Go Back
+ servings

Potato Pierogi Recipe

Classic Pierogi Recipe with a cheesy bacon potato filling. The pierogis are boiled and served with sauteed onion and bacon and some sour cream
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Author: Valentina's Corner



  • 2 lbs potatoes (Idaho or Russett)
  • 1 tsp salt
  • 16 oz bacon, cooked and divided
  • 1 medium onion, chopped
  • 2 Tbsp unsalted butter
  • 2 cups cheese
  • 2 Tbsp dill, chopped
  • 2 Tbsp sour cream
  • sour cream, to serve


pierogi dough-

prepare the filling-

  • Peel and clean potatoes and quarter.
  • Cook potatoes in a pot with water and salt until fully cooked. Drain water.
  • Cube the bacon into small pieces.
  • When the bacon is halfway cooked add onions and cook until fully cooked, stir in butter until it melts.
  • Mash potatoes. Add half of the cooked bacon and onions (with the grease), cheese, chopped dill, and sour cream. Mix until fully incorporated.
  • Set aside.

make pierogi-

  • Divide dough into two balls. Leave one out to use and keep the second one covered.
  • Generously flour working surface. Roll out the first dough to about 15-16 inches in diameter.
  • Take a drinking glass or cookie cutter with and make indentations in the dough. Push all the way through.
  • Remove the dough you will not be using and place in freezer bags or over with plastic, so it does not dry up.
  • Add potato filling to the shaped dough.
  • Fold the side of the dough together and pinch to seal in the filling.

cook pierogis-

  • To cook the pierogis, bring water to a boil (the amount will depend on how much perogies you will be adding). Season water with salt.
  • Once the water starts boiling add the perogies. Once they float to the top, cook another 3-4 minutes. Don’t overcook or else the filling will start to come out and the dough will fall apart.
  • Drain the water from the pierogi.
  • Add the sauteed bacon and onion over the pierogis and serve with sour cream.