Pierogies have always felt like a special meal in our family. Not an everyday food — but a deep freezer food. The kind you make in a real batch, on purpose, knowing you’re feeding more than just the next meal.

Every once in a while, my grandma would make homemade pierogies. She didn’t make a dozen — she made trays and trays and trays. They’d fill the counter, then the freezer, and those were always very special days. I wish I had made them with her so I could’ve learned her technique up close… but I’ve been trying to achieve it ever since.

This version is the closest I’ve come. The dough is sturdy-but-tender, it seals easily, and the whole process feels calm instead of finicky. And honestly? My future self always thanks me when I make broies. There is nothing like opening the freezer and realizing lunch is basically handled.

Freezer win: Pierogies are the kind of “make once, eat many times” food. The work is up front… and then future-you gets an easy, cozy lunch on demand.

Batch size: This recipe makes about 80–90 pierogies (depending on cutter size + how generously you fill). Plenty for dinner and the freezer.

🥟 Recipe Card

Makes: about 80–90 pierogies
Rest time: 1 hour (fridge)

Grains used: I love our Tevah Flour co. Baking blend for this recipe. Whole grain perfection! Hard white grains or a blend of hard and soft white are going to work great here. They are neutral in flavour. The hard grain gives strength and the soft grain is going to contribute to the softness and flexibility of the dough. I recommend to sift the flour if milling your own.

Cook time: plan for a couple hours, this isn’t a quick job but having helpers is great!
Tools that help: pasta machine + round cookie cutter + baking sheet for freezing

Dough (Double Batch)

• 4 cups all-purpose-style flour (we love our Tevah Flour co. Baking blend for this recipe. Whole grain perfection!)
• 1 tsp salt
• 4 large egg yolks
• 4 tsp vegetable oil (about 1 Tbsp + 1 tsp)
• 1 tsp vinegar (white or apple cider)
• 1 to 1¼ cups hot tap water (250–310 ml), added gradually

Potato & Cheddar Filling (Generous)

• 5–6 medium potatoes, peeled and chunked (size matters — err on the generous side)
• 2 Tbsp sour cream
• 2½–3 cups sharp cheddar, grated (or to taste)
• ½–1 tsp onion powder (to taste)
• ½ tsp paprika
• Salt & pepper, to taste (season confidently)
• Optional: finely chopped jalapeños for jalapeño-cheddar pierogies

Dough texture matters: You’re aiming for a dough that’s smooth, elastic, and a little tough — like really good Play-Doh. Not soft. Not sticky. After chilling, it shouldn’t feel tacky at all… it just sticks to itself easily (which makes sealing pierogies simple and satisfying).

Instructions

1) Make the dough

1. Mix flour and salt.
2. Add egg yolks, oil, and vinegar.
3. Add hot tap water gradually, mixing until a dough forms.
4. Knead briefly until smooth and elastic.
5. Wrap and rest in the fridge for 1 hour.

2) Make the filling

1. Boil potatoes until tender. Drain well.
2. Mash with sour cream, cheddar, onion powder, paprika, salt, and pepper.
3. Taste and adjust seasoning. (Better slightly bold than bland.)
4. If making jalapeño-cheddar, stir jalapeños into part of the filling.

3) Roll the dough (pasta machine method)

1. Divide dough into smaller pieces (easier to handle).
2. Dust the counter generously with flour (we used bread flour for dusting and it worked great).
3. Run dough through the pasta machine on setting 1, then again on setting 3.
4. You’re aiming for roughly 1/8 inch thickness — thin enough to fold nicely, thick enough to stay sturdy.

Counter sticking? Totally normal. The dough shouldn’t feel sticky in your hands, but it can grab the counter. Dust generously. It won’t ruin the dough, and it makes the process way calmer.

*** if you don’t have a pasta machine that’s totally fine! Just roll your dough nice and thin.

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4) Fill + cut + seal (the least-fussy method)

1. Lay a long dough strip flat.
2. Place filling in small mounds (about 1½–2 tsp each) one at a time, so you can fold the dough with each one.
3. Fold the dough over the filling.
4. Use a round cookie cutter to cut out half-moons.
5. Pick up each pierogi and pinch-seal the edges firmly with your fingers.

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5) Cook fresh (or freeze)

To boil fresh:

1. Bring a big pot of water to a gentle boil.
2. Add a small drizzle of oil to the water.
3. Drop pierogies in one at a time (gently, so they don’t stick to the bottom).
4. Many will float quickly — total cook time is usually only 1–2 minutes once they’re moving freely.
5. Scoop with a slotted spoon and toss with butter.

To freeze:

1. Arrange on a floured baking sheet in a single layer.
2. Freeze until solid, then transfer to freezer bags.
3. Cook from frozen (don’t thaw).

To pan-fry (optional): After boiling, fry in butter until golden. Our family is about 50/50 — some love them soft, some love them crisp.

🧅 Family Sour Cream Sauce

This is the classic topping in our family — onions, butter, sour cream, salt and pepper. That’s it.

Ingredients

• 1 onion, finely diced
• Generous butter (don’t measure — use your heart)
• 1 container full-fat sour cream
• Salt & pepper, to taste

Method

1. Fry diced onions in butter until soft and lightly golden.
2. Add sour cream directly to the pan.
3. Heat gently, stirring, until it’s very hot and just starting to bubble.
4. Season with salt and pepper to taste.
5. Spoon over pierogies (or serve on the side for dipping).

✨ Filling Ideas (Start with Potatoes, Then Play)

The base of a great pierogi filling is honestly just mashed potatoes. From there, you can go in a hundred directions depending on what your people love.

Heritage note: My grandma’s classic filling was cottage cheese. It was a staple for her (even if it’s not my personal favourite). Pierogies have so many regional and family variations — that’s part of the beauty.

Our family favourites

• Classic cheddar: potato + sharp cheddar + sour cream + salt/pepper
• Jalapeño cheddar: split the filling bowl and stir chopped jalapeños into half

Other easy ideas

• Potato & onion: sautéed onions folded into the mash
• Potato & garlic: roasted garlic mashed right in
• Potato & bacon-style: crispy turkey “bacon” bits or smoked beef bits (if that’s your thing)
• Potato & herbs: chives, dill, parsley
• Cheese blend: cheddar + a little mozzarella for stretch, or cheddar + parmesan for sharpness

🧺 Final Tips

• Season the filling boldly. Potatoes need real salt.
• Don’t fear flour on the counter. Dusting makes everything calmer.
• Gentle boil. Pierogies don’t love a violent rolling boil.
• Freeze on a tray first. Then bag them once solid.
• Make enough to feel it. Pierogies are meant to stock the freezer.

One last thing: Pierogies reward patience, not perfection. They don’t need to be identical. They just need to be sealed well… and made in a batch big enough that future-you gets to smile when you open the freezer.