Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.
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Growing up, this potato pierogi recipe or “Vareniki” was my favorite. My Mother rolled huge batches of pierogi dough, stuffing, and expertly molding them. Each buttery batch disappeared so fast!
What is a Pierogi?
Pierogi are dumplings with a tender dough and savory or sweet fillings, similar to ravioli. They are boiled in water and tossed in butter to serve. Pierogi are a staple in Eastern European countries and are well-loved throughout the world.
Most Americans know them as polish pierogi or “Mrs. T Pierogies” (a sad store-bought substitute), but we know them as Ukrainian Vareniki.
Potatoes are just one of many fillings – in the summer months, Mom would make the juiciest blueberry pierogi.
More Pierogi Filling Ideas:
- Potatoes and Cheese served with bacon (recipe below)
- Savory Meat filled dumplings (a.k.a. “pelmeni“)
- Sweet Blueberry Pierogi served with a sprinkling of sugar
- Cherry Pierogi – a summertime favorite
- Sweet Plum Pierogi (or use your favorite stone fruit)
Ingredients for Homemade Pierogi:
- We used russet potatoes to make the filling but you can use leftover potatoes (see notes below)
- Bacon is a real treat with a generous amount of butter. You can use butter only if you prefer.
- Our go to cheeses are cream cheese and shredded mozzarella cheese, but you can sub mozzarella with your favorite cheese.
Can I Use Leftover Mashed Potatoes?
- You can use refrigerated leftover mashed potatoes for pierogi.
- Mashed potatoes should not be overly creamy or soft which can cause the pierogi to fall apart while cooking.
- Do not use instant potatoes or flaked potatoes.
- If using leftover mashed potatoes, omit the butter from the pierogi filling and mash cream cheese and mozzarella into cold mashed potatoes.
How To Freeze Pierogi:
Generously dust a baking sheet with flour and arrange pierogi so they are not touching then cover loosely with plastic wrap and place in the freezer. Once frozen, transfer to a large zip-loc bag. Pre-freezing in a single layer keeps them from sticking together in the freezer.
Watch How to Make Pierogi:
Please note, we updated the recipe in 2022, adding oil to the dough to make it softer and more tender. This mini-scoop from OXO (Amazon affiliate link) made it really easy to add the potato filling.
I hope you love these and don’t forget to recruit others to help you make them! My kids love playing with pierogi dough more than play-doh!
Pierogi Recipe
Ingredients
Ingredients for Potato Filing:
- 2 lbs russet potatoes, (5 medium), peeled
- 1/2 tsp salt
- 2 Tbsp unsalted butter, melted
- 2 oz cream cheese, softened
- 3/4 cup mozzarella cheese, shredded
For the Pierogi Dough:
- 1 cup warm water
- 1/4 cup whole milk
- 2 Tbsp sour cream
- 3 Tbsp extra light olive oil, or vegetable oil
- 1 large egg
- 1 1/2 tsp salt, (plus more for cooking)
- 4 cups all-purpose flour, measured correctly*
For the Toppings (For 1/3 batch):
- 4 oz bacon, chopped
- 2 Tbsp unsalted butter
- Sour Cream, to serve
Instructions
How to Make Potato Cheese Filling:
- Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.
- Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.
To Make Pierogi Dough:
- In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg, 3 Tbsp oil, and 1 1/2 tsp salt until blended.
- Using the dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 2-3 minutes until dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
How to Mold Pierogi:
- Divide dough into 2 pieces. Cover the second piece and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.
- Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 Tbsp of potatoes over each round.
- To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).
How to Make Bacon Topping:
- Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.
How to Cook Pierogi:
- Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil and pierogi are floating, remove to a bowl with a slotted spoon drizzling buttery bacon between layers.
Notes
Recipe updated 8/20/22 - we added oil to the dough to create a softer and more tender dough.
*See our post on How to Measure Ingredients
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This Potato and Cheese Vareniki Recipe was first posted 9 years ago. You might recognize this photo. We cut the recipe in half, making a much more reasonable portion and improved on the dough making it softer than ever!
Also, if you have a unique filling that you make, please share in a comment below!
What should I do on a rainy Sunday afternoon? Make pierogies. Your dough recipe is great and I’m getting better making the “ruffles”. Love your recipes.
Perfect! Thank you for your good comments, hope you’ll love all the recipes that you will try.
This dough recipe is absolutely fabulous. Every time I make the dough it is soft and I get so many compliments. We make the sauerkraut perogies with our homemade sauerkraut. People just can’t get enough.
Thanks for this incredible recipe.
You’re so very welcome, Antonella!
I was just going to ask about vareniki made with cabbage! If people use fermented cabbage or just stir fried cabbage. Fermented (or sauerkraut) it is! I look forward to trying it 🤤
I love your dough recipe. The first time I made the dough came out perfect….thought it was a fluke, so I made a second batch and again the dough came out perfect!! I followed your dough recipe as recommended. Never lost a pierogi when boiling in water (my past dough recipe, I would lose some fillings)….just great. Thank you for all your tips.
That’s amazing to hear, Bev! I’m so glad. Thank you for sharing.
My family makes pierogi every Christmas. This is the best dough we’ve ever made, even better than Grandma’s recipe!
That’s wonderful to hear, Wendy!
Usually have really good luck with your recipes. Tried this 1 twice. Dough ends up springy and slightly sticky. Tried both using a stand mixer and kneading by hand. Any thoughts? Thx!
Hi Jeff, making sure you’re adding the correct amount of flour and also using the right flour. Different flours have varying amounts of protein which can affect the consistency of the dough. Also make sure to let the dough rest at room temperature before rolling it out. Resting helps the gluten strands to relax making it easier to roll out. P.S. I did update the recipe card here about 6 months ago or so and added oil. The original video did not have oil but it helps make the dough softer and easier to roll out.
Natasha,
I have been watching/reading/using your recipes since Chicken Madeira, and they are on our dinner rotation quite frequently. I have always wanted to try your Varenyky dough (especially because you make it in your KitchenAid) but always went with my dough recipe that has worked for 10+ years.
Your recipe totally saved me. This year, my dough recipe flopped. Rather than try it again and risk throwing away another huge batch (mine is made with 5 lbs of flour and lots of hand mixing/kneading), I decided to try yours.
It was easy to make, sealed perfectly (with very little pitching required) and was delicious.
It worked well for both my farmer’s cheese filling and my potato/cheese filling.
Thank you, thank you, thank you. I so appreciate it.
Happy New Year. Looking forward to new recipes.
Hi MaryAnn! Thank you for sharing! Have a happy new year!
I used quite a bit more flour than was in the ingredients. Dough was still nice and elastic.
I plan to make and freeze pierogies and gift them to my friends who don’t really cook. Is it possible to skip the boiling step? I’m thinking place them in a pan with the butter and onions, plus a little water. Then let them simmer with a lid on, remove the lid and let them brown up after the water evaporates.
Do you think this would work, or would they be a mushy mess?
Thank you
Hi Wendy, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
I make pierogis every year as a Polish Christmas tradition. The recipe I have used for years, for whatever reason, didn’t turn out on the first try. I tried making it again, making sure all the ingredients are added just as I have for years….and it flopped again! (tough dough/ no stretch – very weird for my recipe) I tossed it out in frustration and went to your website to see if you had a pierogi recipe, and you DO!
And I must say I’m glad it includes sour cream – it was easier than my recipe to mix and was perfect for making pierogi!
As a side note- I have heard the butter is prepared differently d/t inflation? I am not sure if this is true – however, using a recipe with EVOO made a huge difference!
Thank you for your recipe! It saved me this year!
Thanks so much for sharing, Jamie. I’m so glad you chose to try our recipe and loved it!
Natasha, I’ve been making pierogi for over 50 years and love your pierogi dough recipe. Can you supply me with a link for the 3” cutter you use? I usually use an old lid and would l8ke to upgrade. Thanks!
So glad you love it, Sally! You can find the cookie cutters in my Amazon affiliate shop here.
Wow! I have to say this is an excellent dough recipe. Thank you soo much. I grew up pinching perogy and lost my family recipe, this will definitely take its place! 😊
You’re welcome! I’m so happy you enjoyed it & found a new favorite on my blog, Cath!
I have a few pierogi recipes (from Babci and Pani Maria from Poland). I will definitely try your recipe too! We use many different fillings: sautéed kraut and onions (and sometimes add a little ground hamburger), potato & Farmers’ cheese, just potato, just Farmers’ cheese, blueberry and cherry. We love to pan fry after too!! So wonderful! Can’t wait to try your recipe too for Christmas!
Hi Carrie! Let us know how you like this recipe!
Didn’t rate this recipe yet, as I haven’t made it BUT I’m going to!!!!! I absolutely LOVE perogies!! We always deep fry some too, but I’ve always preferred them cooked and smothered in butter and onions, but the bacon topping definitely looks amazing so I’m going to try that! Only change I’m going to make is the cheese…I’ll be using sharp cheddar instead of mozzarella….I’ll comment back as soon as I make these 😌
Sounds great! We’d love to know how you liked the recipe.
Diameter/Thickness to yield the approx 60 pierogi with this recipe?
Hi Steve, I didn’t measure the diameter, but we get it to just under 1/8” thickness. See Step #1 under the section “How to Mold Pierogi”. I hope that helps.