Description
These homemade pierogi are stuffed with a creamy, cheesy potato filling, then boiled and tossed with crispy bacon and melted butter for the ultimate comfort food. Serve them with sour cream for a rich, satisfying dish. Perfect for a cozy family dinner or a special occasion!
Ingredients
Scale
For the Potato Filling:
- 2 lbs Russet potatoes (about 5 medium), peeled
- 1/2 teaspoon Salt
- 2 tablespoons Unsalted butter, melted
- 2 oz Cream cheese, softened
- 3/4 cup Mozzarella cheese, shredded
For the Pierogi Dough:
- 1 cup Warm water
- 1/4 cup Whole milk
- 2 tablespoons Sour cream
- 3 tablespoons Extra light olive oil (or vegetable oil)
- 1 Large egg
- 1 1/2 teaspoons Fine sea salt (plus more for cooking)
- 4 cups All-purpose flour (measured correctly)
For the Bacon Topping (for ⅓ batch):
- 4 oz Bacon, chopped
- 2 tablespoons Unsalted butter
- Sour cream (optional, for serving)
Instructions
Make the Potato Filling:
- Place peeled potatoes in a pot and add enough water to cover them. Bring to a boil over medium-high heat and cook for 25 minutes, or until fork-tender.
- Drain the potatoes and let them cool for 5 minutes.
- Mash the potatoes until smooth, then mix in salt, melted butter, cream cheese, and shredded mozzarella. Partially cover and set aside.
Prepare the Pierogi Dough:
- In a stand mixer bowl (or large mixing bowl), whisk together warm water, milk, sour cream, egg, oil, and salt.
- Using a dough hook (or a wooden spoon if mixing by hand), add 2 cups of flour and mix until incorporated.
- Gradually add the remaining flour ½ cup at a time, mixing well after each addition. Add flour 1 tablespoon at a time until the dough no longer sticks to the sides of the bowl or hands.
- Knead the dough for 2-3 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
Shape the Pierogi:
- Divide the dough into two pieces. Keep one piece covered while rolling out the other on a floured surface to about ⅛-inch thickness.
- Use a 3-inch round cookie cutter to cut dough circles as close together as possible.
- Place ½ tablespoon of potato filling in the center of each round.
- Fold the dough over the filling and pinch the edges tightly to seal. For extra security, crimp the edges with a pinch-and-twist motion.
- Repeat with the remaining dough and filling. Keep the shaped pierogi covered to prevent drying.
Make the Bacon Topping:
- Before cooking the pierogi, sauté the chopped bacon in a medium skillet over medium heat until crispy.
- Melt in butter and remove from heat. Set aside.
Cook the Pierogi:
- Bring a large pot of water to a rolling boil and add 1 tablespoon of salt.
- Add the fresh or frozen pierogi in batches. Cook for about 2 minutes, or until the pierogi float to the top and the water returns to a boil.
- Remove the pierogi with a slotted spoon and place them in a bowl, drizzling with buttery bacon mixture between layers to prevent sticking.
- Serve warm with sour cream on the side.
Notes
- Freezing: To freeze, arrange uncooked pierogi in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to an airtight container. Cook from frozen, adding an extra 1-2 minutes to the boiling time.
- Make-Ahead: Dough can be made a day ahead and refrigerated. Let it come to room temperature before rolling.
- Variations: Try adding sautéed onions, cheddar cheese, or caramelized mushrooms to the potato filling for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg