Cheesy Potato Pierogi with Crispy Bacon Topping Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
