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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

4.92 from 75 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

  • 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

  • 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

  • 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

  • Lucy
    June 9, 2020

    Is it possible to make the pierogi without any cheese?

    Reply

    • Natashas Kitchen
      June 9, 2020

      Hi Lucy! That would work!

      Reply

  • Srijoni
    June 1, 2020

    Hey! I’m from India. I tried out out your recipe with a slightly different filling- potato, cottage cheese and sweet corn due to unvailability of items during lockdown and it tasted really great! Thanks:)

    Reply

    • Natasha's Kitchen
      June 1, 2020

      So nice to hear that! Thank you for sharing that with us.

      Reply

  • Irene
    May 31, 2020

    What a great recipe! I haven’t made perogis for a long time, and I finally made a batch tonight using your recipe. I tweaked the recipe a bit by adding crumbled bacon to the mashed potatoes, and used cheddar cheese instead of mozzarella. I had a few for supper and froze the rest. They turned out really, really good! Thanks for all the tips and recipes… I’ll be making blueberry ones soon!
    Irene Morrissette
    Montreal, Canada

    Reply

    • Natasha's Kitchen
      June 1, 2020

      So awesome! I am so glad that you loved this recipe Irene. I hope that you enjoy every recipe that you will try!

      Reply

  • Shani
    May 22, 2020

    Hey! I was wondering if I can use this dough for Both savory and sweet Pierogi ? amor do I really have to make two different doughs??? Thanks so much!

    Reply

  • Mary Obernesser
    May 14, 2020

    Love your recipes, cooking style and fun videos. So cute!

    Reply

    • Natashas Kitchen
      May 14, 2020

      You’re so nice! Thank you!

      Reply

  • Lindsay
    May 14, 2020

    I love trying your recipes! Keep up the great work!

    What are your thoughts on using ricotta instead of mozzarella and cream cheese?

    Reply

    • Natashas Kitchen
      May 14, 2020

      Hi Lindsay, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Kvitka Chlapaty Dippolito
    May 9, 2020

    I am first generation Ukrainian in US . Of course my varenyki will never compare to my mom’s but this recipe is my new favorite. We have always sautéed in butter and onions after the boil but the butter and bacon is to die for! I did add the sautéed onion to my potatoes! Thank you Natasha for yet another outstanding recipe

    Reply

    • Natashas Kitchen
      May 9, 2020

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

      Reply

  • Beth
    April 24, 2020

    Hi Natasha, I made these and they were delicious. The only problem I had was with the dough. When I cut out the circles, they shrink back and became very small. The dough didn’t hold its shape. What did I do wrong ? Thank you !

    Reply

    • Natasha
      April 24, 2020

      Hi Beth, sometimes too much flour can cause this and if that is the case, you would just roll a little larger than you think if it’s pulling back. Also, make sure to knead for the same amount of time recommended. I hope that helps!

      Reply

      • Irene
        May 31, 2020

        I had the same problem, and I think I overworked my dough, even though I kneaded for the recipe’s required 10 minutes. I trick I used was before filling the dough with the potato filling, I rolled the shrunken dough disc until the desired thickness and slightly oval, so that when the disc tries to shrink down again, I have time to bring the two longer sides together over the filling and crimp down the edges. They still held together nicely when I boiled them.

        Reply

        • Natashas Kitchen
          June 1, 2020

          Thank you so much for sharing that with us Irene! I’m so glad you enjoyed this recipe!

          Reply

  • Bobbi
    April 19, 2020

    I had never tried pierogis before but this recipe inspired me to try making them myself. So glad I did! These were amazing. I prefer fried over soft dumplings so I sautéed these in some sage butter. Delicious!

    Reply

    • Natasha's Kitchen
      April 19, 2020

      So glad that you tried and loved this! Thank you for giving this recipe an excellent review and I hope that you’ll love every recipe that you will try.

      Reply

    • Cynthia
      May 23, 2020

      If the dough shrinks back, then you need to let it rest for half an hour or so (covered so it won’t dry out). I find this makes a big difference.

      Reply

  • Kara
    April 18, 2020

    Hi we made this for Easter and dropped off them to family. They loved them! Can you possibly double this recipe with the dough all together in a Kitchen Aid Mixer or is that TOO much? Let me know!

    Reply

    • Natashas Kitchen
      April 18, 2020

      Hi Kara! That’s so nice! I bet they loved that Easter treat! I haven’t tried it in a kitchen aid but doubling it should work!

      Reply

  • Squirl
    April 11, 2020

    Natasha, my dough will not hold the ruffle pattern. Is the dough too soft or what am I doing wrong.

    Reply

    • Natasha
      April 11, 2020

      Hi, it could be that or technique. When I’m in a hurry, I will just do my best to seal them well and not worry about the ruffle pattern. They will still taste great.

      Reply

      • Linda
        May 27, 2020

        I love this recipe – its great. Thank you. I was wondering if I can ask where you got the cutting board. I have been looking for one for a while.

        Reply

  • Samantha
    April 11, 2020

    Also can I use 2% milk and a extra scoop of sour cream instead of whole milk?

    Reply

    • Natasha
      April 11, 2020

      Hi Samantha, just using 2% milk without any extra sour cream would still work well.

      Reply

    • Zografia
      April 11, 2020

      Hi! Just made these for the first time and wanted them for Easter. How would I cook them tomorrow? Would they be okay covered, uncooked, in the fridge overnight and then cooked tomorrow? Or should I freeze them today?

      Reply

      • Natasha
        April 11, 2020

        Hi, I always either freeze or cook them right away and I think those are the safest routes. The main concern I would have about doing that is to make sure you dust the top with flour before covering with plastic wrap so they don’t stick to the plastic wrap and hopefully they won’t get gummy from refrigerator moisture. If anyone else has tried that, please let us know.

        Reply

  • Samantha
    April 11, 2020

    Hi there am just trying to find out how you freeze them if you don’t want to cook them all lol makes quite a bit. 😊

    Reply

    • Natasha
      April 11, 2020

      Hi Samantha, check out the section above titled “How To Freeze Pierogi:”

      Reply

      • Samantha
        April 11, 2020

        I found it after I wrote you thank you very much excited to try these today!

        Reply

  • Kira
    April 10, 2020

    Hi Natasha! I’m on my second try for the dough and it keeps coming out so sticky (using a stand mixer). What am i doing wrong? Or do I just need to add a bit more flour?

    Reply

    • Natashas Kitchen
      April 10, 2020

      Hi Kira, it might be the type of flour used – some flours have a higher gluten content than others. Add flour until it feels slightly sticky to the touch but should not stick to your fingers when touched. I hope that helps!

      Reply

      • Mija
        May 10, 2020

        how about using a gluten-free flour? would it work?

        Reply

        • Natasha's Kitchen
          May 10, 2020

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

          Reply

  • Tasha
    April 10, 2020

    Hi can I substitute one of the cheeses for ricotta cheese? If so, which cheese and measurements would work? My husband is polish and his mom normally uses cottage cheese, I’m currently pregnant and trying to stay away from cottage cheese. Thanks in advance!

    Reply

    • Natasha
      April 11, 2020

      Hi Tasha, I haven’t tried these with ricotta, but ricotta would typically be used if it was a sweet cheese filling. My mother used Farmer cheese for a sweet filling. If anyone else has tried these with ricotta, please share your insights and thanks in advance!

      Reply

  • mary
    April 10, 2020

    cant wait to try this! I wish i knew how much farmers cheese your recipe yields – i dont have the luxury of a full gallon of milk to use at this time .

    Reply

    • Natasha
      April 10, 2020

      Hi Mary, for the recipes where I use farmer cheese, I believe I always specify the amount needed if you wanted to purchase farmer cheese instead. I hope that helps! My homemade farmer cheese makes 8-9 cups of cheese.

      Reply

  • Lance Kammerer
    April 9, 2020

    These came out AMAZING! Thank you soooo much! I wish I could post a pic of the results.

    Reply

    • Natasha's Kitchen
      April 9, 2020

      So great to hear that! Please take a photo of your creation next time and share it on our Facebook page.

      Reply

  • Iwana Rademaekers
    April 8, 2020

    Hi there! I made these today, using 1/2 T of mashed potatoes to fill each pierogi, as the recipes states. I had tons of potatoes leftover, and I looked at the scoop you were using, that scoop holds 1 T. Maybe the recipe needs to be adjusted?

    Reply

    • Natashas Kitchen
      April 8, 2020

      Hi Iwana, You can use a Tablespoon if your rounds are slightly larger, just make sure you have enough room to seal.

      Reply

      • Jamie
        April 13, 2020

        Hi, I’m wondering if it’s ok to use non dairy milk? All I have is oat milk.

        Reply

        • Natashas Kitchen
          April 13, 2020

          Hi Jamie, I don’t have experience with oat milk to advise. If you experiment, let me know how you liked the recipe.

          Reply

  • Tanya Kooistra
    April 7, 2020

    Love this recipe! Growing up in Slovakia we made these potatoes and cheese pirogys often. I make a small change in my recipe: I add chopped mint leaves to my mash potatoe and cheese filling ( we also use eves or feta cheese as substitute to the cream cheese). Just adds an extra touch 🙂
    Enjoy!

    Reply

    • Natasha's Kitchen
      April 7, 2020

      Thanks for sharing that with us and for your great review, Tanya. I should try that next time it seems like a good idea.

      Reply

  • Robert
    April 7, 2020

    Can you show us the recipe of pork, mushrooms, and onions in a creamy light brown sauce. Every time i go to Ukraine i order it, but i can’t seem to make it at home

    Reply

    • Natasha
      April 8, 2020

      Hi Robert, I don’t have a recipe like that but my friend does on her blog. It’s similar with beef but I think it’s what you are looking for.

      Reply

  • Cayla
    March 30, 2020

    Can you make the dough a day before? How would you store it for the next day?

    Reply

    • Natasha
      March 31, 2020

      Hi Cayla, I have always found that this dough is much easier to work with (more pliable and easier to roll) fresh. My mother has done it before – refrigerating some leftover dough but we usually just make dumplings out of it; I make a thin log of dough and slice of small pieces then boil in salted water or you could put them in broth or some kind of soup.

      Reply

  • Jessie S
    March 30, 2020

    Not sure what I did wrong but mine came out looking disgusting, wrinkled and slimy looking. I ended up frying them in butter and that made them look good and they did taste great. So the flavor is there I just need to figure out where I went wrong on technique.

    Reply

    • Natasha
      March 30, 2020

      Hi Jessie, I haven’t had that experience – it sounds like maybe there wasn’t enough flour or they were possibly overcooked? They can fall apart if they are overcooked, but I’m at a loss as to the texture you are describing. It may help to watch the video tutorial and see where things started looking different for you?

      Reply

  • Genya
    March 28, 2020

    If I want to use cheddar cheese instead of white cheese do I use the same amount?
    If I don’t have a mixer with a dough hook how long should I knead the dough then?

    Reply

    • Natashas Kitchen
      March 30, 2020

      Hi Genya, I haven’t tested that with cheddar but the same amount should work. If you experiment, let me know how you liked the recipe.

      Reply

      • Glen
        April 9, 2020

        Do you have to let the dough sit after mixing it?

        Reply

        • Natasha
          April 10, 2020

          Hi Glen, that isn’t necessary. I cover and let the second half rest while I roll the first half but an additional resting time isn’t necessary.

          Reply

  • Cynthia Stanko
    March 28, 2020

    One more comment…when you fill and seal them, try to not let the filling touch the edge of the circle. That can cause them to open up.

    Reply

  • Fazila
    March 27, 2020

    Love perogies but my perogie always cracks which causes the filling to come out when I cook these from froZen. Any way to prevent this.

    Reply

    • Natashas Kitchen
      March 27, 2020

      Hi Fazila, I haven’t had that happen but it could be due to rolling the dough too thick or possibly freezer burn. Make sure to store them in a freezer-safe Ziploc bag or container or they can dry out and get freezer burn which would cause them to crack.

      Reply

      • Kate Pigula
        March 27, 2020

        Hi, maybe this will interest you.I boil them,let them cool a little, lay them individual flat in a freezer bag with a little melted butter over them. I put 4 to 6 in a bag depending on size. Hope this helps.

        Reply

        • Natasha
          March 27, 2020

          I haven’t tried them that way but that sounds like a great idea! Thanks for sharing.

          Reply

          • Kate Pigula
            March 27, 2020

            When the women at the Ukrainian church make them for different occasions they told me how to do it. They make and freeze them by the hundreds to sell .I’ve tried it this way and it works fine.I usually microwave them with the bag open a little to thaw in microwave. Hope this helps.(Short time in microwave).

        • Fazila
          March 27, 2020

          Oh will def have to try this. I love perogies and having them on hand is the best !

          Reply

          • Natashas Kitchen
            March 27, 2020

            I hope you love it!

  • Michelle
    March 27, 2020

    Tried these Pierogis last night, and they were sooo good! And so easy to make as well! And that’s coming from a total beginner when it comes to cooking. I had them the first time on new year’s eve and immediately fell in love with the unique texture of the dough and the nice fillings. When I found your recipe I knew I had to try them and it did not disappoint! I froze some for later as well and I’m very curious how they’re gonna taste after freezing. But fresh they’re definitely a 100/10!

    Reply

    • Natasha's Kitchen
      March 27, 2020

      Your comments and feedback make me happy! Thank you for sharing that with us and I hope you love every recipe that you try.

      Reply

  • Jane
    March 25, 2020

    I made these yesterday, we are in lockdown in CA. They were delicious and very easy to make! Thank you!

    Reply

    • Natashas Kitchen
      March 25, 2020

      I’m so glad you enjoyed that, Jane!

      Reply

  • Carrie
    March 24, 2020

    I made this before and it was so good! But this time I do not have sour cream at the moment. What can I use for a substitute? Thank You!

    Reply

    • Natasha's Kitchen
      March 25, 2020

      Glad to hear that you loved this recipe. You can try plain or greek yogurt as a substitute for sour cream.

      Reply

    • Mary Uhl
      May 11, 2020

      Mine tasted fine but they were a little tough after boiling. What did I do wrong?

      Reply

      • Natashas Kitchen
        May 11, 2020

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

        Reply

  • The Saucy Chef
    March 9, 2020

    This recipe was fantastic! I did choose to add sauteed garlic to the filling as well as black pepper. I also carmelized 2 onions to a deep golden brown along with the bacon for the topping. I feel like without that, it would have been lacking dimension. The description was very detailed and helpful. The filling is silky in texture with just enough moisture. I rested the dough for 20 to 30 minutes which helped it relax so I could get a nice thin dough. I highly recommend this recipe!

    Reply

    • Natashas Kitchen
      March 9, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

      • Beth
        April 22, 2020

        Hi Natasha, I am just about to make this recipe and am super excited ! My only thing is that I don’t have a mixer with a hook – just a regular, hand-held mixer. How should I mix the dough ? Thanks so much!!

        Reply

        • Natasha
          April 23, 2020

          Hi Beth, it will overwhelm your electric mixer using one without a dough hook. I would recommend kneading the dough by hand in that case.

          Reply

    • Cynthia Stanko
      March 28, 2020

      Agree…letting the dough rest (covered so it doesn’t dry out) at room temp as well as the sour cream does make it very pliable. I also add the finely chopped cooked onion to the bacon topping. Velveeta with potato is a nice filling.

      Reply

  • Reader
    March 3, 2020

    My mother always used farmers cheese she was Ukraine also and cooked onions mixed bacon at serving but I my favorite is made blueberry’s.

    Reply

    • Natasha
      March 4, 2020

      All of those combinations are so good. It’s so hard to pick a favorite.

      Reply

  • RM
    February 1, 2020

    This recipe came out perfectly and it’s my first time ever attempting to make pierogis. Don’t get discouraged if you don’t have a machine mixer, kneading it by hand wasn’t so bad. Thank you so much! Definitely a recipe I’ll be saving and making often in the future

    Reply

    • Natashas Kitchen
      February 1, 2020

      Thank you so much for sharing that with me, RM. I’m so glad you liked that.

      Reply

  • Joann
    January 12, 2020

    This dough was so easy to work with. They turned out great!

    Reply

    • Natashas Kitchen
      January 13, 2020

      Thank you for the wonderful review!

      Reply

  • Chef D
    January 6, 2020

    Great recipe but I add 1/4 canola oil to warm water to equal 1 cup ,makes nicer dough to work with . Chef D

    Reply

  • Michele
    January 1, 2020

    This by far was the best pierogy I ever made, I used 00 flour instead of all purpose and old cheddar instead of mozzarella, a double batch yielded 132 pierogies, only needed 300 grams of water, the dough was a dream to work with and none broke open! Thanks for a great recipe

    Reply

    • Natashas Kitchen
      January 2, 2020

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

      Reply

  • Shana Graham
    December 27, 2019

    Very good. This was first time making them homemade. So much better than mrs Ts.boiled then tossed in butter, garlic, parm, salt n pepper. Then threw them. Into ninja Foodi on air crisp cuz I wanted texture…..amazing. Served with pork butt.

    Reply

    • Natashas Kitchen
      December 27, 2019

      Hi Shana, thank you so much for sharing that with me! I’m so glad you’re enjoying our recipes.

      Reply

  • Judy
    December 24, 2019

    Hi Natasha, just made these tonight, growing up we always had Vareniki on Christmas Eve. I followed the instructions to freeze the leftovers (normally I’d eat them all!), do you have a recommendation for cooking from frozen? Thank you for the recipe!

    Reply

    • Natashas Kitchen
      December 24, 2019

      Hi Judy, we freeze un-cooked then add the frozen pierogi into boiling water when ready to cook.

      Reply

  • Bry
    December 18, 2019

    Hi, this looks like an interesting recipe. In a pierogi cookbook I have it says not to reuse the dough a second time after rolling it out the first time as it will make it tough. I have found this to be the case as well with recipes similar to yours. What are your thoughts?

    Also, in the video it looks like closer to 1 Tbsp of filling is used, but in the recipe it says 1/2 teaspoon which is a very small amount. Please clarify.

    Thank you

    Reply

    • Natasha
      December 19, 2019

      Hi Bry, I reuse the scraps and covering them with a dish to keep them fry drying out is key. You don’t have to repurpose them but I always thought that was wasteful. Also, you are right – it’s half a Tablespoon, not a teaspoon. That was an oops that I have fixed. Thanks for pointing that out!! You can use a Tablespoon if your rounds are slightly larger, just make sure you have enough room to seal.

      Reply

  • Doyle
    December 10, 2019

    Growing up in the Midwest, we had Eastern European food everywhere! I LOVE Vareniki!!! These are so easy and delicious! We take a full Saturday and make 3 or 4 batches with all different fillings to freeze for the year! My favorite is potato and onion!

    Reply

    • Natashas Kitchen
      December 10, 2019

      Potato & onion is one of our favorites also! Thank you for that great review.

      Reply

  • Nancy Faust
    December 6, 2019

    Good morning! Just fyi, I love this recipe. Simple the first time I made it. But I found out last night that if you freeze them, don’t thaw them out before cooking! They started to stick to the zip lock bag AND when I put them in the boiling water some of them came apart and lost their filling So obviously, you’re supposed to cook them from frozen if you’re not cooking them fresh????

    Reply

    • Natashas Kitchen
      December 6, 2019

      Hi Nancy, that is correct, the dough will get soggy and break if you defrost it. You can put them directly in boiling water. Don’t thaw, just put them from the freezer into boiling water.

      Reply

  • Shannon
    December 4, 2019

    I’ve used instant mashed potatoes when making perogis. Obviously I cooked the potatoes first. I didn’t have an issue at all. They tasted wonderful.

    Reply

  • Patti Hawker
    November 28, 2019

    MY mother used to make these from a recipe that my Grandfather brought over from Ukraine. She would mix in dry cottage cheese with the potatoes and sliced green onions. They were very good. Thanks for sharing this recipe, makes me think of home!

    Reply

  • Beth
    November 20, 2019

    I made these and they tasted great. I think I would add some carmelized onions to it. Question: I made 54 3 inch circles but I had a lot of potatoes left over. 1/2 tsp of potatoes seemed like a small amount. Could it be that it should be 1/2 Tbs of potatoes?

    Reply

    • Natashas Kitchen
      November 20, 2019

      Hi Beth, were your rounds about 3″ in diameter? The recipe should make about 60 rounds. It depends on how large you make them. In the old country, my grandma would make them large also to save time, especially when feeding a very large family but the tsp measurement is correct but you are definitely welcome to add more.

      Reply

      • Beth
        November 20, 2019

        Thanks! I will make them again. I pan fried them after I boiled them and they were so good. I will add more potatoes next time. Thanks for your recipes. They always turn out amazing!!!

        Reply

        • Michele
          March 25, 2020

          I was curious about pan frying. Thank you Beth for your comment.

          Reply

  • Joan Lapham
    November 18, 2019

    To freeze the pierogi, do you boil them first or freeze uncooked?

    Reply

    • Natasha
      November 19, 2019

      Hi Joan, we freeze un-cooked then add the frozen pierogi into boiling water when ready to cook.

      Reply

      • Joan
        January 20, 2020

        Thanks! I’ve been making pierogis for years and this is the best dough recipe I’ve found. And, they looked as good as they tasted.

        Reply

        • Natashas Kitchen
          January 20, 2020

          I’m so glad you liked that, Joan! Thank you for that great review!

          Reply

  • Tonya
    November 18, 2019

    Hi Natasha, what do you suggest for an egg substitute in this recipe? My husband is allergic o eggs but loves perogies. I usually buy the frozen ones from the grocery store.

    Reply

    • Natashas Kitchen
      November 18, 2019

      Hi Tonya, I haven’t tested this recipe with a substitute to advise. If you experiment, let me know how you liked the recipe

      Reply

  • C.green
    November 17, 2019

    Can you use cauliflower instead of potatoes and almond flour for dough?

    Reply

    • Natasha
      November 18, 2019

      The cauliflower is a fun idea and would be tasty but I think almond flour would significantly alter the texture of the dough.

      Reply

  • Lynn
    November 14, 2019

    Hello Natasha, my mother-in-law used to make a fantastic pierogi casserole with mushrooms. It was divine. Any chance that you have a recipe for that? I would love to replicate it for Christmas. Thank you!

    Reply

    • Natashas Kitchen
      November 14, 2019

      Hi Lynn, several of our readers have reported great results making these with mushrooms. Honestly, this recipe is so versatile the filling can be anything you want it to be. Here’s what one of our readers wrote “Since 9 years of age, I’ve been making Pierogi’s on and off when time allows. Meat, Sweet Cheese, Potato, Cherry, Blueberry, Peach, Sweet Onion, Sauerkraut, Sauerkraut with Wild Mushrooms, Plums, Peas, etc. And as to freezing, after being boiled, you dip them into melted butter, set aside and then placed in a container. We didn’t worry about them sticking together. It’s getting to be that time of year again. Now where did I place that can of Cherry filling.” I hope that helps.

      Reply

      • Kate Pigula
        November 19, 2019

        Hi Natasha, Did you ever try prunes? Some people turn their nose up at prunes but it’s really amazing how delicious they are.I come from a Ukrainian family and my mother use to make them all the time.Thank You for all your wonderful recipes.

        Reply

        • Natashas Kitchen
          November 19, 2019

          Thank you for sharing that with us! I bet prunes would be delicious in this recipe.

          Reply

        • Leigh
          December 27, 2019

          My grandfather (from Slovakia) also used prunes as a filling.

          Reply

  • Sue C.
    October 13, 2019

    Can you make them gluten free? With gluten free flour?

    Reply

    • Natasha
      October 13, 2019

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

      Reply

    • Peter K
      January 9, 2020

      Hey Natasha, I have been using a variation of your recipe for a while, but this Orthodox Christmas / New Year holiday, I am thinking about strictly following your recipe. I am curious, how would you make this with farmer’s cheese (tvorog) instead of cream cheese and mozzarella, amount and everything considered.

      I would appreciate the help! Happy Holidays!

      Reply

      • Natashas Kitchen
        January 9, 2020

        Hi Peter, I have not made this with tvorog just yet but we do have this Tvorog Recipe here.

        Reply

  • Bianca
    October 6, 2019

    I’ve never made pierogi in my life, and decided today was the day, and this was the recipe! And it was perfect! Kneading that dough for 10 minutes really paid off with silky smooth, soft dough. Yum!

    Reply

    • Natashas Kitchen
      October 7, 2019

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

      Reply

  • Sarah
    October 6, 2019

    I loved your pierogi recipe! A bit different from my Polish grandma’s recipe, but just as tasty! I noticed you did not brown yours? Also, as many others have stated, your dough has more ingredients. I wonder if those are regional differences? In the summer time, I enjoy peach pierogi boiled and then sauteed in butter. Once the sautee is complete, drizzle with honey. SO GOOD!

    Reply

    • Natashas Kitchen
      October 7, 2019

      Thank you so much for sharing that with me, Sarah! That may be a regional difference but we love it this way and the dough is perfect texture. You are more than welcome to fry the pierogi.

      Reply

  • kim
    September 28, 2019

    Can I use gluten free flour instead of all purpose?

    Reply

    • Natashas Kitchen
      September 28, 2019

      Hi Kim, I haven’t tested that so I can’t advise. If you experiment, let me know how you liked the recip

      Reply

  • So delicious!
    August 27, 2019

    I don’t usually like pierogies with potatoes but I was very pleasantly surprised with how this dish turned out. I didn’t have any bacon so I drizzled it with some carmelized onions instead.

    Reply

    • Natashas Kitchen
      August 27, 2019

      Thank you so much for sharing that with us! Thank you for that awesome review!

      Reply

  • Amy Robles
    August 26, 2019

    My son is learning Russian and he is all into the culture and food. So we decided to try this recipe. Let me say I was a bit intimidated! We mixed and kneaded the dough by hand so it was very messy in the kitchen But overall it turned out great! Very yummy. I have never tasted this kind of food before. The combination of potatoes, cheese, bacon and sour cream is just amazing!! We will definitely make this again and try the fruit recipes. Thanks Natasha!

    Reply

    • Natashas Kitchen
      August 27, 2019

      That’s so awesome Amy! This is a tough one to concur and I’m so glad to hear you all enjoyed that. Thank you for sharing your experience and feedback with us.

      Reply

  • Oksana
    August 23, 2019

    Natasha I love all your recipes. Vareniki it’s one of my favorite, we make them all the time back to Russia, but I found new recipes from you! Thank you

    Reply

    • Natashas Kitchen
      August 23, 2019

      I’m so glad you discovered our blog! Thank you for that awesome feedback!

      Reply

  • Julie
    August 15, 2019

    Hello Natasha, I love how simple your recipes are!

    I have this 3 piece pasta kitchen aid tool kit. Can I use the roller and ravioli attachments with this dough?

    https://www.bedbathandbeyond.com/store/product/kitchenaid-reg-3-piece-pasta-roller-attachment-set/1011861466

    Reply

    • Natasha
      August 15, 2019

      Hi Julie, I honestly haven’t tried that but I am so curious now. If you test it out, please let me know how it goes!

      Reply

  • Collin
    August 4, 2019

    Hi Natasha,
    While kneading the dough in the kitchen aid, should I be scraping off the flour on the sides of the bowl or just leave it be and let it take however long to incorporate the flour?
    Thanks for the great recipes! 😊

    Reply

    • Natashas Kitchen
      August 5, 2019

      Hi Collin, it should eventually collect it but you are more than welcome to scrape if you feel it needs a little help.

      Reply

  • Zack
    August 3, 2019

    Made a beef stroganoff style filling for these. Was goood.

    Reply

    • Natashas Kitchen
      August 3, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Cary Watkins
    July 19, 2019

    Hi Natasha, I can’t wait to try your dough recipe as my Ukrainian Grandmother never wrote hers down. She also made homemade cheese (I remember it hanging from the cupboard knob, in cheesecloth with a bowl underneath to catch the drippings. It was so sweet, I don’t know how she made it unfortunately, but yum!), prune, sauerkraut, blueberry. Here’s the best part, she would simmer 1 small container of sour cream with a pint of whipping cream, green scallions sliced small, lots of salt and pepper. It would simmer slowly for quite awhile while we cooked all the perogie (we called the pedahah) When done, it is thick and creamy, tangy, salty, and oh so yummy!!! Try it, it’s sinful! We had a huge table full of generations of the family devouring this meal and then we would play cards all night, so much fun! My dad and uncle would have contests who could eat the most, I remember they got to 23 perogies one night, wow! Thanks for the recipe, going to try it when my cousin visits!

    Reply

    • Natashas Kitchen
      July 19, 2019

      That’s so great! I love hearing things like this. Thank you so much for sharing that with me, Cary!

      Reply

    • Kate Pigula
      August 4, 2019

      Cary,my Ukrainian Mother made them all the time .She would say “I have no recipe I just keep mixing till it feels right” I’ve made them from Natashia’s recipe and they were amazingly delicious Just like Mama use to make.

      Reply

  • Tanya Goehring
    July 16, 2019

    Delicious! Thank you for the recipe!

    My only comment is that when I froze them, they immediately disintegrated when I put them in boiling water, and on further inspection the dough appeared to crack during freezing. Do you have any advice on why that happened?

    Reply

    • Natasha
      July 16, 2019

      Hi Tanya, I haven’t had that happen but it could be due to rolling the dough too think or possibly freezer burn. Make sure to store them in a freezer safe ziploc bag or container or they can dry out and get freezer burn which would cause them to crack.

      Reply

      • Kate Pigula
        July 16, 2019

        Natasha,Is it true that you have to work the dough for a while?

        Reply

        • Natasha
          July 16, 2019

          Hi Kate, we just make the dough per the instructions above. It depends on the recipe – sometimes overworking can make it a tougher dough.

          Reply

          • Kate Pigula
            July 16, 2019

            Thank You Natasha.

          • Liana
            July 29, 2019

            Kate, I went to culinary school and I can most definitely say that overworking will cause a tougher dough as working the dough too much will overdevelop the gluten strands in the dough. Overworking the dough will in turn make it hard to roll out as it will keep springing back to it’s original shape and your dough won’t taste as tender.

            Natasha I decided to try these vs the recipe in my Polish cookbook. (my heritage is 50% Polish) I have this time. I was worried about mixing for ten minutes as you suggested thinking it would overwork the dough, overdevelop the gluten and produce a tough dough. I decided to throw caution to the wind and mix for 10 minutes. I’m glad I did, it was perfectly tender, though it did want to spring back a bit more than I would have liked. Great recipe thanks for sharing!

    • Kate Pigula
      August 4, 2019

      Tanya, I freeze them after cooking.I put them in a zip lock freezer bag.Lay them flat and put some melted butter on them When ready,microwave 10 seconds to melt butter in freezer bag then put them in a fry pan and fry crispy if you like,

      Reply

  • Lance
    June 27, 2019

    Absolutely awesome recipe. Next time I make these I will add a little bit of chopped chives to the potato filling. This time I added asparagus on top with the bacon and butter. I am very happy with this recipe and thank you!

    Reply

    • Natashas Kitchen
      June 27, 2019

      I’m so glad you enjoyed that! Thank you for that awesome review Lance!

      Reply

  • Kate
    June 22, 2019

    Your video is wonderful & you’re gorgeous! I grew up with these, too, though, unlike you, I have retained every calorie from them in my hips & thighs! I haven’t made them since childhood with my mum, but your recipe I’ll try. The ladies of my mother’s church sell them every other Friday. Although I moved away 40 years ago, I manage to buy 10 dozen each year & store them in my freezer. Mum was 100% Ukrainian so I know them as Vareniki, too. Thank you so much for this recipe! ❤

    Reply

    • Natashas Kitchen
      June 22, 2019

      You’re so welcome Kate! I’m so happy you found this recipe!

      Reply

  • Katya
    May 22, 2019

    So good!

    Made these yesterday; doubled the recipe, and they are gone today.

    We did not use the cream cheese because my family is not used to having mashed potatoes mixed w/ anything. Wanted to be safe this way. The dough is fluff!

    We ran out of mashed potatoes and filled the rest w/ blueberries.

    So good!

    Thank you!

    Reply

    • Natashas Kitchen
      May 22, 2019

      I’m so happy happy to hear you enjoyed this recipe Katya! We love this with blueberries also!

      Reply

  • Annie
    April 5, 2019

    Have you ever made or heard of pierogis made with, potatoes, cabbage and sauerkraut. My grandmother was Ukranian and used to make these when I was a little girl. She would put a sheet over her table, cover it with flour, then make the dough right on top and roll it out to cover her whole table. She would then cut the pasta into the size she wanted and then fill them with that particular mixture. She had a coal burning stove with a huge pot of boiling water and would drop the pierogies into the boiling water. When they rose to the top, they were done. She would serve each of us a plate of them with a plate of drawn (melted) butter, and we would dip the pierogies into the butter and eat them. They were the best thing I have ever eaten, and one of my favorite memories. I just haven’t tried to recreate them yet because it is definitely a work of love. It usually took her a whole day to prepare, as she literally made hundreds. I just don’t know the proportions or the process. Is the cabbage precooked and squeezed dry? I imagine the sauerkraut has to be drained and squeezed dry as well. I know the potatoes were peeled, boiled, and chopped in small pieces…not mashed. They were absolutely wonderful!

    Reply

    • Natashas Kitchen
      April 5, 2019

      Thank you so much for sharing that with me! These sounds so delicious!

      Reply

  • Kathie
    March 31, 2019

    These were so delicious and easy to make. I wish my mama were still here she would have loved them♡
    Made my family very happy for Sunday dinner, thank you for sharing this recipe!

    Reply

    • Natashas Kitchen
      March 31, 2019

      Awww that’s the best! Thank you so much for sharing that with me Kathie! I’m sure your mom would have loved that! :).

      Reply

      • Kathie
        April 1, 2019

        If I wanted to make a sweet cheese filling for pierogies today, could I use the filling you use for blintzes with the cottage cheese and cream cheese? I plan on making your twarog eventually but need sweet cheese pierogi to eat today 🙂

        Reply

        • Natashas Kitchen
          April 1, 2019

          Hi Kathie! I haven’t tested that but I think that should work! If you experiment please let me know how you like the recipe!

          Reply

  • Alina
    March 19, 2019

    Hello,what brand flour do u use
    Thanks

    Reply

    • Natasha
      March 20, 2019

      Hi Alina, lately we have been using an organic all-purpose flour from Costco and also really like Bob’s Red Mill All-purpose flour.

      Reply

  • Mike Taylor
    March 11, 2019

    Made this tonight, added sour cream, herbed goat cheese, and fresh roasted + mashed potatoes with the butter. Finished in a pan with toasted garlic butter, just enough to give them some color and crisp. Thank you SO much for posting this! I was expecting a little something closer to a thinner dough like вареники, but damn delicious and inexpensive. Thank you once more, very tasty!

    Reply

    • Natashas Kitchen
      March 11, 2019

      I’m so happy you enjoyed that, Mike!! Thank you for sharing your wonderful review 🙂

      Reply

  • Maria
    March 9, 2019

    What’s brand of stainless steel cookware you use?

    Reply

    • Natashas Kitchen
      March 9, 2019

      Hi Maria! Most of the items we love and use can be found following this link here.

      Reply

  • Jovita P.
    March 9, 2019

    How would you make sauerkraut Pierogis?

    Reply

    • Natashas Kitchen
      March 9, 2019

      Hi Jovita, I don’t have a recipe for sauerkraut pierogi posted yet but if I come up with something great, I will be sure to share it!

      Reply

    • Marilyn
      December 13, 2019

      For approx 80 perogis:
      (2) 32 oz jars of sauerkraut
      1head Cabbage ( optional)
      1lg. Onion chopped
      4 slices crisp cooked crumbled Bacon
      1/2 C Butter
      Salt/pepper
      Parboil Sauerkraut 30 mins (for more flavor, do not drain sauerkraut )
      Parboil shredded cabbage until just tender(no more than 12 mins). Drain and cool
      Wring moisture from cabbage and sauerkraut and process (do not process too fine)
      Sauté onion in butter. Add bacon cabbage and sauerkraut and cook for 20 mins coveredor until cabbage is soft and mixture is reasonably dry Stir from time to time. Add salt/pepper and storecovered in refrigerator overnight

      Reply

      • Natashas Kitchen
        December 13, 2019

        Thank you for sharing that with us, Marilyn!

        Reply

  • Elizabeth
    March 3, 2019

    I’ve read in other recipies that you boil the pierogis, let cool, then freeze. Your picture looks like the pierogi dough is frozen raw, before boiling. Is that the case?

    Reply

    • Natasha
      March 4, 2019

      Hi Elizabeth, you definitely want to freeze the raw dough pierogi and not cooked. Add frozen raw pierogi to boiling water to cook them. I hope you love the recipe!

      Reply

  • Sally A. Martin
    March 1, 2019

    We make a filling of sauerkraut and onions. With mashed potatoes. First boil the sauerkraut in water just long enough to take out some sourness. Drain and saute with chopped fine onions in oil or butter. Mix with mashed potatoes. This is traditional pierogi made by my grandmother from Poland. However she only made dough with flour salt and water. We found it to be somewhere tough and wondered what we did wrong. Your recipe seems to be the answer and will try. She is no longer with us. Thank you. We also made our sauce out of salt pork and onions sauteed.

    Reply

    • Natashas Kitchen
      March 2, 2019

      That sounds delicious! Thank you for sharing that with me, Sally!

      Reply

  • Kendall
    February 22, 2019

    Admittedly, I’m not the best cook, but I followed the instructions to the letter and had a few challenges.

    I measured four cups of flour in grams. I used a dough hook to mix in the flour then for five minutes to knead. Then I kneaded by hand about five minutes. The dough was so sticky and wet, I had to use a lot of flour when rolling it out. It also shrank as I was rolling and cutting.

    I think those two things made the dough thick and a little tough once cooked. It was as soft as it should’ve been. But, where did I go wrong in the beginning? The taste was still ok. Thanks!

    Reply

    • Natasha
      February 22, 2019

      Hi Kendall, it might be the type of flour used – some flours have a higher gluten content than others. Add flour until it feels slightly sticky to the touch but should not stick to your fingers when touched. I hope that helps!

      Reply

  • Colleen Frankowski
    February 17, 2019

    Oh, how I miss my mother’s pierogi. My sisters have tried but can’t quite get them exact. They’re good anyway though!
    I’m looking forward to trying your recipe.
    My mother would grill onions, very slowly until they were sweet, and added them to the potato mixture. She also made saurkraut pierogi. Do you have a recipe for saurkraut pierogi?
    My mother was 100% Ukrainian. Her parents (my grandparents) came to the US from Ukraine in the early 1900’s.

    Reply

    • Natasha
      February 17, 2019

      My Mother added sauteed onions to the potatoes mixture as well and it was quite good! Sometimes I add onion to the bacon mixture as well and it adds amazing flavor to the pierogi either way. I don’t have a recipe for sauerkraut pierogi posted yet but if I come up with something great, I will be sure to share it!

      Reply

  • Olya
    February 11, 2019

    Yumm.. can i use this dough for pilmeni?

    Reply

  • Karen
    February 7, 2019

    I usually read all the comments but I would like to make these way sooner than it would take me to read them all….Only 1/2 teaspoon of filling goes in these???? Grandma use to have a lot more than that!!!

    Reply

    • Natasha
      February 7, 2019

      Hi Karen, it depends on how large you make them. In the old country, my grandma would make them large also to save time, especially when feeding a very large family.

      Reply

      • Karen
        February 7, 2019

        LOL…we just finished dinner…pierogi’s were pretty good for a first timer! I ordered one of those “gadgets” that you roll out your dough and place it over a large cut-out form, fill it, roll out the other half and put on top, then punch them all out and pinch…DO NOT BUY ONE!!!!! I will make them the way Grandma showed me many years ago…I did the last batch her way!! Thank you so much for the recipe, especially the video!

        Reply

        • Natasha
          February 7, 2019

          I’m so glad you liked them but yeah I know exactly which gadget you are talking about. I’ve tried one in the past and I ended up spending way more time trying to make the gadget work right than just making the pierogi by hand. 🙂

          Reply

        • Cath
          July 4, 2019

          Yeah, I bought and tried one of them and I agree…piece of junk.

          Reply

  • Tanya
    February 5, 2019

    Hi Natasha, do you know why the dough keeps on shrinking?

    Reply

    • Natashas Kitchen
      February 5, 2019

      Hi Tanya, did you make any changes to the recipe and properly measure the dry ingredients? I’m wondering if the dough was overworked?

      Reply

  • Beverly
    February 3, 2019

    How about Kelbasi,kraut mmm

    Reply

    • Natashas Kitchen
      February 3, 2019

      That sounds delicious!

      Reply

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