Golden and crispy on the outside, soft and pillowy within – these Potato Pierogi are little parcels of pure comfort. A staple in Eastern European kitchens, these dumplings are packed with a savory mashed potato filling and pan-fried until irresistibly crispy. Whether you’re making them for a holiday gathering or just because your soul needs something cozy, they never fail to deliver.

Their charm lies in their versatility. Serve them with caramelized onions and a dollop of sour cream for a classic presentation, or dress them up with chili oil, sesame seeds, and parsley (like pictured) for a modern twist. Once you master the technique, you’ll be freezing trays of them for quick dinners, surprise guests, or midnight cravings.
What Kind of Dough Should I Use for Potato Pierogi?
The dough for pierogi should be soft and pliable, yet sturdy enough to hold a generous amount of filling. A basic dough made from flour, egg, water, and a bit of sour cream or butter offers the ideal balance of elasticity and tenderness. Don’t over-knead; you want the dough smooth but not tough. Letting it rest before rolling is key for easy shaping.
Ingredients for the Potato Pierogi
Potatoes
The heart of the filling, potatoes should be starchy (like Russets or Yukon Golds) for a fluffy, cohesive mash.
Butter
Melted into the potatoes, butter adds richness and that signature comfort-food flavor.
Onion
Sautéed until golden, onions bring sweetness and depth to the filling.
Cheddar Cheese (Optional)
Some regions mix in cheese for an extra creamy, tangy bite – totally worth trying.
Flour
The base of the dough. All-purpose flour works best for the right texture.
Egg
Gives the dough structure while keeping it supple.
Sour Cream or Butter
Used in the dough to create softness and slight tang.
Salt
Both for seasoning the filling and enhancing the dough’s flavor.
Water
Added gradually to the dough until it reaches the perfect consistency.

How To Make the Potato Pierogi
Step 1: Make the Dough
In a large bowl, combine flour and salt. Beat the egg lightly and mix it in. Add sour cream (or melted butter) and water gradually, mixing until a soft dough forms. Knead just until smooth, then cover and let it rest for 30 minutes.
Step 2: Prepare the Filling
While the dough rests, peel and boil the potatoes until fork-tender. Drain and mash them with butter. Sauté the onions until golden and stir them into the mash. Season generously with salt. If you’re using cheese, fold it in now while the potatoes are warm.
Step 3: Roll and Cut
Divide the dough in half and roll out one portion on a floured surface to about 1/8 inch thick. Use a round cutter or glass to cut out circles.
Step 4: Fill and Seal
Place a spoonful of potato filling in the center of each dough circle. Fold the dough over to form a half-moon, pinching the edges firmly to seal. You can crimp with a fork or your fingers for extra security.
Step 5: Cook the Pierogi
Bring a large pot of salted water to a gentle boil. Drop in a few pierogi at a time and cook until they float to the surface, about 3 minutes. Remove with a slotted spoon.
Step 6: Pan-Fry (Optional but Recommended)
To get that crispy golden exterior, heat a bit of butter or oil in a skillet over medium heat. Fry the boiled pierogi until both sides are nicely browned. Serve hot with your favorite toppings.
How to Serve and Store Potato Pierogi
Potato pierogi are best served hot off the skillet with crispy edges, garnished with herbs like parsley or chives. Pair them with classic toppings such as sour cream, caramelized onions, or bacon bits. For a creative twist, try a drizzle of chili crisp or a sprinkle of sesame seeds.
To store leftovers, let the pierogi cool completely, then place them in an airtight container. They’ll keep in the fridge for up to 4 days. You can also freeze them (before or after boiling) on a parchment-lined tray, then transfer to a freezer bag. When ready to eat, boil or pan-fry straight from frozen – no need to thaw.
Frequently Asked Questions
How thick should I roll the dough?
Aim for about 1/8 inch thick. Too thick and they’ll be chewy; too thin and they may tear.
Can I make the dough ahead of time?
Yes! Wrap it tightly in plastic and store it in the fridge for up to 24 hours. Let it come to room temperature before rolling.
What’s the best way to reheat pierogi?
Pan-frying is the tastiest way. Heat with a little oil or butter until warmed through and crisp.
Can I bake pierogi instead of boiling?
Traditionally, pierogi are boiled then optionally pan-fried. Baking alone doesn’t yield the same tender texture, but you can bake them after boiling to reheat or crisp them.
What fillings go well with this dough?
Besides potato, you can use sauerkraut, ground meat, mushrooms, or even fruit like blueberries for sweet versions.
How do I keep pierogi from opening while cooking?
Make sure the edges are sealed tightly – press firmly or use a fork to crimp. Avoid overfilling, and ensure the dough edges are moist before sealing.
Want More Appetizer Ideas?
If you loved these crispy, golden Potato Pierogi, you’ll want to try these other delicious bites:
• Garlic Parmesan Cheeseburger Bombs for a savory stuffed treat.
• Korean BBQ Meatballs with Spicy Mayo Dip for bold, addictive flavor.
• Garlic Butter Steak Lightning Noodles if you’re craving noodles with a punch.
• Parmesan and Spinach Cheese Twists as a flaky, cheesy snack.
• Pulled Pork Grilled Cheese Sandwich for the ultimate comfort food experience.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest appetizer board so you can find it fast whenever the craving hits.
And if you give these Potato Pierogi a try, leave a comment and let me know how it went! Did you go the classic sour cream route or try the crispy chili oil topping?
Love swapping fillings? Share your version – I’m all ears for bacon-cheddar combos, or even pierogi dessert mashups. Let’s get creative in the kitchen together!


Potato Pierogi
- Total Time: 1 hour
- Yield: 24 pierogi (approx.)
Description
Crispy on the outside and soft on the inside, these Potato Pierogi are filled with buttery mashed potatoes and onions, making them an irresistible comfort food. Whether pan-fried or simply boiled, they’re perfect with sour cream, herbs, or a bold chili drizzle.
Ingredients
2 cups all-purpose flour
1 large egg
1/3 cup sour cream (or melted butter)
1/3 cup water (more if needed)
1/2 tsp salt
1 1/2 lbs Russet or Yukon Gold potatoes, peeled and chopped
2 tbsp butter (for mash)
1 small onion, finely chopped and sautéed
Salt, to taste
1/2 cup shredded cheddar cheese (optional)
Butter or oil, for frying
Instructions
- In a large bowl, mix flour and salt. Add egg, sour cream, and water until a soft dough forms. Knead until smooth, then let rest for 30 minutes.
- Boil potatoes until fork-tender. Drain and mash with butter. Stir in sautéed onions and salt. Add cheese if using.
- Divide dough and roll out to 1/8 inch thickness. Cut into circles.
- Place filling in center of each round. Fold over and pinch edges to seal.
- Boil pierogi in salted water until they float (about 3 minutes). Remove and drain.
- Optional: Pan-fry in butter or oil until golden brown on each side.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizers
