I’m sharing my Homemade Pierogies stuffed with cheesy potatoes and finished with crisp bacon, melted butter and a dollop of sour cream, and there’s a simple secret that sets them apart.
I never meant to get hooked on making pierogi, but once I started filling them with warm potatoes and piling on crisp bacon I kept finding excuses to make more. People search How To Make Perogies From Scratch and expect perfect little moons, but my Homemade Pierogis are lumpy, honest and full of flavor, the kind that make you forget your phone for a minute.
That first bite, when soft potato meets salty bacon, is quietly wild and makes you want to know the story behind each bite. I screwed up a few times so I know the easy fixes.
Ingredients
- Provides carbs for energy, a bit of protein its what makes dough chewy.
- Adds protein and moisture, helps bind dough it also adds richness.
- Starchy carbs, good fibre when left with skins, makes filling creamy and hearty.
- Rich in protein and calcium, gives sharp flavor and melty cheesy goodness.
- Adds tangy creamy texture, extra protein, lowers dryness in filling.
- Provides tang and creaminess, adds calories, helps balance richness, dont overdo it.
- Adds smoky salty crunch, mostly fat and protein, use sparingly for flavor.
- Gives sweetness when caramelized, some fibre and antioxidants, lifts overall taste.
Ingredient Quantities
- For the dough:
- 3 cups (360 g) all purpose flour
- 1 tsp fine salt
- 1 large egg room temp
- 1/2 cup (120 g) sour cream or plain yogurt
- 3 tbsp unsalted butter melted
- 1/3 cup (80 ml) warm water
- For the cheesy potato filling:
- 2 lb (900 g) russet potatoes peeled and cut into chunks
- 1 cup (115 g) shredded sharp cheddar cheese packed
- 1/2 cup (120 g) farmer’s cheese or well drained cottage cheese
- 1 medium yellow onion finely chopped
- 3 tbsp unsalted butter
- 1/4 cup (60 ml) milk or cream
- 1 tsp salt
- 1/2 tsp black pepper
- For serving and topping:
- 6 slices bacon cooked crisp and chopped
- 4 tbsp unsalted butter melted
- 1 cup sour cream for serving
- 1 tbsp chopped fresh chives or green onion optional
How to Make this
1. Make the dough: whisk 3 cups (360 g) all purpose flour with 1 tsp salt, then mix in 1 large room temp egg, 1/2 cup (120 g) sour cream (or plain yogurt), 3 tbsp melted unsalted butter and about 1/3 cup (80 ml) warm water until it forms a shaggy ball; knead on a floured surface 5 to 7 minutes until smooth and elastic, cover and let rest 30 minutes.
2. Cook the potatoes: put 2 lb (900 g) peeled, chunked russets in salted cold water, bring to a boil and simmer until fork tender, drain well and mash until smooth, let cool a little.
3. Make the filling: finely chop 1 medium yellow onion and sauté in 3 tbsp unsalted butter until golden, add to the mashed potatoes with 1 cup (115 g) shredded sharp cheddar, 1/2 cup (120 g) farmer’s cheese or well drained cottage cheese, 1/4 cup (60 ml) milk or cream, 1 tsp salt and 1/2 tsp black pepper; mix until creamy and taste for seasoning, let it cool so it wont steam your dough.
4. Cook the bacon: fry 6 slices until crisp, drain on paper towels and chop; reserve bacon bits for topping.
5. Roll and cut dough: on a lightly floured surface roll the rested dough to about 1/8 inch thick, use a 3 inch round cutter or glass to cut circles, gather scraps and re roll as needed but dont overwork it.
6. Assemble pierogi: place about 1 to 1 1/2 tablespoons of filling in the center of each circle, fold over to make a half moon and press edges tightly to seal, crimp with a fork or pleat with your fingers to avoid leaks, make sure there is no trapped air.
7. Boil them: bring a large pot of salted water to a gentle boil, drop pierogi in batches (dont crowd), theyre done when they float plus 2 to 3 more minutes; remove with a slotted spoon and drain.
8. Finish in butter: melt 4 tbsp unsalted butter in a skillet over medium heat, add the boiled pierogi and fry until they get a light golden crisp on both sides, toss in chopped bacon to heat through so the bacon flavors the butter.
9. Serve: pile pierogi on plates, spoon any leftover melted butter and bacon over top, serve with 1 cup sour cream for dipping and sprinkle 1 tbsp chopped fresh chives or green onion if using.
Equipment Needed
1. Large mixing bowl, for making the dough and mixing the potato filling
2. Measuring cups and spoons, to measure flour, sour cream, butter etc
3. Whisk and rubber spatula, whisk dry stuff then use spatula to fold and scrape
4. Potato peeler, chef knife and cutting board, for peeling potatoes and chopping the onion
5. Large pot, for boiling the potatoes and then the pierogi (dont crowd it)
6. Potato masher or ricer, to get the potatoes super smooth
7. Rolling pin and a 3 inch round cutter or glass, for rolling and cutting the dough circles
8. Slotted spoon or spider, to lift pierogi out of the water and let them drain
9. Large skillet and spatula or tongs, for frying the boiled pierogi in butter and tossing in bacon
10. Baking sheet or tray lined with parchment or a clean towel, plus a fork for crimping edges and a grater for the cheddar
FAQ
Pierogi Recipe Substitutions and Variations
- For the 1/2 cup sour cream or plain yogurt in the dough: 1/2 cup Greek yogurt (same tang, thicker so you might need a splash more water), or 1/2 cup buttermilk (thin, reduce the warm water by 1-2 tbsp), or 1/2 cup ricotta thinned with 1 tbsp water (gives a very tender dough).
- For the 1/2 cup farmer’s cheese or well drained cottage cheese in the filling: 1/2 cup drained ricotta (closest in texture), or 1/2 cup cream cheese softened (richer, stir in a little milk to loosen), or 1/2 cup crumbled queso fresco or paneer (mild, less tangy).
- For the 2 lb russet potatoes: 2 lb Yukon Gold potatoes (creamier, less dry), or 2 lb red potatoes (waxier, will yield a firmer filling), or 1.5–2 lb sweet potatoes for a sweet-savory version (adjust cheddar and toppings).
- For the 6 slices bacon cooked crisp and chopped (topping): 6 oz pancetta or lardons fried crisp, or 6 oz smoked kielbasa or sausage sliced and browned, or 1 cup sautéed mushrooms with a splash of soy or Worcestershire for a vegetarian-ish umami option.
Pro Tips
– Keep the filling on the dry side and cool before you fill. Soggy, steaming filling is the #1 reason pierogi leak or make the dough gummy, so squeeze excess moisture out of cottage/farmer cheese and let mashed potatoes sit until just warm not hot. If it feels too wet add a little more cheddar or a spoon of potato flakes.
– Be gentle with the dough and dont over-flour. Knead just until smooth, rest it, then roll thinly (about 1/8 inch) using only light dusting of flour so the wrappers stay tender not tough. If you re-roll scraps, give them a short rest instead of working them forever.
– Seal them right and get all the air out. Lightly moisten the edges, fold, press the air out from the center to the rim, then crimp or fork-seal. Any trapped pocket of air will expand when boiling and can pop the seam.
– Freeze assembled pierogi on a tray before boiling if you want to make ahead or prevent bursting. Freeze until firm, then boil straight from frozen adding a minute or two to the cook time. Finish in butter over medium heat with a little oil or clarified butter so it crisps without burning, and drain on a rack so they stay crisp not soggy.

Pierogi Recipe
I'm sharing my Homemade Pierogies stuffed with cheesy potatoes and finished with crisp bacon, melted butter and a dollop of sour cream, and there’s a simple secret that sets them apart.
8
servings
634
kcal
Equipment: 1. Large mixing bowl, for making the dough and mixing the potato filling
2. Measuring cups and spoons, to measure flour, sour cream, butter etc
3. Whisk and rubber spatula, whisk dry stuff then use spatula to fold and scrape
4. Potato peeler, chef knife and cutting board, for peeling potatoes and chopping the onion
5. Large pot, for boiling the potatoes and then the pierogi (dont crowd it)
6. Potato masher or ricer, to get the potatoes super smooth
7. Rolling pin and a 3 inch round cutter or glass, for rolling and cutting the dough circles
8. Slotted spoon or spider, to lift pierogi out of the water and let them drain
9. Large skillet and spatula or tongs, for frying the boiled pierogi in butter and tossing in bacon
10. Baking sheet or tray lined with parchment or a clean towel, plus a fork for crimping edges and a grater for the cheddar
Ingredients
For the dough:
3 cups (360 g) all purpose flour
1 tsp fine salt
1 large egg room temp
1/2 cup (120 g) sour cream or plain yogurt
3 tbsp unsalted butter melted
1/3 cup (80 ml) warm water
For the cheesy potato filling:
2 lb (900 g) russet potatoes peeled and cut into chunks
1 cup (115 g) shredded sharp cheddar cheese packed
1/2 cup (120 g) farmer's cheese or well drained cottage cheese
1 medium yellow onion finely chopped
3 tbsp unsalted butter
1/4 cup (60 ml) milk or cream
1 tsp salt
1/2 tsp black pepper
For serving and topping:
6 slices bacon cooked crisp and chopped
4 tbsp unsalted butter melted
1 cup sour cream for serving
1 tbsp chopped fresh chives or green onion optional
Directions
- Make the dough: whisk 3 cups (360 g) all purpose flour with 1 tsp salt, then mix in 1 large room temp egg, 1/2 cup (120 g) sour cream (or plain yogurt), 3 tbsp melted unsalted butter and about 1/3 cup (80 ml) warm water until it forms a shaggy ball; knead on a floured surface 5 to 7 minutes until smooth and elastic, cover and let rest 30 minutes.
- Cook the potatoes: put 2 lb (900 g) peeled, chunked russets in salted cold water, bring to a boil and simmer until fork tender, drain well and mash until smooth, let cool a little.
- Make the filling: finely chop 1 medium yellow onion and sauté in 3 tbsp unsalted butter until golden, add to the mashed potatoes with 1 cup (115 g) shredded sharp cheddar, 1/2 cup (120 g) farmer's cheese or well drained cottage cheese, 1/4 cup (60 ml) milk or cream, 1 tsp salt and 1/2 tsp black pepper; mix until creamy and taste for seasoning, let it cool so it wont steam your dough.
- Cook the bacon: fry 6 slices until crisp, drain on paper towels and chop; reserve bacon bits for topping.
- Roll and cut dough: on a lightly floured surface roll the rested dough to about 1/8 inch thick, use a 3 inch round cutter or glass to cut circles, gather scraps and re roll as needed but dont overwork it.
- Assemble pierogi: place about 1 to 1 1/2 tablespoons of filling in the center of each circle, fold over to make a half moon and press edges tightly to seal, crimp with a fork or pleat with your fingers to avoid leaks, make sure there is no trapped air.
- Boil them: bring a large pot of salted water to a gentle boil, drop pierogi in batches (dont crowd), theyre done when they float plus 2 to 3 more minutes; remove with a slotted spoon and drain.
- Finish in butter: melt 4 tbsp unsalted butter in a skillet over medium heat, add the boiled pierogi and fry until they get a light golden crisp on both sides, toss in chopped bacon to heat through so the bacon flavors the butter.
- Serve: pile pierogi on plates, spoon any leftover melted butter and bacon over top, serve with 1 cup sour cream for dipping and sprinkle 1 tbsp chopped fresh chives or green onion if using.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 298g
- Total number of serves: 8
- Calories: 634kcal
- Fat: 35.4g
- Saturated Fat: 15.9g
- Trans Fat: 0.2g
- Polyunsaturated: 3.5g
- Monounsaturated: 5.3g
- Cholesterol: 106mg
- Sodium: 677mg
- Potassium: 680mg
- Carbohydrates: 57.5g
- Fiber: 4.3g
- Sugar: 3.1g
- Protein: 18.4g
- Vitamin A: 4000IU
- Vitamin C: 22mg
- Calcium: 162mg
- Iron: 1.6mg