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These homemade Cheddar Pierogies with Caramelized Onions and Bacon are the perfect meal to make with family and friends. Simple potato-filled Pierogi dumplings tossed in a nutty, buttery pan sauce and topped with crispy caramelized onions, sharp cheddar cheese, and bacon. Every bite is a little cheesy, a touch buttery, and full of creamy potatoes layered with delicious caramelized onions and salty bacon. Nothing is better…or cozier…on a cold winter night.

overhead photo Cheddar Pierogies with Caramelized Onions and Bacon | halfbakedharvest.com #pierogi #pierogies #homemade #Christmas

I could not be more excited about this recipe. Pierogies are one of those foods that bring back all the best memories. Tell me you all grew up eating Mrs. T’s cheddar Pierogies too? The frozen bags of Mrs. T’s were always stocked in our freezer. My mom would make them for the two of us on cold winter days. Yes, way back when my family still lived in Cleveland. Of course, back then, my mom would simply boil up the frozen pierogies, top each with a handful of cheddar cheese, and then melt the cheese in the microwave. And then?

We’d proceed to eat them by the fire…

We also did this with top Ramen (another tried and true favorite). Mom and I really knew how to live it up on bitter cold Cleveland days. It was literally a three-step, two-ingredient meal, but I loved it. So much so that when I got a little older, my best friend and I would come home from school and do the very same thing. And yes, I got her hooked on pierogies as well.

When I first started cooking for the family, I remember one long summer spent up at Mt. Hood. It was the first summer (of many) that we spent there, and I recall it doing nothing but rain. It was cold and I was bored. So bored. So what did I do? I taught myself how to make homemade pierogies. From that day on I knew I could never go back to Mrs. T’s…nothing beats a homemade pierogi.

SO GOOD.

Pierogies dough

assembling Pierogies with potatoes in center of dough

Once I discovered how to make homemade pierogies, I’d make a HUGE batch and freeze them. My younger brother Kai says that to this day, pierogies are still one of his favorite meals I’ve made him.

It’s been ages since I last made pierogies (over two years…see my first pierogi recipe here). A couple weeks ago I found myself really wanting to make a more classic pierogi. One topped with onions and cream…and bacon too.

Enter today’s recipe…and it’s probably my favorite recipe of the week.

Cheddar Pierogies before cooking

Here is how you make homemade pierogies.

Start with the dough. It’s your basic, flour, egg, salt, combo, but what’s unique about most pierogi recipes is the use of sour cream in the dough. The sour cream keeps the dough moist and adds the slightest tang. Since I don’t cook with sour cream, I always use plain greek yogurt instead, which works perfectly. However, you can certainly use an equal amount of sour cream if you prefer.

Next, the filling…cheesy, creamy, buttery potatoes, simple as that. Don’t mess with it, so good.

You can make the potatoes the traditional way on the stove-top, or you can use the instant pot. I prefer to use the instant pot. It’s the easiest, quickest way to make potatoes.

side angled photo of Cheddar Pierogies with Caramelized Onions and Bacon

Let me tell you about the toppings.

I’ve had a lot of people message me in the past to tell me about all the different ways they top their pierogies. But what I believe to be most classic are onions with a dollop of sour cream. Or even just butter and a dollop of sour cream. I’m not 100% sure (because I googled this and multiple answers came up), BUT I do think these are semi-classic toppings. Either way, they’re DELICIOUS.

Next up, crisp up some bacon. You can use the same skillet used to caramelize the onions with a touch of apple cider vinegar for a bit of tang. Finish with some fresh thyme. Now, toss in the pierogies and serve each serving with addition cheddar and a dollop of cream. I like to use more yogurt, but use what you love most. These cheddar pierogies with caramelized onions and bacon are going to be good no matter what.

overhead close up photo Cheddar Pierogies with Caramelized Onions and Bacon

Freeze for later.

Here’s the thing about pierogi making. Just like ravioli, these take time. Please do not let this scare you away. Making pierogies is very simple. The dough is incredibly easy to work with. If you can roll out a basic bread dough, you can certainly make pierogies. You don’t need any special equipment, just a bowl, a spoon, and a rolling pin. And if you don’t have a rolling pin – use a wine bottle.

So, while making pierogies does take a little effort, you can make them in bulk over the weekend…or whenever you have time. Then just freeze what’s left over for the quickest, easiest lunch or dinner…any day of the week. Once the pierogies are frozen, simply boil them up from frozen, they take just minutes to cook.

And yes, these are far better than Mrs. T’s.

overhead photo of Cheddar Pierogies with Caramelized Onions and Bacon

My suggestion?

Find some time this week, over the weekend, or maybe even over Christmas break. You can even gather up some friends and make it a holiday Pierogi Night. Everyone can help in making the pierogies. Enjoy some fun drinks, maybe a cheese board too, and of course…Christmas music!

Sounds to me like the perfect way to spend a cold December night!

overhead close up photo of Cheddar Pierogies with Caramelized Onions and Bacon with fork in pierogi

If you make these Cheddar Pierogies with Caramelized Onions and Bacon, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Cheddar Pierogies with Caramelized Onions and Bacon

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 (about 40 pierogies total)
Calories Per Serving: 380 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Dough

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons salted butter, melted
  • 1 cup plain full fat greek yogurt, plus more for serving
  • 1 large egg

Filling

  • 4 Russet potatoes, peeled and quartered (about 3 pounds)
  • 2 tablespoons salted butter, at room temperature
  • 2 cups shredded sharp cheddar cheese. plus more for topping
  • 2 ounces cream cheese
  • kosher salt and black pepper

Onion Butter Sauce

  • 4 thick cut slices bacon, chopped
  • 4 tablespoons salted butter
  • 2 yellow onions, thinly sliced
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon fresh thyme leaves

Instructions

  • 1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.
    2. To make the filling. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
    3. Drain the potatoes, return the potatoes to the pot and mash over low heat, adding the butter, cheddar cheese, and cream cheese. Season to taste with salt and pepper. 
    4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work to prevent from drying out. At this point, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months. 
    5. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogies in batches for 2-3 minutes, or until they float. Drain.
    6. To make the butter sauce, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean, then set back over medium-high heat and melt 1 tablespoon butter. Add the onions and cook 5 minutes, until softened. Add the apple cider, season with salt and pepper and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are golden and caramelized. Add the remaining butter and thyme and cook 2-3 minutes, until the butter is browned. Remove from the heat.
    7. Drop the pierogies into the sauce, gently tossing to combine. Spoon the pierogies and onions onto plates. Top with cheddar and bacon. EAT!

Instant Pot

  • 1. Combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 12 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes well.
    2. Finish as directed above from step 3 on.

horizontal photo of Cheddar Pierogies with Caramelized Onions and Bacon

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Comments

  1. Looking forward to giving this a try as it’s so similar to my family’s recipe. For those not liking the texture, after boiling the pierogi, fry it it in lots of butter, lightly browning both sides. Trust me, it makes a HUGE difference in taste. Dollop with sour cream, so good! Thanks for new ideas on fillings Tieghan!

    1. Hey Kristin,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

  2. 2 stars
    This one was a big miss for me for a couple of reasons. As others have stated, this recipe makes it tough to project a “yield.” I tried to heed other reviews and made 1 recipe of the dough and then used 1 pound of potatoes (but kept the cheese, butter, and cream cheese the same. I was afraid they wouldn’t be cheesy enough if I cut down the cheese in accordance with the potato!) My rolling pin has changeable guides on the ends of it that can be set to 1/16″, 1/8″, 1/4″ or 3/8″ so that when you’re rolling out dough, it’s the correct thickness throughout. Whatever you do, don’t roll your dough out to 1/8″ like the recipe calls for. That’s too thick and the pierogis were too doughy because the ratio of dough to filling was way off. I didn’t have a 3” biscuit cutter, only 2.75” and 3.25” so went with the 3.25” size. The first time I cut circles, I did roll to 1/8″ inch but the second time and thereafter, I rolled to 1/16″. 1/16″ worked much better. As a result of all this (maybe due in part to the extra .25” on my biscuit cutter but I don’t know), my yield was only 28 pierogis and I only used about 75% of the filling I made. As far as taste goes, there wasn’t any “sauce,” because the onions soaked up all the butter so that was a disappointment. Admittedly, I’ve never had a pierogi before but am always a big fan of potatoes and cheese (especially together!). But this just lacked flavor and the boiled dough with the creamy potato mixture was strange to me. The onions and bacon were fine but still couldn’t salvage it. I froze the remaining pierogis and will revisit them once I can find another sauce for them or some other use. A ton of work and too many calories for something I just didn’t think was that good. If you do make it, make one recipe of the dough, use 1 pound of potatoes, cut down the cream cheese, butter, and cheddar to 1/3 of what the recipe calls for, and roll your dough to at least 1/16”.

    1. Hey Aisha,
      I like to serve my pierogi with a side of sour cream or greek yogurt. I hope you love this recipe, please let me know if you give it a try! xTieghan

        1. Hey Aisha,
          Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  3. 4 stars
    Delicious! I had to do a last minute sub of apple cider vinegar for red wine vingear and it still tasted great. I think the number of potatoes could be scaled back to 2, I probably had twice the amount of potatoes I needed, but can’t complain about leftover mashed potatoes!

    1. Hey Emily,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

  4. Hi, love your recipes! I’ve got this on the menu for the week but am wondering if I can sub gf flour? Anyone out there try it? Thank you!

    1. Hey Aline,
      I haven’t tested this with GF flour, but I would recommend using Cup4cup GF flour. I hope you love this recipe, please let me know if you give it a try! xTieghan

  5. 5 stars
    These were SO delicious! The perogies, the sauce, all of it. I made triple the dough for this amount of filling and froze 80 perogies for later. Another winner! <3

    1. Hey Mahala,
      I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

  6. 5 stars
    Love these pierogies! It has now been my tradition to make them every Easter! Definitely a family favorite, even for my dad who doesn’t like cheddar cheese.

  7. These are incredible and so easy. We followed the recipe exactly as is and had waaayyy too much stuffing, so we just ate that as mashed potatoes throughout the week.

    We froze most of the recipe and I’m enjoying them more from frozen! I just boil until they float and then pan fry in a little butter. No topping necessary. Will definitely be making again

    1. Hey Alyssa,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  8. 5 stars
    Made these this weekend and they were SO good! The whole family enjoyed them as well! While they are a little time consuming, they are totally worth making and I plan on making them again…SO SO good!

    1. Hey Erin,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  9. 4 stars
    This recipe turned out amazing! So yummy! I should have referenced your other pierogi recipes before I sliced up my potatoes. My potatoes were on the small side so I decided to weigh them. Let’s just say the 3lbs made way too much filling. Not a big deal, because I made them into mashed potatoes the next day. However, I notice your other recipes only call for either 4 potatoes, or 1lb which definitely would’ve given me the right amount.

  10. 5 stars
    Amazing!! These were super easy to make and the flavour was bang on!! I has enough potato filling to make 3 batches of the dough, so the freezer is well stocked now. Don’t skip the apple cider vinegar or thyme in the onions, that was a delicious addition!

  11. I am dying to make these. I do have one question though. At the end you say top with cheddar and bacon. I understand the Bacon part because it is already cooked, but all of the cheddar is used in the filling. Did you mean to have us grate some additional cheddar to top the finished product? Thanks.

    1. Hey Cindy,
      Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    Yes! All the good things. In my family, after boiling the pierogi we pan fry them for just a minute or two on each side. This crisps them up just enough and makes them more handheld friendly!

    1. Hey Katy,
      The filling can be warm or at room temp. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. Tieghan, these pierogi were one of the best things I ate all year. You have no idea how much joy your recipes have brought us over this past year- so grateful for your beautiful work!! We’ve been waiting for the right occasion to make these again and we’ll be having them for NYE! We’re thinking of delivering some pierogi kits to family members- with the pierogis formed and the sauces on the side. (Almost like when you buy fresh pasta to cook later) Do you know how long the pierogis can stay fresh (not frozen) before the dough gets sticky or dried out? We appreciate any light you can shed on this. Happy New Year…!

    1. Hey Lauren,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! I would keep the dough in the fridge for no longer than 48 hours. Happy New Year! xTieghan

  14. I just made this recipe for the first time, and while they taste really great- I think something may have gone wrong with our dough.. for whatever reason the dough kept shrinking as soon as I cut out the 3 inch circles, and was only able to get 20 pierogi out of the dough vs the 40 indicated in the recipe. I triple checked that the dough ingredients were all correct. Have you encountered this before? What should we try next time?

    1. Hey Alyssa,
      Thanks so much for giving the recipe a try, I am sorry you had issues with the dough. You just want to keep rolling them out until they are the size of your liking. I hope this helps for next time. Happy Holidays! xTieghan

  15. 5 stars
    Hi!! I love ALL of your recipes you tried and this one was amazing. One question- I had some leftover, so I froze them. Can I just take them from the freezer and boil? Thanks for adding so much delicious food into my life!

    1. Hey Rachael,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed! Yes, you can just boil these from frozen. Please let me know if you have any other questions! Happy Holidays! xTieghan

  16. I made these last night with my daughter and they were so delicious. It will be hard to go back to frozen pierogies! We had about half the filling left though….I just watched your video and it looks like you used fewer potatoes than I did. I weighed out 3 pounds of Yukon gold and didn’t peel them (I never peel those potatoes). Maybe you started with 3 pounds and then peeled them so ended up with less? But probably not half the filling I had? Do you all the filing for this amount if dough?

    1. Hey Mandy,
      Thanks so much for giving the recipe a try, I am so glad they worked out for you! I used 3 pounds of potatoes:) Happy Holidays! xTieghan

  17. Hi Tieghan! Would this work with sweet potatoes as well? Would there be an issue using non-fat greek yogurt instead of full-fat? Thanks!

    1. Hey Christine,
      Sure, sweet potatoes would work here and non-fat greek yogurt would be fine to use. I hope you love the recipe! Happy Holidays! xTieghan

  18. Hi Love your blog and instagram page! I was wondering if you could recommend a pierogi cutter, and if you use a pierogi press to seal them?

    1. Hey Jill,
      I actually just use a cookie cutter:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  19. 5 stars
    I made these for lunch today and ohhhh my goodness. These were heavenly. Especially with the caramelized onions, bacon, and sour cream! Very easy but did take a ton of time. Worth it though! Love your recipes!

    1. Hey Mandy,
      Yes, totally fine to use. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  20. 5 stars
    Made these last nite and so so tasty and easy. Almost tasted like a loaded baked potato with the bacon. I can’t wait for leftovers with eggs this morning!

  21. Does the dough need to be flash frozen before cooking or is that only if you plan on freezing them in batches? Thanks!

    1. Hey Stacey,
      That is only if you plan to freeze them in batches:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  22. 4 stars
    This was a very fun recipe to make with food loving friends for a Christmas-tree decorating dinner. With good wine, music, and company it took 3.5 hours to have dinner on the table. 🙂 We made 1,5 batches of pergogi, carmelized a crazy amount of onions, roasted broccoli and carrots on the side, and opted to boil and then pan sear the perogi’s before serving. Thank you for the inspiration!

  23. About to make these this weekend. Very excited! I grew up eating homemade pierogies that my Ukrainian grandma would whip out with her ladies friends after church on Sundays. Reading over the directions, the butter sauce calls for apple cider vinegar and in step 6, it references apple cider a couple times. Just want to make sure I’m using ACV and not apple cider. Thanks!!

    1. Hey Emily,
      Yes, that is correct. I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Kristin,
      Yes, you can use an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  24. I can’t wait to try these! My dad’s family is Polish and we always ate pierogis. I just love them and these sound delicious.

  25. My Grandmother is from Poland and her pierogi dough is just flour, egg, and water. Interested to try yours and see how it compares to traditional pierogi! I just won’t tell her 😂

  26. 5 stars
    These were very, very good. My Slovenian grandmother made pierogis with pasta dough, but a similar filling. My son and daughter and I spent a few hours making these yesterday afternoon (easy to execute) and the whole family enjoyed them for dinner with bratwurst and sauerkraut. For those who want to make more, there was a lot of leftover filling, enough to fill two batches of dough. We will be making them again. Like, today.
    Thank you for your work. I’m finding a lot of recipes here that appeal to our tastes.

  27. 5 stars
    Just made the pierogis because I was too lazy to cook the onions an bacon. The pierogis were fantastic! Best homemade ones I have ever had. I’ll definitely be making these again!

  28. So excited to try these! I grew up eating Mrs T’s and we make pierogie every year for Xmas Eve. What size biscuit cutter and scoop did you use? Thank you!

    1. Hey Natalie,
      I use 1 tablespoon scoop. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

  29. 5 stars
    Looks intimidating,but the recipe is so easy to follow! When I made them the first time I overworked the mash and turned into a rubbery mess, but this time I made sure the filling turned out fluffy. I followed the recipe closely but if I had put in two teaspoons of filling, there’s no way I would’v been able to close the dough circles. I used one teaspoon and they still turned out quite big. I also put some chopped spring onions in the filling to add a nice onion-y flavor without being overpowering. I used white wine for the sauce and put in a tiny bit of honey to caramellise the onions and balance the sourness of the pierogies
    Will absolutely make again!

  30. suggestion: next time that you make pierogi (ukrainian: pyrohy) try farmers cheese for the filling! Simple butter and onions for the topping. But I am going to have to try the bacon 🙂 , after all how can bacon be bad !

    1. Hey Kelsey,
      Yes, bread flour will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Brynna,
      Yes, you can use GF flour here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  31. 5 stars
    These peirogi are amazing and the cartelized onion and bacon sauce is exquisite. These will be a staple in our house even though they are a little laborious to make. Well worth every minute spent.

  32. 5 stars
    Literally the only recipe that can be adapted for dumplings that is gluten free and easy to make. You are the best! So good and so well described. I like to add some dill to the mashed potatoes too.

    1. Hi! I am really glad you enjoyed this recipe and it turned out so well for you! Thank you for trying it! xTieghan

  33. 5 stars
    Hi! This recipe is amazing!!! Never made pierogi before and was blown away with how easy you made a bit of a daunting task- not to mention beyond delicious. Making again for Canadian thanksgiving! Thank you!!!

  34. 4 stars
    Very tasty! We had a ton of extra filling so we put it in a 8×8 pan and baked it for 13 mins at 350F, and now we have cheesy potatoes for the week 🙂 We also pan-fried the dumplings with the reserved bacon fat to get them a little crispy. Thanks for the recipe! Never heard of pierogis before! I think I’ll be doing a lot of them around Thanksgiving time!

  35. 5 stars
    Made these last night and wow!!! So, so good!

    I am from the Midwest and had never heard of pierogies until a few years ago when I visited NJ and tried them. These were a bit trickier than I originally thought, but totally worth it. I don’t eat por so I left the bacon out and added extra butter. I also sautéed some cherry tomatoes and garlic to go with the dish and it made the pierogies even more amazing (as if that’s possible) 😁 I will make these again sometime for sure!

  36. 5 stars
    These are fantastic! I think my circles were a little larger than 3 inches and I probably could have rolled the dough thinner because I only ended up with about 30 and I had some filling left over, but regardless they were delicious! So I have a few lessons learned for next time, and there will definitely be a next time! Thank you for the great recipe!

    1. That is so amazing to hear! I am really glad this turned out so well for you, Lynn! Thank you! xTieghan

  37. 5 stars
    I’ve been making these in bulk during quaratine and freezing them so we always have them on hand (because comfort food). I had no idea how easy it was to make pierogies from scratch before this. The only additional step we do is pan fry them for a moment on each side once they are done boiling, which gives them a nice little caramelized crust. This recipe will certainly be staying in our rotation of favorites. Thank you!

  38. 4 stars
    I followed the metric weights, and the dough seemed way too sloppy, put more flour in and it sorted it out, was a lot more flour though! They tasted amazing all the same, but was very paranoid I’d done something wrong! But I triple checked

    1. Hi Ellise! I am sorry about that! I will check to make sure they are correct! I hope this still turned out well for you! xTieghan

  39. These were amazing!! Can you freeze the potato mixture make more at a later time? I had a lot of filling left over! Will definitely be making again

  40. 4 stars
    I’ve made these twice and they’re delicious! Next time I would half the filling. I used a 3″ cutter and rolled to 1/8″ and made ~27 pierogies but I had a ton of filling left over.

  41. 5 stars
    Wow, the flavors were so delicious together, the onions were the right tang. Everyone loved this w a big green salad. Took me 2 hrs. but it was my first time. Froze half on a sheet pan and then bagged it for two more meals-later.

    1. I am so glad this recipe turned out so well for you all, Kelly! Thank you so much for trying it! xTieghan

    1. Hi Terri! I got it on amazon! I hope you love this recipe! Please let me know if you have any other questions! xTieghan

    1. Hi KT,
      You can use sour cream in place of the yogurt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  42. I only have 2% Fage Greek Yogurt and 2 big russet potatoes. Can I cut the recipe in half with the 2 potatoes and use 2% greek yogurt? I’d love to make borscht with homemade pierogis tonight!

    1. Hi!
      Yes this will absolutely work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. 4 stars
    This recipe was absolutely delicious! My dough ended up with little clumps in it, and I’m not sure what that was about, but it wasn’t noticeable once the pierogi were cooked.

    1. I am so glad this turned out so well for you Lacey! Thank you so much for trying it! Please let me know if there are any questions I could help you with! xTieghan

  44. These are delicious. But there is a mismatch between the amount of dough and the amount of filling with this recipe. I made 1.5 times both. I ended up having to make another 1.5 x the dough in an effort to use the filling up… I made around 100 – 105 pierogi. And i still have enough filling left for a lot more!

    1. HI! You can use sour cream, Greek yogurt, whole milk, heavy cream or ricotta cheese. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  45. 5 stars
    I’m lucky to have grown up near Eastern European family and bakers in Whiting Indiana, home to the largest Pierogifest in the country and named by Oprah as one of the 10 best festivals in the country. Thank you for this recipe, as I’m now away from home and craving my hometown comfort meal.

    1. Hey Jessie! Yes, I peel the potatoes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  46. Do you think these would stay fresh enough to make and assemble, then refrigerate and cook 24 hours later? Or should I freeze them even if cooking 24 hours later?

    1. Hey Sarah! I recommend just freezing the pierogi. It’s honestly just easier than keeping them in the fridge and the cook up in really the same amount of time. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  47. 4 stars
    Made these last night and they were delicious. It made a lot more filling than I needed and I only got 30 out of the dough instead of 40. It’s definitely a weekend dinner (takes some time) but totally worth it!

  48. Going to try this recipe. I enjoy my pierogies fried. Curious. Have you tried frying them with your dough recipe? How did they turn out?

  49. 5 stars
    I cannot say enough about how delicious these were! Definitely a recipe to always have in your back pocket and share with others!

  50. Outstanding. Will make again! However, a few comments on the construction of the pierogi. The 3 inch circle seemed small and 2 tsp of filling seemed like a lot. They looked a little sloppy but may have been me having my daughter help. Will try again. Any tips to making them look pretty? Big hit in the house!!

    1. Hey Amy! Are you stretching the dough at all during the filling process. You want to pull and tug it gently to be able to fit around the filling. This will hep to keep the pierogi in a nice form. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

    1. Hey Liz! Sure! Just add the bacon to the potatoes. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  51. 5 stars
    First off YUM!! I live outside of Cleveland and of course had to pair these with kielbasa! I will say it was a lot of work but anticipated that however end result so worth it! I will say I tried brushing water around the edge but it just made it too gummy when I tried to pinch them together. I decided to go without the water and thank goodness it worked out. I will definitely make them many times over!

  52. 5 stars
    Great recipe. Loved how easy the dough was to work with. I made many smaller ones. Only issue I had was I seemed to have double the amount of filing I needed but that wasn’t a problem as I added a little milk to it and reheated it to serve a mashed potato with a roast. Pinned to my favourites.

  53. Hello are you supposed to knead in extra flour until the dough is no longer sticky or is it supposed to be sticky. My dough is pretty sticky I hope it still works….?

    1. Hi Jayme! You should use just enough flour so that you can easily work with the dough. It shouldn’t be sticky, but it should be a little damp. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  54. 5 stars
    Another amazingly delicious recipe! And perfect frozen for that weeknight meal when you are just too tired to cook! The thought of making these from scratch may sound daunting but they really are very easy to make, and the dough … wow, the texture of the dough is so soft and lovely to work with – definitely use the yogurt! Put some time aside on the weekend to make these and you will have at least 2 months of meals, if you can wait that long! They are ADDICTING! Again Tieghan, when is your show premiering on Food Network?!?! You are truly talented!

  55. 5 stars
    I made this recipe a couple weeks ago and really liked the flavors, but I followed the recipe exactly and ended up with 3 times the potato mixture because I went by number of potatoes and not by pounds! I’m bummed because I wasn’t able to eat it all and I hate wasting food, so hopefully someone sees this and learns from my mistake! Will definitely make these again, with smaller potatoes 🙂

  56. I struggled with the dough in this recipe and would love to hear suggestions on how to fix it. The dough was sticky so I added more flour to make it workable. I rolled the dough out to 1/8 thickness but the dough kept shrinking up to a thicker size! Then when I tried to make the pierogies and place the filling inside the dough was shriveled so small that it was a tiny pierogie. We ended up throwing them out and I have half the dough to try again tomorrow.

    1. Hey Emily, it sounds like you need to let the dough rest after adding the flower. Try covering the dough and allowing it to sit on the counter for 30 minutes before rolling. The resting time will make the dough easier to roll out and work with. Please let me know if you have any other questions. I hope this helps and I hope you love this recipe! Thank you! xTieghan

  57. 5 stars
    Made this yesterday, but put the carmelized onions INSIDE the pierogie filling. Best. Recipe. Ever. So easy and omg so amazing. THANK YOU.

  58. 3 stars
    Loved making these but they are definitely a lot of work! Our potatoes never really turned into dough and were too soft to scoop into balls to fill the pierogi so we had to let cool in the refrigerator for a while. I’m thinking 4 potatoes may have been too many because the cheese didn’t help bind the potato. The onion, bacon topping was delicious!

    1. I am so glad that turned out so well for you Caroline! Thank you so much! Please let me know if you have any questions on the recipe! xTieghan

  59. 5 stars
    Made these last night, they came out great! I mistakenly put the dough in the fridge so it was difficult to roll them out (also I had to roll with a mason jar since I don’t own a rolling pin, so there’s that too). I sautéed cabbage with the onions as well, which was a delicious way to add some nutrients. This recipe was so easy to follow and the finished product came out better than Mrs. T’s. can’t wait to make these again, maybe with a rolling pin and a dumpling press next time! Thanks!

  60. 5 stars
    These are incredible! I made them for the whole family this past week and they were such a hit that we’re making another batch today for a party we’re hosting tomorrow night! In Pittsburgh, pierogies are a huge deal and everyone LOVES this recipe. THANK YOU!!

  61. 5 stars
    Hi,

    Do you have a weight suggestion for the potatoes? I’m super excited to try these but my potatoes are HUGE. Should I do 2? 3? I’m from pittsburgh but live in Nola now and I can’t find pierogi anywhere. I feel like this is the answer I’ve been looking for!

    1. HI! I would use 3 pounds of potatoes! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  62. 5 stars
    Oh my gosh! If you have not tried these, you MUST! I repeat you MUST! Instead of toppings the pierogis with bacon, I chopped it up and put it inside! I must say WOW WOW WOW WOW! They were absolutely incredible! I will be making this recipe often! One side note though, I did not love the caramelized onions, so I left them out! Nevertheless, this recipe is hands down fabulous!

    1. HI! Yes, that works great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  63. I would consider slightly amending the recipe: 4 Russet potatoes can be anywhere from 1-4 pounds, depending on the size of the potato. I used 4 moderately sized ones (~6 ounces each) and had 2x the amount of filling I needed. Not really a problem, as it will make excellent potato pancakes tomorrow. Listing the potatoes by weight or cups (mashed) would be more specific. The end result was fantastic and — as you said — even better than the Mrs. T’s of my youth!

  64. 5 stars
    Pierogies used to be something that I could only get when I visited my family in Cleveland or from Mrs. T. This post really made me think of growing up. We made 30 of these and they were gone. I will now make pierogies at home. This was very good. Thank you for the recipe!

  65. My boyfriend & I made these tonight and they were so tasty!! We are big fans of your recipes and were excited to try this one. One question — our dough was so tricky! We followed the directions, but it only made 1/2 a batch (~20 pierogi) and the dough was dry & hard to roll out. Any thoughts on where we might have gone wrong? It was still delicious, and we have so much filling left we’re going to do attempt #2 with the dough tomorrow!

    1. Hey Emily! Try using only 1 3/4 cups flour, then adding more as needed. If your dough was dry you just need a little less flour OR you can also add a touch of water to moisten the dough back up too. And then try and roll it a bit thinner to make more Pierogi. Please let me know if you have any other questions. I hope you guys love this recipe! Thank you and happy holidays! xTieghan

  66. 5 stars
    These are quite labor-intensive but very tasty! I like to bake my pierogies because I prefer a crisper texture. For these, I made the dough, filled and assembled the pierogies, and then baked at 400F for 15-20 minutes. It worked like a charm and my dinner guests enjoyed them! I recommend making these on a night where you have a lot of time to spare and want tasty comfort food.

    1. Hi Lina, I would use your favorite vegetable in place of the onions. Mushrooms or broccoli would be delicious!! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  67. 5 stars
    I made a double batch of these today for my husband’s birthday dinner. I wasn’t sure if they could be cooked right after being filled, so I flash froze them to be safe. I also sautéed them after boiling because my family had likes an ever-so-slight crispness to their pierogi.

    My husband and kiddos went bonkers for these, so we may just have a pierogi party over Christmas break as you suggested. Our teenager said that she finds the ones from the store “disgusting” (so dramatic, haha) after taking her first bite tonight.

    I have never made pierogi before but am so glad I did. Thank you for a truly delicious recipe!

    1. Thank you so much Merrily! I am so glad this turned out so well for you all! I hope your pierogi party goes amazing!! xTieghan

  68. 5 stars
    My Polish grandmother lived next door to us. Growing up, she made pierogi mainly with fruit – cherries, blueberries, and plums. She nursed me back to health one summer with plates full of blueberry pierogi. On occasion she would make sauerkraut – the stuffing was made with sauerkraut, sauteed onion, and rehydrated mushrooms that she and my dad gathered and dried. Wonderful! I like the idea of using Greek yogurt in the dough. It has the same tang as sour cream but less fat and more protein. I’ve made my own, too, once for Christmas, and well worth the effort.

  69. I made these last night and they were amazing. I rolled out the dough with my pasta maker. It’s snowing in Maine and I definitely had more for breakfast. They’re filthy good!

    1. Hi Barb! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

    1. Hu Julie! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

  70. These look amazing!!!!! If I wanted to go cheese-free, do you think it’s fine to just leave it out, or how would you substitute?

    1. Hi Sammie! You should be fine to just omit the cheese, but i’d add additional seasonings to make up for the lost flavor. Just a bit more salt and maybe your favorite herb. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  71. This yet again looks amazing Tieghan!! Can’t wait to make them.
    One question – after I flash freeze the pierogi – do I have to thaw them before putting it into the hot water to boil? Thanks.

    1. Hi Jaya! No need to thaw before cooking. Just cook straight from the freezer. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  72. Thank you for posting! I will make these with my siblings–we’re half Polish and we miss our Babcia’s pierogi. I am lucky to live in the Chicago area where I can get good pierogi at the farmer’s market. We always ate the cheese, potato or sour kraut on New Year’s Eve.

  73. 5 stars
    I’ll need to try these. Yummy recipe. Never had this particular pasta ever, although have had many ravioli, and similar stuffed pasta. This looked great with cheddar and caramelized onions.

  74. This recipe hits home for me. My mom has been making Pierogi for as long as I have alive and my Gram before that. She does just as you describe and makes TONS of them in many different filling flavors all in one day (or overlapping into the weekend) and then freezes them in bundles to leave at each of our houses (four kids and a few adult grandkids). One difference in her dough is that she (50%polish) uses cream cheese instead of sour cream or yogurt. Yours look AMAZING!

    1. Hi Jill! That is so sweet! I am sure my brothers would love to have a freezer full of perogi! Thank you so much! xTieghan

  75. These look fabulous–just like all your recipes. Just one small comment: There is no such word as “pierogies.” The word pierogi is already plural. I will still enjoy these, whatever they are called.

  76. I love pierogies. These look delicious. My family uses buttermilk in the dough instead of sour cream or yogurt, so I will have to try this dough and recipe. We also serve them with bacon and butter with sour cream cucumbers. The tang from the vinegar and sour cream go so well with the richness of the pierogies. Now I’m hungry ?

  77. 5 stars
    My grandparents emigrated from Ukraine & pierogies are a staple in the Ukrainian diet. Christmas Eve is a very special dinner with pierogies , borscht & 10 other dishes. Each year we make them with a variety of fillings like prunes, mushrooms, sauerkraut, cheese & potatoes. Your recipe for the dough is perfect as are the traditional toppings of caramelized onions & sour cream. Bravo !! Perfection !!

  78. OMG!!! I am game for all things caramlised onions these days!!! LOOOOOOVE this recipe. Trying this tomorrow.