First Take: Pierogies
2026 may be the year of the pocket. Pocket food that is. Dumplings. Empanadas. Samosas. Bao buns. There has been an increase in the popularity of convenient, portion-controlled “pocket foods.” And the pierogi market is benefiting from this trend.
Casey White, co-founder of Jaju Pierogi, confirmed this and is using the dumpling craze to solidify her strategy. Jaju is the phonetic spelling of “Dziadziu”—an affectionate way of saying grandfather in Polish. White shared in an earlier interview, “The dumpling market is booming, so we really want to focus on pierogi and not get too distracted with additional product lines this year. It’s easy to get distracted when everyone in the consumer packaged goods industry is constantly asking how we plan to innovate, but for us, it’s about making a really solid product. Retailers are looking for dumplings, and they are looking for quick and easy frozen meal options for their customers that require little prep. We are at the right place at the right time, so we will continue to produce high quality pierogi in a variety of flavors. The one thing we are focused on doing for incremental growth is switching up our pack size for certain retail partners. As we try to enter more conventional stores, we plan on offering a smaller pack size at a lower price point, which will allow us to compete on shelves that service customers who are more price conscious.”
Alyssa Panzarella, Director of Marketing of Mrs. T’s Pierogies, previously reported, “We see continued demand for convenient, comforting, and flavorful meal solutions, which certainly plays to our strengths. People are still busy, but they also crave those moments of connection and enjoyment around food—and pierogies absolutely deliver on that.”
The rise in pocket food is great news for Alexandra’s Pierogi, which won “best new brand” in the Customer Choice Food Awards in 2025. While not new to the business world, the company actually started as a deli when they noticed one product selling at an astounding rate: their pierogis. The company also sells Silesian dumplings (“kluski śląskie”), finger dumplings (“kopytka”) and cheese blintzes (“naleśniki”). Alexandra’s takes much pride in its (“Pyzy”), a traditional Polish potato dumpling that almost no establishments make.
Consumers are increasingly interested in authentic, heritage flavors and products with a story, which is also good news for the homemade-style Polish pierogi. Companies like Gosia’s Pierogies, whose rich heritage is part of their brand story, can benefit from the growing demand for international cuisine. Jan and Terry, a husband-and-wife team, started Gosia’s Pierogies in 2000 after compliments began pouring in regarding the incredible taste of their pierogies. Gosia’s Pierogies are made from a secret family recipe that was handed down from Terry’s grandmother in Poland. Since 2001, Gosia’s Pierogies has made its pierogies from scratch, using only the highest quality, chemical-free dairy products, including handmade dough, real cheese, fresh chopped onions and fresh produce.
Brands like Millie’s Pierogis, who blend authenticity with time-saving convenience, can also benefit. Their website boasts messaging like: “Enjoy a delectable dish. Made with ease.” As well as “Hand pinched. Just like grandma’s.” Their pierogis have been fully boiled and only need to be warmed for serving, making them ideal for today’s time-crunched consumers.
For Panzarella of Mrs. T’s, the increased interest of consumers in cultural foods keeps them focused on their classic flavors. She described, “Our Classic Cheddar Pierogies remain a top seller, thanks to their nostalgic appeal and wide availability—they’re a comforting staple that families know and love. Our new Snack Pierogies have quickly gained traction, especially among busy families and younger consumers. Their success comes from aligning with key trends: bold flavors, air fryer convenience, and snackable formats. Varieties like Cheddar Sour Cream & Onion and Cheddar Ranch with Bacon have helped us reimagine pierogies as an anytime snack, not just a mealtime side.”
What else is trending in food that can only help the pierogi market? Freezer fine dining. Frozen food is experiencing a renaissance with consumers seeking high-quality, chef-driven and globally-inspired frozen foods that they can easily prepare at home. One walk down the frozen aisle, and it’s easy to see the competition is growing.
White of Jaju Pierogi previously spoke about the challenge of competition. She said, “The biggest challenge we are currently facing in the category is competition. As dumplings become more popular, not only are more pierogi brands entering the market, but other dumpling brands as well, which has increased the pressure to differentiate. We still feel as if our pierogi is one of the few on the market that tastes homemade with simple, straightforward ingredients, but we recognize that with more dumplings to choose from, it is important to offer unique flavors and bring value to customers who are now deciding between multiple brands to buy.”
“We differentiate ourselves by expanding pierogies beyond just dinner—think snacks, appetizers, and air fryer-friendly options,” described Panzarella. “But what truly sets Mrs. T’s apart is how we blend innovation with tradition. We stay true to the legacy of our founder, Ted Twardzik, who believed in bringing people together over simple, delicious food.”
Easy to prepare with a rich story baked in tradition, pierogis may just be the perfect recipe for today’s convenience-obsessed consumers who want globally-inspired flavors.
