Pierogi Recipe (VIDEO) (2024)

Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.

Prep Time: 1 hour hr 30 minutes mins

Cook Time: 30 minutes mins

Total Time: 2 hours hrs

Ingredients for Potato Filing:

• 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

For the 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 salt, (plus more for cooking)
• 4 cups all-purpose flour, measured correctly*

For the Toppings (For 1/3 batch):

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

How to Make Potato Cheese Filling:

• 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.

• 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.

To Make Pierogi Dough:

• 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.

• Using the dough hook attachment, 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 dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 2-3 minutes until dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

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How to Mold Pierogi:

• 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.

• Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 Tbsp of potatoes over each round.

• 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).

How to Make Bacon Topping:

• Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.
  

How to Cook Pierogi:

• Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil and pierogi are floating, remove to a bowl with a slotted spoon drizzling buttery bacon between layers.

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Pierogi Recipe

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: Russian, Ukrainian

Keyword: Pierogi, Pierogi Recipe

Skill Level: Medium

Cost to Make: $

Calories: 246