Pierogie Recipe

Pierogie Recipe

Pierogies are filled dumplings of East European origin.

Typical pierogie filling includes potato, sauerkraut or cheese. These dumplings can be served with melted butter or sour cream. Growing up we had them with a side of sour cream and grape jelly.

This  pierogie recipe makes roughly 5 dozen and takes about 4 hours. It is time consuming but they can be frozen.

You will need 3 lint free dish towels to cover the dough while working with it so it does not dry out.  Remember to cover dough while making cut outs and cover cut outs while filling.  Gather up the ingredients to make things easier.



2 lb flour – sifted

5 lb bag of red potatoes

1 lb Velvetta Cheese- cubed

2 eggs

1 1/2 cups Hot water

2 sticks of butter

Salt about 1/2 teaspoon


Peel and cut potatoes


Boil  until soft when poked with a fork  about 20 minutes

Drain the potatoes

Add 1 stick of butter and Velvetta

Cover for a few minutes until the butter and Velvetta are melted


Add Salt

Beat with mixer

Set aside while preparing the dough

To make the dough

Mix flour with eggs and slowly add water until it’s a good consistency


Cover with towel

Roll out dough

Cut into circles using a round cookie cutter or a glass


Roll each circle out individually again, it will make the dough circle bigger making it easier to fold and fill.

Fill each individual circle with about a tablespoon of the potato/cheese filling


Seal the edges by pinching the edges closed



Bring a pot of salted water to a boil                                                                         Carefully add the pierogies to boiling water about 7-10 at a time


After they rise to the top time and cook for 2 minutes

Using a slotted spoon carefully remove the pierogies one at a time to a serving platter

Melt 1 stick of  butter and pour it over the pierogies.  This also helps them not stick together when freezing.





  1. Looks delicious! 🙂
    We have something very similar in my country called Kärntner Kasnudeln, they are filled with potatoes and curd and served with browned butter and chives.

    • Hi Natanja,
      Kärntner Kasnudeln looks very similar! My maternal grandmother was from Austria. Some of the recipes I have are probably variations due to the boarder changes in the 1900’s. Thanks so much for stopping by!

  2. How do you freeze the pirogues? After boiled and butter added? When u freezing do you need to boil again? Pan fry ? Thanks for sharing!! Can’t wait to try Malone these when the weather gets cooler!

    • Hi Marilyn! After boiling and adding some butter I divide them up into the portions you’d like and freeze. I defrost them at room temperature for a couple hours and then prepare them just like you would when they are made fresh by pan frying until heated through. Thanks for stopping by!