Potato, Mushroom & Caramelized Onion Pierogi

November 15, 2010
7 Ratings
Photo by James Ransom
  • Prep time 2 hours 25 minutes
  • Cook time 35 minutes
  • Serves 4 or more
Author Notes

A wonderful, toothsome, savory Potato Pierogi with the wonderful addition of earthy mushrooms and sweet caramelized onions all wrapped up in a soft and chewy sour cream or Greek yogurt dough has been a favorite of ours for as long as I can remember. A tad time consuming but so worth it! Everyone loves this vegetarian treat! —Jamie@lifesafeast

Test Kitchen Notes

WHO: Jamie@lifesafeast is a food writer living in France.
WHAT: Chewy, crispy, mushroom-and-onion-studded pierogi.
HOW: Fold caramelized onions and mushrooms in with mashed potatoes, and tuck them into a yogurt-based dough. Boil them, fry them, and then dip them into more yogurt.
WHY WE LOVE THEM: These are everything we love about caramelized mushrooms and onions, plus everything we love about pierogis: crisp edges, chewy dough, and a rich, comforting filling. Both the filling and dough keep well in the fridge, making them easy to make ahead. And did we mention they're vegetarian? —The Editors

What You'll Need
  • Pierogi Dough
  • 2 cups full fat plain or Greek yogurt
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 2 1/4 cups flour + more for kneading
  • Potato, Mushroom & Caramelized Onion Pierogi Filling
  • 2 yellow onions, chopped
  • 1 pound white mushrooms, trimmed and finely diced
  • 3/4 pound potatoes for mashing
  • 4 tablespoons unsalted butter (up to 6 tablespoons)
  • 1 pinch Salt and freshly ground black pepper
  • 1 splash Sour cream or Full-fat or Greek yogurt for serving
  1. Pierogi Dough
  2. Beat the yogurt, the egg and the salt together with an electric beater on low until smooth and creamy. Slowly add the flour, beating until smooth. The dough will be very sticky.
  3. Scrape the dough out of the bowl onto a well-floured work surface and knead in enough flour until the dough is smooth and workable (can be rolled out and cut). It will be tacky but not so sticky that it runs all over the work surface and sticks to your hands in a major way.
  4. Wrap the dough in plastic wrap and put it in the refrigerator for 2 hours to firm up.
  1. Potato, Mushroom & Caramelized Onion Pierogi Filling
  2. Chop the onions. Melt 2 tablespoons butter in a large skillet and sauté the onions until caramelized a deep brown, caramelized but not burned. Remove from the skillet and set aside.
  3. In the same skillet, melt another 2 tablespoons of butter and add the chopped mushrooms. Salt and pepper the mushrooms and sauté until they are tender and all the liquid exuded by the mushrooms has evaporated, 5 minutes. Remove from the heat.
  4. While you are cooking the onions and mushrooms, peel and quarter the potato(es) and place in a small pot. Cover with cold water, bring to a boil, then lower heat and simmer until soft and mashable, 15 to 20 minutes. Drain and place in a large mixing bowl.
  5. If you want the filling a bit richer, melt the extra 2 tablespoons of butter and add to the potatoes. Mash and whip the potatoes until smooth and fluffy. Fold in the cooked mushrooms and the caramelized onions until well blended. Salt and pepper again to taste.
  6. Take the dough out of the fridge and work with half at a time. The other half keep in the fridge.
  7. Keeping both your work surface and the surface of the dough well floured, gently roll out the dough to a thickness of about 1/8 inch (1/2 cm), gently lifting it up to flour underneath and turn. Keeping your hands floured also helps.
  8. Using a 3-inch (7 ½ cm) round cookie cutter (they can be made larger if you like) carefully cut out circles, trying not to deform the circles of dough too much, although this dough is easy to work with and “correctable”. I lifted up the circles, 2 or 3 at a time, and made sure they were on a floured section of the table before trying to fill and fold. With floured fingertips, I tapped each circle a bit to stretch out the circle. Place a mounded teaspoon of filling just off of the center of each round of dough.
  9. Now, gently pull the wider half over the mound of filling and place the side edge-to-edge with the side with the dough. Nith the edges matching/meeting, just press with the side of your floured index finger, pulling the dough and pressing to seal. The edge should be a bit less than a finger’s-width. This will also keep the edge from being too thick. Be very careful not to rip the dough covering the filling.
  10. As you form the pieorgi, 1, 2 or at the most 3 at a time, place them on a floured or lined and floured plate or baking sheet until you are ready to cook.
  11. Bring a pot of water to a boil. Once it is boiling, lower a bit to a healthy simmer and drop in the pieorgi just 6 or 7 at a time (they shouldn’t crowd or overlap in the pan). Allow to cook for 6 to 7 minutes. They should float to the top and, when lifted out with a slotted spoon, should look puffy. Cook the rest in batches. Place on towels to drain.
  12. To fry, simply heat olive oil or a mixture of butter and olive oil in a skillet and fry the pierogi for a few minutes per side, in batches, again, not overcrowding. They should be golden on each side.
  13. Serve hot with extra yogurt for dipping.

See what other Food52ers are saying.

  • Mae
  • raychalz
  • Burchie
  • Smaug
  • thebreukelenlife

80 Reviews

Rose F. February 1, 2024
A suggestion for cutting the dough: Mom rolled the dough thin then used a plain bladed pastry cutter and cut a grid of 3" or so squares. She picked up a square and gently stretched it a little, placed the filling and pinched the edges to seal. The result was a sheer, tender dough and there was minimal dough waste. Reworking the scraps can toughen the dough. Also, adding a postage stamp size piece of American cheese under the dough is tasty.
Mae April 29, 2021
I agree with several reviewers that the yogurt to flour ratio is WAY off. I only used 1.5 cups yogurt because that's all I had, and I had to add a LOT more flour, and it was still really sticky! Eventually I thought maybe it is supposed to be this sticky, so I went with it. The cooked pierogies were doughy and chewy, even after I fried them. The filling is good, but cut way back on the yogurt!
Miruna.P.Burk September 25, 2020
Excellent and filling vegetarian dish!
Dardalie January 22, 2020
Wonderful idea! I made mine using this recipe and I thank the author for the inspiration BUT... this is too much yogurt for the amount of flour. You only need 1/2 cup + 1 tbsp of water for this amount of dough. Otherwise, perfect!
Dardalie January 22, 2020
I also steamed for 15 minutes instead of boiling and then pan fried.
raychalz June 23, 2017
These pierogis are delicious! The dough was super sticky so we added at least an additional cup of flour, and the texture of the finished product was fantastic. We used Russet potatoes and the filling had a smooth delightful texture and flavor. And we made extra onions and mushrooms to serve with the sauteed pierogis. Typical potatos cheese pierogi are often bland - these weren't at all! The recipe (with extra flour) made about 50 3.5 inch pierogi, and we ran a little short of filling. All in all, superb!
Sarah F. April 17, 2017
I did an extensive search for a pierogi recipe to try for the first time and decided on this one based on the comments. So glad I did! I was a little I timidated by making my own dough and this one worked out so beautifully. I also took one commenters advice and doubled the dough recipe and tripled the filling recipe. I did however leave out the mushrooms and added an 8 oz log of goat cheese that I crumbled and I had the PERFECT ratio of filling to dough. It did come out to about 6.5 dozen. The result... rivaled our polish family friend's pierogi and everyone took some home with them!
Sarah F. April 17, 2017
Oh and I pan sautéed them with butter AND onion for extra flavor!
Jo-Anne January 25, 2017
What are the best potatoes to use for this?
Marie C. June 24, 2017
Burchie December 16, 2016
brought these as a side to a party last night and got rave reviews!
Followed the recipe exactly but tripled the stuffing and doubled the dough (as another comment suggested) In the end I had nearly 100 in total so I froze half for another day.
Smaug March 15, 2016
I'll have to try this- I wonder if the boiling is really necessary; deep frying will certainly cook the pastry, and the filling is already cooked.
Danielle W. March 15, 2016
as a polish girl, YES, you boil them before frying them. it helps them stick together and cook through. it's like pasta, you wouldn't fry pasta dough before boiling it. the deep frying is optional (i.e. you can eat them after you boil them)
Smaug March 15, 2016
Well, maybe. I know you DO, I just don't know you need to. This dough recipe, at least isn't going to have any trouble sticking together. Personally, I wouldn't fry pasta dough at all, but I question the parallel- pasta you want to absorb water, pastry dough you don't. I'd certainly skip boiling before I would frying.
Marie C. March 16, 2016
Danielle: Thank You for your comment. That is the way my Polish Grandmother taught me. You boil till they float to top and remove and then fry them in butter or what turns you on.
Marie C. March 16, 2016
Smaug: Do what you want, but you boil them first till they float, and the fry them. I am of Polish decent, and that is the way my Polish Grandma taught me. If they don't come out right for you then "BLAME YOURSELF"!!!!! YOU SEEM TO TALK LIKE YOU KNOW IT ALL. My Generations of Polish, they know better than you!!!!
Smaug March 16, 2016
Well, I was thinking of trying one or two, which you apparently haven't. Gratuitous insults and cultural chauvinism aside, I've found trying things a much better way to find out than just plain knowing.
Danielle W. March 17, 2016
this isn't a pastry dough, this is a dumpling dough. you're making stuffed dumplings
Danielle W. March 17, 2016
this is like gnocchi or ravioli. this isn't won tons
thebreukelenlife January 29, 2015
Hey - can anyone give me an estimate on how many this recipe makes? 1 dz? 2? Just trying to figure out if I need to double it because I already want alot.
thebreukelenlife February 2, 2015
ok just an FYI to all - I doubled both the filling and the dough, used a 3 inch cutter, and got about 6 1/2 dozen. I really stuffed them and had to make another batch of filling. So over all - twice the dough and 3x the filling. They're excellent and so excited to have a bunch in the freezer for later!
Ham September 14, 2015
The regular recipe, in my experience, makes around 3 dozen pierogis.
Ham September 14, 2015
Also, you should plan to use a good helping of extra flour for when you roll the dough out. It's difficult to handle when rolled thin (almost translucent when held to the light) but well worth the effort. And I would recommend trying a sauerkraut and mushroom filling -- it works well with this dough.
Marie C. March 16, 2016
You got it right Ham!!! You can stuff them with anything your heart desires.. I like the potatoes a lot..
Marie C. June 24, 2017
Michelle A. January 11, 2015
These look absolutely amazing.
Marie C. March 16, 2016
@Michelle: If done right they do look "AMAZING".
lillianstrange October 31, 2014
I meant I will add LEEKS next time, not LEE'S. Oh, the perils of auto correct!
Marie C. March 16, 2016
@Illianstrange: :) We all make mistakes!!!
lillianstrange October 31, 2014
I have always wanted to try pierogis. I have passed them in the frozen section of the grocery store many times. But, of course, nothing beats homemade. So when I saw this recipe a few days ago, I decided to make them. And I am SO glad. I made everything easier by prepping everything the day before so when I got home from work the next day, all I needed to do was roll out the dough, fill, boil and fry 'em up. My family loved them! Since my dad doesn't like mushrooms, I subbed them with shredded zucchini and they came out fab. My dad had the great idea to add chopped green onions to the sour cream, too. Next time I will try adding Lee's to the filling. Thanks for the recipe, Jamie. It's a definitely a keeper!
Marie C. March 16, 2016
@Lillianstrange: You can stuff anything in them and it will taste delicious.
Marie C. June 24, 2017
@Lillianstrange: that is right anything in them, it is your choice, bacon, sauerkraut (drained) cheese you name it you got it!!!
Charlene A. October 5, 2014
Hamburger,onion and raisins make a nice filling.
Marie C. September 19, 2014
I say a great "POLISH" recipe!!!
rachiti August 18, 2014
Why would you ruin good pierogis with wonton skins? I tried it once & it was an utter disaster. I don't know why anyone even suggests it. Now that I'm a more seasoned cook - I make samosas from basic ingredients - I think it's time to try pierogis again with REAL wrappers.

My "cheat" will be to stage the process over two or three days. I'll make the filling on the first day. On the second day I'll make the dough & fill them. In this way the long process becomes more manageable. In fact, if you only do dough & fill half on day two and half on day three....not only will it seem like less work overall but you'll also be able to make larger batches & freeze some on baking trays (transfer to freezer bags after they're frozen) without the task seeming quite so monumental. It worked with samosas, I'm certain it will work with pirogis too.
Marie C. June 24, 2017
rachiti: No, No, make your own dough!!!!
rachiti June 24, 2017
If you read my comment you will see that is my intent.
whatshername March 8, 2014
These were awesome! Like another reviewer, I found the dough really sticky. Problem solved with more flour. That being said, I'll never eat store bought again!
JPolly January 12, 2014
Just in time for my Winter Olympic themed Dinner Party. Thank you. Thanks for all the comments about how to freeze, too. Off to the market to get ingredients to try these.
DragonFly January 12, 2014
This recipe sounds so good, I will try this for sure. My ex husbands Ukrainian grandma and I used to make a cherry pierogi with powdered sugar on top, very good. We would also make potato and cottage cheese, very fond memories.
ANIA January 18, 2014
I love sour cherry pierogi, better than even strawberry or millet and white cheese. But wild blueberry or whortleberries as they are know in my part of the world are a very close second.
DragonFly January 18, 2014
I would love to try making the blueberry pierogi, sounds delicious!
Marie C. September 19, 2014
@Dragonfly: Yes, very good my background is "AMERICAN POLISH" grandparents come from Warsaw, Poland!!! I will make these when my son comes from California to visit!!!
DragonFly September 21, 2014
Delicious! I'm sure your son can't wait, nothing like mom's cooking!
Marie C. March 16, 2016
Hey Dragonfly: You are right. He also learned to cook from Mom..:) <3
Jeanne C. September 18, 2022
Sounds like what my Mom used to make! She never had a recipe, so we have not been able to recreate most of the food she made us!
gina G. January 12, 2014
I have probably made a million pierogi by hand in my 70 years. This dough recipe rolls out like a dream but you must let ANY pierogi dough sit for a couple hours before trying to roll it. I also am going to recommend a Canadian product called Hunky Bill's Perogie [sic] Maker (yeah, I know) with which you can fill and seal 18 pierogi or 24 pelmeni in the time it takes to make one dumpling by hand. This gadget may seem to dilute the echt-ness of artisanal pierogi making but it is actually a standard piece of kitchen equipment in every peasant kitchen in Ukraine or so says my grandson's Ukrainian ex-nanny who has quit nannying and is now running a thriving pierogi and pelmeni business in Warsaw.
Personal observation here -- you can put almost anything from jam to left over mashed sweet potatoes into pierogi, but the grace of this dish is in simplicity, I.e. No more than two main ingredients in any filling. I am not saying not to improvise but I do think mushroom and potatoes and cheese is one ingredient too many. My personal fave is potato and sheep cheese.Smaznego.
vlucky January 19, 2014
Jo-Anne January 25, 2017
Being from Canada, I am going to search this maker out. My daughter discovered pierogies through her Baba (store bought) and has loved them ever since. I buy store bought but have been playing with the idea of making them. I had planned to use Marion Kane's pierogi recipe featured in her cookbook, Dish, but I am going to try these as well. The store brand we buy is Cheemo (Canadian company, well-loved), I discovered that my daughter's friends love her Cheemos too and had to start making more for her lunch. Very excited to try homemade. Hoping the girls will like mine too!
Jeanne C. September 18, 2022
I am a hunky too...Croatian! Love that name "Hunkie Bill's"