Homemade Potato and Cheese Pierogies / Old Fashioned Perogies Recipe

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Homemade Potato and Cheese Pierogies /  Old Fashioned Perogies
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  • 1 tbsp grated onion
  • 2 tbsp butter
  • salt and pepper
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 egg
  • 2 tsp oil
  • 3/4 cup warm water


  1. Potato and Cheese Filling: Cook the onion in butter until tender.
  2. Combine it with potatoes and cheese.
  3. Season to taste with salt and pepper.
  4. Vary the proportions and ingredients in this recipe to suit your taste.
  5. Mix the flour with the salt in a deep bowl.
  6. Add the egg, oil and water to make a medium soft dough.
  7. Knead on a floured board until the dough is smooth.
  8. Caution: Too much kneading will toughen the dough.
  9. Divide the dough into 2 parts.
  10. Cover and let stand for at least 10 minutes.
  11. Prepare the filling.
  12. The filling should be thick enough to hold its shape.
  13. Roll the dough quite thin on a floured board.
  14. Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
  15. Put the round in the palm of your hand.
  16. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
  17. The edges should be free of filling.
  18. Be sure the edges are sealed well to prevent the filling from running out.
  19. Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
  20. COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
  21. Do not attempt to cook too many at a time.
  22. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
  23. Continue boiling for 3-4 minutes.
  24. The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
  25. Pierogies will be ready when they are puffed.
  26. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
  27. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
  28. Cover and keep them hot until all are cooked.
  29. Serve in a large dish without piling or crowding them.
  30. Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
  31. REHEATING: One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
  32. Many prefer reheated perogies as compared to freshly boiled ones.
  33. To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 787.67 Kcal (3298 kJ)
Calories from fat 273.82 Kcal
% Daily Value*
Total Fat 30.42g 47%
Cholesterol 65.11mg 22%
Sodium 2620.79mg 109%
Potassium 482.66mg 10%
Total Carbs 108.37g 36%
Sugars 4.34g 17%
Dietary Fiber 12.4g 50%
Protein 20.46g 41%
Vitamin C 1.5mg 3%
Vitamin A 0.7mg 25%
Iron 6.8mg 38%
Calcium 353.1mg 35%
Amount Per 100 g
Calories 235.19 Kcal (985 kJ)
Calories from fat 81.76 Kcal
% Daily Value*
Total Fat 9.08g 47%
Cholesterol 19.44mg 22%
Sodium 782.53mg 109%
Potassium 144.12mg 10%
Total Carbs 32.36g 36%
Sugars 1.29g 17%
Dietary Fiber 3.7g 50%
Protein 6.11g 41%
Vitamin C 0.4mg 3%
Vitamin A 0.2mg 25%
Iron 2mg 38%
Calcium 105.4mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.5
  • 20

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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