This traditional Homemade Pierogies recipe is easy to make for get togethers or a family meal. They are also a delicious way to use up leftover potatoes, chopped meat, or veggies!
When it comes to picking a dish for the holidays and get togethers I love to try traditional dishes. These pierogies are a great fit for the traditional holiday spread. If you find yourself with unwanted leftovers you can stuff them into pierogies for a new dish. Whenever we have leftover mashed potatoes this is how I use them. I will mix in any veggies or chopped up meat we need to use up to add to the filling. The kids will chow down on these leftover stuffed pierogies for lunch. Make your own batch of fresh Homemade Pierogies today.
Homeade Pierogies Recipe
Filling Ingredients:
- 2 pounds of potatoes
- 1/4 cup milk
- 1/4 cup butter
- pinch of salt
You can fill your pierogies with nearly anything, but traditional potatoes are the most common. If you have leftover potatoes this is the perfect use for them.
Dough Ingredients:
- 3 beaten eggs
- 3 cups flour
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 cup butter
Makes 20 large of 40 small fresh homemade pierogies.
Directions:
1. Beat three eggs until smooth and fluffy.
2. Add flour, and salt. Slowly add water until doughy consistency.
3. Let sit for up to an hour while you prepare filling.
4. Peel, chop and boil potatoes.
5. Strain and add milk, butter, and salt. Mash or mix with your favorite mixer until creamy. Feel free to add herbs, spices, or even cheese for an extra bit of flavor.
6. On a well-floured surface roll dough out until about 1/8th inch thick. Use a large cup to cut circles out of the dough. For smaller pierogies you can use a biscuit cutter.
7. Fill each crust with potato filling.
8. Pinch to seal.
8. Boil until floating.
9. Sauté in butter over medium heat until golden.
10. Serve hot.
Recipe for Homemade Pierogies
- 2 pounds of potatoes
- ¼ cup milk
- ¼ cup butter
- pinch of salt
- 3 beaten eggs
- 3 cups flour
- ½ cup water
- ½ teaspoon salt
- ½ cup butter
- Beat three eggs until smooth and fluffy.
- Add flour, and salt. Slowly add water until doughy consistency.
- Let sit for up to an hour while you prepare filling.
- Peel, chop and boil potatoes.
- Strain and add milk, butter, and salt. Mash or mix with your favorite mixer until creamy. Feel free to add herbs, spices, or even cheese for an extra bit of flavor.
- On a well-floured surface roll dough out until about ⅛th inch thick. Use a large cup to cut circles out of the dough. For smaller pierogies you can use a biscuit cutter.
- Fill each circle with potato filling.
- Pinch to seal.
- Boil until floating.
- Sauté in butter over medium heat until golden.
- Serve hot.
More Potato Recipes:
Fast and Easy Hasselback Potatoes and Potato Recipe Round Up
Jalapeno Popper Potato Salad Recipe
Barbecued Beef Stuffed Potatoes
Wanda jordan says
I was just talking to a friend about these little pie things. She said they put some kind of sauce on them made with flour like a gravy. She doesn’t cook so can’t tell me much. What else do you put inside? She said meat but didn’t know what else was added. Need more information please. I would love to make some for her is in a assisted living place for seniors now.
Alea Milham says
They are sometimes stuffed with a little meat (hamburger or sausage), onions, and cheese. Some people also add cabbage or mushrooms. You can serve them with any type of gravy or a white sauce. If you can find out the heritage of her family it may be easier to find out the type of pierogies that she prefers.
Italian Belly says
This is fantastic. First time I’ve seen a perogie recipe, so thank you!
Lynn says
I’m not familiar with these, so when you say “boil until floating” – are you referring to dropping them into a pot of boiling water & wait till they rise & float? Or do you set them in water, turn it on & wait till they start to boil & will be done when they float?
Thank you ahead of time for your answer..
GAYLYNN says
I DROP THEM IN BIOLING WATER TIL THEY FLOAT THEN SAUT’E TIL GOLDEN BROWN THERE YUMMY
Rachel says
These look simple and delish! Thanks for the recipe!
Marsha says
Thank you for the recipe. I will give it a try. The last time I made them was with cheese. They did not stick too well and some of them opened when boiling them. Your pierogies look so yummy. My favorite are the ones stuffed with mushrooms and sauerkraut.
Debrashoppeno5 says
It has been years since I have made homemade pierogies. Your recipe is very close to the one I have and that is good because I got it from the paper and it is so torn and old. Thanks so much for sharing.
the cape on the corner says
yum! pierogis are my favorite things!
b
Lauren says
These look great! Thanks for sharing your recipe at Motivation Monday on Mom Home Guide!
Karly says
Great recipe idea! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Susan says
It was nice to see a recipe for pierogis. My dad use to make them but he made them with prunes in then and he fried them in a frying pan. I didn’t get to get the recipe from him cuz he passed away. So thank you.
Karin Spinner says
Hello…making these now and it doesn’t say where o add me he 1/2 cup butter when making the dough…when does that go in?
Alea Milham says
You use the butter to saute the pierogies after they have cooked in boiling water.
Dana says
I slice onions and add them into the butter when sauté them. After they are cooked add a dollop of sour cream, so nice. I seen them filled with prune, sour kraut and raisins, potato with cheese.
Yum..
Mark says
If you want to freeze them to use in the future, do you boil them first?
Diane says
No, freeze them on a tray not touching. After frozen you can put them in a freezer bag to save room. When ready to cook, put the frozen pierogies in boiling water until they float. Do not overcrowd them in the water.
Lindsey says
Can the dough sit overnight bf using, if in the refrigerator ?
Julie says
Can I make these ahead like boil them, put Them in the fridge then fry them a few hours later ?? Thanks!
Alea Milham says
Yes, you can.
Kathie Kluska says
To keep them from coming apart when boiling here
Here is a tip.
Before you pinch them together to form a pocket, dip you finger into some warm water and rum it along one edge side and then pinch it together ( it forms a thighter seal of the pocket and then they should not come apart.
This I learned from experience while making these with my Slovak Mother for every Holiday.
Hope this Helps