Name: 3 Ingredient Pierogi Dough and Filling Recipes
Prep time: 10 min
Cook time: 3 min
Total time: 43 min
Yield: 16
Cuisine: American, Poland, Ukraine
Ingredients: Dough; 4 cups all-purpose flour; 1- 16-ounce container of FULL FAT sour cream; 1 - 1/2 teaspoons salt; Note all the filling below just need to be mixed in a bowl and set aside.; Filling No. #1 Potato, Sauerkraut, and Cheese:; 3 small potatoes ( around 1 pound) boiled and mashed with salt and pepper; 2 tablespoons sour cream; 1/4 teaspoon salt and pepper to taste; 1 cup drained sauerkraut; 2 cups shredded sharp cheddar cheese; Filling No. #2 Potato and cheese; 3 small potatoes ( around 1 pound) boiled and mashed with salt and pepper; 4 ounces sharp cheddar cheese, shredded off the block (or use the kind you prefer of shredded cheese) or for Parmesan potato Pierogi use 1/4 cup of Parmesan grated cheese; 1 tablespoon butter; 1 teaspoon minced garlic or onion; 3/4 tablespoon salt and pepper; Filling No. #3 Sauerkraut; 1 1/2 cups sauerkraut, drained slightly; 1/2 cup shredded sharp cheese; 1 teaspoon minced garlic or onion; 1 tablespoon sour cream; Optional Cream Sauce; 2 slices of cooked bacon crumbled; 1 teaspoon onion minced fine; 1 clove of garlic minced fine; 1 cup of heavy cream; 1 tablespoon freshly chopped parsley; Butter for frying

Growing up in East Utica New York, our bingo hall use to make this style filled Pierogi with Sauerkraut, Cheese, and Potatoes.

This pierogi style is filled with mashed potato, sauerkraut, and cheddar cheese all in one and I also separated the recipes for each individual for those who aren't fond of all three fillings together.

Most are made of either one or the other, however, these have the filling all in one.

These are the ways I love them, you can separate the filling to do either or if you want to adapt them to the frozen kind in the supermarkets.

Just leave the sauerkraut out and do cheese and mashed potato if you aren't a fan of kraut.

The dough is pillow-soft and delicious, easy to use, and perfectly cooks up with a tender pierogi with this delicious filling.

We love all kinds of homemade dough recipes like Panzerotti which is an Italian deep-fried pizza, Chinese Egg Rolls from scratch, and homemade Runza a dough stuffed with meat and popular in Nebraska.

Easy to Make Pierogi

first, make the filling you prefer
make the dough and wait around 30 minutes before rolling it out
the dough should be around 1/4 inch thick
either use a dough press for dumplings or a round 4 inch cutter
fill the dough, seal it with a bit of water or egg whites, cut off excess dough
place on the cookie sheet
boil or pan fry
pierogi can be frozen on the cookie sheets the bagged after solidly frozen
scroll down to the bottom of this post for fillings and dough recipes and hit print

Dumplings versus Pierogi Dough

These two are very similar and pretty hard to see a difference between any two kinds of dumplings due to how similar they look.

Pierogi, being a staple in Poland, are often thought to be the same as traditional steamed Chinese dumplings, but they have notable differences in taste, texture, and cooking methods.

Pierogi are usually crescent-shaped, whereas dumplings come in an assortment and variety of shapes and sizes.

Pierogi can be boiled or fried or both boiled and then sautéed, whereas dumplings are steamed, and fried, and can also be boiled.

Shopping List for Pierogi Scroll to the recipe card for the complete recipe

For the dough:

all-purpose flour
salt
sour cream

Filling Ingredients Suggestions:

potatoes mashed
sauerkraut
cheddar cheese
garlic
onion
sour cream
cheese
salt, pepper

this is potato, cheese and sauerkraut for pierogi

Alternative Fillings for Pierogi Dough

make different combinations for filling
instant potatoes can be used as a substitute for regular potatoes
mashed cauliflower can be used as a substitute
ricotta filling with mozzarella can be used as a filling
ground beef flavored with taco seasoning can be used as a filling

Tips for Making Pierogi Dough

if boiling them bring the water to a boil with salt first before adding and remove with a slotted spoon
the dough shouldn't be sticky, add more flour until is smooth and elastic
DO NOT THAW FIRST they will open and the filling will come out when boiling they are done when floating to the top of the pot
Always heat the pan first before frying by adding butter or olive oil
Freeze them on a cookie sheet of parchment paper, single not crowding them
After freezing add them to a freezer bag until ready to use

collage of hand made pierogi rolled and filled then sealed using fork tines

Other Recipes We Love

Mom's Sausage Roll
Stromboli
Air Fried Hand Pies

Pin for later

Three Fillings

The pierogi you like can be just one kind or all three fillings in one.

Each is made differently to the Regions of which they are accustomed to, our favorite is the Ukraine style which has cheese, potato, and sauerkraut.

You can add or adapt the fillings any way you like.

I have read that some also use pie fillings and make fruit dumplings or even meat dumplings.

I have also included a delicious sauce to add to the top of the savory dumplings made in this post that you can try, it's easy and compliments these pierogi perfectly.

homemade pierogi, pierogi dough recipe, pierogi filling recipe, pierogi recipe, sauerkraut and potato filled pierogi,

dumplings, filling dough, polish food, Ukrainian food

American, Poland, Ukraine

Yield: 16

Author: Claudia Lamascolo