Pierogi
Pierogi is a medium Polish recipe that serves 6. 350 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 1 hr 20 min | Cook: 1 hr 35 min | Total: 3 hrs 10 min
Cost: $20.90 total, $3.48 per serving
Ingredients
- 650 grams All-Purpose Flour (sifted)
- 1 teaspoon Kosher Salt (for dough)
- 115 grams Unsalted Butter (melted)
- 240 ml Water (warm to ~95°F)
- 2 units Large Eggs (room temperature)
- 4 large Yukon Gold Potatoes (peeled and cut 1‑inch cubes)
- 225 grams Farmer's Cheese (softened; can use cream cheese)
- 1 teaspoon Kosher Salt (to season potato filling)
- 0.5 medium Onion (finely chopped for mushroom filling)
- 340 grams Mushrooms (finely chopped)
- 240 ml Sauerkraut (drained, dried, and coarsely chopped)
- 30 grams Unsalted Butter (for sautéing mushrooms)
- 0.5 teaspoon Kosher Salt (to taste in mushroom filling)
- 450 grams Ground Beef (80 % lean)
- 0.5 medium Onion (chopped for beef filling)
- 1 unit Garlic Clove (crushed)
- 30 ml Neutral Flavored Oil (for browning beef)
- 115 ml Beef Stock (low‑sodium)
- 0.5 teaspoon Kosher Salt (to taste in beef filling)
- 0.25 teaspoon Freshly Ground Black Pepper (to taste)
- 240 ml Heavy Cream (chilled)
- 60 ml Milk (whole milk)
- 1 teaspoon White Vinegar (for acidifying cream)
- 6 large Baking Apples (peeled and chopped)
- 60 ml White Sugar (granulated (¼ cup))
- 1 teaspoon Kosher Salt (for applesauce)
- 120 ml Water (fresh for applesauce)
- 0.5 medium Onion (sliced and sautéed for topping)
- 30 ml Neutral Flavored Oil (for pan‑frying pierogies)
- 2 tablespoons Fresh Parsley, Chives, or Scallions (chopped for garnish)
Instructions
Combine Dry Ingredients
In a mixing bowl, whisk together 650 g all‑purpose flour and 1 tsp kosher salt until evenly combined.
Time: PT5M
Melt Butter and Warm Water
In a small saucepan over low heat, melt 115 g unsalted butter, then add 240 ml water and warm to about 95°F (35 °C). Remove from heat.
Time: PT5M
Temperature: 95°F
Combine Wet and Dry, Add Eggs
Pour the warm butter‑water mixture into the flour bowl, add 2 room‑temperature eggs, and stir with a fork until the dough starts to come together.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for 5–6 minutes until smooth, tacky, and slightly elastic.
Time: PT6M
Rest the Dough
Place the dough back in the bowl, cover with a damp towel, and let rest at room temperature for 30 minutes.
Time: PT30M
Prepare Potato & Cheese Filling
Peel and cut 4 Yukon Gold potatoes into 1‑inch cubes, boil in salted water for 12 minutes until fork‑tender, drain, then mash or rice. Stir in 225 g farmer’s cheese and season with kosher salt. Let cool to room temperature.
Time: PT30M
Prepare Mushroom & Sauerkraut Filling
In a skillet, melt a few tablespoons of butter over medium heat. Add 340 g chopped mushrooms and sauté 7–10 minutes until liquid evaporates. Add ½ medium onion, cook 3–5 minutes until caramelized. Stir in 1 cup drained sauerkraut, cook another 3 minutes until excess moisture evaporates. Season with salt and let cool.
Time: PT20M
Prepare Ground Beef Filling
Heat a few tablespoons of neutral oil in a pan, add 450 g ground beef and brown, breaking it up, about 5–7 minutes. Transfer beef to a bowl. In the same pan, sauté ½ medium onion 3–5 minutes, add crushed garlic 30 seconds. Return beef, add 115 ml beef stock, simmer 5 minutes until most liquid evaporates. Season with salt and pepper. Cool.
Time: PT20M
Roll and Cut Dough
Divide rested dough into four equal portions. On a lightly floured surface roll each piece to 1/16 inch (1.5 mm) thickness. Use a 3.5‑inch biscuit cutter to cut circles. Place rounds on parchment paper and keep covered.
Time: PT15M
Fill and Seal Pierogies
Place a heaping tablespoon of chosen filling in the center of each dough round. Fold over, pinch the edges firmly all around to seal. No egg wash needed; press edges to ensure no leaks.
Time: PT20M
Chill or Freeze Pierogies
Arrange sealed pierogies on parchment, cover, and refrigerate up to overnight or freeze on a sheet until solid, then transfer to a zip‑top bag for up to 3 months.
Time: PT30M
Make Applesauce (Optional)
In a saucepan combine peeled/chopped apples, ¼ cup white sugar, 1 tsp kosher salt, and ½ cup water. Cover, bring to a simmer, and cook 20 minutes. Uncover, mash to desired consistency, and cook additional 10 minutes until liquid evaporates. Cool.
Time: PT30M
Sauté Onions for Serving
In a skillet, melt a tablespoon of oil and sauté ½ medium onion sliced until lightly browned, about 5 minutes. Set aside.
Time: PT5M
Boil Pierogies
Bring a large pot of salted water to a rolling boil. Add pierogies in batches; when they float to the surface (about 30 seconds for fresh, 60–90 seconds for frozen), remove with a slotted spoon.
Time: PT5M
Temperature: 212°F
Pan‑Fry Pierogies
In a non‑stick skillet, heat a few tablespoons of oil over medium‑high heat. Add boiled pierogies, fry 1 minute per side until golden brown. Drain excess oil on paper towels.
Time: PT5M
Plate and Garnish
Transfer fried pierogies to a serving plate, top with sautéed onions, a dollop of sour‑cream‑style crème fraîche, and sprinkle fresh parsley or chives. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains dairy, Contains gluten, Not vegan, Not vegetarian
Allergens: Gluten, Dairy, Egg, Beef
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour (use less water)
- Instead of Kosher Salt: Table Salt (use half amount)
- Instead of Unsalted Butter: Margarine
- Instead of Large Eggs: Egg substitute (1 tbsp each)
- Instead of Yukon Gold Potatoes: Russet potatoes
- Instead of Farmer's Cheese: Cream cheese, Ricotta
- Instead of Mushrooms: Button mushrooms
- Instead of Sauerkraut: Fresh fermented cabbage
- Instead of Unsalted Butter: Oil
- Instead of Ground Beef: Ground turkey
- Instead of Garlic Clove: Garlic powder (1/8 tsp)
- Instead of Neutral Flavored Oil: Vegetable oil
- Instead of Beef Stock: Water + bouillon
- Instead of Milk: 2 % milk
- Instead of White Vinegar: Lemon juice
- Instead of Baking Apples: Any sweet apples
- Instead of White Sugar: Honey (reduce)
- Instead of Neutral Flavored Oil: Vegetable oil
Equipment Needed
- Mixing Bowl
- Whisk
- Saucepan
- Large Pot
- Rolling Pin
- Biscuit Cutter
- Ice Cream Scoop
- Nonstick Skillet
- Cutting Board
- Chef's Knife
- Cheesecloth (optional)
- Rubber Band (optional)
- Tongs (optional)
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Kneading the dough until smooth and elastic
- Resting the dough for 30 minutes
- Sealing the pierogi edges firmly to prevent leaks
- Boiling pierogies until they float
- Pat drying pierogies before pan‑frying to avoid oil splatter
Chef Tips from the Video
- Use a light dusting of flour on the cutter to release rounds easily.
- If the dough feels too dry, add water a tablespoon at a time; if too wet, add flour a tablespoon at a time.
- For a glossy finish, brush the boiled pierogies with a little melted butter before the final pan‑fry.
- Serve with a drizzle of browned butter and toasted breadcrumbs for extra texture.
Troubleshooting
Dough is too sticky and tears when rolling.
Sprinkle the work surface and rolling pin with additional flour, and knead a few more minutes to develop gluten.
Pierogies burst open while boiling.
Make sure the edges are pinched tightly and the dough is not over‑filled. Press the seal with a fork or your fingertips.
Filling is watery and makes the dough soggy.
Drain boiled potatoes thoroughly, and after sautéing mushrooms/onion/sauerkraut, let the mixture cool completely before filling.
Pierogies stick to the pan when frying.
Pat them dry after boiling and ensure the oil is hot before adding. Use a non‑stick skillet or a well‑seasoned cast‑iron pan.
Storage
Refrigerator: Uncooked pierogies keep 2 days; cooked pierogies keep 2 days.
Freezer: Raw pierogies freeze solid on a sheet then transfer to a zip‑top bag; keep up to 3 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Dough can be mixed a day ahead; keep covered in the refrigerator.
- All three fillings can be prepared, cooled, and stored in airtight containers for up to 2 days.
- Freeze raw, sealed pierogies on a sheet before bagging for up to 3 months.
Frequently Asked Questions
What is the cultural significance and history of homemade pierogi in Polish cuisine?
Pierogi are a beloved comfort food in Poland, traditionally made for holidays, family gatherings, and everyday meals. Their origins trace back to medieval Slavic dumplings, and each region developed its own fillings, from potato‑cheese to sauerkraut and meat.
What are the traditional regional variations of pierogi in Polish cuisine?
In Poland, you’ll find pierogi filled with potato‑cheese (pierogi ruskie) in the east, sauerkraut and mushroom in the north, and meat or fruit fillings in the south. Some regions also serve sweet cheese or blueberry pierogi for dessert.
How are pierogi traditionally served in Poland?
Polish pierogi are often boiled, then lightly pan‑fried in butter until golden. They are served hot with a dollop of sour cream, fried onions, and sometimes a sprinkle of fresh herbs or crispy breadcrumbs.
What occasions or celebrations are pierogi associated with in Polish culture?
Pierogi are a staple at Christmas Eve (Wigilia), Easter, and family birthdays. They are also made for harvest festivals and as a hearty dish during the cold winter months.
What makes pierogi special in the broader Eastern European cuisine?
Pierogi share a common dumpling heritage with Ukrainian varenyky, Russian pelmeni, and Lithuanian koldūnai, but the Polish version is distinguished by its buttery dough and the wide variety of savory and sweet fillings that reflect regional agriculture.
What are the authentic traditional ingredients for pierogi dough versus acceptable substitutes?
Traditional dough uses all‑purpose flour, eggs, butter, water, and a pinch of salt. Substitutes can include bread flour (use less water) or a mix of whole‑wheat flour for a nuttier flavor, and margarine can replace butter if needed.
What other Polish dishes pair well with homemade pierogi?
Pierogi pair beautifully with hearty soups like borscht or żurek, a simple cucumber salad with dill, and a side of braised cabbage (kapusta). A glass of chilled rye beer or a light white wine complements the meal.
What are the most common mistakes to avoid when making pierogi?
Common errors include over‑filling, not sealing the edges tightly, using dough that’s too dry or too wet, and boiling pierogies in overcrowded water. Each mistake can cause leaks, tough texture, or uneven cooking.
Why does this pierogi recipe use a butter‑water mixture instead of just water?
The melted butter adds richness and tenderness to the dough, while the warm water helps activate the gluten without shocking the eggs. This combination yields a supple, pasta‑like texture that’s easy to roll.
Can I make the pierogi ahead of time and how should I store them?
Yes. After sealing, pierogies can be refrigerated for up to 24 hours or frozen raw for up to 3 months. Store them on parchment in a single layer, then transfer to an airtight bag once solid.
What texture and appearance should I look for when making pierogi dough?
The dough should feel soft, tacky, and slightly bouncy—similar to a well‑kneaded bread dough. When rolled, it should be thin enough to see through slightly but sturdy enough to hold the filling without tearing.
How do I know when the pierogies are done cooking?
Fresh pierogies are done when they float to the surface of boiling water and the dough feels tender (about 30 seconds). Frozen pierogies need an extra 30–60 seconds. After boiling, a quick golden‑brown sear in the skillet signals they’re ready to serve.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish, hosted by Andrew Rea, specializes in recreating iconic dishes from movies, TV shows, and pop culture while also teaching classic cooking techniques and comfort‑food recipes for home cooks.
How does the YouTube channel Binging with Babish's approach to Polish cooking differ from other cooking channels?
Binging with Babish blends cinematic storytelling with clear, step‑by‑step instruction, often adding modern twists or detailed explanations of technique. This method makes traditional Polish dishes like pierogi accessible without sacrificing authenticity.
Last updated: September 6, 2026
