Homemade pierogi are tender dough pockets stuffed with a creamy blend of mashed potatoes, cream cheese, and mozzarella, then boiled and tossed with crispy bacon and melted butter. This Eastern European comfort classic can be made fresh or frozen for future meals.
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Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes until smooth.
Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.
In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg, 3 Tbsp oil, and 1 1/2 tsp salt until blended.
Using the dough hook attachment (or wooden spoon if done by hand), add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour, 1 Tbsp at a time, just until the dough no longer sticks to the sides of the bowl, or to your hands. Knead on speed 2 or by hand for 2-3 minutes until the dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
Divide dough into 2 pieces. Cover the second piece and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.
Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and keep covered to re-use). Add 1/2 Tbsp of potatoes over each round (a mini scoop makes portioning easy).
To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).
Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.
Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi in batches. Cook for about 2 minutes or until the water has returned to a boil and the pierogi float to the top. Remove to a bowl with a strainer or slotted spoon drizzling buttery bacon between layers.
Store cooked pierogi in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a bit of butter over low heat, or serve cold with sour cream.
stand mixer with dough hook · 3" round cookie cutter · mini scoop (optional, for portioning filling)
Yes. Freeze fresh pierogi on a baking sheet unwrapped until solid, then transfer to a freezer bag. Cook directly from frozen—they'll take about 2 minutes after returning to a boil, just like fresh pierogi.
Pinch the two edges together tightly first, then crimp the sealed edge a second time with a pinch-and-twist motion to ensure a tight seal.
Pierogi are done about 2 minutes after the boiling water returns to a full boil and the pierogi float to the top.
Yes. Prepare the potato-cheese filling, partially cover, and set it aside while you roll out and fill the dough. You can also refrigerate it for up to 1 day before using.
Mix the dough by hand in a large bowl using a wooden spoon, then knead by hand for 2–3 minutes until smooth. A stand mixer is convenient but not required.
