Traditional Ukrainian Pierogies

One of my favorite childhood memories is of my mom working in the kitchen preparing pierogies. She learned the recipe from my grandmother who learned it from her mother. It is a traditional Ukrainian recipe and easily one of my favorite foods to eat. Taking a bite of these homemade pierogies brings me back to those childhood days. My mom would work away in the kitchen making probably 100 or more of these wonderful Ukrainian dumplings filled with potato and cheese. The tables and kitchen counters would be filled with row upon row of the pierogies. They took a while to make (partially because she would make so many!), but it was a labour of love for my mom. One that she would do for her family.

Homemade Ukrainian Pierogies

For me, it is great to learn how to make pierogies the very same way and to carry on the tradition of our family in this way. On top of that, these are the best tasting pierogies around and WAY better than anything you will buy frozen in a store!

There are many different spellings of this little dumpling including pierogi, pirohy, pyrohy, perogy, varenyky, vareniki and more.


Pierogies are best served with fried pork fat or bacon. The little crispy chunks go perfect with the soft chew of the pierogies. We also traditionally serve them with sour cream.


The filling is so simple to make: boil potatoes, drain, but set aside, the water. Add cubed cheese and cover with the lid.


The potatoes should still be very hot and they will cause the cheese to melt after about 5-10 minutes.


Blend the filling using a hand blender or a hand potato masher.


The dough can be made by hand, but a food processor does it far easier and more quickly.


Add the flour, salt and egg to the food processor bowl. Turn it on and slowly pour in the cooled potato water. Stop adding water when the dough forms a ball, as seen in the photo above.


Knead the dough on a floured surface and roll it out to 1/8 inch thick.


Make rounds with a biscuit cutter or a round glass.


The round of dough should be 3 – 3 1/2 inch in diameter.


Place the round of dough in your hand and spoon a heaping tablespoon of filling in the middle of the dough.


Pull the dough over the filling and pinch it together at the edge.


Make sure you pinch firmly so that the pierogi stays sealed during the boiling.


The pierogi is done. Check along the edge to make sure there are no open spots and the seal seems solid.


The above instructions are how we traditionally make pierogies. There are pierogi machines available that can make the process a little simpler. We tried out one and it worked out very well. Check out our review of it here: Norpro Pierogi Maker Review.


The pierogies take a while to make and the first ones will dry out before you are done if left out in the open. We lay them on a towel. Sprinkle a little flour on the towel and place the pierogies on the towel. Cover with another towel and keep adding more while you make them.


Boil them in water for about 8-10 minutes. They will rise to the surface when they are fully cooked.

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4.78 from 36 votes

Traditional Ukrainian Pierogies

This recipe has complete instructions for making Ukrainian potato and cheese pierogies from scratch and by hand. Simple and delicious this recipe is handed down for generations!
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Servings 6 people
Author Steve Cylka


  • 2 pounds potatoes , peeled and quartered
  • 200 g (1/2 pound) medium cheddar cheese, cut into 1 inch cubes
  • 1 tsp salt
  • 4 cups of flour , plus more if needed
  • 1 egg
  • 1/2 tsp salt
  • 1 cup potato water at room temperature
  • diced bacon or pork fat


  • To make the filling, boil the potatoes until tender. Drain water into a bowl. Set aside for later. Place cubed cheese on top of the cooked potatoes and cover with a lid. Let rest for about 5 minutes so that the cheese will melt. Sprinkle with 1 tsp salt and mash the potatoes and cheese with a hand blender, potato masher. Let cool to room temperature.
  • To make the dough, add the flour, egg and 1/2 tsp salt to a food processor bowl. Turn on the food processor. Slowly pour in the potato water until the dough forms a ball and then turn off the food processor.
  • Place the dough on a floured surface. Knead with floured hands. The dough should have the feel of pizza dough, elastic but not wet. Work in a little extra flour if the dough is too moist.
  • Divide the dough in 3. Roll out one ball of dough to 1/8 inch thickness. Use a pierogi press to make pierogies or use the instructions below to make them by hand.
  • Use a biscuit cutter or glass. Dredge the rim of a 3 to 3 1/2 inch glass in flour, then press the glass into the rolled out dough to cut a circle of dough. Place the dough round in your hand and spoon about a heaping tablespoon of potato and cheese filling into the middle of the dough. Pull the dough over the filling and pinch the edges. If the dough is dry, moisten a finger in water to help seal the edge.
  • Place the pierogi on a towel sprinkled with flour. Cover with another towel so the pierogi does not dry out. Continue to make the remaining pierogies.
  • To cook the pierogies, place them in boiling for about 8-10 minutes. The pierogies should rise to the surface of the water when they are finished cooking.
  • While the pierogies are boiling, fry the bacon or pork fat, until browned and crisp.
  • Toss the cooked pierogies in bacon, and bacon grease or the pork fat.
  • Serve with sour cream.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. This looks wonderful! I always wanted to know how to do this. Thanks!

  2. Those look delicious Steve. Great job with the step by step instructions and pictures.

  3. I ate these in Lviv in Ukraine but my friend called them varenyky. I loved them and could have eaten the whole pot but there was so much other stuff to eat. Yours are perfect!!

    • I have never called the verenky, i dont’ think that we’re from that part of the country.

      nor have my mother or baba ever used a food procecor

      they would do it the old fashioned way, on a board, and then make a well out of the flour and mix the dough that way.


      • Yes, this is how I learned to make them. Going to try with food processor for a bit more ease… 🙂

      • Stefanie Senyszyn Wick

        My mom would take all say to make them. A true labor of love. She made the best pierogies everr. I have yet to eat pierogies that barely compare to hers. Her stuffed cabbage and red beet borscht were to die for. I miss her and her cooking so much💗

  4. My family loves pierogies.. and I must admit.. I only have bought the frozen kind before. These look great. I have been meaning to make a pierogie knock off with some flavors I tried at costco.. Now I want your fresh ones. 🙂

    • i have tried a few frozen kinds, yeah they’re ok, but home made is best

      didnt’ know they had them at costco though, i’m not a member


  5. Nice photos and recipe, but ahem, if they’re traditional, they’re called varenyky or pyrohy. In Polish, they are called “pierogi”, rather than “pierogies”. (Pierogi-plural, pieróg-singular).

  6. I was looking for a pierogi stamp when I saw this site. This is how I remember making them with my grandma as a little girl. We would boil them and then fry them in butter or a little bacon grease to give a little bit of a crunch and then toss with bits of bacon or butter as shown above. I am so excited to share this childhood tradition with my kids now! Great tutorial for those who have never made them before!

  7. Those look so tasty! The only homemade pierogies I have ever had are the ones we get from the farmer’s market.

  8. Years ago I made pierogi at least 4 or 5 times a month. The last 35 years with the kids all gone, married etc, and my moving, I did not make them anymore at all.

    When I lately tried it again, I realized had forgotten how to make the dough,.. result a thick chewy dough.

    So happy I found this sight, and am back in the Pierogi enjoyment for my friends.


  9. I just made pierogies with this dough recipe and they turned out FABULOUS!! So much better then all the sour cream recipes I have tried elsewhere!! Thank you!!!

  10. So glad I found your recipe! Growing up on the Canadian prairies we had lots of Ukranian food, I knew my Grandma used potato water as the secret, but didn’t know how much or where to start, thanks!

    • Exactly the same for me, Alberta born and bred and thus I think if you cut me open I’d bleed sour cream.
      The recipe tastes like the ones the old ukrainian women in my church would make.

      • Using the potato water, I use what the recipe calls for sometimes a little under, because you can always add more. Then I feel for the soft texture of the dough. If is feels too sticky or too hard, I coordinate between the flour and potato water until it is that soft almost like pizza dough texture. I always use it luke warm or room temperature.

  11. I want to have a dinner party with this recipe. Can you make this recipe the day before?

    • Tossing the pierogies in bacon grease or pork fat helps them not to stick together. We love them the next day as leftovers so they would be great made the day before. To reheat them, we fry them in a skillet on medium heat. They brown a bit and get a little crispy – they are amazing!!!

      • Stefanie Senyszyn Wick

        My mom would take all say to make them. A true labor of love. She made the best pierogies everr. I have yet to eat pierogies that barely compare to hers. Her stuffed cabbage and red beet borscht were to die for. I miss her and her cooking so much💗

  12. Nice recipe, thank you! I read it, took a leap of faith and made a triple batch, taking a whole afternoon, and freezing what I didn’t reserve for that evening’s supper. They were exactly as I had hoped–yipee! I did gather the dough scraps and re-roll them a couple of times, and it might have been my imagination but some of pierogi seemed a bit chewy! I wondered whether you do this or discard the dough scraps.

    • You can use following method: cut dough into manageable chunks(about 6 inches diameter). Roll each chunk on the flour dusted surface into a rope-like long piece about 2 inches thick(experiment), then cut it into pieces about 1 inch thick. You should have oval shaped pieces that are covered with flour around the oval, but the side where you cut is a little wet and tacky. Dip the tacky sides into a little flour and roll each out on those sides, to make a round shape.No cutouts to deal with, but a little more work. They end up different sizes, too, which make vareniki looking very authentic. We(the whole family, and then once I grew up and got married, with my husbands whole family) used to sit around the table and talk and joke and laugh and compete who works faster and neater.
      If you are pressed for time, roll out two big sheets of dough,put filling in rows with space between them, press firmly and evenly around filling and then use pizza cutter. You will end up with square shapes, and they probably will taste differently, as your brain will not accept them as vareniki or pierogy.
      Or you can put them on the mini-muffin tin and fill muffin areas with filing, press very firmly between, use serrated knife or pizza cutter between(make sure you dust muffin tin with flour before putting dough on).
      Butter and sour cream are my choice of topping.


  13. My baba and mom made this same recipe for three generations of our rural prairie family, with help of each new round of kids to pinch pinch pinch, often taking more time than without the extra help. Made with love, this humble perogie has no equal.

  14. Can’t imagine using a food processor or hand blender on potatoes without making a gummy mess. A potato ricer would do a much better job.

  15. I love the idea of the potato water. I have to make them for a dinner at the VFW next month and will use that hint. I have a hint if my own that it use. When the potato mixture cools take your tablespoons of filling and roll into individual balls and flatten slightly. Lay them on a sheet pan covered with waxed paper or parchment paper. This keeps the filling off your fingers to make the seal on the dough easier. Hope this helps.

  16. About how many does this recipe make? I’ve got my taters boiling as I type! Really looking forward to sharing these with my family tonight.

    • this recipe should make around 3 dozen or so.

      I hope the turn out great and the family enjoy them!

      • I grew up eating these and now have such wonderful memories. My Grandpa (from Ukrain) and my Grandma used to make them all of the time. Fried in butter and then served with sauted onions and sour cream!! 🙂 I never got to learn how to make them. I will now try this recipe as I miss my grandparents and eating these with the whole family! I hope it will bring back even more wonderful memories of them!! Thank you!

  17. We made these yesterday. I think there is a typo in the recipe. We found that 4 cups of flour was way too much. We wound up making the dough using 2 cups of flour and 1 egg. It worked beautifully.
    The pototo filling recipe is PERFECT. They were delicious

  18. If I want to freeze some do I freeze after boiling?

    I can’t wait to try this recipe. Thank you so much for sharing!

    • If you are going to freeze the pierogis, you should follow these steps. Remove from the hot water and pour into a colander. Pour cold water over the pierogies. Next, dunk the pierogies in an ice bath, until the centers are cool (at least at room temperature). Drain. Put into a bowl and pour a few tablespoons of oil or melted butter over the cooled pierogies. Place in plastic zip lock baggies. Freeze.

      Basically, you have to treat the pierogis as if they are pasta (which essentially the outside is). You absolutely MUST prevent them from sticking together. Otherwise you will have a mess on your hands after they thaw out. Hope this helps.

    • As peroghi take only minutes to cook it’s nice to freeze before boiling them. I put a tray of finished peroghi into the freezer and when they are hardedned put into ziplock bags. Freezing before bagging insures they won’t stick together!

      • I do the same thing! Works great

      • Thank you. I’m having a perogie making party on Feb 3 and wanted to know if I had to boil them first like my German mother-in-law does. I find they stick together and you have to cook the whole bag. Thankful we used medium bags on the last batch so didn’t have to cook too many. Also seems like a ot of extra work.

  19. Same recipe I use from my husband’s Busha

  20. Oh the memories!! This is truly a great recipe!! Thank you so much. I remember making these with my Baba on days when we did not have to be at school, such as a snow day!! I recall sitting on a high stool at the counter, cutting out the circles with a glass, watching the snow fly out in the backyard and woods!! Thank you, something my sister and I can pass on to our kids, as my Baba’s recipe was lost sometime along the way.

  21. I also make home made pierogies however instead of medium cheese I use the block of velveeta chesse. absolutely yummy.

  22. each person has their own method of how they mash, or whatever, why would the rating be taken, away, that’s just being picky as all ge out


  23. Please can someone help me with converting 1 cup of flour to ounces. Thank you kindly in advance.
    Our family recipe uses White Stilton and onion … try it out!

    • when I loo at a measuring cup, it always says 8 ounces….so that’s what I believe the conversion is, 8 oz….

      I’m not good at this, so if anyone else, says differently, the go ahead….but that’s what I see when I look at a measuring cup


      • NO, no, no! The measuring cup is actual FLUID OUNCES and is correct for WATER and similar liquids. A cup of lour is about 4.4 ounces. It is about 60% solid particles (starch, etc) and 40% air space.

  24. I would like to try a whole wheat version of this to make it a little healthier. Any tips?

  25. I have an old family recipe that I want to try SO badly, but it’s all in ukrainian and I cannot read it 🙁 I won’t be able to carry on my baba’s pyrohy, but hope that this one will be a crowd pleaser for our ukrainian family this Christmas! Thank you for the detailed instructions and pictures 🙂 awesome!

    • Perhaps you could get it translated….either online or using the library?? Would be a shame to not know what it says……and then once you have it in English, get the Ukrainian version printed on a tea towel or something so you can keep it in case something happens to the paper. Just a thought….wish I had some recipes from my grandmothers! 🙂

      • Misty, that is SUCH an awesome idea! Thank you for the suggestion! How brilliant, I love the tea towel idea. What a great Christmas gift that would be for the rest of my family! 🙂

        • You’re quite welcome! I’m not terribly crafty but I have seen where people have copied hand written recipes and the like on cloth items to be kept or gifted. Lots of tutorials online. Hope you and your family have a Merry Christmas!!

    • Heather, if you still have your recipe, and if it is in Ukrainian, I might be able to help you with the translation. No cost. Just glad to help carry on the tradition of pierogi making! My email is: [email protected], if you would like me to translate it.

  26. Great recipe! Should I want to freeze a large batch, what are your suggestions? Boil first and then freeze? Please let me know what you’ve found to work best. Thanks!!

    • I do not boil them prior to freezing. I lay them on a cookie sheet and place them in the freezer. Once they are frozen, I then bag them up and they don’t stick together in the freezer that way. To cook, I throw them in boiling water while frozen, just like you would store-bought. They turn out great this way!

    • I always boil all of them first. Cool and package in plastic bages in a single layer. I take them out of the freezer, put some butter in the pan, some thin sliced onions and the still frozen pierogi. Put a lid on and sauté on low till thawed. Remove the lid and turn up the heat and cook till browned on both sides. You only have the mess from boiling once. I usually make 10-15 Dzn. at a time and have never had a problem with freezing them cooked. Hope this helps.

    • my mom doesn’t do anymore, we might one day, but, still..

      but when we did, you can boil frozen ones……that’s what we do with the store bought ones….just take them out of the bag and boil them..

      or ones that you’ve made


  27. Just yesterday I was looking through my many recipes for the dough. I have been very unhappy with the ones that I have used since my mom passed away 2 years and then I stumbled on your recipe……nearly perfect. I did not use potato water nor a food processor. Mixed and kneaded everything by hand just like my mom did and also my aunt when she came to to visit from Lviv. Of course they did not measure anything but they did use flour, water, an egg or 2 and salt….no sour cream or stuff like that in the dough!!!!!! In the potato filling, I have always used cream cheese or farmer’s cheese (if I can find it) and chopped sautéed onions. For the 1st time ever, I am freezing uncooked pyrohy and hopefully they will boil up perfect. I must admit that after making the dough, I made up 6 just to make sure that the dough was perfect and it was just like my mama’s. Thank you Steve…..your recipe was just like having my mama next to me telling me what to do. BTW….with 2 ½ lbs of potatoes and a 3 inch can for cutting the rounds and rolling thinly I did get 5 doz using every bit of the scraps and working quickly.Merry Christmas!

    • The cream cheese and sauteed onions is what I grew up on as well. I was excited to see your comment! Do you recall the proportions of potato, cream cheese and onion/butter for the filling? I want to try this recipe but make with cream cheese instead.

  28. Thanks, these are amazing!!! Made them today for the first time and I couldn’t believe how fantastic they were – and quite easy to make. No more frozen pierogies for me. I’ve been terrified to make them for so long, fearing that they would be very challenging, but you’ve made it all so user friendly.

  29. my husband is of Ukrainian decent but my mom taught me and i learned how to make them polish style , your recipe is wonderful and i love it . however i was hoping you could help with something …my hubbys dad makes the onions cooked in pork fat ,( not bacon cause according to dad thats sacrilege ) they call it ” squor-kes”( <— i did that phonetically .) hubbys dad says its a traditional Ukrainian condiment and they put it on perogies , on rye bread and IN their cabbage rolls which have no meat or sauce . ive looked and looked for the spelling and a recipe ( i have his dads recipe and its yummy ) but i'd like to find the spelling and origin. if anyone could help that be great . please email me [email protected]

    • yes that is what my Baba and my dad call the fried to a crisp pork fat!! Made me smile as my Baba passed away almost two months ago (at 90) <3 I would not have any idea how to spell that word! I thought it was a made up word until I just read what you typed Rebecca

  30. My wife’s mother (Ukrainien) showed me how to make Perohy some 40 years ago when we first meet and I still do them today. Recipe is similar exept we use hot potato water and we put dry, large curd cottage cheese in to the filling together with xsharp cheddar and sauteed onions. I love our Baba. PS in Canada the flour is somewhat different and when she came to visit she brought her own from Alberta. Go figure this one out!

    • Yes, flour is different because wheat varieties and milling techniques are different. There are many types of wheat. Even the same variety may be a little bit different when grown on different soils or with different weather conditions. Large mills test and blend to produce fairly uniform products. But “all-purpose” from one brand may not perform the same as that from another and is surely not the same as “pastry”, “cake”, “bread”, Durham”, “farina”, etc. Your mother did the wise thing.

    • my mom had a different filling..boiled sauerkraut in water, squeezed it dry, melted butter and browned bread crumbs which she added some to dried kraut, filled the dough, and after frying the perogie she would sprinkle the balance of crumbs over all; I have never heard of anyone making a filling like this.

      • . My mother-in-law was from Czechoslovakia and she would rinse the sauerkraut, then fry it up with onions & butter and use that cooled mixture as a stuffing for a savory version. Alternatively, you can use dry pressed farmers cheese, egg, sugar and cinnamon as a stuffing for a sweet version and topped with browned butter and sugar. So yummy!

      • We had this type of pirohi to choose from during lent and at Christmas time.

        In fact, my Baba made the following types at Christmas:

        Potato and onion (no cheese at it was for meatless meals)
        Sauerkraut with bread crumbs (margarine instead of butter)
        Boiled prunes with something else (can’t exactly remember as this was not my favorite as a child….)

        I imagine you could put a whole bunch of stuff in a pirohi and it would e great.

        I even saw a pirohi with ground meat and onions in it once at a church fair.

  31. Loved this receipe instead of boiling however I fryed them with onions they were awesome.

  32. Love the step by step instructions and photos. Thanks for sharing! I intend to make these as soon as we have cooler days.

  33. This is the second time I’ve made them following this recipe to a “T” – They’re fantastic and ***so much better*** than store bought!

  34. About how many pierogies does this recipe make? I know it says 4-6 servings, but I wasn’t sure how many pierogies was in each serving. Thank you!

  35. Filling is delicious but the dough portion is not very good at all. You’d better be up on your Crossfit exercises to be able to roll it out because it is like a rock. The 1 cup of potato water is not near enough. Boy are my arms tired.

  36. Plan on making them later today for my husband ! But I did have a question .. Do you just use russet potatoes??

    • I have used different kinds. Often whatever I have on hand.

      • Oh, by the way, the original Slavic pronunciation of my surname is : bog-oo-SHEV-ski! no “shewski” or “sheski” here! Smile folks! That’s why I put in the “v” rather them the “w” to make it more phonetic,,,,,,don’t argue ha! Oh yeah, i forgot, matka used to make them with chives and “farmers” cheese inside – which she got from a Lithuanian store. This type of cheese is like a semi-dry cottage cheese. Lots of regional variation of the same theme….East Ukrainian, West Ukrainian, North Polish, South Polish, Belarus Polish……etc etc..

      • how many different types.

    • I think it is probable that the older generations used regular white or red potatoes…Burbank Russets are relatively new….

  37. I’m looking for a good recipe and yours looks great! Does it really take 4 hours though? I’m not seeing where in the recipe it says to cook for an hour or refrigerate dough or anything. Can anyone help?

  38. My boyfriend and I used this recipe last year to make 20 dozen ‘perogies’, as we call/spell them in Northern Ontario, Canada. This year, we will be making close to double that to appease our family who was none too impressed that we didn’t share very much. Such as simple, yet delicious recipe.

  39. I am 100% Ukrainian. Parents and grandparents all born in Western Ukraine. This is exactly how my baba and mama made pyrohy. Although they did not use the food processor, I found it much easier and I had a better control of my dough texture. Also the potato water is a must. My baba and mama also used this water for halushky dumplings, breads, and soups. They even added the actual potato filing to the dough. It gives the dough a great texture. I used this recipe and it’s methods to make over 200 for a church fundraiser. Not only did my mama and family enjoy them, but the people I served them to loved them too. Many saying how it brought back wonderful warm memories of mothers and grandmothers making them in the past. Needless to say the fundraiser was a success! Thank you for sharing!

  40. Oh this brings back memories of my mom and bubcha making perogies all day ,thanks for sharing your recipe. My daughter had asked me to make these for Easter dinner .

  41. We always called them pedaheh. I remember standing on a stool with my granny in her kitchen and pinching them closed. What a great memory and I can’t wait to make these!!!! Thank you.

  42. Thank you so much! This is the closet I’ve ever come to
    making the dough just like my Babcia (we are Polish/Ukranian) Best dough recipe I’ve come across. I always asked her what the secret is and she said “potato water” I just never knew the ratio. I’ve tried So many other recipes-nothing comes close.

  43. Can you freeze the freshly made perogies if you make too much? I know the store bought ones yeah but for fresh fresh made perogies… will it be the same? thank you hubby will be happy he is Canadian Ukranian.. I am Metis Canadian and just finnish making tourtiere meat mixture to be freezed up ready for the pies..

  44. I’ve made pierogi a few times but it is so labor intensive. I just bought the above mentioned pierogi maker and will be using it to make pierogi for our Christmas eve dinner.

    щасливого Різдва!

  45. Iam East Indian and I love perogies Iam so goin to make this thanksfor the step by step instructions

  46. Annichko Grigotzak

    My mother was an excellent cook. We called them peraheh.
    She cut the dough square and the final peraheh was triangular.
    Some had mashed potato, others were filled with her homemade
    sauerkraut, and the dessert ones were filled with prunes, brown sugar and butter.
    I enjoyed your recipe and all the responses. Thank you

  47. Christina Siryj De Luca

    When my mother passed I became the family matriarch and each year receive numerous requests that begin… “How did Baba make….” I’ve remotely taught nieces to make pyrohy, (or however you want to spell them) and really humbled that my daughters can make them as well. Working together as family and friends to make these is the greatest. OK. Eating them is epic as well. Thanks for the post and the memories. Guess what I’m doing today? (Oh. And my Brothers are SO happy!)

  48. My father was stateless after the war and ended up in Norfolk, UK. He came from a village in Lviv near the polish border and would make these on a Saturday when my mother was at work. It was a cheap dish full of flavour topped with crispy fried onions in melted butter. We couldn’t get enough of them.

  49. Hard to find a good recipe. Thanks brings back the memories… Have you ever tried using sour cream in your dough?

  50. this delicious pierogies.

  51. I wanted to make perogies for my husband. He asked that I find a Ukrainian recipe. I had tried a different recipe that claimed they were Ukrainian perogies ( I never made perogies before so I didn’t know) they called for half a cup of oil, yuk! I then found your recipe and they were great! Thank you so much. The only thing I changed was that I used Old cheddar cheese instead of medium, its what I had at home.

  52. I am glad I found your website and recipe. This weekend I will make your recipe for pierogies.. I looked at lots of recipes and was not sure about adding sour cream or eggs to the dough. I have made pasta from scratch and dough has eggs in it and it tastes good,

    i have made potato bread and potato rolls several times and use potato water in my dough as the liquid and it comes out wonderful so I like the idea of using potato water in the Pierogi dough.

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