These homemade Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter, and served with sour cream is the ultimate comfort food. They can be served as the main dish or as an irresistible side.

Pierogi are as classic to Eastern European cuisine as Stuffed Cabbage Rolls, Piroshki, and Schnitzel. They will never go out of style. Watch the video tutorial and you’ll be enjoying pierogi in no time.

Cooked pierogies on a blue plate with bacon

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What Are 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, especially Poland, where they are the national food, but we grew up eating them in Ukraine, and they are well-loved throughout the world.

Most Americans know them as Polish pierogi and buy “Mrs. T Pierogies” (a sad store-bought version), but my homemade pierogi (or Ukrainian “Vareniki”) will blow the frozen ones out of the water!

Pierogi Recipe Video

See how easy it is to make homemade pierogi with Natasha’s classic recipe! Be sure to note her tip on how to make the pretty fluted edge and easy stuffing using her favorite mini-scoop to add the potato filling. Now gather some friends, and let’s get rolling!

*Note that we updated the recipe in 2024 to include more oil for a softer and more tender dough and knead the dough for less time.

The Best Pierogi Recipe

If you haven’t tried pierogi before, you’re about to fall in love. These are the best of a warm, cheesy loaded baked potato in a bite-sized dumpling. This pierogi recipe makes 50-60 perfect dumplings, enough to freeze for later or serve a large crowd.

Growing up, this potato pierogi recipe, or “Vareniki” was my favorite, so it was a no-brainer that it needed to be included in Natasha’s Kitchen Cookbook. My Mother and sisters rolled huge batches of pierogi dough, stuffing, and expertly molding them. Each buttery batch disappeared so fast! These days my kids love rolling the dough and crimping every dough pocket.

Grandma, Mom and daughter making pierogi together

Ingredients

You’ll love the simplicity of the ingredients – they are pantry and refrigerator staples.

  • Liquid Ingredients – combining warm water, milk and sour cream adds fat to the dough and flavor.
  • Oil – we use extra light olive oil, but any mild-flavored oil will work. The oil makes the dough very soft and easy to roll out.
  • Egg – binds the dough, room temperature eggs mix more easily
  • Salt – adds flavor to the dough and cooking water
  • Flour – all-purpose flour works great but measure correctly so the dough isn’t dense.
  • Potato Filling – we combine russet potatoes, salt, butter, and cheese. Russets will give you the smoothest and creamiest filling. Our go-to cheeses are cream cheese and mozzarella but you can substitute with cheddar, havarti, or your favorite cheese.
Ingredients for making potato and cheese dumplings

Can I use Leftover Mashed Potatoes?

As a shortcut, use leftover mashed potatoes for the filling (avoid instant or flaked potatoes), just be sure they aren’t overly creamy or soft, which can make the pierogi fall apart. To use leftover mashed potatoes for pierogi, simply omit the butter from the filling and be sure the leftover mashed potatoes are cold when mixing.

Pierogi Filling Variations

While this potato and cheese version is my favorite, pierogi variations are endless, from sweet to savory! Here are some of my favorite pierogi recipes for any occasion—Holidays, weeknight dinners, breakfast, and even dessert. If you have a unique filling that you make, please share in a comment below!

Tips for Making Perfect Pierogi

This recipe makes the best pierogi! If you’re new to making pierogi or want to perfect your skills, here are some tips to ensure success:

  • Don’t overcook potatoes – they can become waterlogged and too loose.
  • Avoid over-kneading dough that develops gluten making it tough, chewy, and difficult to roll out.
  • Rest the dough – this allows the gluten to relax, making it much easier to roll out.
  • Keep the dough covered – wrap it in plastic when not actively using it so it doesn’t dry out.
  • Roll dough thinly – it should be about 1/8″ thick. If it’s too thick, it can seem dense.
  • Keep dough edges clear – don’t overfill, and avoid getting potato or any filling on the edges of the dough circles or it will be difficult to seal. I use this mini-scoop to help with clean portioning, but you can use a couple of teaspoons to portion.
  • Tightly seal – I prefer to double crimp (go over the edges twice) to ensure a tight seal so the contents don’t seep out while boiling
  • Cook in Batches – Don’t overcrowd your pot; allow the pierogi some room to float to the top.
  • Don’t overcook pierogi – if the dough gets too soft, the filling might escape into the cooking water.
  • Butter right away – toss freshly cooked pierogi with melted butter to prevent sticking.

How to Freeze Pierogi

This recipe makes a large batch, so you can make the pierogi ahead and cook when you’re ready to eat. 

  • After shaping the dumplings, dust a baking sheet with flour and arrange the pierogi so they aren’t touching. Loosely cover with plastic wrap and freeze for 2 hours or until firm.
  • Once frozen, transfer to a large freezer-safe zip-top bag to store for up to 3 months.
  • When ready to cook, drop the frozen pierogis into the boiling water and continue with the recipe per the instructions.
how to freeze pierogi on a sheetpan

What to Serve with Pierogi

These cheesy pierogi can be served as a side dish or the main course. We include a dollop or bowl of sour cream for dipping. Other dipping options include butter sauce or plain yogurt.

To serve as a side, build your Eastern European menu with these traditional pairings for pierogi:

Storing & Reheating Leftovers

If you have leftovers, pierogi keep well in the fridge and freezer. Make sure they have cooled to room temperature before storing.

  • To Refrigerate: Store in an airtight container in the fridge for 3-5 days.
  • Freezing: Arrange cooked pierogi in one layer or dust with flour to prevent sticking in an airtight container for 3 months. 
  • To Reheat: Thaw cooked pierogis in the refrigerator. Boil until warm, about 90 seconds, heat in the air fryer at 400 degrees for 5 minutes, or pan fry in butter until warm.
The best pierogi recipe on a blue plate with bacon

You are sure to fall in love with this pierogi recipe immediately! The cheesy potato filling and bacon-butter topping make these pierogies irresistible. Grab a few extra hands, and roll these delicious dumplings today!

Pierogi Recipe

4.95 from 274 votes
Author: Natasha of NatashasKitchen.com
Pierogi on a plate with bacon and a fork
Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food. 
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours

Ingredients 

Servings: 12 servings (5 pierogi per serving)

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:

For the Toppings (For 1/3 batch):

  • 4 oz bacon, chopped
  • 2 Tbsp unsalted butter
  • sour cream, optional, 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 until smooth.
  • 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 (or wooden spoon if done by hand), 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 the dough no longer sticks to the sides of the bowl, or to your hands. Knead on speed 2 or by hand for 2-3 minutes until the 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 keep covered to re-use). Add 1/2 Tbsp of potatoes over each round (a mini scoop makes portioning easy).
  • 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 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 in batches. Cook for about 2 minutes or until the water has returned to a boil and the pierogi float to the top. Remove to a bowl with a strainer or slotted spoon drizzling buttery bacon between layers. 

Notes

This recipe makes 55-60 pierogi, based on how thinly you roll.
Recipe updated 4/4/24 – we added oil to the dough and reduced the kneading time for a softer, more tender dough. 

Nutrition Per Serving

246kcal Calories32g Carbs8g Protein8g Fat4g Saturated Fat36mg Cholesterol583mg Sodium68mg Potassium1g Fiber270IU Vitamin A56mg Calcium2.1mg Iron
Nutrition Facts
Pierogi Recipe
Amount per Serving
Calories
246
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
36
mg
12
%
Sodium
 
583
mg
25
%
Potassium
 
68
mg
2
%
Carbohydrates
 
32
g
11
%
Fiber
 
1
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
270
IU
5
%
Calcium
 
56
mg
6
%
Iron
 
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: Pierogi, Pierogi Recipe
Skill Level: Medium
Cost to Make: $
Calories: 246
Natasha's Kitchen Cookbook
4.95 from 274 votes (135 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Pat
    January 30, 2025

    Can I use mini pie crust for the pierogies

    Reply

    • Natasha's Kitchen
      January 30, 2025

      I have not tried that to advise. It could work keep in mind that pie crusts are usually more flaky and buttery compared to the soft, slightly chewy texture of traditional pierogi dough. Feel free to experiment!

      Reply

  • cookie slusarczyk
    January 12, 2025

    When I try to print the instructions to make the pierogi recipe you blank parts of it out and you send me the full recipe without blanking any of it out?

    Reply

    • Natasha's Kitchen
      January 12, 2025

      Hello! If you are at the recipe, click Jump to recipe, click Print, save as pdf and save it to your device so you can print it anytime. Hope that helps.

      Reply

  • personal recipe book
    December 26, 2024

    Natasha, this pierogi recipe looks absolutely amazing! Love the detailed tips and variations for fillings – can’t wait to try the cheesy potato version with the bacon topping. Thanks for making it so approachable with your step-by-step guide

    Reply

  • Marta
    December 24, 2024

    Hi Natasha! Wondering if I can use Gold potatoes for the filling instead of russet?
    What is the difference in the potato?
    Thanks in advance !

    Reply

    • Natashas Kitchen
      December 24, 2024

      Hi Marta, Russet is more starchier and earthy taste compared to the gold which has a buttery, slightly sweet flavor with a creamy texture. the russet holds up better in a pierogi. But if done right the gold can work also. I hope you love this recipe.

      Reply

  • Lauren
    December 18, 2024

    These are really delicious and I’ve made them 5 times now, but each time I use a minimum of 5c of flour (measured by weight – 4.25 oz or 120g) before it’s not super sticky. Would be really helpful if you could starting adding weights to your measurements!

    Reply

    • NatashasKitchen.com
      December 18, 2024

      Hi Lauren! There is a feature in the recipe card, click on “metric” for the conversions. I’m glad you love this recipe.

      Reply

  • LR
    December 11, 2024

    Could you bake these? Husband isn’t into dumplings.

    Reply

    • Natasha's Kitchen
      December 11, 2024

      It should still work if you bake them. You may bake for 16–20 minutes for mini pierogies, or 18–20 minutes for full-size pierogies, or check until they’re golden brown.

      Reply

  • Kim
    December 7, 2024

    2nd year making your recipe and freezing for Christmas family get-together. Very easy to make and they taste wonderful!

    Reply

    • NatashasKitchen.com
      December 7, 2024

      Hi Kim! That’s great to hear. I’m glad you’re enjoying the recipe.

      Reply

  • Melissa
    December 3, 2024

    Can I prep the dough or potatoes the night before I make them? Thanks!

    Reply

    • Natasha's Kitchen
      December 3, 2024

      Hi yes that will be fine. Cover it tighly with a plastic wrap or put it in an airtight container before placing it in the fridge.

      Reply

  • Natalie Schimmelbusch
    November 29, 2024

    I love your recipes! I am a huge Pierogi fan but recently switched to GF. Do you have any suggestions on how to adapt the recipe for GF flour? The GF flour I would use would be Bob’s Red Mill. Thank you!

    Reply

    • NatashasKitchen.com
      November 29, 2024

      Hi Natalie! I’ve tried these gluten-free – they still work but they aren’t quite the same soft texture.

      Reply

  • Michelle
    November 22, 2024

    Hi Natasha! I just Love all of your recipes and I absolutely Adore you! I have a question.. when I make pierogis I make around 200-250 (by myself) and I’d like a better way of storing them! I was boiling them, and rubbing oil on them but they still stick together… could you tell me how to store them properly? Thanks So Much for all you do!

    Reply

    • NatashasKitchen.com
      November 22, 2024

      Hi Michelle! For refrigerating: separate the layers of pierogi with parchment paper/wax paper if you’re stacking them. For freezing:
      lay them in a single layer on a baking sheet and freeze them. Then, you can transfer them to your air-tight container for storage. I hope that helps.

      Reply

  • Jeannine Pucylowski
    November 18, 2024

    Hi! My son is allergic to dairy so was going to use oatmilk and leave out sour cream in dough. Would that mess up the recipe? I can try and find dairy free sour cream but they mostly have pea protein in them and he’s allergic to that also. Just wondering if that makes or breaks the dough.

    Reply

    • Natasha
      November 18, 2024

      Hi Jeannine, you can leave out the sour cream and it will still turn out fine. Replacing with oatmilk should work. I hope you and your son love the recipe! Also, I have a slightly different version of this in my cookbook which is even more dairy free and you might enjoy that more: 2 cups AP flour, 3/4 tsp salt, 1/2 cup warm water, 2 Tbsp oil, 1 large egg, 1 Tbsp sour cream (which can be swapped for oatmilk)

      Reply

  • Catherine
    November 17, 2024

    I made the recipe as is and it turned out great. Instead of the bacon topping I sautéed onions instead. Yummy.

    Reply

  • Julia Loughlin
    October 27, 2024

    I notice this recipe has milk in the dough. The recipe in your cookbook does not have the milk. Is there much difference between the dough with or without milk?

    Reply

    • Natasha
      October 31, 2024

      Hi Julia, I have been using the cookbook recipe most – there is not much difference with the milk so I removed it.

      Reply

  • Ty
    October 7, 2024

    10/10!! Blows the frozen ones out of the water (sorry Mrs. T’s!) and makes so many. Absolutely delicious

    Reply

  • Caroline
    September 27, 2024

    These were very delicious. I like to explore new foods and I can always count on Natasha’s kitchen to deliver the best recipes!

    Reply

  • Michelle Nicks
    September 27, 2024

    I’m thinking about adding some onion into my filling, was going to chop fine and allow to drain if any excess liquid… this should be ok?

    Reply

    • Natasha
      September 27, 2024

      I would drain any excess liquid. If there is too much liquid, it becomes difficult to seal.

      Reply

  • K.W.
    September 9, 2024

    Hi- I love making your vareniki recipe for my family, but unfortunately after the April update, I can’t get the dough to turn out right. Can you share the previous version of the recipe (before the oil was added)?
    Thank you!
    KW

    Reply

    • Natasha's Kitchen
      September 10, 2024

      The best way to look at old versions of a recipe is to go to this site and paste the URL of the recipe in the search bar.

      Reply

  • Peter Lesinky
    April 7, 2024

    As a fellow Ukie, these are in my blood as soon as I could chew food, and that is over 60 years now. The way I love Vareniki is just as you prepared it, it reminds me of my times in my Aunts kitchen many years ago. But alas, these day I depend on a local business here in the Windsor Ontario area that has made these that are comparable to my own. Little Foot Foods comes up with many variations on this beautiful food. So I will say your vids are always so well done and entertaining, and the recipes that I have replicated here at home are top notch. So thank you and keep it up, loving it all.

    Reply

    • NatashasKitchen.com
      April 8, 2024

      Thank you so much, Peter!

      Reply

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