These homemade Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter, and served with sour cream is the ultimate comfort food. They can be served as the main dish or as an irresistible side.
Pierogi are as classic to Eastern European cuisine as Stuffed Cabbage Rolls, Piroshki, and Schnitzel. They will never go out of style. Watch the video tutorial and you’ll be enjoying pierogi in no time.
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What Are Pierogi?
Pierogi are dumplings with a tender dough and savory or sweet fillings, similar to ravioli. They are boiled in water and tossed in butter to serve. Pierogi are a staple in Eastern European countries, especially Poland, where they are the national food, but we grew up eating them in Ukraine, and they are well-loved throughout the world.
Most Americans know them as Polish pierogi and buy “Mrs. T Pierogies” (a sad store-bought version), but my homemade pierogi (or Ukrainian “Vareniki”) will blow the frozen ones out of the water!
Pierogi Recipe Video
See how easy it is to make homemade pierogi with Natasha’s classic recipe! Be sure to note her tip on how to make the pretty fluted edge and easy stuffing using her favorite mini-scoop to add the potato filling. Now gather some friends, and let’s get rolling!
*Note that we updated the recipe in 2024 to include more oil for a softer and more tender dough and knead the dough for less time.
The Best Pierogi Recipe
If you haven’t tried pierogi before, you’re about to fall in love. These are the best of a warm, cheesy loaded baked potato in a bite-sized dumpling. This pierogi recipe makes 50-60 perfect dumplings, enough to freeze for later or serve a large crowd.
Growing up, this potato pierogi recipe, or “Vareniki” was my favorite, so it was a no-brainer that it needed to be included in Natasha’s Kitchen Cookbook. My Mother and sisters rolled huge batches of pierogi dough, stuffing, and expertly molding them. Each buttery batch disappeared so fast! These days my kids love rolling the dough and crimping every dough pocket.
Ingredients
You’ll love the simplicity of the ingredients – they are pantry and refrigerator staples.
- Liquid Ingredients – combining warm water, milk and sour cream adds fat to the dough and flavor.
- Oil – we use extra light olive oil, but any mild-flavored oil will work. The oil makes the dough very soft and easy to roll out.
- Egg – binds the dough, room temperature eggs mix more easily
- Salt – adds flavor to the dough and cooking water
- Flour – all-purpose flour works great but measure correctly so the dough isn’t dense.
- Potato Filling – we combine russet potatoes, salt, butter, and cheese. Russets will give you the smoothest and creamiest filling. Our go-to cheeses are cream cheese and mozzarella but you can substitute with cheddar, havarti, or your favorite cheese.
Can I use Leftover Mashed Potatoes?
As a shortcut, use leftover mashed potatoes for the filling (avoid instant or flaked potatoes), just be sure they aren’t overly creamy or soft, which can make the pierogi fall apart. To use leftover mashed potatoes for pierogi, simply omit the butter from the filling and be sure the leftover mashed potatoes are cold when mixing.
Pierogi Filling Variations
While this potato and cheese version is my favorite, pierogi variations are endless, from sweet to savory! Here are some of my favorite pierogi recipes for any occasion—Holidays, weeknight dinners, breakfast, and even dessert. If you have a unique filling that you make, please share in a comment below!
- Savory Meat-filled dumplings (a.k.a. “pelmeni“)
- Sweet Blueberry Pierogi served sprinkled with sugar
- Cherry Pierogi – another summertime favorite
- Sweet Plum Pierogi (or use your favorite stone fruit)
- Cabbage – use drained braised cabbage
Tips for Making Perfect Pierogi
This recipe makes the best pierogi! If you’re new to making pierogi or want to perfect your skills, here are some tips to ensure success:
- Don’t overcook potatoes – they can become waterlogged and too loose.
- Avoid over-kneading dough that develops gluten making it tough, chewy, and difficult to roll out.
- Rest the dough – this allows the gluten to relax, making it much easier to roll out.
- Keep the dough covered – wrap it in plastic when not actively using it so it doesn’t dry out.
- Roll dough thinly – it should be about 1/8″ thick. If it’s too thick, it can seem dense.
- Keep dough edges clear – don’t overfill, and avoid getting potato or any filling on the edges of the dough circles or it will be difficult to seal. I use this mini-scoop to help with clean portioning, but you can use a couple of teaspoons to portion.
- Tightly seal – I prefer to double crimp (go over the edges twice) to ensure a tight seal so the contents don’t seep out while boiling
- Cook in Batches – Don’t overcrowd your pot; allow the pierogi some room to float to the top.
- Don’t overcook pierogi – if the dough gets too soft, the filling might escape into the cooking water.
- Butter right away – toss freshly cooked pierogi with melted butter to prevent sticking.
How to Freeze Pierogi
This recipe makes a large batch, so you can make the pierogi ahead and cook when you’re ready to eat.
- After shaping the dumplings, dust a baking sheet with flour and arrange the pierogi so they aren’t touching. Loosely cover with plastic wrap and freeze for 2 hours or until firm.
- Once frozen, transfer to a large freezer-safe zip-top bag to store for up to 3 months.
- When ready to cook, drop the frozen pierogis into the boiling water and continue with the recipe per the instructions.
What to Serve with Pierogi
These cheesy pierogi can be served as a side dish or the main course. We include a dollop or bowl of sour cream for dipping. Other dipping options include butter sauce or plain yogurt.
To serve as a side, build your Eastern European menu with these traditional pairings for pierogi:
- Sautéed Mushrooms
- Borscht
- Creamy Cucumber Salad
- Marinated Mini Bell Peppers
- Sauerkraut
- Homemade Kielbasa
- Buckwheat
Storing & Reheating Leftovers
If you have leftovers, pierogi keep well in the fridge and freezer. Make sure they have cooled to room temperature before storing.
- To Refrigerate: Store in an airtight container in the fridge for 3-5 days.
- Freezing: Arrange cooked pierogi in one layer or dust with flour to prevent sticking in an airtight container for 3 months.
- To Reheat: Thaw cooked pierogis in the refrigerator. Boil until warm, about 90 seconds, heat in the air fryer at 400 degrees for 5 minutes, or pan fry in butter until warm.
You are sure to fall in love with this pierogi recipe immediately! The cheesy potato filling and bacon-butter topping make these pierogies irresistible. Grab a few extra hands, and roll these delicious dumplings today!
Pierogi Recipe
Ingredients
Ingredients for Potato Filing:
- 2 lbs russet potatoes, (5 medium), peeled
- 1/2 tsp salt
- 2 Tbsp unsalted butter, melted
- 2 oz cream cheese, softened
- 3/4 cup mozzarella cheese, shredded
For the Pierogi Dough:
- 1 cup warm water
- 1/4 cup whole milk
- 2 Tbsp sour cream
- 3 Tbsp extra light olive oil, or vegetable oil
- 1 large egg
- 1 1/2 tsp fine sea salt, (plus more for cooking)
- 4 cups all-purpose flour, measured correctly
For the Toppings (For 1/3 batch):
- 4 oz bacon, chopped
- 2 Tbsp unsalted butter
- sour cream, optional, to serve
Instructions
How to Make Potato Cheese Filling:
- Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes until smooth.
- Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.
To Make Pierogi Dough:
- In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg, 3 Tbsp oil, and 1 1/2 tsp salt until blended.
- Using the dough hook attachment (or wooden spoon if done by hand), add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour, 1 Tbsp at a time, just until the dough no longer sticks to the sides of the bowl, or to your hands. Knead on speed 2 or by hand for 2-3 minutes until the dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
How to Mold Pierogi:
- Divide dough into 2 pieces. Cover the second piece and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.
- Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and keep covered to re-use). Add 1/2 Tbsp of potatoes over each round (a mini scoop makes portioning easy).
- To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).
How to Make Bacon Topping:
- Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.
How to Cook Pierogi:
- Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi in batches. Cook for about 2 minutes or until the water has returned to a boil and the pierogi float to the top. Remove to a bowl with a strainer or slotted spoon drizzling buttery bacon between layers.
Notes
Recipe updated 4/4/24 – we added oil to the dough and reduced the kneading time for a softer, more tender dough.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
10/10!! Blows the frozen ones out of the water (sorry Mrs. T’s!) and makes so many. Absolutely delicious
These were very delicious. I like to explore new foods and I can always count on Natasha’s kitchen to deliver the best recipes!
I’m thinking about adding some onion into my filling, was going to chop fine and allow to drain if any excess liquid… this should be ok?
I would drain any excess liquid. If there is too much liquid, it becomes difficult to seal.
Hi- I love making your vareniki recipe for my family, but unfortunately after the April update, I can’t get the dough to turn out right. Can you share the previous version of the recipe (before the oil was added)?
Thank you!
KW
The best way to look at old versions of a recipe is to go to this site and paste the URL of the recipe in the search bar.
As a fellow Ukie, these are in my blood as soon as I could chew food, and that is over 60 years now. The way I love Vareniki is just as you prepared it, it reminds me of my times in my Aunts kitchen many years ago. But alas, these day I depend on a local business here in the Windsor Ontario area that has made these that are comparable to my own. Little Foot Foods comes up with many variations on this beautiful food. So I will say your vids are always so well done and entertaining, and the recipes that I have replicated here at home are top notch. So thank you and keep it up, loving it all.
Thank you so much, Peter!