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Pierogi Recipe (VIDEO)

Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.

Pierogi recipe in a bowl topped with bacon and sour cream and a fork on the side

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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!

Teaching my daughter how to make pierogi

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.

Up close view of what is a pierogi stuffed dumplings with potatoes

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)

Pierogi filling with cheesy mashed potatoes

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.

Ingredients for homemade pierogi with potatoes, cheese and ingredients for pierogi dough

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.

How to freeze pierogi arranged on a floured baking sheet

Watch How to Make Pierogi:

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!

My daughter helping to make pierogi

Pierogi Recipe

4.89 from 96 votes
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
A batch of potato pierogi in a bowl topped with bacon and sour cream

Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food. 

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $10
Keyword: Pierogi, Pierogi Recipe
Cuisine: Russian, Ukrainian
Course: Main Course
Calories: 246 kcal
Servings: 12 servings (5 pierogi per serving)

Ingredients

Ingredients for Potato Filing:

  • 2 lbs russet potatoes (5 medium), peeled
  • 1/2 tsp salt
  • 2 Tbsp 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
  • 1 large egg
  • 1 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 butter
  • Sour Cream to serve

Instructions

How to Make Potato Cheese Filling:

  1. 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.

  2. 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:

  1. 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 and 1 tsp salt until blended.

  2. Using 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 10 minutes.

How to Mold Pierogi:

  1. Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.

  2. 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.

  3. 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:

  1. 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:

  1. 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, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a slotted spoon drizzling buttery bacon between layers. 

Recipe Notes

This recipe makes 55-60 pierogi, based on how thinly you roll.
*See our post on How to Measure Ingredients

Nutrition Facts
Pierogi Recipe
Amount Per Serving
Calories 246 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 36mg12%
Sodium 583mg25%
Potassium 68mg2%
Carbohydrates 32g11%
Fiber 1g4%
Protein 8g16%
Vitamin A 270IU5%
Calcium 56mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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!

These Vareniki - Ukrainian classic pierogi, loaded with cheesy potatoes and an easy melt in your mouth homemade dough! Step by step photos.

Also, if you have a unique filling that you make, please share in a comment below!

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Samantha
    July 19, 2021

    This recipe brings me back to childhood! Can you recommend an egg substitute for the dough? My young son his allergic to egg, among many other food allergies. I would love to try to recreate this dish for him in a safe way so he can enjoy. 🙂

    Reply

    • Natashas Kitchen
      July 19, 2021

      Hi Samantha, I haven’t used or tried an egg substitute here to advise. If you happen to find that alternative, I’d love to know how you like this recipe.

      Reply

    • Sarah R Hall
      July 20, 2021

      We don’t use egg at all in our dough. “Flour, a little salt, and enough water to make a dough” is my grandma’s recipe. 🙂 I think adding the egg is a regional thing possibly? My family is from Lodz.

      Reply

  • Cindy
    June 26, 2021

    After we boil ours, my grandmother taught me to layer them with butter as we fry ours before we eat them. If you layer them with butter then they are easy to freeze and cook off later. We make ours with a cream cheese/dry cottage cheese and raisin mixture. Yum!

    Reply

    • Natasha's Kitchen
      June 27, 2021

      Sounds good, thanks for sharing that with us!

      Reply

  • Carol
    May 24, 2021

    Hello Natasha! Can I use my Kitchen-aid pasta attachment to roll the dough? If so, what setting do you suggest?

    Reply

    • Natashas Kitchen
      May 24, 2021

      Hi Carol, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Olga
    May 19, 2021

    My Mother was Ukrainian, and always made Vareniki . As her filling she used farmers cheese, and 1 egg in the mixture which is tasty as well. Love your recipe. Ty for sharing 😊

    Reply

    • Natashas Kitchen
      May 19, 2021

      Yum! Thank you so much for sharing that with me, Olga!

      Reply

  • Jann Rohlander
    May 3, 2021

    I added nettles. This was a bit exhausting and slightly painful to make, as I had to go out foraging and preparing them. But it turned out well. 🙂

    Reply

    • Natashas Kitchen
      May 3, 2021

      I’m glad you battled through and made it happen, Jann!

      Reply

  • Jacalyn Moyer
    April 30, 2021

    I always wanted to make pierogies, as my heritage is Polish. I watched your video 100x, and decided to give it a try. They turned out great, and I am eager to share them with my Polish cousins. (I did omit the buttery-bacon topping, just to make the dish a bit healthier.) They were so easy to freeze as per your instructions, too. Thanks again, for a great recipe and clear, easy-to-follow instructions.

    Reply

    • Natashas Kitchen
      May 1, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Tamara De Melo
    April 29, 2021

    Hi Natasha
    I made these yesterday in a big batch with some to freeze. When I’m ready to cook the frozen pierogis, do I need to let them thaw out or just cook in the usual way straight from frozen?
    Loved it – thanks for sharing the recipe!

    Reply

    • Natasha's Kitchen
      April 29, 2021

      Hi Tamara, we cook them without thawing since the dough breaks apart when defrosted.

      Reply

  • Renee
    April 25, 2021

    Do you think whole wheat flour could be substituted? I avoid using white flour whenever possible.

    Reply

    • Natasha's Kitchen
      April 25, 2021

      Hello Renee, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

      • Renee
        May 3, 2021

        I used 1/2 whole wheat flour and 1/2 white. I also substituted oat milk for the whole milk. Worked great!

        Reply

  • Geraldine
    April 17, 2021

    i love you recipes, but i from France, and i do metric measurement. Do you have the project to put an option for people like me 🙂 Thank you !

    Reply

    • Natashas Kitchen
      April 17, 2021

      Hi Geraldine, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Sheila Lacey
    April 16, 2021

    Hi Natasha I am Polish also I can’t seem to find the right recipe for pierogi I think the one I grew up with has farmer cheese in it which they say is like a dry curd Cottage cheese but my problem with this recipe when I made it is that the dough is very tough could you give some hints maybe what would make the dough like that not tender like you say thank you so much. I had a dough That I have potato in it but would not rule out properly any help you could give would be appreciated

    Reply

    • Natasha
      April 16, 2021

      Hi Sheila, the main culprit for tough dough is adding too much flour. Check out our post on measuring ingredients which may help.

      Reply

      • Sheila Lacey
        April 17, 2021

        Thank you Natasha and I did Read the recipe again and I think maybe my mistake was adding a half cup of flour all at once because when I read it again after you mentioned this I see you say tablespoon by tablespoon going to try it again today

        Reply

        • Natashas Kitchen
          April 17, 2021

          I hope it works out better for you this time, Sheila!

          Reply

  • Alison Libby
    April 13, 2021

    I was at a Pierogi making session years ago and I am sure the filling was cabbage, onion and Polish sausage. Looking for a recipe like this. Does that sound familiar?

    Reply

    • Natasha
      April 14, 2021

      Hi Alison, I don’t have a recipe like that but that does sound familiar and tasty! I will add it to my list and if I come up with something great, I will be sure to share it.

      Reply

  • Greta
    April 1, 2021

    The best recipe ever! I have tried so many others before and always some issue. I actually put everything in my bread machine and it came out smooth and easy to handle. The potato filling I added sautéed onions and just mixed in 1 container (8 oz) President Pub Cheese. Perfect puffy pillows of yumminess ❤️ So glad I found you…. on to another one of your recipes

    Reply

    • Natashas Kitchen
      April 1, 2021

      I’m so glad you discovered our blog and this recipe, Greta! That’s so great!

      Reply

  • Martha Cupka
    March 30, 2021

    I make a variation of potato pierogies. Instead of mozzarella cheese, I use cheddar, preferably extra sharp. And instead of bacon, I fry chopped onion in butter, especially during Lent. Makes a great lenten meal!

    Reply

    • Natasha's Kitchen
      March 30, 2021

      Hi Martha, those are great substitutes! Thank you for sharing that with us, so helpful.

      Reply

  • Teresa
    March 24, 2021

    I love Pierogis. My parents were Slovak so they were a staple at our house. Some of the fillings we use are fried cabbage, cottage cheese and LekvR. i have some in my freeze that I will make this Friday. I love your video’s your a so upbeat. Thank you

    Reply

    • Natashas Kitchen
      March 24, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Allison
    March 13, 2021

    A bit labor intensive (time noted in the recipe is pretty spot on though) but wow they were delicious! In my haste I forgot to peel the potatoes before putting them in so I boiled them with the skins on, thinking that by the time they were soft enough the skins would split and waterlog the potatoes but I peeled before mashing and they were perfect. I used our favorite smoked Gouda as the cheese, couldn’t really taste the smokiness that much maybe next time I will add a little bit more. Only got about half the amount (my partner with the rolling pin was a bit inconsistent lol). After boiling the pierogi we threw half of them into the pan we used for the bacon/butter and they browned and crisped beautifully (compared to store bought pierogi which now I could never eat after tasting these gems!) We were so anxious to try them I forgot I wanted to try a little onion in with the bacon and butter, but this will give me a reason to try them again very very soon! Thank you so much again for this lovely recipe, will be making them for my family when they come for Easter in a few weeks!

    Reply

    • Natasha
      March 13, 2021

      Wow, I love the idea of smoked gouda as the cheese. I’m hungry just thinking about that! I’m so happy you loved the pierogi recipe and thank you for the wonderful review. It really means so much to me!

      Reply

  • Ron
    March 7, 2021

    Couldn’t find instructions for freezing in the notes. Anything of special importance?

    Reply

    • Natasha's Kitchen
      March 8, 2021

      Hi Ron, please see the “How To Freeze Pierogi” instructions in the recipe.

      Reply

  • Linda Delaney
    February 28, 2021

    These were wonderful. I didn’t quite get 55 – ran out of potato mixture…guess I made mine on the hefty side. Only one broke open and I think the dough was rolled a little too thin. Ate it anyway – that’s what we used to do when I was a kid – eat the ones that break right away with melted butter! YUM.

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Hi Linda, I’m happy to know that you enjoyed this recipe. Yeah, you probably made them on the hefty side! Thanks for sharing your experience with us, we appreciate it.

      Reply

  • Di
    February 26, 2021

    Sooooo good! Made pierogies and also your borscht recipe to go with it. I trailed half the pierogies with mixed in sauerkraut (squeezed to remove the juice) and it added an extra tangy flavour, which I love!
    Thanks for the recipes 🙂

    Reply

    • Natashas Kitchen
      February 26, 2021

      Yum! That sounds like my kind of dinner! I’m so happy you enjoyed this, Di!

      Reply

  • Ray gooch
    February 24, 2021

    I made this recipe but I put mashed potatoes, 2 cheeses, beef burger, onions and my homemade seasoning mix, it was delicious.

    Reply

    • Natasha's Kitchen
      February 24, 2021

      Sounds delicious! Thanks for sharing that with us, Ray.

      Reply

  • Ms. Sabrina Nadia Fravel
    February 19, 2021

    You really need to learn how to say pierogi properly if you are making them from scratch. (You roll the r) Us polish people sautéed them with butter, onions, garlic, and peppers after they have boiled. Never bacon grease poured over them.

    Reply

    • Natasha
      February 21, 2021

      I hope you try them with bacon – it takes them to a whole new level.

      Reply

      • Ms. Sabrina Nadia Fravel
        February 22, 2021

        I think I have used bacon with them, just not the grease. I enjoyed your recipe and hope I didn’t sound snarky.

        Reply

        • Diane
          March 23, 2021

          Actually you did sound snarky. Very rude to correct someone on how to pronounce a word.

          Reply

          • Kate Pigula
            March 23, 2021

            Diane I agree.

    • Kate Pigula
      March 23, 2021

      Sabrina Nadia Fravel
      Us Ukrainian people do not fry peppers with the onion and butter and not all people roll the “R” when saying pierogi. Hope I’m not being snarky.

      Reply

  • Chelsea
    February 11, 2021

    This recipe is delicious! I have never had a pierogi but it is now my families favorite thing to eat! My boys kept asking for me to make more!

    Thank you for the delicious recipe and I can’t wait to make more!

    Reply

    • Natashas Kitchen
      February 11, 2021

      You’re welcome, Chelsea! I’m so happy you enjoyed this recipe.

      Reply

  • Tamara
    February 10, 2021

    I will be trying these for the 1st time using your recipe. My mom used to make potato and a can of spam mashed together.(no salt needed, spam has enough) Top with small bits of fried onion.My kids and their spouses love it. We also make it with farmers cheese+1 egg and a touch of sugar.

    Reply

    • Natashas Kitchen
      February 10, 2021

      Thank you so much for sharing that with me.

      Reply

  • ELI
    February 9, 2021

    HELLO NATASHA I WOULD LIKE TO MAKE THEM BUT CAN YOU REPLACE THE REG FLOWER WITH OTHER ONE TO MAKE THE DOUGH AS GOOD AS .THE REASON IS WE HAVE A PERSON WHO CAN NOT EAT REG FLOWER . AND WHAT WOULD BE .
    THANK YOU

    Reply

    • Natasha
      February 9, 2021

      Hi Eli, my sister has tried making these with gluten-free flour but the texture is rough and not quite right. Einkorn flour works a little better.

      Reply

  • Iveta Danko
    February 7, 2021

    Amazing recipe! Made multiple times, always great results! Thank you so much!

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Awesome! Thank you so much.

      Reply

  • Natascha Bettaieb
    February 5, 2021

    Made the first time the Pierogi. They’re AWSOME 😍 With a bit of practicing they will be “prettier” the next time 🤭

    Reply

    • Natasha's Kitchen
      February 5, 2021

      I’m sure it will be perfect next time. Thanks for your good feedback, Natascha!

      Reply

  • Pam Schultz
    February 2, 2021

    Hi Natasha. I did not see the instructions on how to freeze them. Also I might try blue cheese in replaclement of mozzarella cheese.

    Reply

    • Natashas Kitchen
      February 2, 2021

      I hope you love this recipe, Pam. Please check out the How to Freeze Pierogi tips in the recipe.

      Reply

  • Malinda
    January 30, 2021

    Is there something else you can use other then potatoes for the filling my son is allergic but we love these.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hello Malinda, you may also try my recipe for Blueberry Pierogi. I hope you love it!

      Reply

    • Ellwood
      February 22, 2021

      Practically anything. Farmers cheese, cottage cheese, cabbage, sauerkraut, riced cauliflower, broccoli, mushrooms. I’ve tried all of these and all can be fabulous. The one thing you have watch is keeping the moisture down in the filling. If the filling is too watery the pierogis will come apart. It might take some experimenting. I’m making cheese pierogis tonight, i made the cheese myself last night.

      Reply

  • Catherine
    January 28, 2021

    Still looking for the measuring of ingredients steps

    Reply

  • Colette
    January 28, 2021

    Our Mennonite family’s favorite vareniki filling is cottage cheese (without potato). They are served with farmer sausage, sometimes ham, and the perogies are topped with schmaundt fat (cream gravy) made from the sausage drippings and heavy cream or sour cream. So yummy!

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Delicious! Thanks for sharing that with us.

      Reply

    • Evelyn
      February 22, 2021

      That is exactly how we do ours as well. I now try other fillings but cottage cheese (dry curd) is so good. I now have done it with saurkraut and bacon, potato cheese and onion fillings..all good

      Reply

      • Natashas Kitchen
        February 22, 2021

        Thank you so much for sharing that with me.

        Reply

  • Kerry
    January 27, 2021

    Hello Natasha,
    I’m a big fan of yours and have made a lot of your recipes. Chicken stir fry is one of our favorites!! I made the pierogis and when I boiled them some of them ripped open (about half) and the potato come out. The ones that didn’t rip were amazing. What can I do to prevent this from happening?

    Reply

    • Natasha
      January 28, 2021

      Hi Kerry, make sure not to roll the dough too thin and also do not overcook. Lastly, make sure when sealing them that you have a firm seal and that no potatoes get into the seal which will cause them to open. You can even press the edges with a fork to be extra sure, but usually that isn’t necessary.

      Reply

  • Sharon Boyce
    January 23, 2021

    Have you made these using gluten-free flour? I’m wondering if the dough would hold up while boiling.

    Reply

    • Natashas Kitchen
      January 23, 2021

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

      Reply

  • Lisa
    January 20, 2021

    This was my second time making pierogis, and the first time I used a recipe with just flour, salt and water for the dough. This was much more flavourful and tender, and the filling was delicious. I didn’t have sour cream on hand, so I used yogurt, and I put a mix of gruyere and cheddar in place of the mozzarella. Delicious!

    Reply

    • Natasha's Kitchen
      January 21, 2021

      Hello Lisa, thank you for sharing the substitute ingredient that you used. Good to know that you enjoyed this recipe!

      Reply

    • Ms. Sabrina Nadia Fravel
      February 19, 2021

      My polish grandmother used flour, pinch of salt, egg, and cold water. An improvement would be to add butter but I haven’t tried that yet. We also fry the pierogis in butter, onions, pepper and garlic after boiling them so they aren’t gooey from the water.

      Reply

      • Natashas Kitchen
        February 19, 2021

        Thank you so much for sharing that with me.

        Reply

  • sara
    January 16, 2021

    turned out great, substituted the mozzarella for an old cheddar

    Reply

  • Diane Karwatsky
    January 16, 2021

    Loved the perogies. The dough is amazing.

    Reply

  • Molly O
    January 11, 2021

    Made as directed. Just delicious!
    A side note: the rating section is just what it says – make the recipe as instructed and then rate it. It’s a slam to the author when there is no indication that it was made. Rather, this section is inundated by comments which have nothing to do with this recipe. It gets tiresome reading about how one’s family member made pierogis, or how the commenter makes them. Respect the author of the recipe.

    Reply

    • Natasha
      January 11, 2021

      Hi Molly, thank you! I really appreciate that encouraging and positive feedback.

      Reply

      • Rose
        February 17, 2021

        I found that my dough was hard to roll kept springing back and when I went to pinch them the second time they would not hold the crimp. I also had a lot if potato filling left. Can u help with what I might have done wrong.

        Reply

        • Natashas Kitchen
          February 17, 2021

          Hi Rose, it sounds like the dough possibly had too much flour. Have you checked out our post on measuring? Was anything altered in the recipe so we can better troubleshoot?

          Reply

  • Mary M
    January 10, 2021

    Thank you so much for providing this recipe, can’t wait to try it! Just a quick question about using frozen pierogi,, should you thaw them before adding to boiling water, or do you just throw them in?

    Reply

    • Natasha's Kitchen
      January 10, 2021

      You are so welcome, Mary. We cook them without thawing since the dough breaks apart when defrosted.

      Reply

  • Erieau
    January 2, 2021

    This is a really easy to make and easy to work with dough! Turns out is delicious as well. Thanks for sharing Natasha!

    Reply

    • Natashas Kitchen
      January 2, 2021

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • C in NC
    January 1, 2021

    Awesome recipe! Thx for sharing. My husband grew up eating homemade pierogi and he said these are great, if not better. 😳😉
    I used my air fryer to crisp up the skin. 400 for about 6-8 minutes, turn halfway.

    Reply

    • Natashas Kitchen
      January 1, 2021

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Olga
    December 30, 2020

    Hi Natasha, any idea how I can make the dough dairy free?

    Reply

    • Natashas Kitchen
      December 31, 2020

      Hi Olga, we haven’t tested this with a dairy-free option. If you happen to experiment, please let us know how you like that.

      Reply

  • Orysia
    December 19, 2020

    You should also try them fried second time around

    Reply

    • Natashas Kitchen
      December 19, 2020

      Absolutely!

      Reply

  • Orysia
    December 19, 2020

    I’m Ukrainian so I know how good they are but I’m going to try your recipe

    Reply

    • Natashas Kitchen
      December 19, 2020

      I hope you enjoy this recipe Orysia!

      Reply

  • Corinne
    December 16, 2020

    Hi Natasha, I love your recipes! Thanks so much.

    I was wondering if I could make the pierogi dough with a food processor as I don’t have the Kitchen Aid stand mixer? Thanks for replying and Merry Christmas to you!

    Corinne

    Reply

    • Natasha's Kitchen
      December 16, 2020

      You are so welcome, Corinne. If you don’t have a mixer, you can knead it by hand too, that should work just fine. Merry Christmas too!

      Reply

  • BakerBob
    December 14, 2020

    Can’t tell if I’m falling in love with you or your food! These taste just like grandma used to make. Do you ever fry them, for a few minutes, just to get that golden brown color before plating?

    Reply

    • Natashas Kitchen
      December 14, 2020

      Hi Bob! I’m so glad you’re enjoying our recipes! You are more than welcome to fry the pierogi.

      Reply

  • Laura McDowell
    December 7, 2020

    Add sauerkraut for a tasty stuffing for pierogi!

    Reply

    • Natasha's Kitchen
      December 7, 2020

      Thanks for the suggestion and tip, Laura!

      Reply

  • Natalia Pigura
    December 3, 2020

    Hi Natasha, you are amazing and your recipes that I already had to try are WIN-WIN :))). Your posts are much appreciated. So, a great recipe for pierogi. I think we can’t make pirogi yummiest that our moms do or perhaps those memories from childhood are unforgettable and incomparable. Anyway, it’s a brilliant recipe-idea to make a dough and have “clean” hands (ha-ha). Definitely, I must try it.

    Reply

    • Natasha's Kitchen
      December 4, 2020

      I’m sure your mom’s version is so delicious too. I hope you can try our version as well, Natalia. Thanks for checking out my recipes.

      Reply

  • Susan manna
    November 30, 2020

    I make 500 pierogi at Chrismas sauerkraut with sour cream, cream cheese, potato with onion, farmers cheese, farmers cheese with Onion, egg, cheddar cheese! I make a sour cream dough. Create loaf, slice roll into rope cut 5 chunks, roll and fill

    Reply

    • Natashas Kitchen
      November 30, 2020

      Wow! That’s quite a feast, Susan! Thank you for sharing that with me!

      Reply

    • Wanda Mcgovern
      December 30, 2020

      Do you have a recipe for the sour cream dough? A friend of mine made them for me but she has sadly passed away and I never got the recipe. I would be delighted with a share
      Wanda

      Reply

      • Natasha
        December 31, 2020

        Hi Wanda, this one has sour cream, but we don’t have one with only sour cream.

        Reply

  • Francine M Porter
    November 30, 2020

    I am Polish and we grew up on pierogi. Our faves are sauerkraut and cabbage/mushroom. Kids like the potato cheese…we use cottage cheese mixed with potatoes,…plus some seasonings…

    Reply

    • Natashas Kitchen
      November 30, 2020

      Yum! Those sound amazing! Thank you for sharing that with me!

      Reply

  • Jeannette
    November 23, 2020

    The bacon butter sauce is for how many servings?

    Reply

    • Natashas Kitchen
      November 23, 2020

      Hi, we have a note by the ingredients, “For the Toppings (For 1/3 batch):” That would be for 1/3 of the batch or 4 servings.

      Reply

  • Zehava
    November 23, 2020

    As a child we always use to have a massive bag in our freezer! My mum would buy them from an old lady who used to make them at home. You make it look so easy to follow so I will definitely give it a go! Thank you x

    Reply

    • Natasha's Kitchen
      November 23, 2020

      Good food always reminds us of good memories. I love that! Yes, I would be happy for you to try this recipe, please share with us how it goes if you give it a try!

      Reply

  • Stephanie
    October 23, 2020

    Can I substitute whole milk with 2% when making the dough?

    Reply

    • Natashas Kitchen
      October 24, 2020

      Hi Stephanie, 2% milk would still work well.

      Reply

  • Stephanie
    October 23, 2020

    Can I substitute whole milk with 2% milk? Trying to avoid going to the store!

    Reply

    • Natashas Kitchen
      October 23, 2020

      Hi Stephanie, using 2% milk would still work well.

      Reply

  • Loranne
    October 21, 2020

    I love my pirogies with onion, potatoe and dry cottage cheese

    Reply

    • Natasha's Kitchen
      October 21, 2020

      Oh, that sounds yummy! Thanks for the tip.

      Reply

  • Renata Walowski
    October 20, 2020

    I have just made your Potato Pierogi and they were AMAZING!! My husband and three children, we absolutely loved them! No leftovers, that’s for sure! We’re polish and have tasted many different Pierogi before, but your recipe is simply the greatest!
    Thank you so much, Natasha, I’m a big fun of you and I love many many of your recipes. You’re doing a fantastic job, I love your videos, sense of humour and your gorgeous kitchen! Please keep sharing your recipes with us. I wish you all the best!! Renata

    Reply

    • Natasha's Kitchen
      October 20, 2020

      Hello Renta, your comments and great feedback made my day! Thank you so much for sharing that with us, I’m happy that you LOVED this recipe!

      Reply

  • Donald Mcnamara
    October 19, 2020

    I`ve tried the regular and the Russian perogi and they come out fantasic! Thank You! I`ve gotten so many great recpes from your website and love it!

    Reply

    • Natashas Kitchen
      October 19, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Tracy Leggett
    October 11, 2020

    I want to make these somebody gave me some that had bacon in it and I would like to do that would I have to take anything out of the recipe to put bacon in it?

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Hello Tracy, this recipe has topped bacon and it is so delicious. I imagine adding it in the filling would work too, please share with us how it goes if you try it!

      Reply

  • Geri Richards
    October 6, 2020

    I can add to Mary’s comments as my grandmother did almost the same in making them. However she made a onion sauce by sautéing chopped onions in cube or cubes of butter….when onions were translucent she would add whole milk to the rim of frying pan and cook til the milk curdled and reduced. Adding a salt and pepper It was yummy over the perogies!

    Reply

    • Natasha's Kitchen
      October 7, 2020

      Nice, thank you for sharing that with us!

      Reply

    • Val Shaw
      November 29, 2020

      Yes our Nanna used to fill with a mix of ricotta cheese mixed with custard powder then pushed it through a sieve. Then we cooked the onions in butter and a touch of paprika til translucent then added cream. Yum slightly sweet n sour. Any left over were shallow fried … yum just a touch crispy.

      Reply

  • JoAnn
    September 23, 2020

    Thank you for that recipe. Your pierogies look delicious. My mom used to melt a little butter and toast some bread crumbs in the butter and use that over the cooked pierogies to keep them from sticking.

    Reply

    • Natasha's Kitchen
      September 23, 2020

      You are much welcome. I’m sure your mom’s version is delicious too! I hope you try ours and I hope you like it as well.

      Reply

  • Chris
    September 22, 2020

    Love this recipe
    Can the dough be frozen if I only use 1/2 of it?

    Reply

    • Natashas Kitchen
      September 22, 2020

      Hi Chris, I haven’ tested with freezing the dough alone but we have frozen the precooked pierogies successfully

      Reply

  • Chris
    September 22, 2020

    Can the dough be frozen if I only use 1/2 of it?

    Reply

    • Natasha's Kitchen
      September 22, 2020

      Hello Chris, yes this can be frozen. Please check out the How to Freeze Pierogi tips in the recipe.

      Reply

  • Mary Slusarchuk
    September 21, 2020

    My husbands ancestors came here from the Ukraine, I learned to make them from my mother-in-law but her dough recipe is very different. The potato filling is made with mashed potatoes, (no milk or butter) and shredded cheddar cheese. The cheese filling is made with Dry Farmers cheese, egg white (just enough so when you gently squeeze the cheese it holds together), salt, pepper, garlic and paprika are the spices. The pierogi are boiled. will a little oil poured over to prevent sticking. The topping for the pierogi are finely hand chopped Vidialia onions that have been slowly caramelized in a heavy pan (no oil/butter ) until a nice color. When to the color of your liking, remove pan from heat, place onions in a bowl and add 1/4 to a whole stick of butter depending on how many onions you have made. (They freeze well, so when the Onions are in season, we make enough to last until the next season.) When pierogi are ready, warm onions in Microwave and top pierogi with sour cream and onions! A lot of work, but worth it. We make large batches as their are usually 10 to 12 around the table for the traditional Ukrainian Christmas Eve dinner of fresh made Borscht (beet soup), Pierogi and Keilbasa. With homemade Italian Bread and string beans, saute’ in chopped chopped bacon and mushrooms!

    Reply

    • Natasha's Kitchen
      September 21, 2020

      Hello Mary, so nice of you to share that with us. Thank you so much! I’m sure that the recipe is delicious too!

      Reply

    • Kate Pigula
      February 21, 2021

      and kapusta….Yum!!!!

      Reply

  • Sidney Frank
    September 12, 2020

    I would like to know about making a sauerkraut filling (my favourite) & a salmon filling I’ve heard is very tasty.
    I’ve never had much success at making this as I can never get the dough thin enough but will try this recipe & hope for it to turn out.
    Thank you for all you do I love your recipes & videos!

    Reply

    • Natashas Kitchen
      September 12, 2020

      I hope you love this recipe Sidney!

      Reply

  • Toni
    September 6, 2020

    Try cottage cheese and fresh chives for pierogi filling. My grandmother from Poland made them that way because she would always be watching her figure!

    Reply

    • Natasha's Kitchen
      September 6, 2020

      Nice suggestions, thanks for that Toni!

      Reply

  • Rose
    September 5, 2020

    Can I freeze them after boiling.
    Thank you

    Reply

    • Natashas Kitchen
      September 5, 2020

      Hi Rose, to be honest, I haven’t tested with freezing after cooking to advise. If you happen to experiment I would love to know how you like it!

      Reply

    • Linda
      September 19, 2020

      Yes Rose, my mom would make huge batches of them and freeze them. They were just as good!

      Reply

    • Kate Pigula
      September 23, 2020

      Ladies at St Johns Ukrainian church would make them in huge batches to sell .They would par boil them, put them flat in a freezer bag .pour some melted butter on them, wait for them to cool and put them in the freezer, Works out just fine .I do it all the time. Enjoy!!!

      Reply

      • Natashas Kitchen
        September 23, 2020

        Thank you so much for sharing that with us Kate!

        Reply

        • Kate Pigula
          September 23, 2020

          You are welcome. Thank you for all your delicious recipes.

          Reply

  • Patricia
    September 5, 2020

    These would be great with ham, green onion and sharp cheddar cheese mashed in with the potatoes.

    Reply

    • Natashas Kitchen
      September 5, 2020

      Great idea! Thank you so much for sharing that with me!

      Reply

  • Morgan Reinhart
    August 29, 2020

    Really love all of your recipes! My great grandmother made pierogi regularly and this dough is fantastic! I personally don’t use mozzarella. Farmers cheese is the way to go!

    Reply

    • Natashas Kitchen
      August 30, 2020

      Thank you so much for sharing that with us!

      Reply

  • Nadia
    August 25, 2020

    Hi Natasha. I have made your potato and blueberry pierogies. So delicious. I have frozen them and would like to bring them to toronto. That is an 8 hour trip. If I put them in a cooler with ice packs will they survive the trip?

    Reply

    • Natashas Kitchen
      August 25, 2020

      Hi Nadia! I haven’t tested that to be sure but if it is surrounded by ice and as long as it doesn’t get wet I imagine that may work!

      Reply

  • Karen Southam
    August 1, 2020

    Made these for dinner this evening and they came out fantastic! Thank you for creating this easy to follow recipe for us all to try. You do such a great job, Natasha, explaining each step in your recipes. I’m a forever fan of your work and your joy de vivre!

    Reply

    • Natasha's Kitchen
      August 2, 2020

      Thank you so much for your kind words and awesome comments. We really appreciate it, Karen!

      Reply

  • Cheryl Verosko Tyler
    August 1, 2020

    Hi Natasha, I made these delicious Pierogies todaywith, potatoes and cheese, saurerkrout, Lekvar, smothered in butter, onions, bacon, so good, Wanted to post picture but don’t know where.
    Cherry, Surfside Beach, SC

    Reply

    • Natasha's Kitchen
      August 2, 2020

      I am so glad you enjoyed it! You can share photos of your creation on our Facebook page or group next time.

      Reply

  • Cheryl Verosko Tyler
    August 1, 2020

    Hi Natasha, I made these delicious Pierogies todaywith, potatoes and cheese, saurerkrout, Lekvar, smothered in butter, onions, bacon, so good, Wanted to post picture but don’t know where.

    Reply

    • Natashas Kitchen
      August 1, 2020

      Yum! That sounds amazing Cheryl! You can post your photos to social media and hashtag #natashaskitchen for us to see your photo.

      Reply

  • Tammy Dodd
    July 31, 2020

    In your nutrition guide it never shows the serving size. What is the serving size or how many servings does this make? BTW – Love your recipes!

    Reply

    • Natashas Kitchen
      August 1, 2020

      Hi Tammy, I’m so glad you’re enjoying our recipes! We have our servings sizes posted on each recipe on the printable recipe card. Simply click “Jump to Recipe” & you’ll notice it says the following “Servings: 12 servings (5 pierogi per serving)” I hope that helps

      Reply

  • Gabby
    July 26, 2020

    Thank you so much Natasha for sharing this recipe. It’s been a long time since I wanted to try Pierogis, and when I saw your recipe I finally gave them a try. The butter, bacon, the sour cream with the cheesy pierogi filling was absolutely delicious! An explosion of flavors!

    Reply

    • Natasha's Kitchen
      July 27, 2020

      It’s my pleasure, Gabby. Thank you for finally trying out Pierogies, I am so happy to know that you enjoyed it!

      Reply

  • margotd
    July 21, 2020

    Hi Natasha, I love this recipe! I would like to make a big batch of dough and freeze it in portions, and then make/assemble the pierogis at a later date. Curious if you think this is a good idea?

    Reply

    • Natashas Kitchen
      July 22, 2020

      Hi, I haven’t tested freezing the entire batch of dough. We do freeze the pierogi when they’re raw, however. The trick, we cook them without thawing since the dough breaks apart when defrosted.

      Reply

  • Mary Arnold
    July 20, 2020

    Natasha I live pierogies. Looking for cheese filling, prune, and kraut. Do you access to these? Mary Arnold

    Reply

    • Natashas Kitchen
      July 21, 2020

      Hi Mary! Thank you so much for these suggestions! We have our Pierogi recipes HERE. I will add those other flavors to my list. Thank you!

      Reply

  • Kelly T
    July 14, 2020

    My filling is just a bit different.
    I take one small sweet onion and sauté in 2 Tbsp of butter on low heat.
    I then add the butter/onion mixture to the potatoes. Also my GGma used “pot” cheese or farmers cheese. Closest thing I use is cottage cheese.
    Both cheese and potatoes go thru ricer before mixing together.
    It helps cut down on the potatoes getting “gluey” and makes the filling very light and well blended.

    Reply

    • Natashas Kitchen
      July 14, 2020

      Thank you so much for sharing that with me Kelly!

      Reply

    • Shirley K
      October 20, 2020

      I grew up eating a lot of pierogi. My Grandma and Mom always made with potato and farmer’s cheese. Another favorite is with kapusta (sauerkraut). We also had them with blueberries.

      Reply

  • Kathl
    July 5, 2020

    What did I do wrong?? In the video you say two cups of flour for the dough. I used the print off and it says four cups of flour correctly measured (I do 2.25 oz equal one cup consequently ended up with over 8 oz of flour. Because I was using the print off menu my dough was a disaster and I gave up and there away. Am I missing something.
    Kathleen (Toronto, Canada)
    p.s. have used many of your recipes with huge success.

    Reply

    • Natasha
      July 6, 2020

      Hi, it looks like maybe you stopped watching the video too early. I suggest watching the full video which matches the print-friendly recipe on my site. Check out our post on how we measure which may help with troubleshooting as well.

      Reply

  • Doug
    June 27, 2020

    Hi there,
    Just an observation, but we’ve always fried these in bacon/butter until golden brown on one or both sides. Just like Gyoza. Is this a cultural thing or is the resultant textural differences unappealing?

    Reply

    • Kelly T
      July 14, 2020

      That’s how I cook mine.
      Boil until they float, then fry in butter until lightly brown on both sides. Then serve. My Polish Great grandmother taught me that way.

      Reply

  • Sharon Cahn
    June 22, 2020

    Can you fill them with meat or add meat to the potato for binding?

    Reply

  • Andrew
    June 22, 2020

    HOTOOYSH! great recipe. TY

    Reply

    • Natashas Kitchen
      June 22, 2020

      You’re welcome! I’m glad you enjoyed that!

      Reply

  • Vickie Howell
    June 19, 2020

    Just discovered your site. All your fantastic recipes look so delicious, they make my mouth water! Could the dough rounds be made bigger to create bigger pierogi?

    Reply

  • lalalandalbi
    June 17, 2020

    Hi Natasha, Thanks for all your recepies, you are amazing! I dont have any sour cream. Wah wah, wondering what else i can substitute? cream cheese, half and half? Many thanks xo

    Reply

    • Natashas Kitchen
      June 17, 2020

      I haven’t tried this with milk alone but you can try plain or greek yogurt as a substitute for sour cream.

      Reply

  • Patty
    June 14, 2020

    Has anyone tried making Periogi with gluten free flour?

    Reply

    • Natasha's Kitchen
      June 14, 2020

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

      Reply

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