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  • 2 cups flour to start, plus more as needed
  • 1-2 eggs, beaten, depending on size
  • 1 teaspoon salt
  • 1-2 heaping teaspoons sour cream
  • 1 stick of butter, softened (I usually use about half of the stick in the dough)
  • lukewarm water, as needed


  • potatoes mashed with a splash of milk and salt to taste
  • cheese of choice


  • Mix flour and salt together in bowl.
  • Stir in egg.
  • Add sour cream and butter and blend in.
  • You may have to start working the dough with your hands at this point.
  • Add flour as needed, and splash with a little lukewarm water.
  • When dough starts to hold shape, move to a cutting board or surface for kneading.
  • Add flour and continue to knead until it reaches the smoothness "of a baby's bottom."
  • Return dough to bowl and let it set up for about 10-20 minutes.
  • Divide dough into 2-3 sections.
  • Place one small section of dough on a floured cutting board.
  • Press dough down and flatten as much as possible.
  • Sprinkle a little flour on the top of the dough.
  • Roll out dough with rolling pin.
  • Flip dough, sprinkle with flour as needed, until dough reaches desired thickness.
  • Using a drinking glass or dough press, cut out circles of dough and set aside. Repeat process until all the dough is rolled and cut.
  • Take a dough circle, add a heaping teaspoon of filling in the center (could be more or less, depending on size of dough circle).
  • If using dough press, add a small amount of water around the edge of the dough, then close the press to seal.
  • Otherwise, add a small amount of water around the edge of the dough, press together with fingers, then use a fork to crimp the seal.
  • If eating right away, add pierogies to boiling water until they float, then move them to a pan with melted butter and onions, and fry until desired crispiness is reached.
  • If not eating immediately, spread pierogies on a cookie sheet and freeze until hard. Pierogies can then be placed in ziplock bags and stored for months--if they last that long!!!