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
Filed Under
Natasha, my dough will not hold the ruffle pattern. Is the dough too soft or what am I doing wrong.
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.
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.
Hi Linda, are you referring to this wood cutting board? We have have it linked to our shop here.
Also can I use 2% milk and a extra scoop of sour cream instead of whole milk?
Hi Samantha, just using 2% milk without any extra sour cream would still work well.
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?
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.
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. 😊
Hi Samantha, check out the section above titled “How To Freeze Pierogi:”
I found it after I wrote you thank you very much excited to try these today!
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?
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!
how about using a gluten-free flour? would it work?
Hi Mija, I’ve tried these gluten-free – they still work but they aren’t quite the same soft texture.
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!
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!
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 .
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.
These came out AMAZING! Thank you soooo much! I wish I could post a pic of the results.
So great to hear that! Please take a photo of your creation next time and share it on our Facebook page.
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?
Hi Iwana, You can use a Tablespoon if your rounds are slightly larger, just make sure you have enough room to seal.
Hi, I’m wondering if it’s ok to use non dairy milk? All I have is oat milk.
Hi Jamie, I don’t have experience with oat milk to advise. If you experiment, let me know how you liked the recipe.
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!
Thanks for sharing that with us and for your great review, Tanya. I should try that next time it seems like a good idea.
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
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.
Can you make the dough a day before? How would you store it for the next day?
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.
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.
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?
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?
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.
Do you have to let the dough sit after mixing it?
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.
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.
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.
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.
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.
I haven’t tried them that way but that sounds like a great idea! Thanks for sharing.
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).
Oh will def have to try this. I love perogies and having them on hand is the best !
I hope you love it!
I read that you should parboil them first
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!
Your comments and feedback make me happy! Thank you for sharing that with us and I hope you love every recipe that you try.
I made these yesterday, we are in lockdown in CA. They were delicious and very easy to make! Thank you!
I’m so glad you enjoyed that, Jane!
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!
Glad to hear that you loved this recipe. You can try plain or greek yogurt as a substitute for sour cream.
Mine tasted fine but they were a little tough after boiling. What did I do wrong?
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?
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!!
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.
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.
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.
All of those combinations are so good. It’s so hard to pick a favorite.