Ukrainian Pierogi Recipe with Potato and Cheese

Ukrainian pierogi, often called varenyky in Ukrainian, are tender dough dumplings filled here with mashed potatoes, farmer cheese, and onion. They’re boiled until soft and served with buttery onions and sour cream; fillings and doughs vary by region and family, so this is one familiar potato-and-cheese version rather than the only traditional one.

Ingredients

4 cups (500 g) all-purpose flour, plus ¼ cup (30 g) for rolling and shaping
1 teaspoon (5 g) fine salt, divided
1 large egg (about 50 g), at room temperature
¾ cup (180 ml) lukewarm water
2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
2 pounds (900 g) russet or yellow potatoes, peeled and cut into 1-inch pieces
1 medium yellow onion (about 150 g), finely chopped for the filling
2 tablespoons (28 g) butter for the filling
1 cup (225 g) farmer cheese, crumbled; see the substitution note below
½ teaspoon (1 g) fine salt for the filling, or to taste
¼ teaspoon (0.5 g) ground black pepper
2 tablespoons (28 g) butter for the topping
1 medium yellow onion (about 150 g), thinly sliced for the topping
1 cup (240 g) sour cream, for serving

Instructions

Make the dough. Put the flour and ½ teaspoon of the salt in a large bowl. In a separate bowl, whisk the egg, lukewarm water, and oil until combined. Pour the wet mixture into the flour and stir with a fork until a shaggy dough forms. Turn it onto a lightly floured counter and knead for 8 to 10 minutes, until smooth and elastic. If it feels dry or cracks as you knead, work in water 1 teaspoon at a time; if it is sticky, dust the counter lightly with flour rather than adding a large amount at once.
Rest the dough. Shape the dough into a ball, cover it with the inverted mixing bowl or wrap it well, and let it rest for 30 minutes at room temperature. This rest gives the flour time to absorb the liquid and makes the dough easier to roll without springing back. While it rests, prepare the filling.
Cook the potatoes. Put the potato pieces in a saucepan and cover them with cold water by about 1 inch. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook for 18 to 20 minutes, until a knife slides easily into the largest pieces. Drain thoroughly and return the potatoes to the warm pan for a minute so excess moisture can evaporate.
Cook the filling onion and mash. While the potatoes simmer, melt 2 tablespoons butter in a skillet over medium heat. Add the finely chopped onion and cook for 7 to 9 minutes, stirring often, until soft and lightly golden. Mash the drained potatoes until mostly smooth, then stir in the cooked onion and butter, farmer cheese, the remaining ½ teaspoon salt, and pepper. Taste and adjust the seasoning. Let the filling cool for at least 15 minutes before shaping; warm filling can soften the dough and make the seams difficult to seal.
Roll and cut the dough. Divide the rested dough into two portions and keep one covered while you work with the other. On a lightly floured surface, roll the dough to about ⅛ inch (3 mm) thick. Cut out rounds about 3 inches (7.5 cm) across using a biscuit cutter or the rim of a glass. Gather the scraps, cover them, and reroll once. Repeat with the second portion. If the dough keeps shrinking, cover it and give it another 5 minutes to relax.
Fill and seal. Place about 1 level tablespoon of cooled filling in the center of each round. Fold the dough over to make a half-moon, keeping the filling away from the edge. Press the edges together firmly, then pinch or crimp them to seal. Check each dumpling for gaps; a little water on a dry edge can help it stick, but avoid wetting it heavily. Set finished pierogi on a lightly floured tray without letting them touch. You should have about 36, depending on the cutter and how much dough you reroll.
Make the topping. Melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the thinly sliced onion and cook for about 8 minutes, stirring now and then, until tender and golden at the edges. Keep the heat moderate so the onion softens instead of scorching. Set the pan aside while you boil the dumplings.
Boil the pierogi. Bring a large pot of salted water to a gentle boil. Add the pierogi in batches, leaving room for them to move freely. Stir carefully once after adding them so they do not stick to the bottom. When they rise to the surface, cook for another 2 to 3 minutes, until the wrappers are tender; a batch generally takes 3 to 4 minutes after the water returns to a boil. Lift them out with a slotted spoon and drain briefly. The dough contains egg, so cook the dumplings through; if checking with a thermometer, the USDA FSIS safe minimum for an egg dish is 160°F (71°C) at the center.
Serve warm. Toss the drained pierogi gently with some of the buttery onions, or spoon the onions over each serving. Serve with sour cream and black pepper. Boil the remaining batches the same way, bringing the water back to a gentle boil between batches.

Tips

Choose a workable dough texture. Flour can absorb different amounts of liquid depending on how it is measured and the humidity in the room. The dough should feel supple and smooth, not sticky or stiff. Add water a teaspoon at a time if needed, and use only enough extra flour to prevent sticking during rolling.
Use a practical cheese substitute. Farmer cheese is a mild, relatively dry fresh cheese that may not be stocked everywhere. Well-drained dry-curd cottage cheese is the closest easy substitute; regular cottage cheese can also work if drained in a fine sieve for 30 minutes and lightly mashed. It may make the filling softer and wetter. Avoid adding unstrained cottage cheese straight from its tub, since excess liquid can make dumplings hard to seal.
Keep the filling cool and the edges clean. Filling on the rim prevents a tight seal, and a loose seam can open in the pot. Use a level spoonful, wipe away any stray potato, and press the edges firmly together. If the dough rounds dry while you work, cover them with a clean towel.
Freeze extras before boiling. Arrange uncooked pierogi in a single layer on a floured or parchment-lined tray and freeze until firm, then transfer them to a freezer bag. Boil from frozen without thawing, allowing a few extra minutes and checking that the centers are hot. Do not crowd the pot.

Serving Suggestions

Serve the dumplings hot with sour cream and plenty of the soft, buttery onion topping. A little chopped fresh dill or chives adds a fresh, savory finish, while a few grinds of black pepper suit the creamy potato filling. For a more substantial plate, offer sautéed cabbage, braised red cabbage, or a crisp cucumber salad alongside. These are optional accompaniments, not part of the filling, and their contrasting textures make a simple dumpling supper feel balanced.

For a traditional-style meal, place the pierogi in a warm serving dish and bring extra sour cream and onions to the table so everyone can add more. They can also be served as a side dish with roasted vegetables or a simple roast. If you want browned edges, boil the dumplings first, drain them well, then pan-fry them in a little butter over medium heat until golden on both sides. Fry in batches so the pan stays hot and the dumplings brown instead of steaming.

Variations

Potato and onion: Leave out the farmer cheese and use an extra tablespoon of butter in the mash. This makes a straightforward potato filling with a stronger onion-and-butter flavor. Keep the mixture fairly firm so it stays inside the dough.

Potato and cheddar: If farmer cheese is unavailable, use 1 cup (about 115 g) finely grated sharp cheddar, adding it to the potatoes while they are still warm. Cheddar is saltier and more assertive than farmer cheese, so taste before adding the full amount of salt. It also melts more, creating a richer, less tangy filling.

Potato and caramelized onion: Cook some of the filling onion slowly over low heat for 15 to 20 minutes until deeply golden, then mix it into the potatoes. This takes longer than the quick sauté in the main recipe but gives the filling a sweeter, more concentrated onion flavor. Let it cool before mixing and shaping.

Different toppings: Crisp chopped bacon is a common option in some households, though it is not needed for this meat-free filling. For a dairy-free plate, use a plant-based butter alternative and serve with a suitable unsweetened dairy-free sour cream. The flavor will vary, so choose a mild product that will not overpower the potatoes.

Storage and Reheating

Refrigerate cooked pierogi within 2 hours of cooking in a covered container; they keep for 3 to 4 days. Store the onion topping separately if possible, so the dumplings do not become overly soft. To reheat, warm them in a covered skillet with a teaspoon or two of water until steaming, then uncover and add a little butter if you want browned surfaces. You can also microwave a portion covered with a damp paper towel, stirring or turning the dumplings partway through. Reheat leftovers to 165°F (74°C), as measured with a food thermometer.

For longer storage, freeze uncooked pierogi on a tray until firm, then pack them in a freezer-safe container or bag, with parchment between layers if needed. They are best used within about 2 months for good texture. Cook from frozen in gently boiling water; do not thaw first, because thawed dumplings can turn sticky and are more likely to tear. Cooked pierogi can also be frozen, though the dough may be softer after thawing. Cool them promptly, freeze in a single layer, and reheat until they reach 165°F (74°C).

Frequently Asked Questions

Are Ukrainian pierogi the same as varenyky?
Varenyky is the Ukrainian name for these filled dumplings; pierogi is the familiar English term and is also used in Polish food traditions. Names, dough styles, shapes, and fillings differ across regions and households. This recipe uses a potato-and-farmer-cheese filling and describes a Ukrainian-style preparation.

Can I make the dough or filling ahead?
Yes. Make the filling up to 1 day ahead and keep it covered in the refrigerator; bring it back to a cool, workable temperature before filling. The dough is easiest to roll after its 30-minute rest, but it can be wrapped and refrigerated for up to 1 day. Let chilled dough sit at room temperature until pliable, then roll it. If it feels dry, knead in a few drops of water.

Why did my pierogi open while boiling?
Common causes are overfilling, a wet or floury edge, or a seam that was not pressed firmly closed. Use a level tablespoon of cool filling, keep it in the middle, and check the full curved edge before cooking. A vigorous rolling boil can also knock dumplings against one another, so maintain a gentle boil and cook in uncrowded batches.

Do I have to boil pierogi before pan-frying them?
For this fresh dough, boil them first so the wrapper cooks through. Drain the boiled dumplings, then pan-fry them in butter until golden if you prefer a crisp exterior. Uncooked pierogi should not go straight into a skillet, where the outside may brown before the dough and filling heat properly.

Can I use a different potato?
Russet potatoes mash into a light, relatively dry filling, while yellow potatoes are creamier and hold a little more moisture. Either works. If your mash seems wet, return it to the warm pan over low heat for a minute or two, stirring, to let steam escape. A dry, scoopable filling is easier to portion and less likely to break through the dough.

How can I tell when the dumplings are done?
They usually float after a few minutes, but floating alone is not the full timing cue. Once they rise, let them cook for another 2 to 3 minutes until the wrapper is tender. Cut one open if you are unsure: the dough should not look raw or floury, and the filling should be hot throughout. Avoid leaving them in the water after cooking, since they can become waterlogged.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).