Pierogi Recipe (VIDEO) (2024)

Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.

Pierogi Recipe (VIDEO) (1)

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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!

Pierogi Recipe (VIDEO) (2)

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.

Pierogi Recipe (VIDEO) (3)

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 Recipe (VIDEO) (4)

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.

Pierogi Recipe (VIDEO) (5)

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.

Pierogi Recipe (VIDEO) (6)

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!

Pierogi Recipe (VIDEO) (7)

Pierogi Recipe

4.96 from 261 votes

Author: Natasha of NatashasKitchen.com

Pierogi Recipe (VIDEO) (9)

Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.

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Prep Time: 1 hour hr 30 minutes mins

Cook Time: 30 minutes mins

Total Time: 2 hours hrs

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:

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

  • Full Nutrition Label
  • Nutrition Disclosure

Nutrition Facts

Pierogi Recipe

Amount per Serving

Calories

246

% Daily Value*

Fat

8

g

12

%

Saturated Fat

4

g

25

%

Cholesterol

36

mg

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!

Pierogi Recipe (VIDEO) (10)

Also, if you have a unique filling that you make, please share in a comment below!

Natasha Kravchuk

Pierogi Recipe (VIDEO) (11)

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

Pierogi Recipe (VIDEO) (2024)

FAQs

How many pierogi per person? ›

Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.

Do you have to boil frozen pierogies before frying? ›

However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes.

How to perfectly cook perogies? ›

Place frozen perogies flat side down on a non-stick baking pan. Spray tops of perogies with cooking oil or brush perogies with light coating of cooking oil. Place in oven at 175 °C (375 °F) for approximately 15 minutes or until golden brown. Serve with non-fat sour cream or other favourite toppings.

Why won't my pierogi dough roll out? ›

  1. Several possibilities.
  2. Rolling it out too soon, rolling it cold, and then not rolling enough.
  3. Always let the dough relax for a while before rolling it out. It's the same with pasta dough. ...
  4. You can put it in the fridge overnight. ...
  5. Finally, you may not roll it out enough. ...
  6. Good luck!
Aug 29, 2020

How many perogies in a 5lb bag? ›

They have been made in batches since 1952. Each 5 lbs. package includes 60 pierogies.

What is a good side for perogies? ›

Here are some of the best side dishes to serve with pierogi:
  • Smoked sausages.
  • Crispy bacon crumbles.
  • Sautéed onions and mushrooms.
  • Crunchy vegetable salads.
  • Sour cream.
  • Mustard and horseradish blend.
  • Fruit compote.
  • Cinnamon sprinkles.
Aug 16, 2023

Are pierogies better boiled or fried? ›

Boiling Pierogi is the most popular method of cooking Pierogi because it adds no additional calories to your meal. It also offers a soft, delicate texture which is the more traditional way of eating Polish pierogi.

Is it better to cook perogies frozen or thawed? ›

Frozen: Defrost pierogi overnight and use the above instructions to sear them. If you're boiling or steaming them you don't have to defrost them but boil them for 5 minutes and steam them for 8 minutes. Alternatively you can cook them from frozen but don't start them too hot.

How to make frozen perogies taste better? ›

Using freshly frozen homemade pierogies is perfect too. Or you can even let frozen ones thaw just a little bit. You want to make sure they are fully tossed or brushed with olive oil, covered in some salt, pepper and garlic. Then top them with the onions and roast!

Is it better to cook perogies in butter or oil? ›

How To Sauté / Pan-fry Pierogi: Lightly grease the frying pan with neutral oil or ideally – butter. If you plan to top pierogi with some chopped onion, bacon or kiełbasa pieces, now it's a good moment to add them to the pan and fry them for a few minutes.

Can you do pierogies in an air fryer? ›

Preheat your air fryer to 400°F. Place frozen pierogies on a baking sheet or plate. Using an oil with a high smoke point (such as avocado oil, peanut oil, or vegetable oil), generously baste each pierogi on both sides. Place pierogies in a single layer in the air-fryer basket and set the cooking time for 10-11 minutes.

How do you keep perogies from sticking together after boiling? ›

Gently remove the perogies with a slotted spoon. Smear butter or margarine on to avoid sticking together. Serve immediately.

Why are my perogies mushy? ›

Raw pierogi dough has a shelf life of about 12 hours. After that, it will begin to discolor. In addition, if you leave a filled pierogi for too long without boiling it, the dough may begin to absorb liquid from the filling and become mushy. Once it's been boiled, it's completely stable.

Why is my pierogi dough tough after cooking? ›

Although the earliest pierogi dough recipes did not include any egg, most modern recipes do. Egg provides protein and fats that help dough maintain its structure but including too much egg can lead to a tough dough (via Tasting Poland).

What to do if pierogi dough is too sticky? ›

Knead the dough until the dough comes together. If the dough is too sticky, add more flour until the dough no longer sticks to the sides of the bowl or work surface. Knead the dough by hand for 5-8 minutes or until completely smooth. Cover the dough with plastic wrap and keep at room temperature for 30 minutes.

What is a serving size of perogies? ›

Potato, Cheddar & Jalpeno - Costco
Nutrition Facts
For a Serving Size of 4 pieces (121g)
How many calories are in Pierogies? Amount of calories in Pierogies: Calories 260Calories from Fat 63 (24.2%)
% Daily Value *
How much fat is in Pierogies? Amount of fat in Pierogies: Total Fat 7g-
15 more rows

How do you serve pierogies at a party? ›

Serve with sauteed onions or bacon. Cover with sour cream. Steam and brush with butter. Bake with a coating of bread crumbs.

How many calories are in 4 pierogies? ›

Delicious Fresh Pierogi Potato And Cheese Pierogi (4 pierogi) contains 43g total carbs, 41g net carbs, 7g fat, 7g protein, and 260 calories.

How do you cook frozen pierogies for a crowd? ›

directions
  1. Place frozen pierogies in the crockpot.
  2. In a medium saucepan, melt butter and fry onion on medium-low heat, until onion is golden brown.
  3. Pour onion and butter over pierogies; add salt and pepper.
  4. Cook, on high, for 3 hours.

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