Expect well-seasoned fillings and the excellent addition of bacon atop the pierogies at this Astoria restaurant. Other strong picks at this cozy spot include the generously portioned chicken schnitzel and a mac and cheese-eque potato spaetzle in sheep’s milk cheese sauce. Or, eliminate the need to whittle it down to just one rich dish with the Gazdovsky Tanier entree, which includes that spaetzle alongside a mound of pierogies, both drizzled with cubes of bacon and diced chives, as pictured here.

Towering pastrami sandwiches hog the spotlight at this Jewish deli mainstay which has UES and Murray Hill outposts, but the pierogies are worth a try as well. They’re available filled with potato or spinach, fried or boiled, and served alongside apple sauce and fried onions. Other comfort food favorites include the massive matzah ball-filled soup and hefty potato pancakes, which are also available in place of a bun for some truly decadent sandwiches with gluttonous, medically alarming, cheeky names, like the Triple Bypass.

Head here for no-frills, very affordable Polish classics in a cafeteria-like setting filled with locals, where a hearty meal can be had for less than $10. The pierogies, available in varieties like cabbage and mushroom, come boiled and topped with sauteed onions and bacon crumbles. Aside from pierogies, highlights from the menu include lacy, crisp potato pancakes and cheese-filled blintzes; there’s also a selection of offal dishes like pig’s knuckles and tripe soup on offer. Note: closed Sundays.

At this East Village Ukrainian classic, the handmade pierogi are a highlight, available with traditional fillings like potato or mushroom and sauerkraut and newfangled versions like arugula and goat cheese, with sauteed onions, applesauce, and sour cream on the side. Best of all, Veselka gives diners the option of mixing and matching flavors on a plateful. Other options at the iconic 24-hour joint include borscht, stuffed cabbage, blintzes, grilled kielbasa sausages, and potato pancakes — as well as American diner go-to’s like pancakes and a tuna melt.

This unfussy, welcoming East Village spot is only open for breakfast and lunch, offering up really cheap, heavy Polish classics cooked by Ukrainian grandmothers that belong to the church across the street, served on paper plates and cafeteria trays in a community center-esque basement space. The pierogies here are boiled, offered with traditional fillings like pepper-flecked potato, and topped with finely minced, deeply browned fried onions and sour cream. Also consider the thickly cut kielbasa served over fried cabbage with a side of mustard, or the rotating daily specials, which might include dense nubs of homemade pasta with pork loin. It’s closed on Mondays and Tuesdays, and on the other weekdays, it’s only open from 11 a.m. to 5 p.m. On weekends, Streecha opens its doors two hours earlier.

Formerly an old-school butcher’s shop called Polski Meat Market, owner Marzena Parys converted the place into a hip cafe and takeout joint with stellar, reasonably priced Polish fare, cooked by a staff of multi-generational Polish women. Holdovers from the place’s meat market days — like a wide array of kielbasa sausages and luncheon meats — fill a third of the deli cases. Solidly made pierogies with traditional fillings are available by the pound, scooped from big containers behind the counter, or uncooked in the wall of refrigerated take-away offerings for frying up freshly at home. Other highlights aside from pierogies include the stuffed cabbage, particularly the less-common vegetarian version stuffed with an airy mix of mushrooms and kasha, and an impressive selection of soups. Don’t miss the fuchsia-hued Ukrainian borscht and the tangy pickle or sorrel soups; there’s a nice dessert selection, too, or head directly across the street to Peter Pan for a doughnut to cap the meal off.

This is chef Krzysztof Drzewiecki’s oldest restaurant in his small but mighty Brooklyn Polish restaurant empire, where a knight’s armor greets diners and the pierogies are hearty and delicious. The filling options overlap with what’s available at Nobu vet Drzewiecki’s other restaurants: cheese and potatoes, sauerkraut and mushrooms, sweet cheese, and spinach and goat cheese with a chanterelle sauce. Other food options include dense, rich potato pancakes, beef goulash, and wild-card creations like venison and walnut meatballs served with wild mushroom truffle oil. For a satiating and super affordable midday feast, check out the lunch special, which includes a soup, entree, and dessert, all of which are selected from an expansive range of choices, for just $11.

Chef Krzysztof Drzewiecki also runs Krolewskie Jadlo and Karczma further north in Greenpoint. At his brick-walled Williamsburg restaurant, the former Nobu cook’s pierogies are filled with the likes of duck with blackberry compote on top, or goat cheese plus spinach, served with a chanterelle mushroom sauce, as well as more traditional choices like cheese and potato. Other options include white borscht and goulash, and a Polish plate that eliminates the need to make any hard ordering decisions, comprised of three types of fried pierogies, stuffed cabbage, sliced kielbasa, and potato pancakes.

At this DeKalb Market stall, the ultra-fresh pierogies are made to order, with the dough rolled out, stuffed, and boiled, one order at a time. Fillings are straightforward and classic — sauerkraut and mushroom, potato and cheese, or braised beef cheek — and each pile of steaming hot Eastern European dumplings get a dollop of sour cream and a tangle of caramelized onions.

This casual counter-order joint serves up its namesake dish with a slew of traditional and unexpected fillings. Highlights include a tangy classic sauerkraut option alongside the sort of new-fangled creations that munchies dreams are made of, like mac and cheese tucked into dough. All varieties come coated with butter and chives, and sautéed mushrooms can be added on. Owner and Sunset Park-raised Helena Fabiankovic named the place after her Slovakian grandmother, and the pierogies are based on her pierogi-perfecting ancestor’s recipe.

This homey, family-owned Bay Ridge spot relocated to new digs in the area in late 2017, and is still serving up great pierogies, filled with familiar ingredients like cheese, meat, or sauerkraut. More choices worth considering: bacon-wrapped and cheese-filled kielbasa, and goulash-packed potato pancakes, which, like all entrees, include a generous plate of grated vegetables like beets, carrots, and cabbage. Note that Polonica is cash-only and BYOB, and is closed on Mondays.