Cheesy Potato Pierogi with Crispy Bacon Topping Recipe

Introduction

Pierogi are classic Eastern European dumplings that combine a tender dough with a creamy potato and cheese filling. This recipe guides you through making soft dough, a rich filling, and a flavorful bacon topping for an authentic homemade experience.

Ingredients

• 2 lbs russet potatoes (5 medium), peeled
• 1/2 tsp salt
• 2 Tbsp unsalted butter, melted
• 2 oz cream cheese, softened
• 3/4 cup mozzarella cheese, shredded
• 1 cup warm water
• 1/4 cup whole milk
• 2 Tbsp sour cream
• 3 Tbsp extra light olive oil or vegetable oil
• 1 large egg
• 1 1/2 tsp fine sea salt (plus more for cooking)
• 4 cups all-purpose flour
• 4 oz bacon, chopped (for toppings, 1/3 batch)
• 2 Tbsp unsalted butter (for toppings)
• Sour cream, optional, to serve

Instructions

1. Step 1: Place peeled potatoes in a pot and cover with water. Bring to a boil over medium-high heat and cook for 25 minutes, or until easily pierced with a fork. Drain and let cool for 5 minutes, then mash until smooth.
2. Step 2: Stir in 1/2 tsp salt, melted butter, cream cheese, and shredded mozzarella until fully combined. Partially cover and set aside.
3. Step 3: In a stand mixer bowl or large mixing bowl, whisk together warm water, milk, sour cream, egg, oil, and salt until blended.
4. Step 4: Using a dough hook or spoon, add 2 cups of flour and mix on low speed until incorporated. Gradually add remaining flour 1/2 cup at a time, incorporating before adding more, then add last bits 1 Tbsp at a time until dough stops sticking to the bowl or hands.
5. Step 5: Knead the dough on low speed or by hand for 2-3 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
6. Step 6: Divide dough into two pieces. Cover one piece. Roll the other on a floured surface to just under 1/8” thickness.
7. Step 7: Use a 3” round cutter to cut circles from the dough. Keep scraps covered for re-rolling.
8. Step 8: Place about 1/2 Tbsp potato filling in the center of each circle. Fold dough over and pinch edges tightly to seal, then crimp a second time with a twist.
9. Step 9: Prepare the bacon topping by sautéing chopped bacon in a skillet until crisp. Melt in butter and remove from heat.
10. Step 10: Bring a large pot of salted water to a rolling boil. Add pierogi in batches and cook about 2 minutes until they float to the surface. Remove with a slotted spoon into a bowl, drizzling some bacon butter between layers to prevent sticking.
11. Step 11: Serve warm with optional sour cream and the bacon topping drizzled over.

Tips & Variations

• Roll the dough thinly for tender pierogi but not so thin that it tears easily.
• Use a mini ice cream scoop or spoon for consistent filling portions.
• Freeze uncooked pierogi on a baking sheet before transferring to bags for easy future meals.
• For a vegetarian option, skip the bacon topping and serve with caramelized onions instead.

Storage

Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. Reheat by sautéing in butter or boiling briefly until warmed through. Uncooked pierogi can be frozen on a baking sheet and then stored in freezer bags for up to 2 months; cook directly from frozen by adding a minute or two to boiling time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cheese for the filling?

Yes, you can substitute mozzarella with cheddar, farmer’s cheese, or a mix for a slightly different flavor and texture.

How do I prevent pierogi from sticking together after cooking?

Drain pierogi carefully and layer them with melted butter or the bacon butter topping between batches. Serve hot, or toss with a little oil if storing to keep them separated.

Cheesy Potato Pierogi with Crispy Bacon Topping Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

This classic Pierogi recipe features a creamy potato and cheese filling wrapped in a soft, tender dough. Perfectly boiled and topped with crispy bacon and melted butter, these traditional Eastern European dumplings make a delicious comfort food for any occasion. The step-by-step instructions guide you through making the filling, dough, shaping, and cooking for perfect pierogi every time.

• Author: Lisa
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 55–60 pierogi (about 12 servings with 5 pierogi each) 1x
• Category: Main Dish
• Method: Boiling
• Cuisine: Eastern European

Ingredients

Scale 1x2x3x

Potato Filling

• 2 lbs russet potatoes (5 medium), peeled
• 1/2 tsp salt
• 2 Tbsp unsalted butter, melted
• 2 oz cream cheese, softened
• 3/4 cup mozzarella cheese, shredded

Pierogi Dough

• 1 cup warm water
• 1/4 cup whole milk
• 2 Tbsp sour cream
• 3 Tbsp extra light olive oil or vegetable oil
• 1 large egg
• 1 1/2 tsp fine sea salt (plus more for cooking)
• 4 cups all-purpose flour, measured correctly

Toppings (For 1/3 Batch)

• 4 oz bacon, chopped
• 2 Tbsp unsalted butter
• Sour cream, optional, to serve

Instructions

1. Make Potato Cheese Filling: Place peeled potatoes in a pot and cover with water. Bring to a boil over medium-high heat and cook for about 25 minutes until potatoes are easily pierced with a fork. Drain and cool for 5 minutes, then mash until smooth. Mix in salt, melted butter, softened cream cheese, and shredded mozzarella. Cover partially and set aside.
2. Prepare Pierogi Dough: In a stand mixer bowl or large mixing bowl, whisk together warm water, milk, sour cream, egg, oil, and salt until blended. With dough hook or wooden spoon, gradually add flour in portions, mixing on low speed until dough comes together. Knead for 2-3 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
3. Roll and Cut Dough: Divide dough into two pieces, cover one piece. Roll the other piece on a floured surface to just under 1/8 inch thickness. Use a 3-inch round cookie cutter to cut circles, keeping scraps covered for reuse.
4. Fill and Shape Pierogi: Place about 1/2 tablespoon of potato filling on each dough circle. Fold dough over to form a half moon and pinch edges tightly to seal. Crimp edges a second time using a pinch and twist motion for a secure seal.
5. Prepare Bacon Topping: In a medium skillet, sauté chopped bacon until crisp. Add butter and melt in the bacon fat. Remove from heat and keep warm.
6. Cook Pierogi: Bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add fresh or frozen pierogi in batches. Cook for approximately 2 minutes or until pierogi float to the top and water returns to a boil. Remove with a slotted spoon, layering in a bowl while drizzling the buttery bacon topping over them to prevent sticking.
7. Serve: Serve hot with the bacon and butter topping and optional sour cream on the side for dipping.

Notes

• This recipe yields about 55-60 pierogi depending on how thinly you roll the dough.
• The recipe was updated to include oil in the dough and reduce kneading time for a softer, more tender dough.
• Pierogi can be frozen after shaping for future use. Just boil directly from frozen, adding a minute or two to cooking time.
• Use a mini scoop for consistent filling portions to ensure even cooking and uniform pierogi size.

Keywords: pierogi, potato pierogi, potato and cheese dumplings, homemade pierogi recipe, Eastern European dumplings, comfort food