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

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

Cooked pierogies on a blue plate with bacon

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What Are Pierogi?

Pierogi are dumplings with a tender dough and savory or sweet fillings, similar to ravioli. They are boiled in water and tossed in butter to serve. Pierogi are a staple in Eastern European countries, especially Poland, where they are the national food, but we grew up eating them in Ukraine, and they are well-loved throughout the world.

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

Pierogi Recipe Video

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

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

The Best Pierogi Recipe

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

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

Grandma, Mom and daughter making pierogi together

Ingredients

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

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

Can I use Leftover Mashed Potatoes?

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

Pierogi Filling Variations

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

Tips for Making Perfect Pierogi

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

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

How to Freeze Pierogi

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

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

What to Serve with Pierogi

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

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

Storing & Reheating Leftovers

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

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

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

Natasha's Kitchen Cookbook

Pierogi Recipe

4.96 from 267 votes
Author: Natasha of NatashasKitchen.com
Pierogi on a plate with bacon and a fork
Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food. 
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours

Ingredients 

Servings: 12 servings (5 pierogi per serving)

Ingredients for Potato Filing:

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

For the Pierogi Dough:

For the Toppings (For 1/3 batch):

  • 4 oz bacon, chopped
  • 2 Tbsp unsalted butter
  • sour cream, optional, to serve

Instructions

How to Make Potato Cheese Filling:

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

To Make Pierogi Dough:

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

How to Mold Pierogi:

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

How to Make Bacon Topping:

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

How to Cook Pierogi:

  • Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi in batches. Cook for about 2 minutes or until the water has returned to a boil and the pierogi float to the top. Remove to a bowl with a strainer or slotted spoon drizzling buttery bacon between layers. 

Notes

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

Nutrition Per Serving

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

Natasha 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

  • Elaine Turner (aka Jaskulski)
    April 7, 2024

    My childhood memory of my grandmothers pierogi (when done– fried in butter) was made not with potatoes but with Bakers Cottage Cheese. Could you help me recreate the recipe using the Bakers Cottage Cheese? Both grandparents (Who raised my sister and myself) were from Poland. Thank you & LOVED your book!!

    Reply

    • Natasha
      April 8, 2024

      Hi Elaine, that sounds terrific although I don’t have a recipe posted for the cheese filling. I do have a good homemade Tvorog (Farmer cheese recipe).

      Reply

  • Dianee
    March 28, 2024

    I’m an old Polish girl, THIS is now my Pierogie dough recipe! The absolute best! We never put Olive Oil in our dough but that is what makes it! Great dough to work with – made Kapusta pierogie and strawberry pierogie – They both fried great in butter.

    Reply

  • Molly Warburton
    March 27, 2024

    In your video, you said to knead the dough in the mixer for 10 minutes, but the recipes says 2 to 3 minutes. Which is correct? I feel like my dough came out really sticky because I followed the recipe… I was wondering if I should’ve listened to the video. I will try this again though and hopefully it comes out properly.

    Reply

    • Natasha
      March 28, 2024

      Hi Molly, I updated the written recipe in the past year for an even softer dough (we also added oil to the dough). The written recipe is the most current and I feel it creates a better dough. I’ll add a few notes on the youtube video description.

      Reply

  • Gina
    March 26, 2024

    I just love this recipe. Very pliable and easy to work with. Have a question though. Can the dough be made in advance, and if so, how do I store til I can use?

    Reply

    • Natashas Kitchen
      March 26, 2024

      Hi Gina, We have kept the dough overnight but it’s never quite as soft when it’s stored in the refrigerator/freezer overnight.

      Reply

  • Lynda
    March 24, 2024

    My family is Polish on one side and German on the other. Sadly, neither side has ever made many traditional dishes or passed on recipes. My daughter and I are going to make pierogi for Easter this year. We are looking forward to making them! Thank you for the recipe!

    Reply

  • Audrey
    March 20, 2024

    Thank you!!! I love perogi’s and have been searching for an authentic recipe. And now have one. Like grandma use to make from the old country
    I use your recipes all the time!!! Thank you and keep them coming?

    Reply

    • NatashasKitchen.com
      March 20, 2024

      I’m so glad you loved it, Audrey!

      Reply

  • 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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