Make Your Own: Pierogi

Pierogies are one of my favourite winter warmers. Any dumplings usually get my vote but these little fluffy bundles always reminded me of comfort. I decided to tackle them head on, and make my own batch. They freeze well and were surprisingly simple to make! Great for the festive season as well.

I found a wonderful traditional recipe listed here that has 2 fillings, both which I will list. Don’t miss out on these little winter warmers! Boiled or fried, they make a great addition to any meal. Pop the leftovers in the freezer!

Tip: To save time, I make my filling the night before and remove it from fridge an hour before making the dough.


Prep: 25 minutes

Cook: 15 minutes

Ready to eat: 1hr 40 min

tip* Original recipe makes 48 small pierogies.  

Ingredients: Sauerkraut Filling

  • 2 tablespoons butter

  • 1/3 cup chopped onion

  • 1 1/2 cups sauerkraut, drained & minced

  • salt and pepper to taste

Ingredients: Potato & Onion Filling

  • 3 tablespoons butter

  • 1/2 cup chopped onion

  • 2 cups cold mashed potatoes
  • 1 teaspoon salt
  • 1 teaspoon white pepper

Ingredients: Dough

  • 3 eggs

  • 1 (8 ounce) container sour cream

  • 3 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1 tablespoon baking powder


  1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
  2. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
  3. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
  4. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
  5. Place pierogies on lined baking sheets & place in freezer to set. These are best cooked from frozen to ensure they stay intact.
  6. To Boil: Bring a large pot of lightly salted water to a boil. Add perogies & cook for 3 to 5 minutes or until pierogis float to the top. Remove with a slotted spoon. Serve on its own, as a side, or in a soup
  7. To Fry: Get a pan heated up with butter/oil of your choice, fry pierogies a couple minutes on each side, and then baste with the oil/butter until cooked through, 3-5 minutes.

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