pierogi title


Hellooooo! Pierogies are here! The little dumplings filled with starchy, warm magic that you all know and love! If you don’t know what they are, that previous sentence very accurately illustrates pierogies for you.

I highly suggest trying this recipe out. These handmade pierogies are approximately eight million times better than any restaurant/store bought dumpling that I’ve had. Fresh dough and filling can really make a difference. Don’t let “handmade” intimidate you! Although pierogies require some TLC and patience, they aren’t very difficult.

For the dough, I borrowed a recipe from Tasting Poland. It’s simple and quick, and very accurate on the yield 🙂 After making the dough, I suggest refrigerating it for at least an hour to allow the dough to relax. Otherwise you may have a very difficult time rolling it out.

Once your pierogi dough is cool as a cucumber, roll it out to 1/8″-1/4″ thickness. Essentially not too thick but not paper thin. Cut as many circles out of the dough as you can. I just used the open end of a regular sized glass to measure my circles.

pierogi 2


See? Lots of beautiful, perfect pierogi dough circles.

Filling is easy, too, and hardly requires an ingredient list. For about thirty pierogis, you only need one medium-sized potato. Simply boil and mash, then mix in a little butter with salt and pepper.

If you choose, you can just fill each pierogi with the mashed potato, or you can mix in ingredients to maximize the deliciousness:

  • Potato & cheese
  • Sauerkraut
  • Potato & bacon
  • Potato & dill
  • Potato & onion
  • Potato & mushroom
  • Leek & mushroom
  • Mixed veggie
  • Beef or veal
  • Pulled pork

The list can go on and on and on..

Feel free to share your filling ideas!

One mashed potato goes a long way. Each pierogi should have less than a tablespoon of filling, or else they won’t seal or could pop open when you cook them. Use an egg yolk to seal each dumpling, then press the edges down with a fork.

pierogi 1


Boil a few pierogis at a time until they rise to the top of the water, or you could fry them in a pan of hot butter until they become golden. I always freeze any remaining, so they can last as long as I need them to. 🙂

“But Jess,” you say, “what is that perfectly silky brown sauce that is so elegantly spooned over the piergois in the picture?”

I’m very happy you asked.

Pierogi sauce


This is what makes these babies friggin awesome.


*Bacon grease (or butter)- 4 TB
Garlic cloves- 2, minced
All-purpose flour- 2 TB
Chicken Broth- 2 cups
Salt- to taste
Pepper- to taste
Onion powder- to taste
Lemon juice- 1 TB
Sour cream- 1 TB

*I highly suggest using bacon grease if you can. I made some bacon & potato filled pierogies, so I just left the bacon grease in the pan and started my sauce from there. Butter works just fine, and if meat is an issue for you, might I suggest replacing the chicken broth with some white wine.

You will also need

A deep pan
A large spoon

  1. Heat the bacon grease (or butter) in a deep pan on medium heat. Add the minced garlic, and let it cook for a few seconds.
  2. Stir in the flour. Stir until the flour just begins to brown.
  3. Slowly pour in the chicken broth. Continually stir until the sauce thickens.
  4. Add the salt, pepper, and onion powder to taste. Stir thoroughly.
  5. Take the pan off the heat. Stir in the lemon juice, then the sour cream. Viola!

Assemble a few (or twenty) pierogies on a plate. Spoon the sauce over all the lovely, little dumplings. Garnish with a few sprigs of dill and any sour cream if your heart so desires.

pierogi 3


And wine. White wine.


One Comment Add yours

  1. Anna Pace says:

    Caramelized onions and mushrooms with a touch of dried tomatoes, yum.

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