natashaskitchen5.0
Pierogi Recipe
Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 1h 30m🔥 Cook: 30 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●mixing bowl
- ●whisk
- ●wooden spoon
- ●skillet
- ●strainer
📝 Preparation Steps
1
How to Make Potato Cheese Filling:
2
Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking ⏱️ 25 minutes or until easily pierced with a fork. Drain and cool ⏱️ 5 minutes then mash potatoes until smooth.
warm water1 cup
3
Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.
tsp salt1/2cream cheese (softened)2 oz
4
To Make Pierogi Dough:
5
In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg, 3 Tbsp oil, and 1 1/2 tsp salt until blended.
warm water1 cupsour cream2 Tbspsour cream (optional, to serve)large egg1tsp salt1/2
6
Using the dough hook attachment (or wooden spoon if done by hand), add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour, 1 Tbsp at a time, just until the dough no longer sticks to the sides of the bowl, or to your hands. Knead on speed 2 or by hand for ⏱️ 2-3 minutes until the dough is smooth and elastic. Cover with plastic wrap and let rest for ⏱️ 30 minutes.
7
How to Mold Pierogi:
8
Divide dough into 2 pieces. Cover the second piece and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.
9
Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and keep covered to re-use). Add 1/2 Tbsp of potatoes over each round (a mini scoop makes portioning easy).
10
To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).
11
How to Make Bacon Topping:
bacon (chopped)4 oz
12
Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.
bacon (chopped)4 oz
13
How to Cook Pierogi:
14
Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi in batches. Cook for about ⏱️ 2 minutes or until the water has returned to a boil and the pierogi float to the top. Remove to a bowl with a strainer or slotted spoon drizzling buttery bacon between layers.
warm water1 cupbacon (chopped)4 oz
Nutrition Facts
calories
246 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sodium Content
583 mg
protein Content
8 g
cholesterol Content
36 mg
carbohydrate Content
32 g
saturated Fat Content
4 g
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