Homemade Pierogis

plate of pierogies


  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup sour cream
  • 4 TBS butter, at room temperature


  • 1 cup mashed potatoes
  • 1 cup sharp cheddar cheese, shredded


Make the Dough

  • Mix together the flour and the salt
  • Add the egg to the flour and combine – it will be very clumpy
  • Work in the sour cream and soft butter until you have a rough, sticky ball.
  • Knead and fold the dough – do not add any additional flour – until you have a smooth dough that is slightly less sticky.
  • Wrap the dough well and refrigerate for 30 to 60 minutes or up to 48 hours

Make the Filling:

  • Combine the warm mashed potatoes and cheese until the cheese has softened.
  • season to taste.

Make the Pierogis:

  • Roll the dough 1/8″ thick and cut into 2″ circles.
  • Reroll the scraps and cut as many more as you can.
  • Place about 1 1/2 tsp filling on half of a circle, fold over, dampen the edge and seal. Press down with the tines of a fork.
  • If you are not going to cook the pierogis right away you can freeze them for up to 4 weeks.

To Cook The Pierogis:

  • Bring a large pot of salted water to a boil.
  • Drop the pierogis in (do not overcrowd). When they float to the surface they are cooked.
  • Remove to a colander to drain.
  • Heat a fry pan over medium heat. Add unsalted butter.
  • Pan fry pierogis until lightly crisped, turn over and repeat.
  • Serve with sour cream or applesauce (or both!)