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Pierogi (Polish Dumplings) Recipe

Yields4060 Servings

Pierogis are a form of stuffed dumpling popularized in Poland and now popular around the world. You can make the basic dough in your bread machine using the dough setting, and then turn the dough onto a flour surface, roll out and cut into circles. They’re traditionally stuffed with mashed potatoes or sauerkraut and we’ll cover both variations in this recipe. There are two other dumpling recipes you can find on our site for Spätzle and Gnocchi. Pierogis are typically served as a side dish at dinner and are often eaten alone at both breakfast and lunch. The typical cooking method is boiling gently in water or chicken broth, and sometimes they are sautéed in butter after they’re boiled. You could also steam them if you like.

Ingredients for basic dough:
 3 eggs
 8 ounces of sour cream
 ¼ teaspoon of salt
 1 tablespoon of baking powder
 3 cups of all-purpose flour
Sauerkraut filling:
 2 tablespoons of butter
 1/3 cup of chopped red onion
 1 ½ cups of sauerkraut drained and chopped
 Salt and pepper to taste
Potato filling:
 3 tablespoons of butter
 ½ cup of chopped onion
 2 cups of cold mashed potatoes
 1 teaspoon of salt
 1 teaspoon of pepper
For basic dough:

Add the ingredients to the bread pan in the order indicated and select the dough setting.


When the dough is done, roll it out on a floured surface until about ¼ to 1/8 inch thick. Using a cup or glass, cut rounds out of the dough about 2 to 3 inches in diameter. You’re now ready to stuff your pierogis with any filling you like.


We’re going to do a mashed potato filling and a blend of sauerkraut and caramelized red onions as an alternative.

Sauerkraut filling:

Sauté the onions in the butter until caramelized. Add the chopped sauerkraut and taste to see if it needs salt and pepper.


Top the pierogi rounds with about a teaspoon or more of the mixture and fold over and seal tightly around the edges.


We’ll get to the final cooking step once we cover the potato filling.

Potato filling:

Sauté the onions in the butter until translucent and then add the mashed potatoes, salt and pepper. Blend until well mixed.


Top each pierogi round with a teaspoon or more of the mashed potato mix and seal the edges.

The final finish:

There are a lot of ways to go with this from steaming to boiling to sautéing. I prefer to boil them briefly in a large pot of salted water for 3 to 5 minutes and removed them with a slotted spoon.


I’ll then sauté them for 2 minutes a side in butter and serve them with either cottage cheese or sour cream.


You could also top them with a chicken or beef gravy or drop them into a soup of stew rather than boiling and/or sautéing. You can also adjust the size of your pierogis from small to large depending on how you plan to serve them or use them.

Nutrition Facts

Servings 4060