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!

Pierogi Recipe

4.95 from 274 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's Kitchen Cookbook
4.95 from 274 votes (135 ratings without comment)

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Recipe Rating




Comments

  • vlad
    June 27, 2018

    Hello Natasha,
    My Baba would use the traditional farmers cheese in her perogies but after living in America for awhile she started using a mix of cheddar and ricotta. Everything looks great and I love your website. Do you have a recipe for the kapusta?

    Reply

  • Arini
    June 12, 2018

    Hello, Natasha. I am wondering if you have an approximate weight for 10 medium potatoes in this recipe. I tried making the vareniki and the mashed potatoes turned out to be really creamy and harder to form into the dough. They are still very good when they are done though. 😉

    I am also living in Indonesia and potatoes are very varied in sizes here.

    Reply

    • Natashas Kitchen
      June 12, 2018

      Hi Arini, 10 medium potatoes will weigh approximately 4 pounds.

      Reply

  • Arinka
    June 12, 2018

    Hello, Natasha. I am wondering if you have an approximate weight of 10 medium potatoes for this recipe. I am currently living in Indonesia and potatoes here are very varied in sizes. 🙂

    Reply

    • Natashas Kitchen
      June 12, 2018

      Hi Arinka, I’m so glad you discovered our blog! 10 medium potatoes will be about 3.5 to 4 pounds.

      Reply

  • Christine
    March 9, 2018

    For the cream cheese, the recipe says half a package (4 ozs). Does this mean half of a 4 oz package or use 4 ozs? Sorry for such a silly question.

    Reply

    • Natasha
      natashaskitchen
      March 10, 2018

      Hi Christine, that is a great question – it is meant to say: “or 4 oz” So the total is 4 oz.

      Reply

  • Jonathon
    November 19, 2017

    Hello Natasha, years ago, perhaps an older version of your website, you listed a pierogi press/maker you recommended. Your website looks very much different now than it did when I last visited, so I’m assuming the comment is lost in the past. Do you happen to remember or have a press you would recommend?

    Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Jonathon, I usually only use this form when I make pelmeni (the meat filled smaller dumplings). I haven’t come across a great one for these larger vareniki pockets and press them by hand.

      Reply

  • Stephanie
    November 9, 2017

    Looks delicious! I had a Ukranian roommate make some vareniki for me a while ago, and they were so good! I’m going to try this recipe 🙂

    Question: how do you pronounce vereniki?

    Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      I hope you love the recipe! It is pronounced very close to how it is spelled. 🙂

      Reply

  • Katherine
    October 25, 2017

    This sounds wonderful! How many people does this feed? We have six people in our family. Kids are 8 and under. Do you think this would make enough?

    Reply

    • Natasha
      natashaskitchen
      October 25, 2017

      Hi Katherine, oh yes, this will make plenty. The full recipe will serve 15 people – we make the full batch and freeze at least half of them (see freezing instructions above).

      Reply

  • Deborah H
    September 3, 2017

    My grandmother, who was from Lviv, always made her pierogi with farmers cheese as a filling, and we would brown them in butter after boiling them and have lots of sour cream ready (YUM!). I look forward to trying your pierogi as a wonderful variation!

    Reply

    • Natasha's Kitchen
      September 4, 2017

      Yum, that sounds delicious! Please let me know what you think of this recipe Deborah!

      Reply

  • Bonnie Bertrand
    May 1, 2017

    My Grandmother (Baba) made 3 fillings in her pierogis. Potato and cheddar cheese, saurkraut, and prune. The potato and cheese, self explanatory. The saurkraut, she would take the kraut, chop it up in small pieces, and fry it with some butter and onions for a filling. The prune, she would take whole prunes that were soaked in water overnight, chop and mash them for the filling (instead of using lekvar). She would make one whole batch of dough for each filling. And then they would be served with butter sauted onions. Her pierogi dough had 4 ingredients. Flour, salt, water and only egg yolks (no whole eggs). Most tender dough ever.

    Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      Thank you so much for sharing your Grandmother’s versions. They all sound so good!

      Reply

  • Mary
    April 30, 2017

    Hi Natasha, if I were to cut this recipe in half- would I just cut the dough recipe in half as well? https://natashaskitchen.com/2011/05/09/russian-pelmeni-recipe-new-dough-recipe/

    Thanks!

    Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      Hi Mary, yes you would cut both in half proportionally. I hope you love the recipe! 🙂

      Reply

  • Yuliya
    March 4, 2017

    Hi Natasha, I made salted cottage cheese vareniki using your dough recipe, except I didn’t have butter milk, so I used half&half instead. They turned out great, so soft. Thank you for the recipe 😃

    Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      MMM that filling sounds amazing!! Did you strain the cottage cheese? And thank you for sharing the substitution idea! That’s a great idea if someone doesn’t have buttermilk 🙂

      Reply

  • Katherine Miller
    January 25, 2017

    This is the first time I’ve known what pierogi were or heard the term vareniki, but I’m sure when I make them they will be known as fruit or potato jiaozi in my home. They look scrumptious, I can’t wait to try.l

    Reply

    • Natasha's Kitchen
      January 25, 2017

      They are so delicious Katherine! 🙂

      Reply

  • Martha
    October 21, 2016

    I use sharp cheese in my pyrohy and don’t have a problem with them coming apart. Topped with butter and onions they’re delicious. Leftovers can be sautéed till golden brown. Good with salsa.

    Reply

    • Natasha
      natashaskitchen
      October 21, 2016

      Martha, thank you for that with us 😁. Reading your comment is making me hungry for some vareniki.

      Reply

  • Dale
    May 15, 2016

    Cool recipe have not had these in years since baba made them for me when i was a kid. Turned out well for my first attempt. Thanks for the recipe

    Reply

    • Natasha
      natashaskitchen
      May 15, 2016

      Isn’t it awesome how food brings back memories? Thanks for sharing that with us 🙂

      Reply

  • Eve
    May 7, 2016

    This is Ukrainian dish, never being russian.

    Reply

    • Natasha
      natashaskitchen
      May 7, 2016

      You know, I think you’re right! I didn’t realize I had put that, although Russian and Ukrainian people make and love these, I do think they are Ukrainian in origin. Thanks Eve! 🙂

      Reply

    • Nadia
      January 21, 2019

      eve you better not interfere if you are not familiar with the topic!

      Reply

  • Jeff S
    January 16, 2016

    I cannot wait to make these. My Dad’s side of the family is Ukrainian. I remember my Grandmother making these when ever we would visit. I truly did not appreciate these until I was older. I may or may not have sneaked into the kitchen in the middle of the night to fry me up a few of delicious morsels.

    Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      The memories surrounding food are the best! I feel the same way about the soups my Mother made while growing up which I absolutely love NOW! 🙂

      Reply

  • Rachel
    January 12, 2016

    Hi Natasha,

    Thanks for the recipe- it’s fantastic… Making them for my Ukrainian husband, his parents and grandparents- big shoes to fill if I’m to make them up to standard.
    But wow I’m exhausted half way through and with a toddler under my feet and a 7mth pregnant belly in the way covered in flour I’m only half way through and I just can’t make any more today.

    I’m wondering if I can out the dough wrapped in glad wrap and the filling in the fridge and finish them tomorrow without ruining the dough?

    Thanks in advance,

    Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      Hi Rachel, you are a trooper to be making these at 7 months pregnant with a toddler! Usually if I have dough leftover, I find it’s a little harder to work with after refrigerating, so I 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

  • Valentina Kominek
    August 12, 2015

    Have a question – my mom used to make these all the time – she was from Russia – but we didn’t use the cheese – just potatoes and onions. She mashed the potatoes and put in sautéed onions – next day if there were any left, we would fry them up in butter. Is this still a way? Thanks

    Reply

    • Natasha
      natashaskitchen
      August 12, 2015

      Yes, absolutely! My mom made them that way as well. You can mix in anything you like or even just use leftover mashed potatoes.

      Reply

      • Valentina Kominek
        August 12, 2015

        Thank you for your reply. I was wondering if you are from Europe and maybe came her to the USA. Just curious, you don’t need to reply, but I am always asking because we lost so many people there before coming to the USA. Valentina

        Reply

        • Natasha
          natashaskitchen
          August 12, 2015

          Hi Valentina, I was born in Ukraine and moved to the US when I was 4 years old.

          Reply

  • Susannah
    May 13, 2015

    Hello Natasha:) I made these and froze them and I was wondering if I put them in the water while they are frozen will they crack? so excited to eat them they look wonderful!

    Reply

    • Natasha
      natashaskitchen
      May 13, 2015

      You can put them in boiling water. Don’t thaw, just put them from the freezer into boiling water.

      Reply

  • Julia
    January 30, 2015

    Hi Natasha. I just want to correct you. Vareniki is NOT a classic Russian recipe, but UCRANIAN. Maybe you have mistaken tham with PELMENI?

    Reply

    • Natasha
      natashaskitchen
      January 30, 2015

      I didn’t realize that! Thanks for pointing that out. I knew they were served in both places but I wasn’t sure about the origin. Thanks Julia! 😉

      Reply

      • Peter
        January 7, 2016

        Pemleni doesn’t use potatoes as a filling, but the Russians did adopt vareniki from the Ukrainians, since Russia has been close to Ukraine over the millenniums, maybe not so much recently, but many people living around Kiev for generations always considered themselves ethnically Russian, like part of my family.

        Reply

        • Natasha
          natashaskitchen
          January 7, 2016

          It’s always great to learn the history of certain foods. Thanks for sharing!

          Reply

          • Peter Louis
            July 3, 2016

            Pelmeni* What was I thinking posting that? Amateur work.

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