Homemade Pierogi Recipe

No need to buy the frozen version when this version is much fresher and just as quick!

By: Jackie Bruchez

Pierogies are Polish noodle dumplings that can be filled with a variety of mixes. Traditionally, it’s a very time consuming dish to make, but this quick recipe takes about half the time. You’ll have a delicious meal or snack on the table in no time!

Homemade Pierogies
Serves: 4
Prep time: 20 minutes
Cooking time: 27 minutes
Cost: $
Difficulty: Easy

1 package fresh lasagna sheets*
1/2 pound potatoes, peeled and cut into 1-inch slices
2 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
1 cup grated dry farmer's cheese
1/3 cup sour cream

*Tip: To make simple homemade pierogi dough, combine 8 ounces of sour cream, 2 1/2 cups of flour, 1 tablespoon softened butter, 1 egg and 1 egg yolk. Knead together and roll flat.


  1. In a medium saucepan, bring potatoes to boil. Cook until fork tender. Once cooked, drain and mash with a fork. Add salt, pepper and melted butter and stir
  2. Mix in shredded cheese with mashed potatoes

  3. Cut fresh lasagna pieces into 3-inch rounds using a cookie cutter or a glass

  4. Place a tablespoon of mashed potatoes in the center of the dough round

  5. Wet the edges of the round and bring both sides to meet each other to make a half-moon shape. Pinch close and press edges shut with the edge of a fork
  6. Heat a tablespoon of butter or oil in a pan over medium heat and briefly sauté the pierogis until they are slightly crispy and brown on the exterior. Then add a tablespoon of water, cover the pan and steam for about 3 minutes. Remove and cook until water has dissolved
  7. When they are browned on one side, flip the pierogis and pour a few tablespoons of water in the pan and cover to steam for about 3 minutes
  8. Remove cover and cook until the water has dissolved. Place pierogis on a serving dish and serve with a dollop of sour cream

Filling Suggestions
Pierogies are also delicious when filled with a caramelized onions, bacon, sauerkraut and horseradish. Simply make the pierogis as instructed above, but add the additional desired ingredient on top of the mashed potato before closing the round.

Jackie Bruchez is a wife and mother of three living in Solana Beach, Calif. She is the author of the food blog The Seaside Baker, which focuses on delicious baked desserts and the occasional savory dish. She loves to travel and is currently working on a cookbook featuring West Coast farmers and cuisine.



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