Pierogi Recipe

Homemade pierogi are classic Polish dumplings filled with creamy potato and cheese, wrapped in a tender dough, and topped with crispy bacon and butter. They’re hearty, comforting, and perfect for making ahead and freezing.

Ingredients

For the Potato Filling

• 2 lbs russet potatoes (about 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 Topping (for 1/3 batch)

• 4 oz bacon, chopped
• 2 Tbsp unsalted butter
• Sour cream, optional, for serving

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Instructions

Make the Potato Cheese Filling

1. Place peeled potatoes in a pot and cover with water. Bring to a boil over medium-high heat and cook for about 25 minutes, or until fork-tender.
2. Drain, cool for 5 minutes, then mash until smooth.
3. Stir in salt, melted butter, cream cheese, and shredded mozzarella. Mix until creamy. Cover loosely and set aside.

Make the Pierogi Dough

1. In a stand mixer bowl (or large mixing bowl), whisk together warm water, milk, sour cream, egg, oil, and salt.
2. Add 2 cups of flour and mix with the dough hook (or a wooden spoon) until combined.
3. Add the remaining flour gradually, 1/2 cup at a time, until the dough no longer sticks to the sides of the bowl or your hands. Add the last tablespoon of flour only if needed.
4. Knead for 2–3 minutes until smooth and elastic. Cover with plastic wrap and rest for 30 minutes.

Shape the Pierogi

1. Divide the dough into two portions. Keep one covered while working with the other.
2. Roll out the dough on a floured surface to just under 1/8-inch thickness.
3. Use a 3-inch round cutter to cut circles close together. Collect scraps, cover, and re-roll.
4. Place about 1/2 Tbsp of potato filling in the center of each circle. Fold the dough over, pinch edges tightly to seal, then crimp with a pinch-and-twist motion for security.
5. Repeat with the remaining dough and filling.

Make the Bacon Topping

1. In a skillet, cook bacon until crisp.
2. Stir in butter until melted, then remove from heat. Keep warm for serving.

Cook the Pierogi

1. Bring a large pot of water to a rolling boil and add 1 Tbsp salt.
2. Drop pierogi in batches into the boiling water. Cook for about 2 minutes, or until they float to the surface.
3. Remove with a slotted spoon and transfer to a bowl, drizzling with bacon butter between layers to prevent sticking.

Serve warm with extra sour cream if desired.

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Why You’ll Love This Recipe

• Authentic Eastern European comfort food.
• Buttery, cheesy potato filling wrapped in soft homemade dough.
• Freezer-friendly for quick future meals.
• Perfect for holidays, family dinners, or anytime comfort food cravings strike.

Tips

• Seal pierogi edges well to prevent filling from leaking during cooking.
• Don’t overfill the dough circles—less is more.
• Cook in batches to avoid overcrowding the pot.
• Toss freshly boiled pierogi with butter or oil immediately to prevent sticking.

Variations and Substitutions

• Fillings: Swap potato with sauerkraut, mushrooms, or ground meat.
• Cheese options: Use cheddar or farmer’s cheese instead of mozzarella.
• Vegetarian option: Omit bacon topping and serve with caramelized onions or sautéed mushrooms.
• Pan-fried finish: After boiling, pan-fry pierogi in butter until golden and crispy.

FAQs

Can pierogi be made ahead?
Yes, assemble pierogi and refrigerate up to 2 days before cooking.

How do I freeze pierogi?
Place uncooked pierogi on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook straight from frozen without thawing.

Can I reheat cooked pierogi?
Yes, reheat in a skillet with butter for the best flavor and texture.

Serving Suggestions

• Serve with crispy bacon butter, sour cream, or caramelized onions.
• Pair with a simple cucumber salad or coleslaw.
• Great as a main dish or as a side alongside roasted meats.