If you’re on the hunt for something hearty, nostalgic, and deeply satisfying, let me introduce you to one of Eastern Europe’s most beloved comfort foods: potato pierogi—or vareniki, as they’re often called in Ukrainian kitchens.
These soft, chewy dumplings filled with creamy mashed potatoes and topped with crispy bacon are the culinary equivalent of a warm hug.
And the best part? They’re easier to make than you’d think.
A Dish Steeped in Comfort and Culture
Potato pierogi aren’t just a recipe—they’re a ritual. For many families, making them is an act of love passed down through generations.
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Whether folded by grandmothers or made in batches for holiday gatherings, these dumplings carry more than flavor—they carry memories.
The ingredients are humble: potatoes, flour, a bit of butter. But somehow, when combined with care, they turn into something that feels genuinely special.
What Makes This Recipe So Easy to Love
This version leans into the simplicity that made pierogi a staple in the first place. No fancy gadgets or hard-to-find ingredients.
Just a handful of basics you probably already have in your kitchen—and a process that’s soothingly straightforward.
They’re also surprisingly versatile. Serve them as a main, a side, or freeze a bunch for those nights when you’re too tired to cook but still want something homemade.
Insider Tips for Pierogi That Turn Out Perfect Every Time
Whether it’s your first time or your fiftieth, a few small tricks make a big difference:
- Yukon Golds are your best friend: Their creamy texture and natural buttery flavor make the filling next-level without much effort.
- Go easy on the kneading: Overworking the dough can make it tough instead of tender. Treat it gently.
- Flour just enough: A light dusting keeps the dough from sticking without making it dry.
- Double up: These dumplings freeze beautifully, so make a big batch and thank yourself later.
With these in your back pocket, you’ll be cranking out restaurant-worthy pierogi like a pro.
Tweak It Your Way
This classic version is great as-is, but it’s also super easy to riff on depending on your mood or dietary needs:
- Meat-free magic: Swap out the bacon for caramelized onions or sautéed mushrooms for a plant-based twist.
- Cheesy upgrade: Mix in some cheddar or mozzarella for a gooey, melty filling.
- Spice things up: Add a dash of smoked paprika or crushed red pepper to give the filling a little kick.
Honestly, part of the fun is finding your favorite variation.
What to Serve with Your Homemade Pierogi
While they’re delicious solo, pierogi can easily be part of a bigger meal. Try pairing them with:
- A generous dollop of sour cream: Classic for a reason—its tanginess plays perfectly with the rich filling.
- A crisp green salad: Especially one with a vinegary dressing to cut through the starch.
- Hot soup on the side: Borscht, chicken broth, or mushroom soup turn this into an ultra-cozy spread.
These combos make pierogi night feel like a full-on event.
Surprisingly Simple for Beginner Cooks
If you’ve never made dumplings before, pierogi are a great place to start. The dough is forgiving, the filling is basic, and the process is surprisingly meditative—rolling, filling, folding, sealing.
It’s the kind of hands-on cooking that feels old-fashioned in the best way.
And since the ingredients are pantry staples, you probably don’t even have to make a grocery run.
Make Now, Freeze for Later
One of the biggest perks of this recipe? It’s meal-prep friendly. Here’s how to stock your freezer:
- Lay uncooked pierogi in a single layer on a floured tray.
- Freeze until solid, then transfer to a freezer-safe bag or container.
- When you’re ready to eat, boil straight from frozen. They’ll float when they’re done—no thawing needed.
That means you’re never more than 10 minutes away from homemade comfort food.
Why These Dumplings Will Win You Over
Potato pierogi are one of those rare dishes that check all the boxes: comforting, filling, nostalgic, and surprisingly easy to make.
Whether you’re revisiting an old family favorite or trying them for the first time, there’s something about their simplicity that just feels like home.
Dust off your rolling pin, put on some music, and let yourself get lost in the rhythm of making pierogi. The results? Pure joy in dumpling form.
Easy Potato Pierogi (Vareniki) Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Saucepan
- Potato masher
- Rolling Pin
- 3-inch cookie cutter or glass
- Baking sheet
- Plastic wrap
- Large skillet
- Slotted spoon
Ingredients
Dough (Makes 1 Batch):
- 2 cups all-purpose flour plus more for dusting
- ¾ teaspoon fine sea salt plus more as needed
- ½ cup warm water
- 2 tablespoons extra-light olive oil or vegetable oil
- 1 large egg
- 1 tablespoon sour cream
Filling:
- 4–5 medium Yukon Gold potatoes about 1 pound, peeled and quartered
- ½ cup shredded mozzarella cheese lightly packed
- 2 tablespoons plain cream cheese
- 2 tablespoons unsalted butter divided
- 2 tablespoons plus ¼ teaspoon fine sea salt
- All-purpose flour for dusting
Topping & Serving:
- 6 slices regular-cut bacon chopped
- 1 small yellow onion finely chopped
- Sour cream for serving
Instructions
- Prepare the Dough: In a bowl, whisk together flour and salt. In a separate cup, mix warm water, oil, egg, and sour cream. Pour the liquid mixture into the flour and stir to form a soft dough. Knead gently on a floured surface for about 2 minutes. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
- Cook the Potatoes: In a saucepan, add potatoes and enough water to cover them. Bring to a boil over medium-high heat, reduce to a simmer, and cook for 18–20 minutes until fork-tender. Drain the water and return the potatoes to the pan. Mash thoroughly.
- Make the Filling: Mix mashed potatoes with mozzarella, cream cheese, 1 tablespoon butter, and ¼ teaspoon salt. Cover and set aside.
- Roll the Dough: Divide the dough into two halves. Keep one covered while rolling the other on a floured surface to about ⅛-inch thickness. Use a 3-inch cutter to make circles. Gather scraps, combine with the reserved dough, and repeat.
- Fill and Shape the Pierogi: Place 1 tablespoon of filling in the center of each dough circle. Fold over and press edges tightly to seal. For a traditional look, crimp edges a second time with a pinch-and-twist motion.
- Cook the Bacon and Onion: In a skillet, cook bacon over medium heat for 1 minute to release fat. Add onion and sauté for 6–8 minutes until golden and softened. Remove from heat and mix with 1 tablespoon butter.
- Boil the Pierogi: Bring a large pot of water and 2 tablespoons salt to a boil. Add pierogi in batches, stirring gently to prevent sticking. Boil for about 2 minutes until they float to the surface. Remove with a slotted spoon.
- Serve: Arrange boiled pierogi on a serving dish. Top with bacon and onion mixture. Serve warm with dollops of sour cream.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.