Easy Potato Pierogi (Vareniki) Recipe
This easy potato pierogi recipe, also known as vareniki, combines tender homemade dough with a creamy potato and cheese filling, topped with crispy bacon and onions. It's a simple yet comforting dish perfect for family dinners or as a make-ahead freezer meal.
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
Make-Ahead Tip: Freeze uncooked pierogi in a single layer on a floured baking sheet for 2 hours. Transfer to a freezer-safe bag and freeze for up to 3 months. Cook directly from frozen as described above.
Double the Recipe: For meal prep or large gatherings, this recipe doubles well.
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