The Best Homemade Potato and Onion Pierogies Recipe

Think about soft, pillowy dough filled with creamy mashed potatoes, sauteed in butter, and caramelized onions. Grandma's potato onion pierogi were a childhood staple and the main meal when we sat down to have lunch or dinner together as a family. It is a comfort food that fills every heart and belly with memories.

I have one very fond memory of making perogies with my mom and grandma. Grandma would make the dough, and Mom would make the potato onion filling. They would lay out a floral tablecloth on the big dinner table, with the pot of potatoes set in the middle of the table. Grandma would sit in a chair, roll out little circles of dough, fill them generously with potato, and pinch hundreds of them in hours. Meanwhile, Mom is boiling freshly pinched pierogi for us to devour for lunch. As kids, we couldn't wait to scarf down Grandma's pierogi. They were truly the best food Grandma and Mom ever made for us as kids.

Pierogi making didn't end in my childhood. In 2016, I opened a restaurant and served pierogies to the local community, also distributing them to local grocery stores. It was pierogi kingdom and galore!

In 2024, I sold my business, but my love for pierogi didn't end there. I continue to make pierogi with my kids, creating fun memories while we pinch hundreds of pierogis at a time.

Check out Inna's Pierogi Shop, the business I sold. It is thriving and doing well and expanding as I write this blog.

Traditional Pierogi

Pierogi are a traditional Eastern European food originating from Poland, Ukraine, Russia, and many other countries (depending on who you ask, they will claim the pierogi territory with complete confidence). Each region has its own recipe that Grandma developed and was declared to be the best one. My grandma, of course, made the best pierogi in Nikolaev, Ukraine, and she was known for her many other famous dishes as well.

Why You Should Make Pierogi

Making pierogi is a labor of love and well worth it. You can make several batches at the same time, freeze them, and enjoy them as a quick dinner on busy nights.

Invite several friends and have a pierogi party! This is such a fun activity to do with your family or friends. The labor of love can be shared and enjoyed together. The memories you will make will be the best part, especially after enjoying the delicious pierogi you will be making.

Ingredients For Potato and Onion Pierogies

All-purpose flour. I use King Arthur all-purpose flour. The quality is excellent, and it is non-GMO. Highly recommend using this brand.

Milk. Whole milk is what makes this pierogi taste amazing. You will need it for the dough and filling.

Egg. Keep the dough together and add the extra flavor with the egg.

Salt. Make all the flavors jive and balance by adding salt.

Oil. A good olive oil is perfect. You will be adding it to the dough.

Potatoes. My favorite potato for the filling is the Idaho potato. It's starchy and packed with flavor. You can use other potatoes, like white or Yukon Gold, but the flavor profile will be different.

Onions. The best part of the filling and also the best topping. When sauteed, they will be sweet and will add the perfect taste to the pierogi.

Butter. Sauté your pierogi in butter once boiled. A good quality butter is where it's at, so make sure to get grass-fed creamy butter.

How to Make Pierogi Dough

This pierogi dough recipe is straightforward to make. Unlike bread dough, there is no extensive kneading required.

Step 1: Combine the dry ingredients - flour and salt and mix. Create a well in the middle of the bowl and dry ingredients to add the wet ingredients.

Step 2: Add the egg in the well and whisk together the egg white and egg yolk until combined.

Step 3: Add the milk and oil to the egg. Using a fork, start combining the wet ingredients with the dry ingredients, incorporating slowly. Once the dough becomes too sticky and thick to use a fork, begin kneading the dough using your hands on the cutting board or table. Mix until the dough is smooth. Add flour to prevent the dough from sticking to your hands and the table.

Step 4: Wrap the dough in plastic wrap and allow to rest in the refrigerator for 20 minutes or so.

Potato and Onion Pierogies Filling

There are several options for making the potato filling.

Option 1: If you have leftover mashed potatoes, this is a great way to use them. Just add sauteed onions. Here is a great mashed potatoes recipe.

Option 2: Make potato onion filling from scratch. I have detailed instructions on how to make potato filling from beginning to end on the recipe card.

Serving Suggestions

If you are going to have these potato and onion pierogies the traditional way, sour cream and sauteed onions are the best way to enjoy these dumplings. Honestly, I wouldn't suggest eating them any other way.

Start by sauteing the pierogi in butter to get that crispy dough on the outside, garnish with sauteed onions, and add a spoonful of sour cream on the side.

How to Store Pierogi

There are several ways to store potato and onion pierogies.

Raw pierogi can be frozen and then boiled later. Place the pierogi on a pan covered with flour, ensuring they are in a single layer without touching each other. Freeze completely and transfer into a Ziploc bag. They can be stored in the freezer for up to 12 months. Yup, you saw that right! In the shop, we tested the pierogi shelf life in the freezer, and there was no change in flavor after one year in the freezer.

Pierogi can also be frozen after boiling. Place on a pan with parchment paper in a single layer. Freeze completely and transfer into a Ziploc bag. This is a great way to make meal prep even easier.

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