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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 252.5
  • Total Fat: 7.2 g
  • Cholesterol: 55.8 mg
  • Sodium: 222.0 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 9.4 g

View full nutritional breakdown of Pierogi calories by ingredient
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Tasty and Filling Tasty and Filling
Number of Servings: 10


    3 cups of Flour
    2 cups of Mashed Potato
    2 Large Eggs
    1 Cup of Sour Cream
    1 cup of shredded Low Fat Cheddar or Colby Jack Cheese


I listed this as a side item, however I find that I use them as a main dish and do not normally eat more than 2 at any one sitting.
Make the Dough:
1) In a small bowl mix eggs and sour cream until smooth.
2) Place flour in a pile onto a rolling mat or other flat surface (Note: Using a rolling make makes for much easier clean up) Using your hands depress the center of the flour (The pile of flour should resemble a volcano.)
3) Pour the egg/sour cream mixture into the center of the flour volcano. Start kneeding the egg mixture into the flour (To make this less messy cover your hand in flour as well as the surface you are working on.) The dough should be slightly sticky when you're finished kneeding it.
4) Place it on a piece of aluminum foil off to the side.
Cutting the Pierogi:
1) Again cover the area you're working in with a dusting of flour.
2)Cut off a piece of dough about the size of a small apple and roll it out until it is about 1/4" thick (This needs to be as close as possible to 1/4" as if it is too thick the dough will not cook completly and if it is too thin the filling will break through the dough.)
3) Using the mouth of a large cup (about 4" in diameter) as a cookie cutter, make as many 4" circles in the rolled out dough as possible. Set the excess dough off to the side.
4)Repeat until all dough is made into circles. (Using the excess dough will be a little tougher to roll out due to the fact that it has picked up more flour and isn't the same texture as it was originally)
Filling the Pierogi:
1) Have prepared Mashed Potatos and Cheese sitting in bowls next to your working area.
2) Place about 1 1/2 tablespoons of potato in the center of the pierogi place a small amount of cheese (about 2 teaspoons) on top of the potato
3) Fold the pierogi in half around the potato filling. Use a fork to put slight pressure onto the joining edges (Note: to make dough stickier brush a bit of egg white onto the edge of the pierogi, this will help ensure a better seal.)
Cooking Pierogi:
1) Heat water in a large kettle until water reaches a rolling boil.
2) Add 3 - 5 pierogi at a time. Try to keep them from touching while boiling as they will stick together.
3) Boil until entire sufrace of Pierogi is brighter white (About 5 mins.)

Serving Suggestions:
1) Pierogis can be fried after they have been boiled, but this does add to the fat content.
2) Sour cream is often used as a topping on Pierogis
3) Pierogis that have been boiled can be kept frozen for up to 6 months. Just re-boil them before serving.
4) Traditional pierogi also can be made with meat filling instead of potatoe.

This recipie makes 20 pierogi. Amount may very based on the size of the dough once cut (i.e. 5" circles will make less than 20 while 3" circles will make more. Thickness of the dough also effects number of pierogi this recipie will make)
It has been calculated as 2 pierogi per serving.

Number of Servings: 10

Recipe submitted by SparkPeople user JENNMARIE68.

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