The Very Best Potato Pierogi Recipe

Tender dumplings filled with cheesy potato filling then topped with buttery sautéed onions, this is the comfort food of my childhood. The Very Best Potato Pierogi recipe is passed down from my grandfather and made completely from scratch is easier to make than you think. 

The BEST Potato Pierogi recipe you will ever make, easy and authentic.

Happy Monday!  I hope you all had a great weekend and if you’re celebrating the upcoming holidays…you were able to get quite a bit done because that was it. That was the LAST weekend before the big day. Hanukkah begins next Saturday and Christmas is Sunday so, unless you took some time off this week, you’re all out of weekend. Me…I’ll be scrambling to get things done until the bitter end…like usual. BUT I did get one thing crossed off my list this weekend and it was the marathon pierogi making session in preparation for Christmas eve. They are a staple at many of my families holidays and a must have this year since our Christmas eve dinner theme is all things polish. 🙂

The BEST Potato Pierogi recipe you will ever make, easy and authentic.

My grandfather was off the boat polish.  Like literally, he packed up his wife and kids….sailed across the pond (my grandmother was british) and settled here in this great melting pot of a county I now have the pleasure of growing old in. And with him (other than his family) he brought a bunch of polish recipes I was, kinda, forced to learn. Pierogies were one of the things on that lesson plan.  And it was a big, huge deal…the whole pierogi process so when you knew he was about to make them, you knew you were in for some hard child labor.  At least that’s how I looked at it when I was a kid.  And for that….NOW….I’m so ever grateful because that’s how I came to create the Very BEST Potato Pierogi Recipe of all time.

The BEST Potato Pierogi recipe you will ever make, easy and authentic.

When Pop-pop started boiling potatoes and working on the dough….if you were in the house you absolutely had to help BECAUSE….when he started making pierogies he was going to make hundreds of them.  Not just a dozen or so…he was making enough to feed the entire polish army.  So, I had lots of practice of the years but funny thing, I still had to ask my mom for the recipe. I guess I was just part of the assembly line and not the actual cooking.  She wasn’t much help because she said potatoes, cottage cheese, onions and for the dough….flour, egg, milk. Not really any measuring.  Just kind of winging it.  And they BOTH used to just make the dough on the kitchen counter in a “flour” bowl. Just making a well in the middle and whipping up their dough right there. On the counter. Measuring the milk in a tall glass with egg whisked in.  The insanity.

The BEST Potato Pierogi recipe you will ever make, easy and authentic.

So, for all of you…so you TOO can make The Very Best Potato Pierogi recipe I created an actual recipe. With measurements and cooking times and {gasp} a stand mixer. Yes, my pop-pop is rolling in his grave right now at the fact that I used my stand mixer to make my dough. And I added cream cheese to my potatoes….and sour cream to my dough. I wanted the dough to have a bit of tangy flavor, less like a dumpling and more like a…well, I don’t know.  But it was a good idea.  And I love my mashed potato recipe so I kinda took a page from that recipe and added the cream cheese.  Also, a good idea.

The BEST Potato Pierogi recipe you will ever make, easy and authentic.

A few tips for you before you venture out into the world of pierogi making:

  1. Be sure you don’t overwork your dough. The gluten in the flour tends to get tough when it’s over rolled, over kneaded, over handled.  When it starts to look shaggy in the mixer bowl and pulls away from the sides….stop and let it rest for a good hour before rolling out.
  2. Cook those onions until they’re good and caramelized.  That adds so much needed flavor that will be missed if you don’t let them get golden brown. It’s what I love most about this recipe.
  3. Don’t think the cottage cheese is weird….it’s not and adds some great texture to the filling.  If you can find large curd cottage cheese do buy it and use it, the small curd tends to disappear into the filling a bit.
  4. Don’t overfill…just don’t…because those buggers will bust open like a pair of skinny jeans on Thanksgiving while they’re boiling.  And that’s not good eats. I know it’s tempting to go big or go home but keep things light in there and you will be rewarded.
  5. Don’t over boil….once your pierogies float to the top, scoop them out.  You can eat them as is or save for later, then fry up in some butter with onions for a truly amazing experience.
  6. Never…ever…ever…buy frozen pierogies again. Just kidding, but you will now know the difference and they just don’t compare. 🙂

The BEST Potato Pierogi recipe you will ever make, easy and authentic.

And if you bought too many potatoes to make The Very Best Potato Pierogi recipe…never fear, you can use those up in this easy Slow Cooker Loaded Baked Potato Soup or this spectacularly amazing Potato Gratin. Or go easy and stuff a baked potato with broccoli and cheese.

The Very Best Potato Pierogi Recipe

Course: Dinner
Cuisine: American, Polish
Keyword: pierogi, potato
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 32 pierogi
Calories: 149 kcal
Author: Kellie

Authentic Polish Potato Pierogi recipe straight from my grandfather's kitchen. This is the real deal when it comes to the BEST Potato Pierogi recipe around.



  • For the dough:
  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup whole milk
  • 2 eggs lightly beaten
  • 1/4 cup sour cream
  • For the filling:
  • 5 large russet potatoes peeled and quartered
  • 1 teaspoon kosher salt
  • 3 tablespoons butter
  • 3 large vidalia onions diced
  • 1 1/2 cups large curd cottage cheese
  • 8 ounce cream cheese room temperature


  1. In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed.
  2. Whisk together the milk, egg and sour cream. Slowly add the milk mixture to the flour in a steady stream.
  3. Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl.
  4. Cover the dough with plastic wrap and allow to rest for 1 hour.
  5. Add the potatoes to a pot and fill with water to just cover the potatoes. Stir in the salt and bring the potatoes to a boil.
  6. Turn the heat to low and continue cooking the potatoes until fork tender, approximately 20 minutes.
  7. While the potatoes are cooking, melt the butter in a large skillet over medium heat.
  8. Add the onions to the pan. Cook until caramelized and golden brown, approximately 20 minutes.
  9. Drain the potatoes and transfer to a large bowl.
  10. Add the onions, cottage cheese and cream cheese to the potatoes. Mash using a potato masher until well blended.
  11. Season with salt and pepper, to taste.
  12. On a lightly floured work surface, roll out the dough to approximately 1/4 inch thick. Cut out rounds with a 2 3/4-inch cutter. Place on a baking sheet, and cover with plastic wrap.
  13. Using your hands, lightly flatten the dough disk to stretch it out a bit.
  14. Place approximately 1 1/2 tablespoons potato filling in the center of the dough and fold the top half down over filling, gently pressing to squeeze out any air and seal by pinched the seam together.
  15. Return to baking sheet and cover.
  16. Repeat with remaining dough and filling.
  17. Bring a large pot of salted water to a boil. Add 4 dumplings. Cook, stirring gently to avoid sticking to the bottom of the pot, until dumplings rise to the surface, about 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, and pat dry. Transfer to a serving platter, and cover with foil to keep warm.
  18. Repeat with remaining pierogies.
  19. Serve with melted butter, caramelized onions and sour cream, if desired.

Recipe Notes

Pierogies can be made in advance and frozen in a single layer, wrapped tightly in plastic wrap and sealed in an airtight container for up to 2 months.

Nutrition Facts
The Very Best Potato Pierogi Recipe
Amount Per Serving (0 g)
Calories 149 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 24mg 8%
Sodium 229mg 10%
Potassium 229mg 7%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 2g
Protein 4g 8%
Vitamin A 3.6%
Vitamin C 4.1%
Calcium 4.1%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.


19 comments on “The Very Best Potato Pierogi Recipe”

  1. My mouth is literally watering. I luuuuuv pierogies. Thank you.

  2. Reminded me of my great grandmother’s recipe I’ll need to get it out and compare. Thanks for making me smile at those memories

  3. After I boil and drain, if not all are being eaten, can I freeze at this point?

    • Yes! I place them in a single layer in a freezer bag and freeze them flat. This way you can just pull out the number you want each time you cook them.

  4. I remember “helping” my grandmother make these as a child, she made them every week.
    I made them many years ago with a recipe from my mother but your recipe was so much easier. Everyone loved them!!! Do you have any other recipes for fillings?

  5. my husbands sister used to make plum perogies, they are my favorite, please post that recipe>

  6. Finally, someone who mixes cottage cheese, onions and potatoes in their perogies.
    This is the way my mother and other family members always made them. We never used cream cheese, but I can see how it would be a great addition. Am not a fan of yellow cheese with potatoes, so glad to see this filling. My mom also made sauerkraut ones, blueberry ones. My mother-in-law also made prune ones. All delicious!

    • YES! My grandfather used cottage cheese and it was my favorite part. Plus, I like to leave the potatoes slightly chunky so it’s not just mush inside. The cream cheese is my addition, I’m sure my pop pop would frown upon that suggestion but I love it and it’s staying. 🙂 I hope you love them. I’m making plum pierogi this summer as soon as they’re in season. They’re amazing with vanilla ice cream.

  7. Love Pierogies (or vareniki as we call them)!!! For the filling, can I use farmers cheese? Don’t like the texture of cottage cheese and farmers cheese is a tiny bit more “sour” which should taste amazing in this recipe. 

  8. I needed a great pierogi recipe! My son would eat these every day and every meal if I let him!

  9. I need a big helping of this! 

  10. Wow, perfect pierogies! I am impressed!

  11. Should you drain the cottage cheese first?

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