These delicious little Polish dumplings are made with a simple three-ingredient sour cream dough that comes together perfectly using a variety of fillings.
We filled ours with mashed potato and cheese, but the varieties are endless.
These Polish dumplings are made with a simple three-ingredient recipe including sour cream dough that comes together easily and can be filled with just about anything you love.
This easy pierogi dough recipe uses just all-purpose flour, full-fat sour cream, and salt. That’s it! No complicated ingredients, no yeast, and no lengthy preparation.
The best part is that you can make a big batch, fill them with your favorite ingredients, and freeze them for another day..
We make some other filled dough favorites you may like to try Panzerotti, which is an Italian deep-fried pizza; Chinese Egg Rolls from scratch; and homemade Runza a dough stuffed with meat and popular in Nebraska.
Why You Will Love This Easy-to-Make Pierogi Recipe
- Only 3 ingredients: Flour, sour cream, and salt are all you need.
- Easy to work with: The dough rolls out beautifully and is simple to shape.
- No eggs needed: A simple dough without complicated steps.
- Versatile: Use your favorite savory or sweet fillings.
- Freezer-friendly: Make a large batch and freeze them for quick meals.
- Perfect for family gatherings: Everyone can help choose fillings and assemble the pierogi.
Dumplings versus Pierogi Dough
These two are very similar and pretty hard to see a difference between any two kinds of dumplings due to how similar they look.
Pierogi, being a staple in Poland, are often thought to be the same as traditional steamed Chinese dumplings, but they have notable differences in taste, texture, and cooking methods.
Pierogi are usually crescent-shaped, whereas dumplings come in an assortment and variety of shapes and sizes.
Pierogi can be boiled or fried or both boiled and then sautéed, whereas dumplings are steamed, and fried, and can also be boiled.
What Should I Serve Pierogi with?
- Sautéed onions in butter
- Crispy bacon or pancetta
- Sour cream
- Fresh chopped parsley or chives
- Roasted kielbasa or smoked sausage
- A fresh cucumber salad
- Steamed cabbage
- Roasted vegetables
- Applesauce for a sweet and savory combination
Alternative Fillings for Pierogi Dough
Savory Variety:
- Cheese and Onion: Farmer cheese, cheddar, or ricotta with sautéed onions.
- Sauerkraut and Mushroom: Well-drained sauerkraut mixed with sautéed mushrooms and onions.
- Ground Beef: Cooked seasoned ground beef with caramelized onions and a little cheese.
- Italian Sausage: Cooked crumbled Italian sausage with mozzarella and Parmesan.
- Spinach and Ricotta: Cooked spinach squeezed dry and mixed with ricotta, Parmesan, and garlic.
- Mushroom and Cheese: Finely chopped mushrooms sautéed with onions, garlic, and farmer cheese.
- Bacon and Cheddar: Crispy chopped bacon mixed with shredded cheddar and cream cheese.
- Cabbage and Onion: Finely chopped cooked cabbage with butter and caramelized onions.
- Chicken and Cheese: Shredded cooked chicken mixed with cream cheese, cheddar, and herbs.
- Ham and Swiss: Finely chopped ham with Swiss cheese and a little cream cheese.
Sweet Dessert Versions:
- Sweet Cheese: Farmer cheese or ricotta mixed with sugar, vanilla, and an egg yolk.
- Blueberry: Fresh or frozen blueberries with a little sugar and cornstarch.
- Cherry: Chopped pitted cherries with sugar and a little cornstarch.
- Apple Cinnamon: Finely diced cooked apples with cinnamon and brown sugar.
- Strawberry: Chopped strawberries thickened with a little cornstarch and sugar.
Tips for Making Pierogi Dough
- Use full-fat sour cream for the best dough consistency.
- Let the dough rest. This helps relax the gluten and makes rolling easier.
- Keep your work surface lightly floured so the dough doesn’t stick.
- Don’t overfill the pierogi. Too much filling makes sealing difficult.
- Make sure your filling is completely cool before using it.
- Press the edges firmly to prevent the filling from escaping during cooking.
- If the dough feels sticky, add a little flour at a time. Avoid adding too much, or the dough can become tough.
- Keep unused dough covered while working so it doesn’t dry out.
- If the edges aren’t sticking, lightly moisten them again with water.
- Can I make pierogi dough ahead of time? Yes! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let it sit briefly at room temperature if it becomes too firm to roll.
- Can I use light sour cream? Full-fat sour cream is recommended because it gives the dough a richer texture and more dependable consistency. Light sour cream may make the dough softer or stickier
- Do I have to boil pierogi before frying? For this recipe, I recommend boiling them first and then pan-frying. This ensures the dough cooks completely while giving you a beautiful golden exterior.
- Can I cook pierogi straight from frozen? Absolutely! Add frozen pierogi directly to gently boiling salted water. Do not thaw them first.
- Why are my pierogi opening while cooking? They may be overfilled, or the edges may not have been sealed firmly enough. Make sure the filling is cool, use only about 2 tablespoons or less as needed, and press the edges together securely.
- Can I use this dough for sweet pierogi? Yes! This dough is versatile and works with sweet cheese, cherries, blueberries, and apple fillings. Just make sure the filling is thick and cooled before assembling.
Other Recipes We Love
Mom’s Sausage Roll
Stromboli
Air Fried Hand Pies
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Some Questions and Answers
Easy Homemade Pierogi, Sour Cream Pierogi Dough, Homemade Polish Dumplings, Three Ingredient Dough Recipe, How to Make Pierogi, Homemade Pierogi Recipe, Pierogi Filling Ideas, Freezer Friendly Pierogi
pasta dough, pierogi dough, polish recipes, polish dough, sweet or savory fillings
Polish, American, Italian, French
Yield: 35
Author: Claudia Lamascolo
3 Ingredient Pierogi Dough and Filling Recipes
How to make 3 Ingredient Pierogi with Savory or Sweet Filling Recipes.
Ingredients
- 4 cups all-purpose flour
- 1 (16-ounce) container of FULL-FAT sour cream
- 1 – 1/2 teaspoons salt
- Filling No. #1 Potato, Sauerkraut, and Cheese:
- 3 small potatoes ( around 1 pound) boiled and mashed with salt and pepper
- 2 tablespoons sour cream
- 1/4 teaspoon salt and pepper to taste
- 1 cup drained sauerkraut
- 2 cups shredded sharp cheddar cheese
- Filling No. #2 Potato and cheese
- 3 small potatoes ( around 1 pound) boiled and mashed with salt and pepper
- 4 ounces sharp cheddar cheese, shredded off the block (or use the kind you prefer of shredded cheese) or for Parmesan potato Pierogi use 1/4 cup of Parmesan grated cheese
- 1 tablespoon butter
- 1 teaspoon minced garlic or onion
- 3/4 tablespoon salt and pepper
- Filling No. #3 Sauerkraut
- 1 1/2 cups sauerkraut, drained slightly
- 1/2 cup shredded sharp cheese
- 1 teaspoon minced garlic or onion
- 1 tablespoon sour cream
- Optional Cream Sauce
- 2 slices of cooked bacon, crumbled
- 1 teaspoon onion, minced fine
- 1 clove of garlic, minced fine
- 1 cup of heavy cream
- 1 tablespoon freshly chopped parsley
- Butter for frying
Instructions
- Prepare your preferred pierogi filling and set it aside in a covered bowl. Allow it to cool completely.
- Combine flour, sour cream, and salt in a large mixing bowl.
- Mix by hand or with a heavy-duty mixer fitted with a flat beater until evenly combined.
- Wrap dough in plastic wrap and let rest for 30 minutes.
- Roll dough on a lightly floured board to approximately 1/4-inch thickness.
- Cut into 4-inch circles using a round cutter, dumpling press, or floured glass.
- Lightly brush one edge with water or beaten egg white.
- Place approximately 2 tablespoons of filling in the center.
- Fold over and firmly press the edges together to seal. Use a dumpling press or fork tines.
- Cook immediately or arrange in a single layer on a parchment-lined baking sheet and freeze until solid.
- Transfer frozen pierogi to freezer bags.
- Cooking:
- To Cook the Pierogi Boiled:
- Fill a deep pan ( like a pasta pot) with water and bring to a boil with a little salt.
- Place one pierogi in at a time and don’t crowd them.
- The pierogi will float to the surface when cooked.
- Remove with a slotted spoon to drain.
- Fried:
- Melt 2 tablespoons of butter in a frying pan and sauté until golden brown on both sides.
- Fry each one until golden and crispy on each side.
- Bacon Cream Sauce:
- If you’re making the sauce recipe, place the pierogi in an ovenproof dish to keep warm while making the sauce.
- Add 2 tablespoons or more butter to the same pan you fried the pierogi adding the onion, garlic, cooked bacon, parsley, and cream.
- Cook until this mixture thickens around 5 to 8 minutes on medium-low heat.
- Add salt and pepper to taste,
- Pour over warm pierogi.
- Note: Full-fat sour cream is recommended.
- Keep unused dough covered while shaping.
- Cool fillings completely before assembling.
- Do not thaw frozen pierogi before boiling.
- Freeze individually before transferring to freezer bags.
- Cooking time varies depending on thickness and filling.
Notes
Alternative Fillings for Pierogi Dough
Savory Variety:
- Cheese and Onion: Farmer cheese, cheddar, or ricotta with sautéed onions.
- Sauerkraut and Mushroom: Well-drained sauerkraut mixed with sautéed mushrooms and onions.
- Ground Beef: Cooked seasoned ground beef with caramelized onions and a little cheese.
- Italian Sausage: Cooked crumbled Italian sausage with mozzarella and Parmesan.
- Spinach and Ricotta: Cooked spinach squeezed dry and mixed with ricotta, Parmesan, and garlic.
- Mushroom and Cheese: Finely chopped mushrooms sautéed with onions, garlic, and farmer cheese.
- Bacon and Cheddar: Crispy chopped bacon mixed with shredded cheddar and cream cheese.
- Cabbage and Onion: Finely chopped cooked cabbage with butter and caramelized onions.
- Chicken and Cheese: Shredded cooked chicken mixed with cream cheese, cheddar, and herbs.
- Ham and Swiss: Finely chopped ham with Swiss cheese and a little cream cheese.
Sweet Dessert Versions:
- Sweet Cheese: Farmer cheese or ricotta mixed with sugar, vanilla, and an egg yolk.
- Blueberry: Fresh or frozen blueberries with a little sugar and cornstarch.
- Cherry: Chopped pitted cherries with sugar and a little cornstarch.
- Apple Cinnamon: Finely diced cooked apples with cinnamon and brown sugar.
- Strawberry: Chopped strawberries thickened with a little cornstarch and sugar.
Tips for Making Pierogi Dough
- Use full-fat sour cream for the best dough consistency.
- Let the dough rest. This helps relax the gluten and makes rolling easier.
- Keep your work surface lightly floured so the dough doesn’t stick.
- Don’t overfill the pierogi. Too much filling makes sealing difficult.
- Make sure your filling is completely cool before using it.
- Press the edges firmly to prevent the filling from escaping during cooking.
- If the dough feels sticky, add a little flour at a time. Avoid adding too much, or the dough can become tough.
- Keep unused dough covered while working so it doesn’t dry out.
- If the edges aren’t sticking, lightly moisten them again with water
Some Questions and Answers
- Can I make pierogi dough ahead of time? Yes! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let it sit briefly at room temperature if it becomes too firm to roll.
- Can I use light sour cream? Full-fat sour cream is recommended because it gives the dough a richer texture and more dependable consistency. Light sour cream may make the dough softer or stickier
- Do I have to boil pierogi before frying? For this recipe, I recommend boiling them first and then pan-frying. This ensures the dough cooks completely while giving you a beautiful golden exterior.
- Can I cook pierogi straight from frozen? Absolutely! Add frozen pierogi directly to gently boiling salted water. Do not thaw them first.
- Why are my pierogi opening while cooking? They may be overfilled, or the edges may not have been sealed firmly enough. Make sure the filling is cool, use only about 2 tablespoons or less as needed, and press the edges together securely.
- Can I use this dough for sweet pierogi? Yes! This dough is versatile and works with sweet cheese, cherries, blueberries, and apple fillings. Just make sure the filling is thick and cooled before assembling.
Nutrition Facts
Sodium (milligrams)
423 mg
Cholesterol (grams)
25 mg
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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