Polish Pierogi

Polish Pierogi

Polish Pierogi

You don’t have to be Polish to love this ultimate comfort food. I grew up making potato-cheese pierogi with my dad and we always had them with bacon bits and sour cream (but now it’s just reduced fat sour cream – no bacon). Serve them boiled, or boil and brown in olive oil. To save time you can make the filling in advance. - Jenny Jones

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Makes: 24 - 30

Polish Pierogi


  • 1 1/2 pounds potatoes (2 large russets)
  • 2 teaspoons olive oil
  • 1/2 cup finely diced onion
  • 1 small clove of garlic, crushed
  • 3 ounces reduced fat cream cheese (1/3 cup)
  • 1/2 teaspoon salt
  • pepper to taste
  • Dough:
  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup reduced fat sour cream
  • 1 egg
  • 2/3 cup water


  1. Place peeled, quartered potatoes in a pot of cold salted water. Bring to a boil and cook until tender.
  2. Meantime, brown onions & garlic in oil on med-low for 10 min.
  3. Drain and mash the potatoes, adding onion & garlic, cream cheese, salt & pepper. Set aside to cool. Shape into 1-tablespoon size mounds if desired.
  4. Dough:
  5. Combine flour & salt in a bowl. Make a well and add sour cream, egg & water, combining with a spoon.
  6. Place on a well-floured board and knead for 50 turns (using a scraper if needed) until smooth. Cover with a towel or inverted bowl & let rest at least 10 minutes.
  7. Divide dough into thirds. Keeping extra dough covered, roll each section 1/8” thick, adding flour as needed. Cut 3-inch circles, saving leftover scraps of dough.
  8. Fill each circle with about one tablespoon of potatoes, fold into a half circle, and pinch edges tightly. Place apart on a towel sprinkled with flour.
  9. Place pierogis in boiling salted water, stirring at first to keep them separated, and cook about 3 minutes until they rise to the top, then another 30 seconds to a minute. Remove to an oiled baking sheet.

Note: To freeze, boil pierogi first and place in a lightly oiled freezer bag, spreading them out so they don’t touch. To serve, thaw overnight in the refrigerator. The next day, lightly brown pierogi in a pan on the stove in a little oil or butter.

Polish Pierogi

132 Comments on "Polish Pierogi"

  1. Dustin

    Growing up in a Ukrainian family, both my grandmothers made these often but especially for the holidays and they were a must-have for Christmas Eve. I still make them from time to time. My grandmothers would make them, and then freeze them to be boiled later. Then it’s easy to boil them when you want them.

    When you make them, have several cookie sheets or shallow pans ready, lined with waxed paper. Line them up in rows (not touching) and then pop the whole sheets in the freezer uncovered. When they’re frozen solid (about an hour), pop them into plastic bags and put them back in the freezer quickly.

    The frozen ones take a bit longer to cook, but this way you can do a whole bunch when you’re in the mood and then have them on hand when you don’t feel like cooking.

    I’ve very much enjoyed all your recipes, Jenny – and I love your videos! Please keep them coming.

  2. Nara

    My kids love it! Always asks me to cook this. Thank you so much Jenny!

  3. Sandra

    Looks delicious and so easy to make. I will be trying your recipe very soon. Nice to see you’re doing well. Still sweet as pie. Have a great day!

  4. Marta August 2016

    dzień dobry! I have just seen your recipe. Your video and explanations are the most clear, detailed and well done I have seen in these days that I am looking for pierogi recipies for made at home. My partner is from Poland I this year for the first time I wish and would love to prepare some Polish recipies because I consider that are fantastic.

    Thank so much for all the explanations¡¡

  5. Kar

    Making them today. This will be the third time in a year. Recipe is almost as good as my mom’s recipe.
    I have also frozen then and I never had any issues with any turning black.

  6. connie

    I made pierogi’s and froze them ,then took they out of the freezer and they had turned black . what went wrong

    • Jenny

      Did you follow my recipe exactly?

      • connie

        Yes we made 560 dozen and 19 dozen had black spots what went wrong

        • Jenny

          560 dozen is 6,720 pierogi. Maybe you mean you made 560 but that’s still a lot so I don’t know how you could follow any recipe with that much food. I’ve been making pierogi all my life and have never seen them turn black so I’m sorry I’m not able to help. The problem may have been improper wrapping for the freezer but you may have to do some internet searches for an explanation.

  7. J R

    Jenny, I made your wonderful Pirogi recipe for the first time… they turned out great, my Polish sister-in-law, and daughter-in-law were very impressed.,especially since I am a full blooded Italian… I watched your tutorial and it was most helpful. Easy recipe to follow, and I love the healthier way. I am going to make them for Easter for my family, already have some in freezer. Can I fry them the day before and then just heat them in the oven?
    I am making them for 30 people, so if I can do this it will be most helpful

    Thanks for a great recipe, I would have never attempted them, until I saw your tutorial……Keep up the great work….

    • Jenny

      I wish I could say for sure but I have never made that many. My instinct tells me that frying, chilling, and reheating in the oven may not give the best results but maybe you can research some information on this.

    • Mary Jane

      Sue B:

      Is that you cuz???

      Anyway, I have made large batches before for holidays. What I do is sauté them in butter and sweet onions in several batches, and then add them to a couple crock pots set on ‘warm’ not ‘low’. It is enough to keep them warm without them cooking further. Melt a little butter first in them! Enjoy!!! MJ

      • J R

        Thank you MaryJane, Did you make fry them the day before? I have
        120 to do, and it would be great if I could do them the day before and just heat them. your crock pot suggestion is good. Could I just warm them in the crock pot?

    • Glyn

      Hi Jenny: I have tried several of your recipes, and they are amazing. Thank you so much for publishing them.

      Do you happen to have a recipe for Shepherd’s Pie? I sure hope so as the ones I have used turn out quite dry.

      Please, please, please, if you have a recipe for Shepherd’s Pie, please do let me, and your faithful and grateful followers, have it.

      Thank you so much,


      • Jenny

        Sorry, I have never made shepherd’s pie.

      • Ele

        Hi glyn, best recipe for shepherds pie is from delia smith, second to that try nigella Lawson or Mary berry.

  8. Sue B

    I want to make pierogi a for Easter ahead of time. How can I reheat them on Easter? I am having a large family group over, I will not be able to cook them all on Easter. If I fry them a day ahead how can I reheat all of them. Thank you for your help.

    • Jenny

      I wish I could tell you how but I’m not sure how I would do that. Pierogi don’t have to be fried so if you boil them the day before, you could probably reheat them on a greased sheet in the oven. Otherwise, you might try researching some better information online.

  9. Ef

    Thank you for another gr8 recipe!
    We really enjoy your website.

  10. Rosbin

    Hey Jenny, this is the first time i have tried cooking and sampling Polish food, gotta say my lovely i thoroughly enjoyed these dumplings.
    I will now experiment with the different fillings.
    Thanks from me and my family in the new forest.

  11. Jeannine

    Jenny….wow! Great recipe! First time for me and it went well. This dough was fool proof… used cheddar cheese instead cause I had no cream cheese. Worked just as good. I also added hot Hungarian paprika to half the recipe to try it. That was a hit too. Again thanks for the great recipe! I will use it every time!

  12. Hikaru

    Hello Jenny
    Pierogi always reminds me of the time I stayed in Vancouver.

    How much dose your measuring cup have for 1 cup?
    In Japan, 1 cup is equal to 200ml or 200cc

  13. Susan

    These look great, however I am looking for recipe for meat or fruit fillled pizzi -(not pizza.) Family has made plain boiled dough pizzI served with fresh ham gravy, (when broken apart very light like bread roll.) A friend mentioned her family made them filled…Have you made these or know of recipe? Thank you

    • Jenny

      I’m sorry, I have no such recipe.

    • Karen Kijek

      2 cups peeled& grated (in blender)potatoes
      2 cups ground bouled potatoes
      1 egg salt. 3/4 cup flour
      3 slices bacon diced
      1 onion diced
      Drain and squeeze the raw potatoes well combined with boiled ones, egg and salt. Form small balls. Roll each in flour. Drop the dumpling into a large kettles with boiling, salted water. Cover, bring to a boil. Cook uncovered onhigh until they float. Transfer to a warm plate. Fry bacon with the onions intil golden. Pour over the dumplings and serve. Serves 4.
      Recipe from The Art Of Polish Cooking by Alina Zeranska page 343.

    • Annieb

      My mother in law used to make them with chop meat – 2 lbs. pork chop meat and 1 lb. beef chop meat. She used 3 slices of stale white bread mixed with enough milk to make the bread soft – add 3 eggs, then the chop meat, salt, pepper, parsley chopped (about 1/4 of a bunch). She also added 2 diced onions sautéed to the mixture. Then, of course, you stuff them and boil them (a little longer than the potato mixture)………..My family can’t get enough!!!

  14. Laura W(ojkiewicz) Taylor

    Thank you for sharing your traditional Pierogi recipe. I learned how to make these from my Grandma. She made all types including some with her homemade farmer’s cheese, but all us cousins liked the fruit filled ones the best, especially the blueberry! Now it is a tradition in my family to make them on Christmas eve (living in Montana, we use wild gathered Huckleberries). Then Christmas morning, we fry them up to eat while we open our stocking presents. I never got the mushroom filling recipe from Grandma because I could never remember which were the right mushrooms to pick and did not want to make a mistake! Jenny, keep cooking!

  15. Diane Z

    I just bought your book. So far very impressed and glad I purchased it. I want to start eating healthier and lose about 30 lbs. I bought some clothes the other day and didn’t feel like trying them on. When I got home due to gaining weight they didn’t fit and I got a real side view of my body. It scared me!!! lol

    I am going to try your Pierogi recipe and hope its close to what my Grandma made when I was little. I remember her making her pierogis from scratch, my brother and sister couldn’t wait for dinner. We used to sneak the pierogis out of the boling water when she wasn’t looking, lol..(I’m sure she knew)..After she boiled them she would fry them up at dinner time. They were the best. She passed away many years ago and never left her recipe, she made them every time without looking at a recipe.

    Thanks for sharing and bringing back such wonderful memories…..The store bought are not the same as home made….

    • Gayla

      I grew up in SD and never had these. I moved to AZ much later and met the “aunties” next door. They taught me and my kids to make these. There was no recipe and I have forgotten how. But reading the recipe brought a lot back. Thank you so much for posting it. Oh…the grocery store ones are not even close.

  16. Rick

    Hi ya Jenny I made these perogies twice now man they are very yummy and easy to make thank for the recipe is there away using sourkraut and send me a link in my email I just made some sourkraut this year would like to try in these perogies

    • Jenny

      Sauerkraut makes a great filling for pierogi but make sure it’s not too liquid or it could seep out when you boil them. I am working on a sauerkraut-mushroom filling, which I will be posting soon.

      • Angeleone

        I love the sauerkraut pierogies, with just a hint of cooked bacon mixed in with the sauerkraut…which I believe is the Ukrainian version. I know, the bacon adds fat, but I have to tell you that my Vegan friend told me that these pierogies are worth breaking a few rules.

  17. Kasia

    Well im polish and we use quark instead of cream cheese, we add nut meg and instead of olive oil diced and fried pork fat ( pork bellies r good or raw not smoked bacon), no sour cream . Dough we make it out of 3 cups of lower little bot of salt and cup of really warm water.if dough is too leaky add more flower, eggs makes dough tuff, you can add one egg to it but its not needed 🙂

  18. Rick

    Hi ya I never made these yet but can I use grated cheese for the filing same amount 1/3 cup

    • Jenny

      Pierogies can be made with a number of fillings from potato/cheese to meat to sauerkraut/mushroom to blueberry and other fruit. Traditionally, a white cheese like farmer’s cheese is used but some people use shredded cheddar or parmesan. As long as the filling tastes good in the bowl, you can make it your own.

  19. Eva

    Hi Jenny. Dough is the bane of my life with pierogi. This came very close but still was a bit tough around the edges once cooked. They also floated immediately (cue nervousness) !! Once gently pan fried with atad of butter they were good…I am still doing something wrong…maybe pinching too many times??? What is your suggestion please?

    • Jenny

      Pierogi are not easy to make and it sounds to me like you just need a little more practice. If they floated immediately, it sounds like you may have done something differently than I do because I have never seen that. I’ve been making pierogi for years and if you follow my recipe exactly, they will not float until they are cooked.

    • Rose

      I found that the more you “play” with the dough, the tougher it gets. Try not to keep rerolling the dough.

  20. Zira

    Bom dia Jenny! Acabei de fazer sua receita de pierogi…. hummmm… ficou maravilhoso, amei! Obrigado…grande abraço! Zira,

  21. Zira

    Boa noite Jenny! Deixei de fazer peerogi porque dava muito trabalho, mas vendo sua receita e modo de preparar…. adorei e vou fazer como você. Sou Brazileira e fiquei muito feliz com seu retorno. Obrigado pelo carinho e atenção! Bjs

  22. Genia

    Jenny, Dzienkuje Bardzo! I’ve been making Pierogies for years and I’ve always used Farmers cheese and milk in my potatoes. I haven’t had any complaints and the recipe I use is because I was never able to get my Mom’s recipes since we weren’t allowed in the kitchen while she was cooking. Thru trial and error I finally perfected the pierogi recipe. I will definitely try yours with the cream cheese and water. I love that you have a video to show step by step on how to make this wonderful dish. Use to watch your show for years and so happy to connect thru Pinterest. I will send this to all my friends and family. Again Dzienkuje Bardzo! Smacznego!

  23. shirola

    I love Love your recipes! everything I make from here its always a big hit with my friends and family. But I have one problem…I tried making the dough for the Pierogi but it came out too sticky 🙁 and I wasn’t able to roll it out. is it because its too much sour cream, water and not enough flour? help me please.. I love all your recipes!

    I’m dying to make some Pierogi but its all in the dough.

    • Jenny

      A sticky dough usually means too much liquid or not enough flour. If it’s just a little sticky you can usually add a little more flour. If it’s super sticky, I have to wonder if you did something different. Did you follow the recipe exactly or make any changes? Is it possible you accidentally measured too much water by mistake? This recipe, without any changes, should work for everybody every time. Please let me know if you try again.

  24. Dave

    I cheat on my fillings I will add lipton onion soup mix to the potatoes to taste with the cream cheese

    I also use the cheese packets from the kids macaroni and cheese boxes to the potatoes with bacon to make bacon and cheese Pierogie filling. I aso have added chicken and rice right outta the soup can mixed with the cheese and potatoes and they were pretty good too.

  25. Shirola


    I love all your recipes! very easy,fun and tasty. I just want to stop and tell you that you have the best pierogi recipe out there. I’ve tried another one and it failed. The Dough was too sticky and I wasn’t able to roll out. I tried your.. All I can say is Jenny Can Cook!! I trust you!

    Thank you for all the great meals.

  26. elzbieta z Łodzi

    Dziękuję Jenny,
    J live in Poland and J learn from You polskie pierogi !
    That nice

  27. Linda

    Hi Jenny

    Recently tried cabbage perogies – they were delicious! Any chance you know how to make them, and can teach the rest of us? I love all kinds of perogies, but these are my new favorite. I think maybe the filling also included caramelized onions (?).

    • Jenny

      I have had sauerkraut & mushroom pierogi, which were great, but I don’t have a recipe for the filling, or for a cabbage filling – not yet anyway.

      • Linda

        Sauerkraut & mushroom sounds like another delicious idea. Might give those a try as well. Thanks for taking the time to respond.

      • BRENDA

        Cabbage/Sauerkraut Filling with Mushrooms.

        Buy dry mushrooms. Place them in cold water for 5 mins, drain, and pour boiling water on them and let them stand for 10 min. Drain (now they are ready). Chop them if they are are big.

        Sauerkraut – 2 – 4# cans of Sauerkraut. Rince sauerkraut in a strainer under cold water. SQUEEZE out all water (as best you can to make it as dry as you can). Put Sauerkraut in pot of water and boil for 30-45 min (this takes the sour taste out). Drain and SQUEEZE out again. Try to make it as dry as possible or it will be too wet and ruin your dough.

        NOW…put 1-1/2 sticks of butter in a frying pan, Dice up one large onion and fry slightly. Mix your squeezed/drained sauerkraut and mushrooms together, add to pan with butter and onion and fry until browned slightly. Season well with Salt and Pepper. This will take about 1-1/2 hours.

        Now just fill your dough. Good Luck!

    • Ronnie Legutko

      I sauté onion, garlic & chopped mushrooms. Chop cooked, drained cabbage to onion mushroom mixture, season with salt & pepper. I cook this mixture until it tastes just right, always have to make a little extra for this. I also use butter for the frying, makes the filling richer. Let mixture cool, then make pierogi. I also do a mashed potato-cheddar cheese filling. I make the fillings the day before I assemble the pierogi. My dough is 2 cups flour, 1tsp salt & 1 egg, mixing my food processor, add cold water thru feed tube til dough comes together, then u r ready to assemble. Hope this helps.

      • Jenny

        Thank you for taking time to share this. It sounds like a great filling.

      • Linda

        Hi Ronnie

        Thanks so much for sharing. Sounds delicious! Never made perogies before, but want to give it a try.

    • Sandie

      To make a cabbage filling for your pierogies, you simply sauté finely shredded cabbage in butter, and season to taste with salt and pepper. You can also mix in some well drained sauerkraut if you choose.

  28. insPolnische

    I just love pierogi – it’s so Polish. Love it in various forms.

  29. KC

    This video was very informative!! The pierogis are so easy to make and a great idea to go along with supper! Thank you Jenny 🙂 I love watching your YouTube videos.

  30. Mary Ellen

    Jenny – I love your Polish cooking YouTube videos. I am also Polish, the daughter of Polish immigrants. Growing up, my Grandma and her sister would come visit us for 2 weeks every summer. We would make pierogis for hours together, filling up our freezer. The way we did it was to fill the pierogis with a mixture of sauerkraut, minced onion and caraway seeds that were fried in butter. We would then boil the pierogis, cool them down and freeze them by the dozen. When they were ready to cook, we would thaw them and then fry them in butter to heat them through. Now I’m hungry for some good, old-fashioned pierogis!!!

  31. Jc

    Hi, Jenny! I love watching your videos on Youtube. You are so entertaining! I have tried pierogi for the first time when my husband bought some home a long time ago. After seeing your tutorial, I decided to make it for dinner last night. My 2-yr old daughter enjoyed helping me roll out the dough. And my husband was so amazed and loved your pierogi recipe that he said I could put up a Polish restaurant! Lol. He is happy to know that there are more peirogi in the freezer for next time. My picky eater also liked eating the pierogi. It was worth making them. As my LO puts it..Thank you SOOOOOOO much (dziękuję bardzo) for your cooking tips and easy tutorials. Keep it going! From Makati, Philippines

  32. Shana

    Hi Jenny,

    I have two question for you.

    1) I have children who are lactose intolerant what can I use instead of sour cream to keep the dough moist?

    2) Is the pierogi dough supposed to double after it rests?

    Thanks for your help.

    • Jenny

      There are recipes online for making your own dairy-free sour cream (with cashews) and you should be able to find lactose-free sour cream at the market. Whole Foods sells it if there’s one in your area. Pierogi dough does not double when it rests since there it no yeast. Resting just makes it easier to work with.

  33. Trish

    yum my grandmother made pierogi with cabbage and onion. can,t wait to try it thanks

  34. Amy

    OMG! Jenny, your pierogi recipe is to die for! I told my husband today, he’ll never have to eat hard, store bought pierogi again.

    I’ve also made your Lemon and Black Forest Brownies; an absolute hit!
    What can I say? Who knew that baking was this easy, eh?

    I can wait to try your other recipes, especially “Makowiec,” my favourite cake from my childhood. Dziekuje bardzo; jestem naprawde zachwycona. 🙂

  35. Barbara

    Hi Jenny, I really enjoyed your video, I have a question; can I boil the pierogies in the potatoe water since it is already hot after cooking the potatoes, also to save washing more pots. Thanks again, you know what you are doing I like watching to get pointers on cooking polish food.

    • Jenny

      I think the pierogies are best cooked in fresh water but I do use the same pot from the potatoes. I just rinse it out and fill it with fresh water so there’s only one pot to wash.

      • Angeleone

        I remember watching my MIL use potato water to make the dough. Made sense to me since I always use pasta water as an emulsifier when cooking Shrimp Scampi in butter/olive oil.

  36. Elizabeth

    Hi Jenny! I LOVE your recipes so much! I am very interested in making these. What would I serve these with? I am really stumped,

    • Jenny

      When I was growing up we had pierogi as our main dish alone served with crisp bacon bits and sour cream. Today I would use them any place you would use potatoes, especially mashed potatoes. Serve them with meat or chicken or at the very least serve them with a vegetable. Being Polish, I enjoy them with sauerkraut and a little kielbasa. The way I see it, kraut is made from cabbage and cabbage is a vegetable! 🙂

  37. Lubna

    I made these and I just want everyone to know they turned out absoloutly incredible, so so yummy and so easy thank you so much!

  38. Bridget


    I am living overseas in a country that doesn’t have sour cream readily available. What could I replace the sour cream with for the dough?


    • Jenny

      You could try yogurt or possibly a little heavy cream. You could also eliminate the sour cream and add an extra egg. If you look for other recipes online without sour cream you can use their dough recipe with my filling and technique.

  39. M

    Hi Jenny,
    I just made these perogies this weekend, but I cheated a little and used wonton wrappers instead of making the dough. They still turned out great! I served them with homemade soup and an orange cake with cream cheese frosting. I’m looking forward to trying some of your other recipes, especially the lemon brownies.

  40. Stephanie

    Hi Jenny!

    I still can’t believe that I watched your talk show for years and now I have found you on Utube making UNBELIEVABLY delicious easy recipes! I made your polish pierogi’s tonight and OMG they were DELICIOUS!!! Thank you for taking the time to share your recipes with us!!!!

  41. Lauren

    Is there a different method to cooking them besides boiling them? Could they be pan-fried or cooked in an oven?

    • Jenny

      They are essentially raw dumplings and need to be boiled.

  42. Kathie Pipczynski

    I made these pierogis for my Polish-American husband-first attempt at making pierogis in our almost 35 years of marriage. They came out great! The recipe was so easy to follow and my husband loves them! I also made sauerkraut and mushroom ones for me and he likes the potato and onion. I will definitely make this recipe again. All in all, I made four dozen-two of each kind. Thanks for a great recipe. I plan on making some of your other recipes too.

    • Valerie Hurbis

      Kathie I would love your recipe for the cabbage-mushroom pierogis!

    • Mandi Shere

      I would love your recipe for Polish Pierogi filled with “sauerkraut and mushroom”. i would be so appreciative. 🙂

  43. Halina

    I came across your videos by chance and simply love watching you in the kitchen. You are so relaxed and make everything seem so easy-peasy as opposed to my uptight attitude towards cooking. I remember you from your days on TV and even then, found watching you was enjoyable! Thank you for showing us how uncomplicated Polish cooking can be. I have printed up quite a few of your recipes but am looking forward to making the “Angel Wings” or “faworki” as I know them for my daughter’s birthday as an extra treat. Thanks again!!!

  44. Sarenka

    Can sweet potatoes be substituted for the white potatoes in the filling? I would imagine some moisture needs to added.

    • Jenny

      There are several different fillings traditionally used in pierogi so you can certainly make them your own. However, too much moisture might make the filling too soft and it could seep out when you boil the pierogi so I would not add extra moisture.

  45. cindy

    I am part polish. My mom was 100 percent. Grandparents came to us from poland. Learned how to make these, but we used cottage cheese as a filling. My children will not eat cold cottage cheese, but these they can never get enough

  46. Matthew Fillip

    Hey Jenny im a Big Fan of yours. I made your Pierogi’s. Wow what a Great dish! I took a few dozen into my work and they were gone in minutes lol. Thank you for your very easy and simple steps in your recipes. Hope to see more new ones out.

    Cheers Matthew From Calgary Canada

  47. Liz

    Hi Jenny! I’m a young, budding amateur cook who’s been reacquainting herself with her Polish and Hungarian heritage of late and I’m so glad I stumbled upon your recipes! Pierogi dough has always been my biggest challenge when it came to getting it right, but you’re recipe made it so easy to work with. I mixed white and whole wheat flour and the dough came out beautiful. And the filling! Yum! I used the traditional farmer’s cheese and added chopped kale for some greenery. I, along with my fiance, were eating spoonfuls in between! Thank you for your wonderful video as well!

  48. Andrea

    The pierogi’s were delicious 🙂 This was the second recipe (video too) that I followed and was very happy with the end result! I made the cabbage rolls on Saturday and they were a huge hit.
    I’m Hungarian decent and have always avoided European dishes because they’ve always seemed so intimidating.
    Thank you for simplifying the process with your easy to follow instructions, both through video and the printable version. Looking forward to trying my hand at many more recipes!

  49. Barbara

    Dear Jennie:
    I am hoping you can help me. I am 74 years old and have been making pierogi most of my married life. I make about 250 for a family pierogi party. I usually ,make them all in one day. I boil them, rinse them, brush them with melted butter & put them in aluminum foil pans. The day of the party, I add a little water to the pan & put them in a 325 degree oven for 1 to 1 1/2 hrs. Now at my age, I cannot make that many all at one time anymore, so I thought if I could make small batches and freeze them, it would be easier. I know how to freeze them individually and them bag them, but how do I defrost them without ending up with a big blobby mess? I am afraid that if I put them in the pans frozen and just put them in the oven, they might all stick together. I tried reboiling and then putting them in the oven but the fillings turned out watery and flat. Pan frying 250 of them just before sitting down to dinner, seems impossible. My family is very disappointed that there won’t be a pierogi party this year. Any ideas?

    By the way, thank you very much for your video. I have never made small batches. I learned from my mom and she always made large amounts of everything. your video has simplified the process and made it so much easier to explain to my daughters and granddaughters.
    Thank you!!

    • Jenny

      It humbles me to give a suggestion to a cook who is much more experienced than I am. But from what I know, the key is that the pierogies do not touch each other. It seems to me you could rub the frozen ones with oil or melted butter first, then put them on the foil pans and put them in the oven at 325 to heat. If they are well greased, even if they touch while baking, I think they would be okay. I should have been more clear in my video about freezing. I freeze them so they are not touching in the bags, all in one layer, oiled, and separated. That takes time and more bags but they are all individually frozen. If they are frozen separated, you can just oil each one again and place them separately in the foil pan. I hope this has helped just a little. If not, feel free to write back.

      • Deloris

        hello…I am 72yrs young and have been making pierogi with my mother (just passed at age 93) for 60+ years. We always placed pierogi on a well floured cookie sheet in single rows… Heavily floured again over top of them. Placed cookie sheet uncovered in freezer for approx 1-2hrs till frozen to the touch. Then removed from cookie sheet ( they pop right off) and place in plastic freezer bags in amount of 50 to a bag…leaving as much flour as able to on each pierogi. place in boiling water to cook(no pre cooking necessary) will keep in freezer for 6 months. We always made 250 to 300 at a time. As you place in boiling water shake off all the extra flour. Works like a charm and allows you to make large amounts at once .

        • Jenny

          Three hundred pierogi?! OMG!! That’s the way to do it! Thank you so much for sharing this with us. One question: Do you place them in the boiling water still frozen? Thank you.

          • Mandi Shere

            I am from a strong French Ojibwa heritage (northern Ontario Canada) but pierogies are a tradition in our family for several generations, although we have a different name.

            I loved your filling recipe (so close to ours but yours has way less fat in it. (thanks for that 😉 )

            We also make them in large batches but do not precook them. We flour them in a large bowl of flour, freeze on a floured cookie sheet and then in a zip-loc bag in lg quantities until needed.

            When we desire pierogies for a meal (breakfast, lunch, supper, after school snack for the kids, or even just for a treat) we simply boil water and add the pierogies “straight from the freezer” (no need to defrost or thaw). They actually only take a min at the most more than cooking them fresh made and taste just as they would if the were cooked when first made. Once they float on top of the water for about 1 min, we remove straight to a plate and either drizzle melted homemade garlic butter or sometimes a dollop of light sour cream and a sprinkle of Parmesan.

            I have also made them with a mixture of sweet potato, onion & brown sugar. They are a wonderful holiday treat with a “dark maple sugar, butter walnut drizzle” over top. Yummy!

            BTW – Have you done a tutorial on making homemade butter? that would be so wonderful. It is so easy too! 🙂 …… and economical as well as tastier and healthier than store bought.

            I am looking forward to reviewing other recipes on your site; especially after reading recipe accolades by your followers in the comments.

            I also wish to extend my appreciation and thank you for sharing your video tutorials… they are very helpful as well as enjoyable. Please continue to warm our kitchens with your warm and friendly help. 🙂

          • Jenny

            Thank you for sharing your information on boiling frozen pierogies. It sounds like a good alternative to my way and I will try it next time. I’m from Ontario myself and have been as far north as Kapuskasing!

    • Ellen

      i wish I had the patience to make so many pierogies at one time! I usually just do a few dozen at a time, and the way I freeze them works well, I’ve been doing this for over30 years. After I make the pierogi, I boil 3-4 at a time, about 45 seconds. I take them out of the water witha slotted spoon, and lay them on baking/ cookie racks to cool. I save and clean every foam plate or meat tray I can, and I put a generous sized piece of waxed paper on them. I lay the pierogi over the surface, but not touching, and separate each layer with wax paper. I never put more than two layers stacked as they are delicate. I wrap the whole thing with Press and Seal plastic wrap. Place in a zip lock bag, and place in the freezer. When I want to defrost, I just put them in the refrigerator to thaw, and brown them in a pan with butter. They easily last 6 months this way. I don’t know if this will work for you with the large number you make, but it is very manageable for me.

    • Grace

      Barbara I’m polish pierogi runs in my blood, I have less years experience in making them but my mom and my mother in laws advice.
      You can freeze them uncooked just make sure you dust all of them in flour freeze them in ziploc bags just one layer and lay flat.
      When you ready for your party do not difreeze it. Boil water add little bit of oil and when water is boiling put frozen pierogies one at the time, boil
      Later you reduce heat and cook until they state to float on top.
      Second method is freeze them cooked no need for sprinkling them with flour then unfreeze them and fry it on the pan until golden if you don’t like it fryed cook them frozen. Btw we do not put sour cream to the dough it will make it harder and use very warm water fought will be very elastic. Hope that will help feel free to write your opinion to me:)

    • Charlotte

      Wow! You are amazing! You could have the Perogy party and teach the others how to make them. Then next year they can get together and make it and you can show up and relax and enjoy yourself or help where you like.

  50. Soph

    Your pierogi recipe is so forgiving, still delicious, even when I’ve taken many liberties. No onion or garlic just the potatoes and cheese but quadrupled the recipe using low fat cottage cheese (drained the liquid) and added reduced fat feta; it’s all the cheese I usually have on hand. Freeze the pierogi’s according to your gnocchi freezing advice–on a baking sheet after I’ve boiled, dried, and cooled them. Store them in the freezer for nearly 3 months and they keep well. My family love them ‘fresh’, so when they get a pierogi craving, I simply take out a bag of frozen pierogis and put them straight into a pot of boiling salted water for a few minutes until the water returns to a boil and all the pierogis have risen to the top. I give them a stir now and then to keep them from sticking to each other but they seldom do and voila, pierogis! I used to serve bacon or butter with them, but now I caramelize some onion in grapeseed oil, sometimes onion and mushrooms. Would you believe the family doesn’t miss the bacon or butter?! Some even eat them plain and naked! You exhibit such joy and comfort in the kitchen. If it weren’t for the confidence and ease that you demonstrate in your videos, I’d never have the guts to experiment or try some of the lesser known dishes you’re exposing us to. Thank you Jenny.

  51. Alexander S. Bauhart

    Dear Jenny! I am amazed. I did pierogis since I lived in Poland (in the trouble times of the 1980-81 Solidarność situation…). I always took the complicated way. I tried yours today. OH MY GOD, they vanished here. I must confess, I ran out of cream cheese, had only half, so I completed with some of my home made cottage cheese. I delight !!! It cheered me up so much to see what you’ve become and I adore your website and blog. Way to go, honey!!!

    See you one day in Rhode Island? Let me know !
    Cheers, truthfully, Alexander

  52. Empriss

    I made these today. I used cheddar cheese instead of cream cheese ( that’s all I had) these were the best pierogi I have ever eaten:) thanks so much for this recipe

  53. Ewa

    As a Polish I can not imagine my life without “pierogi”. I love all of them: with cabbage, ” ruskie”, with meat, and also sweet ones: with blueberries, with strawberries or with sweet cheese. Ruskie pierogi are my favorites. I use farmer cheese and I use usually more cheese then in your recipe. I also use more onion. I make dough without sour cream and it works perfect. I use 3 glasses of flour, 1 glass of hot water, 1 teaspoon of oil,and 1/2- 3/4 teaspoon of salt and 1 egg.( of note polish glass has 250 ml).From this amount of ingredients I received 60 pierogi ( 3 inches). I use the same technique for freezing them but I do not cook them before freezing. Thanks again for all you healthy recipes. I cook most of my meals according to your recipes 🙂

  54. Claudia

    Dear Jenny, Wow, Just watched you make pierogi and have to tell you how wonderful your video is. Thanks for explaining about using either flour on you fingers to keep the dough from sticking or water to help pinch / seal. You have a very good method of explaining and showing. I don’t have a You Tube, Facebook or Twitter Account so I’m glad I could contact you on your fabulous website to thank you for sharing both the recipe and your expertise. Take care & God bless you. 🙂

  55. Barb

    I grew up watching my mom making the best pierogi ever. I was always intimidated by the process. Your recipe and video made it simple and manageable. Made my first batch today and it was a huge success. Next time I will be doubling the recipe and freezing them. Thank you so much. Cannot wait to try potato pancakes and the doughnuts!

  56. Cashmere

    Amazing!! I tried these and they were perfect and so very yummy!

  57. Leelee from OZ

    Gidday from Down Under Jenny – I find it quite ironic. I started out a Jones and ended up a Czyszek!!
    I made the cabbage rolls as well as the pierogi for my Polish MIL and after 13 years she now considers me a cook – to the point I make the pierogi better than she does. Mind you she is 88 years old. She said she can now die in peace as she knows her son will be looked after (Her exact words).
    I love all your recipes – but the Polish ones are fantastic as Mum finds it hard to do what she used to do years ago, so I took up the challenge and try to find yummy Polish recipes that are good for us. Before your site that was a challenge.
    I made potato and cheese AND cabbage and mushroom pierogi on the weekend for my adult children and even the meatasaurus son loved them, as well as fussy 3 year old granddaughter. My vego daughter has fallen in love with them and asked for your recipe.
    Thanks so much, I am extremely grateful I stumbled onto your site – next up the baked doughnuts -love the flavour buy not the deep frying of the Polish way of cooking them. Warm regards from an Aussie adopted Polish wife.

    • Jenny

      It was so nice of you to take time to write all this and what a wonderful compliment. Thank you so much.

      • Marisa

        Jenny I made these last night!!! What a keeper I can’t thank you enough xo

  58. bogeysbaby

    Made these. So good. Thank you for posting this recipe.

  59. Johanna

    I also grew up outside Hamtramck! It’s near impossible to find even frozen pierogies here in UT. (And frozen just doesn’t cut it when you’ve grown up with the real thing!). I’ve always been too intimidated to try making these on my own but your video made it seem so easy. The way I was taught did not include the sour cream in the dough…wow is your way better! The dough is fantastic and I couldn’t believe how easy they were seal. I made a double batch and only one came undone in the boiling process. I froze some and also made and froze your cabbage rolls. I’m planning a huge Polish feast on Divine Mercy Sunday in honor of the canonization of Pope John Paul II. Thank you SO much for sharing your recipes and videos! These are helping me share the Polish food and traditions with my girls that I grew up with!

  60. Debbie

    Just made a batch of the pierogi with your recipe. I agree the cream cheese is great in the potatoes…….I did also sneak in some shredded cheddar cheese and wow….these are a keeper. Thanks for the video…….I am a visual learner and you did a great job!

  61. Vicky

    Great video! How do you reheat if they’ve been frozen? Also, if you freeze them on a baking sheet before bagging, they will not stick together. That is what I do when I make egg rolls. I can pull out as many as I want with no problem. Great sight. I want to make these.


    • Jenny

      That’s a good about freezing on a baking sheet. I didn’t think of it but that’s the way I freeze my gnocchi and they never stick. I put them, not touching, on a baking sheet and once they are frozen solid, I transfer them to a freezer bag. So that should work with pierogi as well. By the way, I thaw my frozen pierogi in the refrigerator overnight and then brown them in a little olive oil.

  62. JB

    These were so super easy to make. This would not have been possible nor would I have made them until I saw your video. I made them Friday for dinner I got 30 of them and they were pretty much gone that same night. My 5 yr old insisted we do them again because he loved the first batch so much. We made a second batch Sat. the next day. We will have to go walk a mile or two very soon. Absolutely love these. We will try your pepperoni pizza next. I wanted to add one more thing. Your site makes planning dinner very easy, takes all the guessing as to what should we eat today. Thank you.

  63. Susan

    I would love to make these perogi, can the be made with gluten free flour

    • Jenny

      I’m sorry I have no experience with gluten-free flour but I did a little research online and I suspect it’s not as simple as swapping wheat flour with gluten-free. I’m sorry this is a question I really can’t answer – maybe you can try some online resources.

  64. Adriana

    Oh, Jenquia!! I wish I could call u, but il just tell u that i made these babies today & they are SO luscious! I think tommorow il make them in a parmesan sauce (lighter one)Our new favorite! Thank u for sharing!!

  65. ijojoi159

    I made these perogies for dinner and we LOVED them!! Thank you for sharing your recipe!! I will be freezing the other half as it was a lot for just two people but we plan on eating them for dinner next week again! I really love your range! I’ve been looking for my dream range for a few months now as we are renovating our kitchen soon! Thank you for sharing!! Xoxo from Canada!

  66. Chantelle

    Hi from australia. I made your potato pierogi last night. Was sooooo good!

  67. vdos13

    I made this for my family today and it turned out to be a success (:

  68. Lisa

    I don’t know how I came across your pierogi recipe, but these are THE BEST I’ve ever made! Thank you so much!

  69. Juli

    Thank you so much for the wonderful recipe! My Busia used to make these, never used a recipe, and I am excited to try my hand at them…you explained everything so perfectly!
    Blessings and much appreciation!

  70. Janice

    These were soooo delicious. Jenny you made it look so easy, like the rest of the videos you made. I watched them all and I’m going to try them all! Thank for sharing them 🙂

  71. Nicole McLaughlin

    Loved your video on pierogi as well as your cabbage rolls…. your pierogi video was so well done and detail info you give is so helpful…. the best I’ve seen yet…. thanks again

  72. Brett

    Hi jenny I tried your recipe, just like your cabbage rolls and the perogies turned out great. I used whole wheat flour instead and that took a little bit of experimenting, but worked out in the end. Thanks for all your great recipes! Brett from London ON (egerton and Hamilton road to be exact)

  73. Patryk

    They look perfectly! Więcej polskich potraw, proszę 🙂 Pozdrawiam

  74. Rhonda

    I watched the video and it looks so easy. I think I can do this. I will have to if I want Polish Pierogi because those look so yummy. I do love your Cabbage Rolls and I’m sure these I would love too 🙂

  75. brooszkaa

    pierogi ruskie <3

  76. Rhoda

    Fried in Butter and onions! Yum

  77. THB79

    Looks like Saturday’s snack has been solved. Think I’ll use my pot sticker wrappers as opposed to the fresh dough. Slightly brown in oil then add water and steam until water is gone. Sorta like yours, in reverse.

  78. Lorri

    Growing up in Hamtramck Mi we had these at least once a week – were not polish we just adopted the delicious foods – my mom always did the potato and onion filing and also the cabbage, corned beef and carrot – YUM! To make them healthier for my family we top with a little sour cream and some toasted pecans – my boys are 19 & 20 now and still ask for these lil gems alot for special suppers, and parties! TY for showing how u make them I always love to watch your videos!

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