Pierogi (Polish Dumplings) Recipe - Allrecipes.com
Pierogi (Polish Dumplings) Recipe
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Pierogi (Polish Dumplings)
Watch how to make this traditional Polish recipe. See more

Pierogi (Polish Dumplings)

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"This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream."

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Ingredients Edit and Save

Original recipe makes 48 perogies Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    1 hr 40 mins


  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. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
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  • Tip
  • To save time, I make my filling the night before and remove it from fridge an hour before making the dough.

Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2006

Being Polish, and born in Poland, I have had many pierogi's in my day. After many disappointing pierogi meals, I came across this recipe...and all I can say is YUM! My kids (who do not care for dad's food preferences) inhaled these and asked for more. Great recipe -Dziekujemy! All this talk about Pierogi's is making me hungry.

Most Helpful Critical Review
Jun 23, 2007

Over 2 hours of work and all I ended up eating was my left over mashed potatoes. I followed this recipe to the letter, and the finished product was gooey and tasteless and slimy. At least half of them broke in the water and leaked filling. I would be willing to try this recipe again if there were another cooking method. Can you bake these? Boiling produced such a mess; not sure where I went wrong on this one.

Sep 19, 2006

My Grandma made the best Pierogi's ever. She took her secrets w/ her to the grave. I never thought that I would ever taste another Pierogi that could rival my Grandmothers, until this recipe! My family loved them and it was worth the time taken to make them. I think this will be one recipe that will be my family's "secret"

Sep 18, 2006

I have had many pierogi's but none better than these. This recipe ensures that the Peirogi's are moist and definitely is the traditional Polish pierogi!

Mar 20, 2008

Gave this 5 stars for the dough. Used my own filling. This dough was exactly what I was looking for. Let the dough sit for 10 to 15 minutes before rolling. I use my pasta machine to roll out the dough. I use a wide rim glass or mug to cut out pierogi. SOOOOOO GOOD.

Jan 31, 2008

I have been trying to duplicate the ones made by a friends grandmother and these are by far the best! You have made my husband very happy! I make a big batch, freeze some on a baking sheet and then bag them up for later use. Boil them from frozen state and perfect!!

Nov 13, 2006

These are very good. When my husband was alive he made a "old counry" version with a mixture of seasoned hamburger, onion, beaten egg mixed will and placed inside the dough. He boiled them and then we would lightly brown the dough in a greased cast iron skillet after they had cooled from the boiling procedure. Serve them up with sour cream if desired. Not low on calories but a delicious version of the Pierogi with

Aug 23, 2007

Time consuming but well worth it. I've never made these from scratch before, but found it to be quite easy and the end product was delicious. Just make sure you seal the dough with water and a fork or else you will have a mess when you go to boil them. Finish them off by frying them in a little butter to make them crispy and serve with onions. Thanks for the recipe!


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  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 698 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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