Cheesy Potato Pierogi (Vareniki)

dumplings with bacon butter
Dumplings with bacon butter
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Ingredients

For the potato filling
2 lbs russet Potatoes peeled
½ tsp Salt
2 tbsp Butter melted
2 oz Cream Cheese softened
¾ cup Mozzarella shredded
For the pierogi dough
1 cup Water warm
¼ cup Whole milk
2 tbsp Sour cream
1 Large eggs
1 tsp Salt plus more for cooking
4 cups All-purpose flour measured correctly
For the toppings
4 oz Bacon chopped
2 tbsp Butter
To serve:
Sour cream

Nutritional information

246
Calories
8g
Fat
36mg
Cholesterol
583mg
Sodium
32g
Carbohydrates
8g
Protein
Ingredients
  • For the potato filling

  • For the pierogi dough

  • For the toppings

  • To serve:

Cheesy Potato Pierogi (Vareniki)

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This Pierogi (Vareniki) recipe is one of my favorite recipes to make when I want to get other people involved in the cooking process. As you probably know, pierogi are delicious filled dumplings popular in Central and Eastern European countries. A traditional pierogi recipe is made by wrapping a savory or sweet filling in unleavened dough. These are generally cooked in boiling water.

To prepare this recipe for pierogi, start by making the potato and cheese filling. Make a dough using water, milk, sour cream, egg and flour. Once the dough is ready, roll out and cut out circles. Place potato filling in the center of each circle and fold into a dumpling shape – get your guests to help as there are lots of dumplings to make! Cook in boiling water and serve with a bacon butter topping.

To make Pierogi, you will need the following ingredients:

Ingridiens for Cheesy Potato Pierogi (Vareniki)

Steps to make Cheesy Potato Pierogi (Vareniki)

1

Cook potatoes

30

Place 2 pounds of peeled potatoes in a pot. Cover with water and bring to a boil over medium-high heat. Continue cooking for about 25 minutes until the potatoes can be pierced with a fork. Drain and cool for 5 minutes before mashing potatoes.

2

Add cheese

3

Mash in ½ a teaspoon of salt, 2 tablespoons of melted butter and 2 ounces of cream cheese. Mash in ¾ cup of shredded mozzarella cheese. Cover the potato filling partially and set to one side.

3

Make dough

2

In the bowl of a stand mixer, combine 1 cup of warm water, ¼ cup of milk, 2 tablespoons of sour cream, 1 egg and 1 teaspoon of salt and whisk until fully blended.

4

Add flour and knead

10

Attach the dough hook to the mixer. Add 2 cups of flour and mix on speed 2 until incorporated. Add the remaining flour ½ cup at a time, letting it incorporate between additions, before adding more. Add the last cup of flour 1 tablespoon at a time until the dough no longer sticks to sides of the bowl. Knead for 10 minutes on speed 2 or by hand.

5

Roll out dough

3

Chop the dough into 2 pieces. Cover one of the pieces with the mixing bowl. Using a rolling pin, roll out the dough on a lightly floured work surface to just under ⅛ inch thickness.

6

Cut out dough circles

2

Use a floured cookie cutter to cut out dough circles. Reuse scraps and ensure all dough is used.

7

Add filling

2

Spoon ½ a tablespoon of potato and cheese filling onto the center of each piece of dough.

8

Shape the dumplings

10

Assemble the pierogi by pulling the edges together and pinching them tightly to seal. Use a pinch and twist motion to create a scalloped effect around the edge.

9

Make bacon topping

5

Saute 4 ounces of chopped bacon in a medium skillet. Once the bacon is crisp, add 2 tablespoons of butter and remove the skillet from the heat.

10

Cook the dumplings

5

Bring a large saucepan of water to a boil. Add 1 tablespoon of salt and add the pierogi. You may need to add these in batches. Once the pierogi float to the top, cook for an additional 3-5 minutes until the dough is very tender.

11

Serve

Add the cooked dumpling to a bowl and drizzle between layers with bacon butter. Enjoy!

These Pierogi are a great way to involve others in the kitchen. Your guests will love assembling their dumplings! Try making these soon and don’t forget to tag #CookMeRecipes in your instagram posts!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Recipe Reviews

Average Rating:
(4.8)
Total Reviews: 20
Meredith Caretti

Not my personal favorite the farmers cheese was so much better and faster too.

Amalia Bergert

Turned out soggy and not too flavorful what did I do wrong?

Kaitlynn Hunnings

What are russet potatoes?

Zaria Vinette

Ukraine is the next place I'll be traveling to just because of this vareniki and the cherry pierogi..mmm perfection served on a plate! they have good taste in foods.

Montserrat Vorachek

I saw something like this in the freezer at tesco and wanted to try it out myself, thankfully lead me to this website and now i'm waiting for them to finish cooking! :)

Anahi Betbeze

Replace the milk with some almond milk, cheese with goat cheese and you got yourself a lactose free meal if you get sick like i do!

Amalia Bergert

Turned out soggy and not too flavorful what did I do wrong?

Paityn Jennewein

Cheesy deliciousness! Enjoyed every bite of these savory dumplings.

Lizbeth Buzo

Topped mine with bacon bits and not normal bacon, too lazy to cook it LOL.

Cindy Vollmuth

Cool idea will be trying more things like this for sure.

Cindy Vollmuth

Cool idea will be trying more things like this for sure.

Maritza Sarber

2 eggs worked best for me when making the dough, one was not enough other than that the ingrident portions are spot on.

Anahi Betbeze

Replace the milk with some almond milk, cheese with goat cheese and you got yourself a lactose free meal if you get sick like i do!

Emilee Didio

Best served cold with some sourcream on the top.

Mavis Vollmann

Made mine on a pan and fried the dumplings instead they are great when crunchy.

Myra Jourdain

Perfect recipe, I actually cooked only a few of these and served them up with rice on the side.

Nathalia Staeheli

Would recommend this meal for all the lazy peeps like myself who don't like to make big things haha.

Kaitlynn Hunnings

What are russet potatoes?

Tinley Grandson

Mozzarella cheese goes well with this for sure but parmesean tasted a looot better in my opinion much stronger flavor and melts easier too.

Athina

Well done! Thanks for sharing!

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