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Potato Perogies Recipe

This Potato Perogies Recipe with caramelized onions is simple, delicious and a perfect make-ahead dinner recipe. The best comfort food recipe! 

Also, check out our favorite Pelmeni Recipe.

Perogies in an orange decorative bowl with a wooden spoon topped with a dollop of sour cream.

What is a Pierogi or Perogies?

A pierogi (Vareniki) is a homemade dough dumpling filled with a mixture of your choice. This Pierogi Recipe is filled with mashed potatoes and caramelized onions. Also, shredded cheese if desired.

In our family, my grandma would make these in huge batches and freeze them. Then, when we came to visit she would boil them and instantly remind everyone once again why she’s the best grandma ever. Being a Ukrainian, we called these little potato dumplings vareniki or perogie. But Polish call them pierogies.

What do I serve Perogies with?

Perogies can be served with butter, caramelized onions, crisped up bacon, or a dollop of sour cream. 

For a crispy Pierogi, once cooked you can add them to a skillet with some butter and sear until crispy. Crisping up in the skillet is a great way to reheat the pierogies next day. 

Other Perogie Filling Options

If you’re looking to venture out from the most traditional perogi filling try these other choices:

  • sauteed cabbage and mushroom
  • mashed potatoes and cheddar
  • farmer’s cheese & dill
  • sweetened farmers cheese
  • fresh strawberries or blueberries
  • apple butter (just cook down some jarred apple sauce to make apple butter filling)

Top view of perogies in an orange bowl with a wooden spoon topped with a dollop of sour cream, fresh greens, and paprika.

Can I freeze Pierogies

This Pierogies Recipe is the perfect make-ahead meal. The Pierogies freeze nicely and are ready to be cooked when you are. Comfort food at its best!

When I make this Pierogi Recipe I love to double or triple the recipe and make a whole bunch to freeze. To freeze, just place the Perogies on a floured tray and freeze them. Then, transfer into Ziploc bags and store for up to a month (for best results).

Whenever you are having a busy day or when your just not in the mood to cook all you need to do is boil the frozen Perogies and dinner is ready in minutes!

What is the best way to cook frozen Perogies?

Once you have your Perogies made and frozen, the hardest part is done. All you need to do is bring a large pot of salted water to a boil then, add the amount of perogies desired and cook for about 4-5 minutes after the Perogies float to the top. Drain and add to a bowl. Add butter and gently toss to coat. Then, enjoy your delicious and simple perogies dinner.

Perogies Recipe

Perogies Dough Ingredients:

  • milk
  • egg
  • unsalted butter
  • salt
  • flour

Potato Filling:

  • potatoes
  • onion
  • salt & pepper
  • garlic powder
  • oil form caramelized onions
  • oil

To Serve:

  • Butter
  • Caramelized Onion
  • our cream

How To Make Potato Perogies Dough

  • In a bowl of a mixer fitted with a hook attachment, combine milk, egg, salt, and 3 cups of flour. Mix on low speed until thoroughly combined.
  • Add 2 more cups of flour and mix until combined, once again. Now add the butter and knead until dough is smooth and doesn’t stick to the bowl, about 3-4 minutes. Cover and let rest for 30 minutes to 1 hour.

How to make potato perogies dough by adding all the ingredients in a mixing bowl and mixing.

How to make the Potato Pierogi Filling

  • Saute diced onions over medium heat in some oil until golden. Remove onions from skillet, leaving oil behind.
  • Boil peeled & quartered potatoes in salted water until soft easily pierced with a fork. Mash the potatoes with the potato masher.
  • Add half the caramelized onions, 2 Tbsps of oil from skillet, garlic powder and black ground pepper. Mix until combined. The potatoes should keep together in a small lump if pressed together, if they do not, add a little more oil from the caramelized onions.

Mashing the potatoes for pierogies.

How to make Perogies

  • After dough has rested, split it into two. While working with one half, cover the other half to prevent drying.
  • On a well-floured surface, roll out the dough to about 1/8 inches thick. Sprinkle with flour to prevent sticking.
  • Cut out 3-inch circles with a cookie cutter or an upside drinking glass with the same diameter.
  • Collect the scraps around the cut out circles, combine into a ball and return it to the other half of the dough.
  • Put about 1.5 full teaspoons of potato filling in the middle of the dough circles, leaving room around the edge of the circles to seal. This mini scoop is perfect for dispensing the filling onto the pierogie dough.
  • Fold the pierogi in half, pinching the middle. Then starting from the right side, pinch the two side together firmly, going along the ‘rim’, until a half-mooned shape is achieved.
  • Set the formed Pierogies on a floured surface (or baking sheet if you plan to freeze them).

How to fill pierogies with potato filling and fold to make a perfectly shaped perogies.

How to Cook the Perogies:

  • Bring 4 quarts water and 2 tbsp salt to a boil over high heat. Next, add the perogies in batches of 20-25 perogies. Stir with a spoon to prevent them from sticking and cook about 4 minutes past the boiling point. To check if they are ready, remove one from the water cut it in half ahd taste it. 

How to boil perogies in a pot of water and then add to a bowl with butter.

  • Remove Perogies from the water with a colander, add to a bowl. Mix with some butter.
  • Sprinkle the remaining caramelized onions on top. Serve with a dollop of sour cream (optional).

Close up of perogies with topped with caramelized onions on a yellow decorative plate.

Our family loves this Pierogi Recipe, we especially love the Caramelized Onions and Potato filling. Whenever we have Perogies for dinner all the plates are licked clean! This is the perfect comfort food recipe. I hope you enjoy it as much as my family does. 

Now tell me, what is your favorite Pierogi filling?


Try these other recipes:

Pierogi Recipe with Potato & Caramelized Onions

Potato Pierogi {Vareniki} are dumplings filled with potatoes and caramelized onions. Comfort food at it's best!
5 from 4 votes

This Potato Perogis Recipe with caramelized onions is simple, delicious and the perfect dinner recipe. Having a batch of these perogies in the freezer means comfort food is only minutes away from enjoyment.

Author: Marina | Let the Baking Begin!
Course: Entree
Cuisine: Polish, Russian, Ukrainian
Keyword: perogies, pierogi filling, pierogies recipe, potato perogies
Calories: 425 kcal
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 10 servings (10 pierogies per serving)


Pierogi Dough

  • 2 cups whole milk room temperature
  • 1 large egg
  • 1 stick butter or margarine room temperature
  • 1 tsp salt
  • 5 cups all purpose flour (divided into 3 cups + 2 cups)

Potato Pierogies Filling Ingredients

  • 6-7 medium sized 3 inches potatoes, peeled, quartered
  • 1 large Onion diced
  • salt & pepper to taste
  • 1/2 tsp garlic powder
  • 2 + tablespoons oil from caramelized onions or milk
  • oil to saute the onion

To Serve the Potato Pierogi

  • Butter
  • Caramelized Onion
  • Sour cream


How to make the perogies dough

  1. In a bowl of a mixer fitted with a hook attachment, combine 2 cups milk, 1 egg, 1 tsp salt, and 3 cups of flour. Mix on low speeds until thoroughly combined.

  2. Add 2 more cups of flour and mix to combine. Add room temperature butter/margarine and knead until a smooth dough that doesn't stick to the sides of the bowl forms. Cover with kitchen towel and let rest for 30 minutes to 1 hour, at room temperature.

Meanwhile, make the caramelized onion and potato filling.

  1. Add couple tablespoons of oil to a hot skillet, put the diced onions. Stir with a wooden spoon until nicely caramelized. Remove from heat, tilt the pan to the side, and bring the onions to the raised part of the skillet, allowing the oil to pool at the bottom.
  2. Boil peeled & quartered potatoes in salted water until soft easily pierced with a fork. Do not overcook, this will make the filling too runny. Mash the potatoes with the potato-masher.

  3. Add half the caramelized onions (plus about 1-2 tablespoons of oil), garlic powder & freshly ground pepper. Mash again to combine. Add more reserved oil if needed. The potatoes should not be fall apart crumbly and should keep together in a small lump if pressed together. You can add a couple of tablespoons of milk, instead of oil. Do not add too much liquid. You do not want the filling to be runny, because it will be even runnier when Pierogies cook in water.

Form the Pierogies or Vareniki

  1. When the dough has rested. Split it into two halves. While working with one half, cover the other one with a kitchen towel, to prevent drying. Form a ball and set it on a well-floured surface.

  2. Roll out the dough on a well-floured surface to about 1/8 inches thick, lifting the dough and adding more flour as needed, to prevent it from sticking to the working surface. You can sprinkle the top too to prevent the rolling-pin from sticking. Try to add a minimal amount of flour.
  3. Cut out 3-inch circles with either a cookie cutter or an upside drinking glass.
  4. Collect the scraps around the cut out circles and bring into a ball. Knead it for a couple of seconds and add it to the other half of the dough.
  5. Put 1 full teaspoon of the potato filling in the middle, keeping it together as much as possible. You do not want the filling to touch the sides of the dough, or it will not stick together when you try to form the Pierogies.
  6. To form the Pierogies, bring the two opposite sides together, pinching in the middle. Then starting from the right side, pinch the two sides together firmly, going along the ‘rim’, until a half-moon shape is achieved. Set the formed Pierogies on a floured surface (or baking sheet if you plan to freeze them).

To freeze Pierogies for later:

  1. Freeze the Pierogies on a well-floured baking sheet for about 3-4 hours. Then transfer to a ziplock bag and store in the freezer for up to 1 month (for best results). When ready to cook, do not thaw, just add frozen Pierogies to boiling water & go ahead with the instructions below.

How To Cook the Pierogies:

  1. Bring 4 quarts water & about 2 tablespoons salt to a boil over high heat. Once boiling, cook Pierogies in batches of 20 – 25 Pierogies, by dropping them into the water & stirring with a spoon immediately to prevent them from sticking. From the time the water comes to a boil again (and the Pierogies have floated to the top), cook for 5 minutes, or until they are soft, but still hold together. Do not overcook, or they will become a bunch of mush. While cooking, add 1 tablespoon of butter to a large bowl. Remove Pierogies from the water with a colander, allowing all of the water to drip off before adding them to the bowl. Let Pierogies sit over the butter for about a minute, then carefully shake to coat in butter. This will prevent them from sticking to each other & add extra flavor.

  2. To serve: Sprinkle the remaining caramelized onions on top. Serve with a dollop of sour cream (optional).
Nutrition Facts
Pierogi Recipe with Potato & Caramelized Onions
Amount Per Serving
Calories 425 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 45mg15%
Sodium 355mg15%
Potassium 681mg19%
Carbohydrates 67g22%
Fiber 5g21%
Sugar 3g3%
Protein 12g24%
Vitamin A 385IU8%
Vitamin C 15.3mg19%
Calcium 111mg11%
Iron 7.1mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Gary o'genski

    Try adding a cup of sour cream to the dough!! You won’t be sorry! Cheers!!!

    · Reply
  • Mary Suszko

    My mother-in-law taught me how to make a recipe which their family called “pedogies”. I found it later they were actually pierogies. We have two fillings we use, one is plum preserves and the other is a cottage cheese mixture and of course we melt butter to put on top! Thankfully I have a daughter-in-law who loves to cook and that is one of the recipes that she loves. Thank you for all your great recipes. This is Easter weekend so I am going to try your sweet bread recipe which we call “paska”.

    · Reply
  • Yana


    How do you make the cabbage filling? I would like to try that option.


    · Reply
  • Jackie

    We’re trying to make these for the first time. Can’t get my dough to not be sticky. Any suggestions

    · Reply
    • I would add up to 1/2 cup more flour. If it still doesn’t come together and stop sticking, it might be that you have bad flour (this sometimes happens, in which case you just keep adding the flour, but it still doesn’t come together).

      · Reply
  • Vikki

    Hi! How many pierogies will this recipe yield?
    I’m second generation polish-american and now being home with the covid-19 pandemic am finding myself looking for more comfort food recipes for myself and children. Think it’s about time to start making fresh pierogi instead of store bought! Looking forward to trying you recipe!

    · Reply
    • Hi Vikki!
      Making food from scratch is such a therapeutic experience and I’m loving that so many people are getting the chance to experience it, even if under such unfortunate circumstances 🙁
      This recipe makes 100 pirogues, which will make about 10 servings.
      Hope you love it!

      · Reply
  • Phillip M.

    You kept your grandmas recipe bang on accurate. I use this exact same recipe. It never fails me. Great make ahead breakfast meal that can also be pan fried straight from a frozen state in butter, or bacon fat from cooking your bacon and onions.

    · Reply
  • Tamara

    Marina, these вареники are so yummy. I have a question! Would you recommend to make the same kind of dough for dumplings? Thanks a lot for everything you do here for us!!!

    · Reply
    • Hi Tamara,
      When you say dumplings, do you mean pelmeni? If so, yes, I use the same dough for both savory and sweet vareniki or pelmeni.
      And thank you so much for your kind words!

      · Reply
      • Tamara

        Thanks Marina! That’s my next adventure to make pelmeni with the recipe you provided.

        If you could share the meat filling you have for pelmeni, please!

        I already know it’s going to be delish.
        Thanks againg, and have a wonderful day!

        · Reply
  • micha

    In Poland, to the dough we use only flour and warm water, then we add salt to the boil water. It should be made by hand, not mixer. You use to much ingredient’s. It’s not tradicional recipe.

    · Reply
    • Hi Micha,
      Thanks for your comment. Back in the day people used to do laundry by hand too, but for some reason we prefer the laundry machine nowadays 😉
      As to the recipe, each family has their own traditional recipe this is how we made it in our family 🙂 it doesn’t mean that everybody has to follow it though.

      · Reply
      • Renae

        After boiling, we put them into a pan with browned butter and crispy speck and give them a very quick fry. Soooo tasty. We are Polish also but have modified from the traditional recipes, as the old Polish did the best they could with the limited ingredients that were available during the war (so some things are quite bland). Our Golabki is better than any you will ever find lol.

        · Reply
        • I do crisp them up in the skillet too sometimes. I’ve heard people cooking them in skillet from the beginning, with no prior cooking… I should try that too.
          I agree about the simplicity of recipes due to lack of ingredinets. This recipe though is definitely not the original (that one probably had just water, flour and egg) and is very very delicious 🙂

          By Golabki do you mean the stuffed cabbage rolls or what is it? If so, do you mind sharing your recipe? 🙂

          · Reply
  • helma

    Thank you very very much Marina, will let you know how it tasted 🙂

    · Reply
  • helma

    Could you please tell me the amount of ingredients please? It looks great, but I have no clue how much a stick of butter is in your country…. 🙂 We work with packs of 250 grams. And how many ml is a cup? Please help me out and let me taste the pierogi tomorrow! It looks so yummie

    · Reply
    • The stick of butter is 114 grams. And a cup is not a tea cup your drink from, but a 1 cup measuring cup. I believe 1 cup fits from 120-160 grams of flour, depending on how tightly packed your flour is. good luck 🙂

      · Reply
  • June

    I have made these many times over the years, time consuming but well worth it! My mom was from the old country and these were a staple for holidays, especially Easter. We have always mashed cheese into the potatoes and nothing more also cook, pour melted butter and caramelized onions, before freezing them into zip-lock bags, delish!

    · Reply
    • Yes these are pretty awesome 😀 So do you cook yours before freezing them?

      · Reply
  • Oksana

    Marina, you are really becoming my favorite food blogger. I find myself always going to your site for recipe inspirations. I am also looking forward to making these pierogies! I have been craving them since the day I got pregnant (and I am 6 1/2 months pregnant now!) Thanks for the amazing recipe!!!

    · Reply
    • Wow, thank you Oksana, it’s truly an honor to hear something like that. Thanks for using my recipes and visiting my site! Congratulations on your pregnancy, who are you having?

      · Reply
  • Natasha (@NatashasKitchen)

    My goodness Marina, these look so inviting. I’d like to come over and have some if that’s alright with you. 😉

    · Reply
    • Haha, yeah, just let me know when, so I can make them again))

      · Reply

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