I’m not sure how the recipe ended up in our family, but peirogi were a major thing when we all got together for a holiday not already driven by a specific food. All the kids got in on the action, too. The women would make and roll out the dough and we kids would be ready with our cutters to make the circles. After pulling away all the excess dough, the mamas would plunk the filling in the center, and the kids would then fold over the dumplings and seal them with a fork. Such a simple and delicious meal made to seem super special by its infrequency.

We typically made two fillings: sauerkraut and potato. There would be plenty of buttery onion sauce to spoon over the dumplings, and sometimes we’d pass around some sour cream, too. Even the pickiest eater (me) found comfort in peirogi, which weren’t so very far removed from my beloved buttered noodles. I preferred the potato version.

Peirogi are easy to find now in the frozen section of your supermarket, and they’re certainly easier if you go that route. But there’s nothing better than a batch of homemade, especially if you have little hands that like to help.


  • 4 cups flour
  • 1 egg
  • 1/2 cup hot water
  • 1/2 cup milk
  • 1 teaspoon salt

Mix all ingredients to form a stiff dough. (Thank you, Kitchenaid.) Roll out on a floured board and cut with a round cutter. Fill with desired filling, fold in half and seal with a fork.

Drop into salted boiling water. Pierogi are done when they float.


  • Sauerkraut:
    • 2 tablespoons butter
    • 1/2 cup chopped onion
    • 1-1/2 cups sauerkraut, minced
    • Salt and pepper to taste

Melt butter in a small saucepan. Add onion and cook until translucent. Add drained sauerkraut and cook for five minutes. Season with salt and pepper to taste. Cool before filling pierogi.

  • Potato:
  • 3 tablespoons butter
  • 1/2 cup chopped onion
  • 2 cups mashed potatoes
  • Salt and white pepper to taste

Melt the butter in a small saucepan. Add onions and cook until translucent. Add potatoes and salt and white pepper. Cool before filling.

  • Sauce:
    • 1 cup butter
    • 1 medium onion, thinly sliced

Melt butter in a small saucepan. Add onion and cook until translucent.