Creating homemade pierogies is easier than you’d think. Traditionally filled with potatoes, pierogies can also be filled with cheese, onions, bacon and more. Try your favorite filling combination and embrace new traditions by preparing your own homemade pierogies using this step-by-step guide. For the full recipe, click here.

You’ll need:

  1. 6 medium russet potatoes, (about 2-1/2 pounds), unpeeled, cut into 1-inch pieces
  2. 2-1/2 tablespoons Full Circle Organic unsalted butter plus additional for serving (optional)
  3. 1 package (8 ounces) Food Club shredded sharp Cheddar cheese
  4. 3 teaspoons kosher salt
  5. 6 cups Food Club all-purpose flour
  6. Sour cream and chopped green onions for serving (optional)

Pierogi1
1. Salting cooking water helps flavor potatoes.

Pierogi_2
2. Roll out dough to 1/8-inch thick.

pierogi_3
3. Add about 1 tablespoon filling to center of dough circles.

pierogi_4
4. Use a brush to apply water to dough edges.

pierogi_5
5. Fold and pinch edges together.

pierogi_6
6. Press to ensure edges are sealed.

pierogi_7
7. To avoid splashing, carefully add pierogies to boiling water.

pierogi_8
8. Saute boiled pierogies in butter until golden brown and crisp.

Pierogi Tips

Filled pierogies can be frozen in a single layer on cookie sheets, then transferred to zip-tight plastic bags and frozen up to 6 months. Cook from frozen in boiling water as directed.

Boiled pierogies can be sauteed in a large skillet with unsalted butter and/or olive oil over medium heat 8 minutes or until golden rown and crisp, turning once or twice. Serve with sauteed sliced onions or shallots and sour cream.