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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Pierogi I

Time 75–90 minutes Difficulty 3/5 Ingredients 7 Steps 13
Pierogi I

Pierogi are Polish dumplings that are typically filled with potatoes, cheese, meat, sauerkraut and mushrooms, or wild fruits (strawberries, blueberries, etc.).

Ingredients

  • 1 tbsp salt
  • ½ cup cold water
  • 1–2 large eggs
  • 3½ cups all-purpose flour, plus extra for rolling dough
  • ~1 cup water
  • 1½ tbsp unsalted butter, melted
  • 1 recipe sauerkraut filling or cheese filling

Steps

Dough

  1. Place flour in a large bowl.
  2. In a measuring cup, beat salt, eggs and ½ cup cold water with a fork. Add to flour. Mix by hand until blended.
  3. Slowly mix in remaining water until dough feels wet; the entire cup may not be needed.
  4. Add butter. Knead 15 minutes until no lumps and very smooth.
  5. Cover and refrigerate at least 1 hour, ideally at least 24 hours.

Assembly

  1. Divide dough into thirds. Roll each on a lightly floured surface to approximately ⅛ inch thick.
  2. Cut as many circles as possible with a cup or glass. Leave them on the work surface.
  3. Lift each circle (a spatula helps). Put between 1 tsp and 1 tbsp filling in its center, depending on circle size.
  4. Fold each circle into a half-moon. Pinch edges closed with no air pockets.
  5. Repeat with remaining dough.

Boiling

  1. Boil no more than ⅓ of the pierogi at a time in salted water, 5–10 minutes.
  2. Drain in colander. Rinse lightly with cold water to prevent sticking.
  3. Serve immediately or fry in butter.

Notes from the original

  • These will freeze well for up to 6 weeks. Prior to boiling them, place each dumplings on a sheet of parchment paper or a floured sheet of wax paper, being careful not to have them touching. Stack sheets on top of each other and place in an airtight freezer bag.
  • A standard recipe for mashed potatoes can also be used as filling.

Source. Adapted from “Cookbook:Pierogi I” by Wikibooks contributors, revision of 2025-06-08, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Ruskie.jpg by Stako, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.