With these Green Garlic Pierogis, Greek yogurt adds a lightness that balances the rich filling, making them a certified crowd-pleaser. Quick, easy, and delicious, they’re perfect for an appetizer—or make a big batch and enjoy them all night long!
Pierogi are classic filled dumplings of Central European origin, traditionally made with unleavened dough wrapped around savory or sweet fillings. They can be boiled until tender or pan-fried for a crispy finish. Their versatility makes them a beloved dish for both festive holiday dinners and comforting weeknight meals. Even better, they’re wonderfully frugal—costing just pennies per dumpling when made from scratch—while still being hearty enough to feed the whole family.
These pierogis highlight green garlic, the fresh, young stalks of garlic that appear in spring. Milder than mature garlic bulbs, green garlic adds a subtle, fresh garlic flavor that pairs beautifully with creamy fillings like potato, cheese, or Greek yogurt. The result is a pierogi that feels both traditional and refreshing, with just the right balance of richness and brightness.
Whether you’re serving them with caramelized onions, a dollop of sour cream, or simply brushed with melted butter and herbs, these pierogis are sure to disappear quickly from the plate. They’re comfort food at its finest, with a touch of seasonal flair.
So go ahead—roll out the dough, fold up some dumplings, and let the aroma of garlic and butter fill your kitchen. Once you taste these Green Garlic Pierogis, you’ll understand why everyone always asks for “just one more.”
Not what you are looking for? Try these other amazing Appetizer recipes:
- Slow Cooker Mahogany Chicken Wings
- Marinated Portobello Mushrooms
- Cheesy Cauliflower Tots
- Mini Buffalo Chicken Balls
Read more about: 14 Science-Backed Health Benefits of Garlic
Green Garlic Pierogi
With the Green Garlic Pierogi – Greek Yogurt adds a lightness that completes the dish and makes for a certified crowd-pleaser. More pierogis please! These pierogis are quick, easy, and delicious. Perfect for an appetizer, or make more and eat them all night long!
Pierogi are the filled dumplings of Central European origin, made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water, or pan-frying. Pierogis are a versatile food, great for both holiday dinners and midweek meals alike. They’re also super frugal, costing mere pennies a piece when made from scratch. And a single batch will easily feed a large family.
- Yield: 10 1x
- Category: Appetizer
- Method: Stove Top
- Cuisine: Polish
Ingredients
PIEROGI DOUGH
- 2 cups all-purpose flour
- 1⁄2 cup Plain Greek Yogurt
- 4 tablespoons butter
- 1 teaspoon salt
- 1 egg
- Salt and pepper
CHIVE YOGURT
- 2 cups Plain Greek Yogurt
- 1⁄4 cup chives
- Pinch of salt
PIEROGI FILLING
- 4 small Yukon Gold potatoes
- 1 bunch green garlic, sliced
- 1 stick unsalted butter
- 1 cup heavy cream
- 1⁄2 cup grated Parmesan cheese
- Salt
TO ASSEMBLE PIEROGIS
- 1 egg
- 1 stick unsalted butter
Instructions
- PIEROGI DOUGHCombine all the ingredients in a stand mixer with the hook attachment. Wrap in plastic and chill while you prepare the filling and toppings.
- CHIVE YOGURTCombine ingredients with a standard or immersion blender.
- PIEROGI FILLINGBoil the potatoes until fork-soft, then drain and mash them. In a medium sauté pan, sauté the green garlic in the butter, then remove and reserve half of the garlic. Add the cream to the pan and simmer until the garlic is soft. Turn off the heat and use an immersion blender to blend, then add to the mashed potatoes. Let cool. Fold in the parmesan cheese and the reserved green garlic.
- TO ASSEMBLE PIEROGISLightly beat the egg in a cup. Roll out the chilled pierogi dough 1⁄8 inch thick and use a glass or cookie cutter to cut out rounds. Spoon 1 tablespoon of the filling in the middle of a dough round. Brush the edge with the egg wash and fold into a half-moon, pressing the edges together to seal. In a medium sauté pan, melt the butter (do not let it brown). Cook the pierogis in batches over medium-high heat until golden brown on each side, approximately 4 to 6 minutes total. Top with chive yogurt and serve.