Pierogi Recipe
Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.
Ingredients
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 fine sea 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, optional, to serve
Instructions
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 until smooth.
- 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 (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.
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 keep covered to re-use). Add 1/2 Tbsp of potatoes over each round (a mini scoop makes portioning easy).
- 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 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 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.
Notes
This recipe makes 55-60 pierogi, based on how thinly you roll.
Recipe updated 4/4/24 - we added oil to the dough and reduced the kneading time for a softer, more tender dough.
Recipe updated 4/4/24 - we added oil to the dough and reduced the kneading time for a softer, more tender dough.
Nutrition Facts
Pierogi Recipe
Amount per Serving
Calories
246
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Cholesterol
36
mg
12
%
Sodium
583
mg
25
%
Potassium
68
mg
2
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Protein
8
g
16
%
Vitamin A
270
IU
5
%
Calcium
56
mg
6
%
Iron
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
