Pierogi with Onion Gravy

Classic pierogi meet irresistible onion gravy in this hearty, comforting dish that elevates Eastern European tradition with savory indulgence. Each dumpling—filled with creamy potato and cheese or sweet cabbage—is bathed in a glossy onion gravy, resulting in a meltingly soft interior and roofs of flavor. Perfect for family dinners or casual gatherings, these pierogi deliver warmth and satisfaction with every bite.

Why You’ll Love This Recipe

• Timeless comfort: Blends soft dumplings with rich onion gravy—a combination beloved across generations.
• Hearty and filling: Potato, cheese, or cabbage-stuffed pierogi pair beautifully with savory gravy for a meal that satisfies.
• Make-ahead friendly: Prepare pierogi in batches, freeze for later, then reheat and top with gravy when needed.
• Versatile side or main: Serve as a cozy main dish or festive side during holidays or family gatherings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• pierogi (homemade or store-bought), potato & cheese or cabbage
• unsalted butter
• yellow onions (thinly sliced)
• all-purpose flour
• beef, chicken, or vegetable broth
• heavy cream or milk (optional, for richer gravy)
• salt and black pepper
• fresh parsley or chives (for garnish)
• optional: sour cream for topping

directions

1. Cook the pierogi: Bring a large pot of salted water to a boil. Add pierogi and cook until they float, then simmer gently for 2–3 minutes. Remove with a slotted spoon and drain well.
2. Sauté onion: In a separate skillet, melt butter over medium-low heat. Add sliced onions and sauté slowly until caramelized, about 15–20 minutes, stirring occasionally to prevent browning too quickly.
3. Make the roux: Sprinkle flour over the onions and stir until combined; cook for 2 minutes to eliminate raw flour taste.
4. Add broth: Gradually whisk in broth, scraping up any flavorful bits from the pan. Bring mixture to a gentle simmer, allowing the gravy to thicken.
5. Enrich (optional): Stir in cream or milk for a smoother, more luxurious texture. Season with salt and pepper to taste.
6. Combine and brown: Gently toss cooked pierogi in the onion gravy, ensuring each dumpling is coated. If desired, transfer to a skillet or oven-safe pan, dot with butter, and bake or pan-fry briefly until the bottoms are crisp and golden.
7. Serve & garnish: Plate pierogi, spoon extra gravy overtop, and finish with chopped parsley or chives. Add a dollop of sour cream for cool tang.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes

Variations

• Fillings: Use potato & cheese, sweet sauerkraut, minced meat, or wild mushroom pierogi.
• Onion types: Combine yellow, white, or shallots for a milder or sweeter gravy.
• Spiced gravy: Add a pinch of paprika, crushed caraway seeds, or fresh thyme for added flavor nuance.
• Veggie twist: Stir in sautéed mushrooms or spinach for another layer of texture and nutrients.
• Smoky flavor: Add a small amount of crispy bacon, diced ham, or smoked sausage to the gravy.

storage/reheating

• Refrigeration: Store leftover pierogi and gravy separately in airtight containers for up to 3 days.
• Freezing: Freeze cooked pierogi in a single layer, then store in freezer bags for up to 2 months. Thaw overnight before reheating.
• Reheating on stovetop: Warm gravy gently in a pan, add pierogi, and heat until warmed through; crisp the bottoms for texture.
• Oven/slightly broil: Place in an oven-safe dish, top with butter, cover, and bake at 350 °F (175 °C) for 10–12 minutes. Uncover and bake a few minutes longer to brown the edges.
• Microwave: Combine pierogi and gravy in a microwave-safe bowl, cover, and heat in 1-minute intervals stirring in between.

FAQs

Do I have to make pierogi from scratch?

No, high-quality store-bought pierogi work beautifully and help to streamline prep. Use frozen ones straight from the package and adjust cooking time as needed.

How do I prevent pierogi from sticking while boiling?

Use plenty of water and stir gently once or twice during boiling. A small drizzle of oil can also help, though it’s not essential if water volume is sufficient.

Can I use milk instead of broth for gravy?

Yes, substituting part or all of the broth with milk creates a creamier sauce. Adjust seasonings accordingly to maintain depth of flavor.

Can I brown the pierogi for extra texture?

Absolutely. After coating in gravy, sear pierogi in a bit of butter until crisp and golden on the bottom for an added layer of texture.

Will the gravy thicken too much upon cooling?

It may firm up slightly. Loosen with a splash of broth or milk before reheating to restore the desired consistency.

Are pierogi gluten-free?

Traditional pierogi contain wheat flour. For gluten-free versions, use GF wrappers or craft homemade dough with gluten-free flour blends.

Can I make everything ahead?

Yes. Prepare pierogi and gravy ahead of time. Reheat and crisp pierogi just before serving for optimal freshness.

What can I serve on the side?

Classic accompaniments include sauerkraut, fresh cucumber salad, apple sauce, roasted vegetables, or lightly dressed greens.

Is pierogi suitable for vegetarians?

Yes—choose cheese or potato-filled pierogi and vegetable broth. Avoid routed with meat or animal-based broth.

Can this be made dairy-free?

Replace butter with oil or dairy-free spread, and use plant-based milk or no cream. Ensure gravy is thickened to your liking with flour.

Conclusion

Pierogi with Onion Gravy is a soulful blend of Eastern European comfort and modern flavor finesse. Soft dumplings enveloped in rich, slow-cooked onion gravy, with optional crisped edges, create a dish that’s both comforting and elegant. Whether enjoyed warm from the skillet or fresh from the oven, this recipe offers cozy flavors that are sure to become a cherished favorite for any season.

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