These Potato Onion Pierogi are little pockets of pure comfort. With a pillowy dough wrapped around a creamy mashed potato and sautéed onion filling, each bite delivers that deeply satisfying blend of savory and soft. Perfect for cozy weeknights or when you want something hearty but don’t have hours to spare, this recipe is surprisingly simple and endlessly rewarding. You can make a big batch, freeze some for later, and enjoy homemade pierogi any time you like.

Why You’ll Love This Recipe

Quick Enough for Weeknights: The dough comes together with just a few ingredients and the filling is made from pantry staples. Once you get the hang of folding, it’s smooth sailing.
Ultra Comforting: Think creamy mashed potatoes mixed with golden sautéed onions, all tucked inside tender dumpling dough—what’s not to love?
Make-Ahead Friendly: You can prepare the filling and dough ahead of time, or freeze the pierogi after shaping for quick dinners down the line.
Budget-Friendly: Made with basic ingredients you probably already have in your kitchen. No fancy shopping required.

Ingredients You’ll Need

Potatoes: Use starchy potatoes like Russet or Yukon Gold for a creamy, non-watery filling.
Onions: Yellow onions are ideal. Cook them slowly in a bit of oil or butter until they’re soft and golden—this brings out their natural sweetness.
Butter: For sautéing the onions and for finishing the pierogi with a glossy, rich coating after cooking.
Salt and Pepper: Essential for seasoning both the filling and the dough. Be generous with the potatoes.
Flour: All-purpose flour forms the base of the dough. Make sure it’s sifted for a smooth texture.
Egg: Adds richness and structure to the dough.
Sour Cream: The secret to soft, tender pierogi dough. Don’t skip it—it makes a big difference.
Water: Just enough to bring the dough together. Use cold water for best results.

Variations

Cheesy Version: Stir in some shredded cheddar or farmer’s cheese into the mashed potatoes for extra richness.
Bacon Twist: Add crumbled cooked bacon to the filling for a smoky, savory kick.
Caramelized Onion Upgrade: Take your onions a step further by slow-cooking them until deeply caramelized for an even sweeter flavor.
Spiced Up: Add a pinch of paprika or garlic powder to the filling for an extra flavor boost.
Vegan Friendly: Swap the egg with a flax egg and use plant-based butter and sour cream.

How to Make Potato Onion Pierogi

Step 1: Make the Dough

In a large bowl, mix together flour, salt, egg, sour cream, and water until a soft dough forms. Knead on a floured surface for about 5 minutes until smooth. Wrap and let it rest while you prepare the filling.

Step 2: Prepare the Filling

Boil peeled and cubed potatoes until fork-tender. Drain and mash with a generous amount of salt and pepper. In a skillet, sauté chopped onions in butter until golden and fragrant. Stir the onions into the mashed potatoes. Let the mixture cool completely.

Step 3: Roll and Fill

Roll the dough out on a floured surface until about 1/8-inch thick. Cut out circles using a glass or cookie cutter. Place a spoonful of the filling in the center of each round, fold over, and pinch the edges to seal tightly. You can use a fork to crimp for extra security.

Step 4: Boil

Bring a large pot of salted water to a boil. Drop in a few pierogi at a time—don’t overcrowd. They’re done when they float, about 2-3 minutes. Remove with a slotted spoon.

Step 5: Optional Pan-Fry

For crispy edges, sauté the boiled pierogi in a bit of butter until golden brown on both sides. This step adds irresistible texture.

Pro Tips for Making the Recipe

Seal Well: A strong seal prevents the pierogi from opening up in the boiling water. Pinch hard and use a bit of water if the dough seems dry.
Don’t Overfill: Too much filling can lead to tearing. A teaspoon or so is enough per pierogi.
Rest the Dough: Allowing the dough to rest helps relax the gluten, making it easier to roll and shape.
Cool the Filling: Hot filling will make the dough sticky and hard to work with. Let it cool completely before using.

How to Serve

Garnishes:

Melted butter with a sprinkle of fresh chives or dill adds freshness and color.
A dollop of sour cream on the side is non-negotiable.

Side Ideas:

Pair with a light cucumber salad or a tangy sauerkraut slaw to cut through the richness.
Serve alongside kielbasa or grilled sausage for a hearty, satisfying meal.

Extras:

Fried onions on top are a classic and elevate the pierogi from comforting to crave-worthy.

Make Ahead and Storage

Storing Leftovers

Store cooked pierogi in an airtight container in the fridge for up to 4 days. Separate layers with parchment to prevent sticking.

Freezing

Uncooked pierogi freeze beautifully. Lay them out in a single layer on a tray until frozen solid, then transfer to a zip-top bag. Cook from frozen—no need to thaw.

Reheating

Reheat boiled pierogi in a skillet with butter for best results. Microwaving works too, but you’ll miss out on that golden crispness.

FAQs

Can I make the dough ahead of time?
Yes, the dough can be made a day in advance. Wrap it tightly in plastic wrap and refrigerate. Let it sit at room temperature for 15 minutes before rolling.

What kind of potatoes are best?
Starchy potatoes like Russets or Yukon Golds work best because they mash smoothly and aren’t too wet. Avoid waxy potatoes like red or new potatoes.

Can I use store-bought dough?
You can, but homemade dough really makes a difference here. If you’re short on time, pre-made dumpling wrappers could be a shortcut—but they’re thinner and more delicate.

Do I have to boil and fry them?
Boiling is essential, but pan-frying is optional. That said, the crispy exterior from frying is worth the extra step for most people.

Final Thoughts

Potato Onion Pierogi are one of those magical recipes that feel like a hug on a plate. They’re comforting, satisfying, and surprisingly easy to pull off. Whether you’re making them for dinner tonight or stocking your freezer for future cravings, this is a dish that always delivers. Give them a try—you’ll be hooked after the first bite.

Potato Onion Pierogi Recipe