Pierogi Recipe

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
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. 

Author: Natasha of
Skill Level: Medium
Cost to Make: $10
Keyword: Pierogi, Pierogi Recipe
Calories: 246 kcal
Servings: 12 servings (5 pierogi per serving)


Ingredients for Potato Filing:

  • 2 lbs russet potatoes (5 medium), peeled
  • 1/2 tsp salt
  • 2 Tbsp 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
  • 1 large egg
  • 1 tsp 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 butter
  • Sour Cream to serve


How to Make Potato Cheese Filling:

  1. 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.

  2. 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:

  1. 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 and 1 tsp salt until blended.

  2. Using 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 10 minutes.

How to Mold Pierogi:

  1. Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.

  2. 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 teaspoon of potatoes over each round.

  3. 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:

  1. 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:

  1. 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, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a slotted spoon drizzling buttery bacon between layers. 

Recipe Notes

This recipe makes 55-60 pierogi, based on how thinly you roll.
*See our post on How to Measure Ingredients