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:

Please note, we updated the recipe in 2022, adding oil to the dough to make it softer and more tender. This mini-scoop from OXO (Amazon affiliate link) made it really easy to add the potato filling.

I hope you love these and don’t forget to recruit others to help you make them! My kids love playing with pierogi dough more than play-doh!

My daughter helping to make pierogi

Natasha's Kitchen Cookbook

Pierogi Recipe

4.96 from 262 votes
Author: Natasha of NatashasKitchen.com
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. 
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours

Ingredients 

Servings: 12 servings (5 pierogi per serving)

Ingredients for Potato Filing:

  • 2 lbs russet potatoes, (5 medium), peeled
  • 1/2 tsp salt
  • 2 Tbsp unsalted butter, melted
  • 2 oz cream cheese, softened
  • 3/4 cup mozzarella cheese, shredded

For the Pierogi Dough:

For the Toppings (For 1/3 batch):

  • 4 oz bacon, chopped
  • 2 Tbsp unsalted butter
  • Sour Cream, to serve

Instructions

How to Make Potato Cheese Filling:

  • Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.
  • Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough. 

To Make Pierogi Dough:

  • In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg, 3 Tbsp oil, and 1 1/2 tsp salt until blended.
  • Using the dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 2-3 minutes until dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

How to Mold Pierogi:

  • Divide dough into 2 pieces. Cover the second piece and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.
  • Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 Tbsp of potatoes over each round.
  • To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).

How to Make Bacon Topping:

  • Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.  

How to Cook Pierogi:

  • Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil and pierogi are floating, remove to a bowl with a slotted spoon drizzling buttery bacon between layers. 

Notes

This recipe makes 55-60 pierogi, based on how thinly you roll.
Recipe updated 8/20/22 - we added oil to the dough to create a softer and more tender dough. 
*See our post on How to Measure Ingredients

Nutrition Per Serving

246kcal Calories32g Carbs8g Protein8g Fat4g Saturated Fat36mg Cholesterol583mg Sodium68mg Potassium1g Fiber270IU Vitamin A56mg Calcium2.1mg Iron
Nutrition Facts
Pierogi Recipe
Amount per Serving
Calories
246
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
36
mg
12
%
Sodium
 
583
mg
25
%
Potassium
 
68
mg
2
%
Carbohydrates
 
32
g
11
%
Fiber
 
1
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
270
IU
5
%
Calcium
 
56
mg
6
%
Iron
 
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: Pierogi, Pierogi Recipe
Skill Level: Medium
Cost to Make: $
Calories: 246

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!

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

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Recipe Rating




Comments

  • Pam Meehan
    January 28, 2024

    What should I do on a rainy Sunday afternoon? Make pierogies. Your dough recipe is great and I’m getting better making the “ruffles”. Love your recipes.

    Reply

    • Natasha's Kitchen
      January 28, 2024

      Perfect! Thank you for your good comments, hope you’ll love all the recipes that you will try.

      Reply

  • Antonella
    January 27, 2024

    This dough recipe is absolutely fabulous. Every time I make the dough it is soft and I get so many compliments. We make the sauerkraut perogies with our homemade sauerkraut. People just can’t get enough.
    Thanks for this incredible recipe.

    Reply

    • NatashasKitchen.com
      January 28, 2024

      You’re so very welcome, Antonella!

      Reply

    • Elena Zadniprovskiy
      March 16, 2024

      I was just going to ask about vareniki made with cabbage! If people use fermented cabbage or just stir fried cabbage. Fermented (or sauerkraut) it is! I look forward to trying it 🤤

      Reply

  • Bev
    January 9, 2024

    I love your dough recipe. The first time I made the dough came out perfect….thought it was a fluke, so I made a second batch and again the dough came out perfect!! I followed your dough recipe as recommended. Never lost a pierogi when boiling in water (my past dough recipe, I would lose some fillings)….just great. Thank you for all your tips.

    Reply

    • NatashasKitchen.com
      January 9, 2024

      That’s amazing to hear, Bev! I’m so glad. Thank you for sharing.

      Reply

  • Wendy Moore
    January 8, 2024

    My family makes pierogi every Christmas. This is the best dough we’ve ever made, even better than Grandma’s recipe!

    Reply

    • NatashasKitchen.com
      January 8, 2024

      That’s wonderful to hear, Wendy!

      Reply

  • Jeff
    January 5, 2024

    Usually have really good luck with your recipes. Tried this 1 twice. Dough ends up springy and slightly sticky. Tried both using a stand mixer and kneading by hand. Any thoughts? Thx!

    Reply

    • Natasha
      January 5, 2024

      Hi Jeff, making sure you’re adding the correct amount of flour and also using the right flour. Different flours have varying amounts of protein which can affect the consistency of the dough. Also make sure to let the dough rest at room temperature before rolling it out. Resting helps the gluten strands to relax making it easier to roll out. P.S. I did update the recipe card here about 6 months ago or so and added oil. The original video did not have oil but it helps make the dough softer and easier to roll out.

      Reply

  • MaryAnn
    January 1, 2024

    Natasha,
    I have been watching/reading/using your recipes since Chicken Madeira, and they are on our dinner rotation quite frequently. I have always wanted to try your Varenyky dough (especially because you make it in your KitchenAid) but always went with my dough recipe that has worked for 10+ years.
    Your recipe totally saved me. This year, my dough recipe flopped. Rather than try it again and risk throwing away another huge batch (mine is made with 5 lbs of flour and lots of hand mixing/kneading), I decided to try yours.
    It was easy to make, sealed perfectly (with very little pitching required) and was delicious.
    It worked well for both my farmer’s cheese filling and my potato/cheese filling.
    Thank you, thank you, thank you. I so appreciate it.
    Happy New Year. Looking forward to new recipes.

    Reply

    • NatashasKitchen.com
      January 1, 2024

      Hi MaryAnn! Thank you for sharing! Have a happy new year!

      Reply

  • John
    December 21, 2023

    I used quite a bit more flour than was in the ingredients. Dough was still nice and elastic.

    Reply

  • Wendy Marshall
    December 20, 2023

    I plan to make and freeze pierogies and gift them to my friends who don’t really cook. Is it possible to skip the boiling step? I’m thinking place them in a pan with the butter and onions, plus a little water. Then let them simmer with a lid on, remove the lid and let them brown up after the water evaporates.
    Do you think this would work, or would they be a mushy mess?
    Thank you

    Reply

    • Natashas Kitchen
      December 21, 2023

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

      Reply

  • Jamie
    December 17, 2023

    I make pierogis every year as a Polish Christmas tradition. The recipe I have used for years, for whatever reason, didn’t turn out on the first try. I tried making it again, making sure all the ingredients are added just as I have for years….and it flopped again! (tough dough/ no stretch – very weird for my recipe) I tossed it out in frustration and went to your website to see if you had a pierogi recipe, and you DO!
    And I must say I’m glad it includes sour cream – it was easier than my recipe to mix and was perfect for making pierogi!

    As a side note- I have heard the butter is prepared differently d/t inflation? I am not sure if this is true – however, using a recipe with EVOO made a huge difference!

    Thank you for your recipe! It saved me this year!

    Reply

    • Natasha's Kitchen
      December 17, 2023

      Thanks so much for sharing, Jamie. I’m so glad you chose to try our recipe and loved it!

      Reply

  • Sally
    December 13, 2023

    Natasha, I’ve been making pierogi for over 50 years and love your pierogi dough recipe. Can you supply me with a link for the 3” cutter you use? I usually use an old lid and would l8ke to upgrade. Thanks!

    Reply

    • NatashasKitchen.com
      December 14, 2023

      So glad you love it, Sally! You can find the cookie cutters in my Amazon affiliate shop here.

      Reply

  • Cath
    December 5, 2023

    Wow! I have to say this is an excellent dough recipe. Thank you soo much. I grew up pinching perogy and lost my family recipe, this will definitely take its place! 😊

    Reply

    • Natashas Kitchen
      December 5, 2023

      You’re welcome! I’m so happy you enjoyed it & found a new favorite on my blog, Cath!

      Reply

  • Carrie
    November 28, 2023

    I have a few pierogi recipes (from Babci and Pani Maria from Poland). I will definitely try your recipe too! We use many different fillings: sautéed kraut and onions (and sometimes add a little ground hamburger), potato & Farmers’ cheese, just potato, just Farmers’ cheese, blueberry and cherry. We love to pan fry after too!! So wonderful! Can’t wait to try your recipe too for Christmas!

    Reply

    • NatashasKitchen.com
      November 28, 2023

      Hi Carrie! Let us know how you like this recipe!

      Reply

  • Francine Bookwalter
    November 26, 2023

    Didn’t rate this recipe yet, as I haven’t made it BUT I’m going to!!!!! I absolutely LOVE perogies!! We always deep fry some too, but I’ve always preferred them cooked and smothered in butter and onions, but the bacon topping definitely looks amazing so I’m going to try that! Only change I’m going to make is the cheese…I’ll be using sharp cheddar instead of mozzarella….I’ll comment back as soon as I make these 😌

    Reply

    • Natasha's Kitchen
      November 26, 2023

      Sounds great! We’d love to know how you liked the recipe.

      Reply

  • Steve H
    November 14, 2023

    Diameter/Thickness to yield the approx 60 pierogi with this recipe?

    Reply

    • Natashas Kitchen
      November 14, 2023

      Hi Steve, I didn’t measure the diameter, but we get it to just under 1/8” thickness. See Step #1 under the section “How to Mold Pierogi”. I hope that helps.

      Reply

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