Pierogi Recipe with Sour Cream

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By: Tom Valenti


Pierogi recipe with sour cream is just the ideal way to go when you want homemade pierogies. It’s so easy to make and produces soft dough, which is then filled with cheese and mashed potatoes for a filling dish that everyone will enjoy.

It’s a perfect way to use your leftover mashed potatoes or mash some from scratch. Try this recipe, and you’ll just be addicted to it.

Pierogi Recipe with Sour Cream

Pierogi Recipe with Sour Cream

Prep Time 5 minutes
Cook Time 20 minutes
Rolling, filling, and chill time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 71 kcal


For the dough

  • ¼ tsp. salt
  • 1 egg large
  • 2 cups all-purpose flour
  • ½ cup sour cream
  • ¼ cup unsalted butter make sure it’s at room temperature

For the filling

  • 1 cup warm mashed potatoes
  • 1 cup cheddar cheese grated
  • ¼ tsp. salt
  • Pinch of black pepper to taste


The dough

  • In a bowl, combine the salt and flour to mix.
  • Beat the egg and add it into the flour mixture and stir to mix. ( It won’t be a completely done dough at this point)
  • Add in the sour cream and softened butter and knead the mixture into a rough but slightly sticky dough.
  • Knead the dough until it becomes smooth, less sticky, and elastic.
  • Profile the dough into a round ball and cover it to rest for 15 minutes. Better still, refrigerate for 30 minutes to 1 hour.

The filling

  • Meanwhile, prepare the filling while the dough chills. Combine the cheddar salt, mashed potatoes (warm), black pepper, and salt in a mixing bowl.
  • Mix until the warm potatoes melt the cheese, and everything is uniformly combined.
  • Fill the Pierogi.
  • Roll out the dough to 1/8-inch thickness on a floured surface. Cut the dough into circles using a glass or a biscuit cutter.
  • Spoon a tablespoon of the potato filling into each circle of dough. You can add more filling depending on the size of your pierogies.
  • Wet your fingertips with water and wet the edges on one half of each pierogi. Fold the dough over by half and pinch the edges to seal the filling inside. Press them with a fork for tighter sealing.
  • At this point, you can simply store them to cook later or proceed with this recipe and cook them immediately. To store, freeze for up to 4 weeks or refrigerate overnight.

Cooking the Pierogies

  • Bring a pot to a boil. Add salt to the water then the pierogi, a few at a time, and cook at a simmer for up to 3 minutes or until they float to the surface.
  • Remove the pierogi from the water carefully.
  • Place the cooked pierogies on a lightly buttered plate to avoid them sticking to each other.
  • Heat some butter in a skillet (just enough for your pierogies) over medium heat. Fry the drained pierogies until evenly browned with crisped edges.
  • Serve the pierogi hot, topped with additional sour cream and chopped onions if desired. Enjoy!
Keyword Pierogi, Pierogi Recipe, Pierogi Recipe with Sour Cream, Pierogi with Sour Cream

Nutrition Information

  • Calories: 71 kcal
  • Carbohydrates: 7grams
  • Protein: 2grams
  • Fat: 3grams
  • Saturated fat: 2grams
  • Cholesterol: 15mg
  • Sodium: 65mg
  • Potassium: 39mg
  • Vitamin A: 110IU
  • Vitamin C: 1.6mg
  • Calcium: 33mg
  • Iron: 0.5mg

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Tom Valenti

Chef/Owner of both Ouest and ‘Cesca, and the Executive Chef of Le Cirque, Alison on Dominick, and Butterfield 81.

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