How to Make Pierogies – The Easy Way

If you love the homey, comforting goodness of these savory potato dumplings, but find something lacking in the frozen supermarket variety, maybe it's finally time you learned how to make pierogies. This Polish treat consists of fresh dough rounds folded around seasoned potato and cheese (such as ricotta), forming a half-moon shape. These crescents are then sautéed and lightly steamed, and usually served with fresh herbs and melted butter.

Making homemade pierogies is actually fairly easy, although be forewarned that if you are making the dough from scratch, it is a bit time-consuming—no need to worry about that in this recipe as we are using pre-made dumpling wrappers. Some people like to keep sour cream on hand for serving, but when the dumplings are made fresh, they're best enjoyed without too much distraction.

Freshly cooked pierogies on a beautiful blue Portuguese plate, yellow kitchen cloth underneath.

Servings: 48 pierogies

Prep Time: 40 mins.

Cook Time: 20 mins.

Step #1. Prepare Ingredients

Pierogie ingredients laid out.
  • 4-5 small potatoes (about 15 oz.)
  • 1 tbsp. canola oil, divided
  • 1 onion, diced
  • ½ cup ricotta cheese
  • ½ cup cheddar cheese, shredded or in small cubes
  • ½ tsp. oregano, dried
  • ½ tsp. thyme, dried
  • Salt and pepper, to taste
  • 48 dumpling wrappers
  • Fresh parsley, to serve

Step #2. Boil & Mash the Potatoes

Potatoes boiling in a pot of water.

Peel and boil the potatoes until they are soft (about 10 minutes). Drain and mash them using a fork.

Potatoes mashed with a fork on a cutting board.

Step #3. Cook the Onions

A pan with oil in it heating on an element.

Heat ½ tbsp. of canola oil to medium heat in a non-stick frying pan. Add the onion and cook until brown (about 5 minutes).

Chopped onions cooking in a pan.
Chopped onions cooked in a pan.

Step #4. Combine the Cheeses, Onions, Potatoes & Herbs

Cheese chunks in a bowl, yellow dish cloth underneath.

Combine ricotta cheese, potatoes, cheddar cheese, onions, herbs, salt and pepper.

Cheese and mashed potato in a bowl, yellow dish cloth underneath.
Cheeses and potato in a bowl, yellow dish cloth underneath.
Cheeses, potato and onions in a bowl, yellow dish cloth underneath.
Cheeses, spices, potato and onions in a bowl, yellow dish cloth underneath.
Cheeses, spices, potato and onions in a bowl, yellow dish cloth underneath.
Cheeses, spices, potato and onions in a bowl mixed together, yellow dish cloth underneath.

Step #5. Add Filling to Pierogi Disc - Fold & Seal

Pierogi disc on a plate, yellow dish cloth underneath.

Place one wrapper over a plate. Add one spoon of filling. Wet the edges of the disc with water and fold it in half. Use a fork to push the ends together.

Pierogi disc on a white plate with filling, water being brushed on edges.
Pierogi disc with filling on a white plate, yellow dish cloth in the background.
Pierogie disc folded over filling on a white plate.
A fork closing up the pierogi edges on a white plate.
Raw pierogies on a white plate, yellow dish cloth underneath.

Step #6. Fry & Steam the Pierogies

Raw pierogies in a frying pan starting to cook.

Heat ½ tbsp. of canola oil in a non-stick skillet at medium-high heat. Add the pierogies and cook until brown.

Pierogies cooking in a frying pan, a hand using tongs to flip pierogi.

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.)

Pierogies cooking in a frying pan.

When they are brown on both sides, add ½ cup of water - without lowering temperature - and cover quickly with the lid. Let them cook for 1 more minute with the steam. This is a mixed cooking method that will allow the dough itself to have a brown and crunchy texture in the center of the pierogies and soft on the thin, outer edges from the steam.

Pierogies cooking in a frying pan with lid on to steam.

Add another 1/2 tablespoon of oil to the pan before frying each batch of pierogies.

Step #7. Serve the Pierogies!

Freshly cooked pierogies on a beautiful blue Portuguese plate, yellow kitchen cloth underneath.

Serve with fresh parsley and enjoy!

Freshly cooked pierogies on a beautiful blue Portuguese plate, yellow kitchen cloth underneath.

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.

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 steaming method of cooking as described in this recipe, gives you a nice soft pierogi dough on the edges, but keeps the center delightfully crisp.

What is your favorite pierogi filling? Let us know in the comments!

Looking to further enhance your cooking skills? Check out...How to Make Lemonade

How to Make Pierogies - The Easy Way

Making homemade pierogies is actually fairly easy, although be forewarned that if you are making the dough from scratch, it is a bit time-consuming—no need to worry about that in this recipe as we are using pre-made pierogi dough discs.
Course Side Dish
Cuisine Polish
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 48 pierogies
Calories 40kcal
Author Joss D

Ingredients

  • 4-5 small potatoes about 15 oz.
  • 1 tbsp. canola oil, divided
  • 1 onion, diced
  • ½ cup ricotta cheese
  • ½ cup cheddar cheese, shredded or in small cubes
  • ½ tsp. oregano, dried
  • ½ tsp. thyme, dried
  • Salt and pepper, to taste
  • 48 dumpling wrappers
  • Fresh parsley, to serve

Tools

  • Pot
  • Non-stick frying pan
  • Bowl

Instructions

  • Peel and boil the potatoes until they are soft (about 10 minutes). Drain and mash them using a fork.
    Potatoes mashed with a fork on a cutting board.
  • Heat ½ tbsp. of canola oil to medium heat in a non-stick frying pan. Add the onion and cook until brown (about 5 minutes).
    Chopped onions cooked in a pan.
  • Combine ricotta cheese, potatoes, cheddar cheese, onions, herbs, salt and pepper.
    Cheeses, spices, potato and onions in a bowl mixed together, yellow dish cloth underneath.
  • Place one wrapper over a plate. Add one spoon of filling. Wet the edges of the disc with water and fold it in half. Use a fork to push the ends together.
    A fork closing up the pierogi edges on a white plate.
  • Heat ½ tbsp. 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. When they are brown on both sides, add ½ cup of water - without lowering temperature - and cover quickly with the lid. Let them cook for 1 more minute with the steam. (This is a mixed cooking method that will allow the dough itself to have a brown and crunchy texture in the center of the pierogies and soft on the thin, outer edges from the steam.) Add another 1/2 tablespoon of oil to the pan before frying each batch of pierogies.
    Pierogies cooking in a frying pan, a hand using tongs to flip pierogi.
  • Serve with fresh parsley and enjoy!
    Freshly cooked pierogies on a beautiful blue Portuguese plate, yellow kitchen cloth underneath.
Nutrition Facts
How to Make Pierogies - The Easy Way
Amount Per Serving
Calories 40 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 3mg1%
Sodium 53mg2%
Potassium 49mg1%
Carbohydrates 5g2%
Protein 1g2%
Vitamin A 25IU1%
Vitamin C 1.2mg1%
Calcium 22mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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

Notes

Any leftover filling can be frozen for later use.
Items that may be helpful in this recipe:
Pierogi dough press
Tried this recipe?Mention @inthekitchdotnet or tag #inthekitchgrams!

Tutorial Images Credit: In the Kitch

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