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overhead shot of homemade pierogies on plate

Homemade Pierogies

Inspired by a dish where the popularity knows no bounds in Poland, these homemade cheddar pierogies might make you think you're in Poland eating them!
Course Side Dish
Cuisine Polish
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 20 pierogies
Calories 144kcal
Author Ryan Beck



  • 3 cups all-purpose flour
  • 1 teaspoon salt (divided)
  • ¾ cup boiling water
  • ¼ cup cold water
  • ½ teaspoon vegetable oil
  • 1 cup mashed potatoes
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup sour cream
  • 2 tablespoon sauteed shallots, chopped

Brown Butter

  • ½ cup unsalted butter
  • 2 shallots, chopped


  • Sift 3 cups of flour in large bowl. Add ½ teaspoon of salt. Pour ¾ cup of boiling water into the bowl, while stirring with a wooden spoon. There will be lumps so break them up. Cover the bowl with kitchen towel and set aside for 5 minutes.
  • After 5 minutes, add ¼ cup of cold water and stir until there are no large clumps. Cover again with kitchen towel and set aside for 15 minutes.
  • Add ½ teaspoon of vegetable oil and start kneading until the dough becomes smooth and a uniform mass. It will be slightly sticky at first but will form into a ball after 5-10 minutes of kneading. It should be stretchy and a bit adhesive. Cover in bowl for 45 minutes. This is just done to allow the gluten in the flour to relax a little. Do not expect it to rise.
  • While dough is resting make the filling. Mix together the mashed potatoes, cheddar cheese, sour cream, sauteed shallots and ½ teaspoon of salt. It should stick together when your can form a ball.
  • Add flour onto surface and roll out the dough until you reach a thickness of about ⅛ inch. Use a cup or ramekin that is about 3-4 inches in diameter. Place on top of dough and use a knife to cut a circle. With cut circle, put some water around the entire edge, so once folded it will stick together. Place 1 tablespoon of filling inside each circle. Fold the dough and press together with a fork. Collect scraps of dough, knead again and roll out and repeat above steps.
  • For the pierogies you are going to eat right now, boil in pot of salted water for about 5 minutes or until they float. While they are boiling heat the butter over medium heat in a large skillet. Add the shallots and cook for about 2 minutes. Drain the pierogies and add them to the skillet and cook on each side for 2 minutes. Serve immediately.
  • If you are freezing the pierogies or not eating all of them, boil for 1 minute and then place in pot of ice water to stop the cooking process. Place on a baking sheet and put in freezer. Once frozen, place in plastic bag and use when ready. Boil for 5 minutes and the saute when ready to use.


  • The water you mix into the flour must be boiling, which helps make the dough soft and pliable.
  • Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
  • If you don't have a pierogi dough press, you can use a ramekin and use a knife to cut out the shape.
  • The key to pierogies is to make sure to seal it shut so that none of the filling comes out during cooking. Don’t let any of the filling get in between the dough edges or you won’t be able to get a good seal.


Serving: 1pierogi | Calories: 144kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 13mg | Sodium: 189mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 0mg | Calcium: 90mg | Iron: 0.2mg