How to make Bacon and cheddar pierogi

Lindsay Mattison

Contributing Writer

Have you been lucky enough to get your hands on this Polish treat? These potato-filled dumplings are rich, warm, filling. You can fill them with any number of ingredients and they can be cooked in a variety of ways - fry 'em, boil them, or toss them in a steamer basket. No matter how you cook them, they always taste delicious! Once you've tried the recipe below, your life will never be the same again.
It seems intimidating to make a dough from scratch, but this dough honestly couldn't be easier. You don't need to wait for anything to rise because there's no yeast involved. And, while it seems like this recipe might make a ton of pierogis, trust me: you're going to want to eat at least two or three of these tasty treats. Plus, the leftovers are delicious for breakfast, so they certainly won't go to waste.

Cooktop Cove

How to make Bacon and cheddar pierogi

12 pierogies

1 hour 45 minutes

15 minutes

2 hours

1 1/2 cups AP flour

1 egg

pinch salt

1/3 cup water

1 pound bacon, cut into 1/4-inch lardons

2 large Russet potatoes, peeled and diced

2 tablespoons butter

3/4 pound shredded cheddar cheese

Sour cream and chopped chives, for garnish

To make the dough, combine the flour, egg, and salt in a large bowl. Slowly add the water in a steady stream and mix with a wooden spoon until the flour is just moistened.

Roll the dough into a ball and cover with plastic wrap. Place in the refrigerator for at least an hour until the dough is completely chilled, or as long as overnight.

Meanwhile, make the filling by cooking the bacon in a large skillet over medium-high heat. Cook until the bacon is browned and crispy, about 8 minutes. Discard the grease and set the bacon aside.

In a large saucepan, cover the potatoes with water. Bring the pan to a boil and simmer until the potatoes are tender when pierced with a fork.

Drain the potatoes and mash them together with the cooked bacon, butter, and shredded cheese.

Place the filling in the refrigerator until it is chilled.

When youre ready to begin assembling the pierogis, divide the dough into 12 golf ball-sized pieces

Dust a work surface with flour and roll the dough balls out into large circles.

Place a heaping spoonful of the potato filling in the middle of the dough brefore folding the dough in half.

Press the edges together to seal the dough shut.

Bring a large pot of water to a boil. Add the pierogis, 2 to 4 at a time, to the boiling water and cook until they begin to float.

Once they float, remove them to a wax paper lined plate. You can fry them in a hot pan over high heat to give them some color.

Serve the pierogis with sour cream and chives.

Resources

Print this recipe