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    Pierogi Recipe

    May 8, 2024

    Natalie’s grandma’s traditional pierogi recipe includes fresh mint and seasoned potatoes. She fondly remembers her family gathering to eat the fresh, pillowy pierogi as soon as they hit the table.

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    a plate of homemade pierogis: potato filled dumplings boiled then fried in a skillet with onion and bacon
    Photography by Gayle McLeod

    Our Family’s Homemade Pierogi Recipe

    These traditional pierogies are a beloved dish in Natalie’s family, one that shows up at many family gatherings. We’ll walk you through exactly how to make them, from our easy pierogi dough recipe, to a mint-flecked potato pierogi filling that your whole family will love. Pierogies are a classic Eastern European comfort food that families have been gathering around for ages — right up there with homemade Cabbage Rolls. Natalie’s Grandma always served her pierogies with Potato Pancakes, and (for the most special occasions) a Honey-Baked Ham. And for another perfect pocket, try our Beef Empanadas.

    flour, egg, butter, potatoes, bacon, onion, spices, cottage cheese and sour cream in in prep bowls for pierogi

    Potato Pierogi Filling + Dough Ingredients

    For the dough:

    • All-purpose flour

    • Sea salt

    • Eggs

    • Vegetable oil

    For the potato pierogi filling + to serve:

    • Russet potatoes

    • Kosher salt

    • Black pepper

    • Salted butter or extra-virgin olive oil

    • Fresh mint

    • Onion

    • Bacon

    water being poured into a bowl with flour, salt and eggs to make a dough for pierogis
    pierogi dough in a glass bowl made with flour, water, salt and oil
    pierogi dough in a glass bowl made with flour, water, salt and oil being covered with a damp towel to allow the dough to rest
    rolled pierogi dough on a wood surface being cut into 3 inch circles with a biscuit cutter

    How To Make Pierogi

    1. Make a quick pierogi dough. Cover with a damp kitchen towel or plastic wrap and let rest in a large mixing bowl for 30 minutes to an hour.

    2. Make the potato filling while the dough rests. A ricer or potato masher is very helpful for this step, but you could use a fork in a pinch.

    3. Roll out and cut the dough.

    4. Fill the pierogi. Move as quickly as possible, so the dough doesn't dry out.

    5. Put a large stock pot full of water on to boil.

    6. Boil the pierogi until they float, and then use a slotted spoon or fine-mesh strainer to transfer them to a large skillet to fry with the onion and bacon.

    7. Pan fry the potato pierogi until they are gently golden.

    8. Serve family-style, with sour cream or cottage cheese on the side.

    Note: When filling the pierogi, move as quickly as possible so the dough doesn't dry out.

    pierogi filling made with mashed potatoes, salt, pepper, olive oil and mint in a glass bowl
    a circle of pierogi dough with mashed potato filling on top
    pierogi dough folded in half filled with potato filling and being crimped around the edges with a fork
    pierogis being boiled in a large pot of water

    How To Store Leftover Pierogi + Tips

    • How to freeze pierogies. Like most dumplings, pierogies are a fantastic food to make a big batch of and freeze for later. To freeze them, form the pierogies but stop before you would pan-fry them. arrange on the prepared sheet without touching. Freeze for 3 hours or until the dough is hard, then transfer to a zip top freezer bag and store for up to 3 months. When ready to make, cook through the rest of the recipe as instructed.

    • Leftover cooked pierogies will be fine, stored in the fridge in an airtight container for a few days, but are definitely better when eaten fresh from the frying pan.

    • Is it better to fry or boil pierogies? The finest pierogi are boiled and then pan fried, and that’s how we do it.

    boiled pierogi's being fried in a skillet with onions and bacon
    homemade pierogi potato dumplings cooked with bacon & onion on a serving plate next to bowls of cottage cheese and sour cream

    More Special-Occasion Recipes

    Make Grandma’s Pierogi And Rejoice!

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    Pierogi Recipe

    Updated on May 8, 2024

    • Serves:  12
    • Yields:  25
    • Prep Time:  1 hr 30 min
    • Cook Time:  30 min
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    Ingredients

    Dough

    • 2½ cups all-purpose flour, plus more for rolling
    • 1 teaspoon sea salt
    • 2 eggs, beaten
    • 2 tablespoons vegetable oil

    Filling

    • 2 pounds russet potatoes, peeled and cut into 1-inch pieces
    • 2 tablespoons kosher salt, plus more to taste
    • ½ teaspoon freshly cracked black pepper
    • ½ cup salted butter or extra-virgin olive oil
    • ⅓ cup finely chopped fresh mint

    For Serving

    • 1 medium yellow onion, diced
    • 4 strips bacon, roughly chopped
    • Cottage cheese, for serving (optional)
    • Sour cream, for serving (optional)

    Method

    1. Make the dough. In a large bowl combine the flour and salt. Stir in ½ cup of water, eggs, and oil and mix until a shaggy dough forms. Turn the dough out onto a floured surface. Knead the dough with floured hands until smooth, about 10 minutes. Cover with a damp kitchen towel or plastic wrap and let rest for 30 minutes to an hour.

      pierogi dough in a glass bowl made with flour, water, salt and oil

    2. Meanwhile, make the filling. Add the potatoes and salt to a large pot and cover with 3 inches of cold water. Bring to a boil over high heat, then reduce the heat to a simmer and cook until potatoes are fork tender, about 20 minutes. Drain and transfer to a second large bowl. Add the pepper, butter, and mint, and mash until mostly smooth. Adjust salt to taste.

      pierogi filling made with mashed potatoes, salt, pepper, olive oil and mint in a glass bowl

    3. Cut the dough in half, leaving half covered. On the lightly floured surface, roll half of the dough until ¼ inch thick. Using a 3 inch biscuit cutter, cut out 12-15 pieces of dough. Repeat with the remaining dough and any dough scraps.

      rolled pierogi dough on a wood surface being cut into 3 inch circles with a biscuit cutter

    4. Lightly flour a rimmed baking sheet. Working with one piece at a time, gently roll each dough round until slightly thinner. Add 1 tablespoon of potato mixture to the center of each dough round. Using your finger, spread water along the edge of each round, then fold the edges together to form a crescent shape. Seal with a fork, being careful not to pinch in any filling, and transfer to the prepared sheet. See Note.

      pierogi dough folded in half filled with potato filling and being crimped around the edges with a fork

    5. Bring a large pot of water to a boil over high heat and salt it.

      How To Salt Water 2

    6. Meanwhile, add the onion and bacon to a large skillet and cook over medium heat until the onion is tender and bacon begins to crisp, about 4 minutes.

      boiled pierogi's being fried in a skillet with onions and bacon

    7. Once the water is boiling, add 4-5 pierogi to the pot at a time and cook until they are floating, about 2-3 minutes. Using a slotted spoon, remove them from the water, allowing excess water to drip off, and transfer to the skillet with the bacon and onion. Once all of the pierogi have been added to the skillet, cook over medium-high heat until golden brown, about 2-3 minutes per side. Transfer to a large platter.

      pierogis being boiled in a large pot of water

    8. Serve family style with sour cream or cottage cheese on the side, if using.

      homemade pierogi potato dumplings cooked with bacon & onion on a serving plate next to bowls of cottage cheese and sour cream

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 251
    • Protein 5 g
    • Carbohydrates 33 g
    • Total Fat 11 g
    • Dietary Fiber 2 g
    • Cholesterol 51 mg
    • sodium 1226 mg
    • Total Sugars 1 g

    Pierogi Recipe

    Questions & Reviews

    Join the discussion below.

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    • Deena

      How can you save these for a later day? and do you have to reheat them or can you eat them cold, and take them with you to work the next day?

      They can be kept in an airtight container in the fridge for up to 3 days. We recommend reheating them in a skillet or microwave before eating them. Hope you enjoy!

    • Kathy

      You guys are saving my life thank you! Everything is poison I'm trying to get to the point where I cook mainly from scratch. 2 questions what is the machine I saw in your video how to make the perogi dough Thinner and where to get it I think it's electrical right I might need both if they shut us down some manual stuff on hand. Also do you have a recipe to make farmer cheese filling or any others like mushroom portabella would be great or fermented cabbage filling. Thank you I so appreciate you I saw you on Moms Across America!

      Hi Kathy! We just use a rolling pin to make the dough thin.

    • Melinda

      Any thoughts on a non-pork substitute for the bacon?

      You can just omit the bacon. hope you enjoy!

    • Cheryl

      I like the use of a softer cabbage leaf. I always have trouble with the cabbage not being translucent enough. The original version were more greasy and cooked to death....I believe.

      Good tip Aunt Cheryl!

    • Sarah

      Way too much salt for me, I would've used just ½ tbsp. But otherwise a great recipe!

      Glad you enjoyed it Sarah!

    • Cheryl

      I am Natalie's great aunt and I can say that yes, it was a family tradition to have these at Christmas and Easter back in the days. I must admit...the originals made by Ma Konn were a far cry from the ones Natalie ate. Ma Konn's recollection from the old country and she was known as NOT a good cook. But her daughter, Natalie's grandmother and my sister-in-law took them to the next level. Her pierogis were then one of the traditional favorites we all remember from family gatherings. Yesterday....I was at Natalie's mother's house for the Easter feast and yes ....pierogis were there.

      So glad you love them too Aunt Cheryl!

    • Kay

      These might be the most comforting thing I've ever eaten. The whole family LOVED them. Thanks so much for sharing this recipe, these will definitely be making our Easter menu!

      Thanks Kay! We are so glad you and your family enjoyed them!