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Potato Pierogi Recipe

Try this potato pierogi recipe, a must taste dish featured in our recent article on Krakow, Poland.


Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours



16 oz. sour cream

3 cups all-purpose flour

2 cups of prepared mashed potatoes*

1 stick (1/2 cup) butter

2 large onions, diced



  1. Spoon one 16 oz. container of sour cream into a large mixing bowl and gradually mix in 3 cups of flour just until combined.
  2. Dust your surface with flour and roll out the dough to 1/16 of an inch thick. Using a round cookie cutter, cut out circles about 3.5” thick. You can preroll the scrap dough for more rounds, up to four times, more than that is not recommended since the dough becomes tough.
  3. Place 1 tsp. of your prepared mashed potatoes in the center of each round, then fold over the edges into a half moon shape. Press and seal the edges with a fork. Set the finished pierogis under a towel to prevent them from drying out.
  4. Bring a large saucepan of water to a boil.
  5. Melt the stick of butter in a large skillet over medium heat, add the diced onions. Stir frequently and allow the onions to sweat until translucent, about 4-5 minutes. Remove the cooked onions, leaving the butter in the skillet.
  6. Working in batches, add a few pierogis at a  time to the boiling water. Once they float to the surface allow them to boil for about 4 minutes. Gently scoop them out, since they break easily, and add your pierogis to the skillet of butter.
  7. Fry the pierogis in the skillet till they are browned on the bottom, about 3 minutes.
  8. Place your fried pierogis in a buttered taking sheet along with the cooked onions and keep them in a warm oven until ready to serve.


Cook’s Note: You can make the pierogis ahead of time and freeze them after boiling. To serve, thaw your pierogis then continue on from step 7 and serving with the cooked onions.


A Note on Mashed Potatoes: For a quick and flavorful mashed potato recipe buy a small packet of instant mashed potatoes. Mince 2 cloves of garlic and add it to 1-1/2  cups of water and 1/2 cup of whole milk, along with 2 Tbsp. of butter. Bring the mixture to a boil then take the pot off the heat before adding in the instant mashed potatoes, whisking as you add the potato flakes to avoid clumping. Add salt and pepper to taste. The mixture should be thick for the filling, but if it needs thinning add a small amount of milk.


Recipe courtesy

Ashley Ricks

Ashley Ricks is the circulation and marketing manager for The Group Travel Leader Inc.