Topped with caramelized onion and crispy bacon, this easy Homemade Pierogi Recipe features a classic cheese-and-potato filling. These savory dumplings work well as an appetizer, a side, or a simple, comforting dinner.
An Authentic Pierogi Recipe with Cheesy Potato Filling
Pierogi are a beloved comfort food across Eastern and Central Europe and beyond. While they appear on many holiday tables, they’re also a delicious everyday dish. This recipe shows how to make pierogi ruskie — savory dumplings filled with mashed potatoes and cheese.
Making pierogi takes a bit of time, but they freeze very well. Consider making a large batch, enlist a helper, and build an assembly line to speed up the process.
The Ingredients You’ll Need
Gather your ingredients before you begin. Quantities and nutrition info are listed in the recipe card below.
For the Pierogi Dough
- Flour: All-purpose flour works best.
- Salt
- Butter: Unsalted butter is recommended.
- Water: Warm, not hot.
- Egg: One large egg to bind the dough.
For the Potato-Cheese Filling
- Potatoes: Yukon Golds are ideal; Russets or other mashing potatoes also work.
- Sea salt: Or regular salt to taste.
- Butter: Unsalted; reduce additional salt if you use salted butter.
- Cheese: A mix of cottage cheese, cream cheese, and Parmesan creates a creamy, savory filling.
For the Topping
- Bacon: Cook until crisp and crumble.
- Butter
- Onions: Yellow or white onions, chopped and caramelized.
- Fresh parsley: Finely chopped for garnish.
Let’s Make Pierogies!
With ingredients ready, follow these steps to prepare, shape, and cook the pierogi.
Make the Potato Filling
- Cook the potatoes: Place whole potatoes in a pot, cover with water, bring to a boil, cover with the lid slightly ajar, and cook until tender, about 25 minutes.
- Mash and mix: Drain and mash the potatoes until smooth. Stir in cottage cheese, cream cheese, Parmesan, butter, and salt until evenly combined. Set aside to cool slightly.
Make the Pierogi
- Make the dough: Whisk flour and salt in a bowl. Warm the water and butter just until the butter melts. Add the liquid to the flour, mix, then add the egg and knead by hand or with a mixer for about 5 minutes.
- Rest the dough: Cover and let rest at room temperature for 40 minutes to relax the gluten.
- Shape the pierogi: Divide the dough in half. Roll one half thin on a floured surface and cut rounds using a pierogi cutter or a drinking glass. Place about 1 tablespoon of filling in the center of each round, brush edges with water, fold, and press to seal. Arrange sealed pierogi on a parchment-lined sheet and cover lightly. Repeat with the remaining dough.
Cook the Pierogi
- Boil: Bring a large pot of salted water to a boil. Add pierogi in a single layer and cook until they rise to the surface, about 2 minutes, then cook another 1–2 minutes. Remove with a slotted spoon. Work in batches to avoid overcrowding.
- Fry: In a skillet, heat butter and pan-fry the drained pierogi for about a minute per side until golden and slightly crisp.
Make the Topping
- Bacon: Cook sliced bacon until crispy, drain, and crumble into small pieces.
- Onions: Wipe the skillet clean, melt butter, add chopped onions, season with salt and pepper, and cook 10–12 minutes until lightly golden and caramelized.
Serve the Pierogi
- Arrange warm pierogi on a platter, top with caramelized onions and crispy bacon, and sprinkle with chopped parsley. Serve immediately.
Do You Have to Boil Pierogies Before Frying?
Store-bought pierogi are often pre-cooked or partially cooked, which allows you to skip boiling. For fresh, made-from-scratch pierogi, boiling first helps the dough absorb moisture and develop the proper dumpling texture, so it’s recommended.
Helpful Tips
These tips will make the process smoother and help you get consistent results.
- Chill the filling: Prepare the filling a day ahead and chill it in an airtight container to simplify assembly.
- Prevent drying: Keep unused dough covered with plastic wrap to stop it from drying and cracking.
- Use a pasta machine: If you have one, pass the dough through a pasta maker for even, thin sheets that speed up shaping.
What Do You Eat Pierogies With?
Simple toppings like butter, onions, and bacon are classic. For a fuller meal, serve pierogi alongside roasted or pan-seared fish, a crisp green salad, or braised pork with gravy. They pair well with many protein and vegetable dishes.
How to Store and Reheat Leftovers
- Store leftover pierogi in an airtight container in the refrigerator for up to one week. Reheat by pan-frying in butter or reheating briefly in a skillet or oven until warmed through.
Can I Freeze These?
- Yes. Freeze boiled (and optionally fried) pierogi on an oiled baking sheet until solid, then transfer to labeled freezer bags. They keep well for up to three months.
Homemade Pierogi Recipe
Ingredients
For the Potato Filling:
- 1 ½ pounds Yukon Gold potatoes
- ½ cup cottage cheese
- 3 tablespoons Parmesan cheese
- 2 tablespoons cream cheese
- 2 tablespoons unsalted butter
- 1 teaspoon sea salt
For the Pierogi Dough:
- 4 cups all-purpose flour
- 1 ½ teaspoons salt
- ⅔ cup warm water
- 3 tablespoons unsalted butter, plus more for frying
- 1 large egg, lightly beaten
For the Topping:
- 4 ounces bacon, cooked and crumbled
- 4 tablespoons unsalted butter
- 2 yellow onions, chopped
- Fresh parsley, chopped
Instructions
Make the Potato Filling
- Place potatoes in a pot, cover with water, bring to a boil, cover with the lid slightly ajar, and cook until tender, about 25 minutes. Drain and mash until smooth.
- Stir in cottage cheese, Parmesan, cream cheese, butter, and salt. Mix until smooth and set aside.
Make the Pierogi
- Line a baking sheet with parchment and set aside. In a bowl, combine flour and salt.
- Warm water and butter until butter melts. Add to flour, mix, then add the egg and knead for 5 minutes.
- Cover and let the dough rest 40 minutes. Divide in half. Roll each portion thin, cut rounds, fill with about 1 tablespoon of filling, brush edges with water, fold, and seal. Place on the prepared sheet and cover lightly.
Cook the Pierogi
- Bring a large pot of salted water to a boil. Add pierogi in batches and cook until they float, about 2 minutes, then 1–2 minutes more. Remove with a slotted spoon.
- When drained, pan-fry pierogi in butter until golden, about a minute per side.
Make the Topping
- Cook bacon until crispy, drain, and crumble. Wipe the skillet, melt butter, add onions, season, and cook until lightly golden, 10–12 minutes.
Serve the Pierogi
- Arrange hot pierogi on a platter, top with caramelized onions and bacon, and garnish with parsley.
Nutrition
Nutritional info is an estimate. Values may vary based on ingredients and tools used.
More Festive Dinner Ideas
- The Best Cheese Manicotti
- Air Fryer Chicken Tempura Recipe
- Instant Pot Chicken Burritos