Homemade Potato & Onion Pierogi
Here's a delicious homemade pierogi recipe that does not contain cheese, focusing on a savory and flavorful filling with a soft, tender dough.
These pierogis are perfect for pan-frying or boiling and pair well with caramelized onions, butter, and sour cream.
This cheese-free pierogi recipe still delivers rich, comforting flavor with a perfectly soft dough and a well-seasoned filling!
Ingredients
For the Dough
- 2 cups (250 g) all-purpose flour (plus extra for dusting)
- 1/2 tsp salt (3 g)
- 1 large egg
- 1/2 cup sour cream (or dairy-free yogurt for a non-dairy version)
- 2 tbsp butter, melted (or oil for non-dairy) (28 g)
For the Filling (Savory Potato & Onion)
- 2 medium russet potatoes, peeled and cubed
- 1 small onion, finely diced
- 1 tbsp butter (or oil) (14 g)
- Salt and black pepper (to taste)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp dried thyme (optional)
For Serving
- 2 tbsp butter or oil (28 g)
- 1 small onion, thinly sliced (for caramelized topping)
- Fresh herbs (parsley or dill, optional)
- Sour cream or dairy-free alternative (optional)
Instructions
- Make the Dough — In a mixing bowl, combine flour and salt.
- Add the egg, sour cream, and melted butter.
- Mix until a dough forms, then knead on a lightly floured surface for about 5 minutes, until smooth.
- Wrap the dough in plastic wrap and let it rest at least 30 minutes at room temperature.
- Make the Filling — Boil the potatoes in salted water until fork-tender (about 10–12 minutes).
- While the potatoes cook, sauté the onion in butter over medium heat until golden brown (about 5 minutes).
- Drain the potatoes and mash them in a bowl.
- Add the sautéed onions, garlic powder, smoked paprika, thyme (if using), salt, and black pepper. Mix well and let cool.
- Assemble the Pierogi — Roll out the rested dough on a lightly floured surface to about 1/8-inch thickness.
- Use a round cutter (or a glass) to cut out 3-inch circles.
- Place about 1 teaspoon of filling in the center of each circle.
- Fold the dough over to create a half-moon shape and pinch the edges tightly to seal. (You can crimp with a fork for extra security.)
- Place finished pierogi on a floured tray and cover with a damp towel.
- Cook the Pierogi — Boiled (Traditional): Bring a pot of salted water to a gentle boil.
- Add the pierogi in batches, stirring gently to prevent sticking.
- When they float to the top (about 2–3 minutes), cook for 1 more minute, then remove with a slotted spoon.
- Cook the Pierogi — Pan-Fried (Crispy): Heat butter or oil in a pan over medium heat.
- Add the boiled pierogi and fry until golden brown and crispy, about 2–3 minutes per side.
- Serve — In the same pan, sauté sliced onions in butter until caramelized.
- Serve pierogi hot, topped with caramelized onions, fresh herbs, and a dollop of sour cream (if desired).
Notes
Mushroom & Cabbage Filling: Replace potatoes with sautéed mushrooms and shredded cabbage.
Meat Filling: Use ground beef or pork seasoned with onion and garlic.
Sauerkraut Filling: Mix mashed potatoes with sauerkraut for a tangy twist.