover quickly with the lid so that they steam. Let them cook for 1 more minute (Image 10).

    💬Chef's Note: This is a mixed cooking method that will allow the dough itself to have a brown and crunchy texture on the outside with a soft center. Add another tablespoon of oil to the pan before frying each batch of pierogies.

    Serve

    Pierogies on blue plate with fresh parsley.

    Serve with fresh parsley and enjoy!

    Storage Tips

    Any leftover filling can be frozen for later use.

    If you don't intend to eat all of the pierogies right away, they can be frozen before cooking:

    • Arrange on baking sheet. Line a baking sheet with parchment paper, arrange the pierogies so they don't touch (make sure of this, or they could tear apart once frozen), and place the sheet in the freezer until the dumplings are solid.
    • Transfer. Once they're frozen, they can be transferred to a plastic freezer bag for easy storage.
    • Cook from frozen. To cook them from a frozen state, simply boil in salted water for about 7 or 8 minutes, then drain and serve as you normally would.

    Store the cooked pierogies in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

    Serving Suggestions

    • I like to keep sour cream and hot sauce on hand for serving.
    • They can be served as a side dish to sausage or cabbage rolls.
    • Add a fresh garden salad or roasted vegetables such as green beans or roasted white asparagus to complete the meal.

    Pierogi Recipe FAQs

    Where are pierogies from?

    Although pierogi is a Polish word, the origin of the dish itself has not been verified. They are associated with Central and Eastern European cuisine.

    What is pierogi made of?

    Making pierogies involves encasing a flour-based dough with a filling, ranging from sweet plums to savory cottage cheese or even with the unique tang of sauerkraut.

    Do you have to boil pierogies before frying them?

    You don't have to. You can also cook pierogies in the skillet, as outlined in this recipe, without boiling them, and they'll still be delicious.

    Pierogies on plate with fresh parsley.

    ❤️More Cooking Tutorials You Will Love

    • Lemonade in jars with basil and blue straws.
      How to Make Lemonade
    • Tex Mex guacamole in bowl on brown wooden background.
      How to Make Guacamole Dip (+ 3 Flavors)
    • Crispy bacon in grill pan with tongs.
      How to Cook Crispy Bacon - 3 Ways
    • 3 colors of roux in ramekins on white wooden background.
      How to Make a Roux

    If you tried this Easy Pierogies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Pierogies with cheese filling on blue plate.

    Easy Pierogies Recipe

    Joss Dyckson
    These pierogies with a cheesy potato filling are made easy with premade dumpling wrappers. They are pan-fried and lightly steamed for a crispy, golden exterior and soft, pillowy center.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 25 minutes mins
    Cook Time 16 minutes mins
    Total Time 41 minutes mins
    Course Side Dish
    Cuisine Polish
    Servings 48 pierogies
    Calories 40 kcal

    Ingredients
     
     

    • 4-5 small potatoes - about 15 ounces
    • 2 tablespoons canola oil - divided
    • 1 yellow onion - diced
    • ½ cup ricotta cheese
    • ½ cup cheddar cheese - shredded or in small cubes
    • ½ teaspoon oregano - dried
    • ½ teaspoon thyme - dried
    • salt and pepper - to taste
    • 48 dumpling wrappers - premade
    • fresh parsley - to serve

    Instructions
     

    • Peel and boil the potatoes until they are soft (about 8 to 10 minutes).
      Potatoes boiling in pot of water.
    • Drain the potatoes and mash them using a fork or potato masher.
      Potato mashed on cutting board with fork.
    • Heat 1 tablespoon of canola oil to medium heat in a non-stick frying pan. Add the onions and fry until soft and golden (about 5 minutes).
      Browned onions in pan.
    • Combine the ricotta cheese, potatoes, cheddar cheese, onions, herbs, salt and pepper to make the filling.
      Pierogi filling in metal bowl.
    • Place one dumpling wrapper on a plate. Add one spoon of filling.
      Uncooked pierogi on plate with filling.
    • Wet the edges of the disc with water.
      Uncooked pierogi on plate with filling.
    • Fold it in half over the filling and seal the ends together by pressing with a fork. Repeat with all wrappers.
      Uncooked pierogi on plate with fork.
    • Heat 1 tablespoon of canola oil in a non-stick skillet at medium-high heat. Add the pierogies and cook until brown. Turn them over and let them brown on the other side. (For me, it usually takes less than 1 minute per side to brown; keep an eye on them.)
      Pan with golden pierogies in it.
    • When they are golden brown on both sides, add ½ cup of water - without lowering the temperature - and cover quickly with the lid so that they steam. Let them cook for 1 more minute. (This is a mixed cooking method that will allow the dough itself to have a brown and crunchy texture on the outside with a soft center.) Add another tablespoon of oil to the pan before frying each batch of pierogies.
      Pan with lid on.
    • Serve with fresh parsley and enjoy!
      Pierogies on blue plate with fresh parsley.

    Equipment

    • Pot
    • Non-stick frying pan

    Notes

    • Any leftover filling can be frozen for later use.
    • If you don’t intend to eat all of the pierogies right away, they can be frozen before cooking:
      • Line a baking sheet with parchment paper, arrange the pierogies so they don’t touch (make sure of this, or they could tear apart once frozen), and place the sheet in the freezer until the dumplings are solid.
      • Once they’re frozen, they can be transferred to a plastic freezer bag for easy storage.
      • To cook them from a frozen state, simply boil in salted water for about 7 or 8 minutes, then drain and serve as you normally would.
    • Store the cooked pierogies in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

    Nutrition

    Calories: 40kcalCarbohydrates: 5gProtein: 1gFat: 1gCholesterol: 3mgSodium: 53mgPotassium: 49mgVitamin A: 25IUVitamin C: 1.2mgCalcium: 22mgIron: 0.6mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

    More Easy & Delicious Side Dish Recipes

    • Chickpea and salmon salad in bowl with lemon slices.
      Easy Chickpea Salmon Salad
    • Roasted beets and turnips in wooden serving bowl.
      Christmas Side Dish: Roasted Beet & Turnip Duo
    • Grilled cubed mango on wooden skewers.
      Grilled Mango Skewers
    • Risotto in bowl with asparagus and lemon zest.
      Electric Skillet Asparagus Risotto
    131 shares
    • Share25
    • Tweet
    • Email
    • Bluesky
    • Reddit

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Joss D author image.

    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

    More about me →

    Mother's Day Recipes

    • Spring white wine sangria in wine glass.
      Spring White Wine Sangria

    • Strawberry shortcake ice cream in martini glasses with syrup pouring out of spoon.
      Strawberry Shortcake Ice Cream

    • Lemon basil pasta with chicken and Parmesan cheese on plate.
      Lemon Basil Pasta (with Chicken)

    • Roasted white asparagus with capers and fresh dill.
      Roasted White Asparagus

    • Strawberry liqueur in jar with fresh strawberries on the side.
      Strawberry Liqueur

    • Iced lemon mousse in small jars.
      Iced Lemon Mousse

    Popular

    • Peanut butter soup in a speckled bowl.
      Peanut Butter Soup

    • Cake pop frosting in bowl with spatula.
      Cake Pop Frosting & Coating

    • Cake mix cake pops in small pails with sprinkles on top.
      How to Make Cake Pops with Cake Mix

    • Hamburger scrambled eggs in cast iron pan.
      Hamburger Scrambled Eggs

    • Electric skillet fried chicken in a dish.
      Electric Skillet Fried Chicken

    • Electric skillet pot roast with vegetables on serving tray.
      Electric Skillet Pot Roast

    Footer

    ↑ back to top

    In the Kitch

    • Privacy Policy
    • Terms & Conditions
    • Disclaimer
    • Accessibility Statement

    About

    • About
    • The Team

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 In the Kitch

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.