Pierogie [peer-Oh-Gee] Potato Pierogies Perogies

"A great way to use left over potatoes. Every Christmas Eve we had perogies. They do go fast so we'd fight over them. The fillings are unlimited. Cabbage, Cheese, Fruit, mushrooms, sauerkraut or check out my Recipe #146547 FYI: add a touch of herbs to one dough and paprika, curry, cinnamon to another when making a couple different fillings so you can tell which is which. Just do complement the fillings!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
30-35 perogies




  • In a food processor with the blade and pulse flour and salt.
  • Add eggs and cream cheese run processor till crumbly about 20 seconds.
  • Then through tube slowly add lukewarm water till dough comes into a ball.
  • Process 6 seconds.
  • If sticky just add a little more flour.
  • Let rest 20 minutes.
  • Roll half the dough on floured surface to about 1/16 inch thick.
  • Cut out 5 inch circles using a glass or cookie form.
  • Fill each circle with about 2 tablespoons of filling.
  • Fold over making sure edges are sealed.
  • If dough won`t seal lightly brush water on edges and pinch together.
  • Continue till all dough and filling is used up.
  • Cook in salted boiling water with olive oil.
  • Cook 10 at a time do not over crowd.
  • Stir to avoid sticking.
  • About 3 minutes.
  • Remove with slotted spoon and place in bowl.
  • Add sauteed onions and butter to coat.
  • Repeat till all are cooked.
  • You can serve with sour cream.
  • After boiling you can also pan fry in butter and onions till golden brown.

Questions & Replies

  1. Can I use sour cream instead of cream cheese
  2. What kind of flour is the best to use? All purpose?


  1. Rita, EXCELLENT these were very good. My heritage is polish, so I do know alittle about pierogi. Just to give you all a tip: when you boil potato for the filling keep the water from the boiled potatoes and use that in the dough. It makes the dough so pliable. Learn that from my polish grandmother in Poland. I have never used cream cheese before but I love it.
  2. YUMMMMMY! Made these exactly as stated but used a 3.75 inch "Mister Dough Maker" cutter (I thought 5" seemed way too large). I only got 26 out of the batch, but they were THEE best 26 pierogies I ever made...best we've ever eaten actually! For the filling I made 6 servings of instant mashed potatoes and added a cup of cheddar cheese and the onions sauteed in butter into them (had extra filling but that was even good by itself!). Everyone at the table sounded like they were in heaven. It did take me about 1 hour to fill and boil, and then another 15 minutes or so to fry in butter but it was well worth it! Thanks for the great recipe! P.S. I also used a fork to crimp the edges and for the first time no filling escaped!
  3. Great perogies! I have never had or made them before so this was fun to try. I only got 12 so must have made mine bigger, still have some filling left so can make more dough. I did add caramelized onion, bacon to the filling. Served in a cabbage, onion skillet dinner.
  4. I love pierogis and these were amazing! The dough was so tender. I sautéed them in butter after they were boiled, and then served with caramelized onions and sour cream, just wow!
  5. These were great. I used homemade garlic mashed potatoes in them. And served with sauteed mushrooms and onions. My family was in heaven!



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