Traditional Pierogi Recipe with a bacon and onion cheesy potato filling. The pierogis are boiled and served with bacon and sour cream.
Just like Red Borscht and Stuffed Cabbage rolls, pierogis are a classic Russian dish served in most homes and restaurants.
Pierogis are a classic European dish (originating from Poland and Ukraine). The dough is rolled out and filled with either a savory or sweet filling, the dumplings are shaped and can either be boiled or pan-fried. Today we are sharing the traditional potato filling but ours adds loaded cheese, dill, bacon, and onion to the filling. This Pierogi Recipe is SO GOOD!
NOTE: This recipe will make about 40-45 pierogis, depending on how thin you roll out the dough and what size molds you use.
how to make pierogi dough for Pierogi Recipe?
- Make a batch of the classic pierogi dough.
- Cover dough and allow to rest 15-20 minutes.
prepare the filling for Pierogi Recipe-
- Quarter the potatoes and fill with water in a large pot, season water with salt and cook until potatoes easily pierce with a knife.
- Meanwhile, cut the bacon into small bite-sized pieces, sauté in a large skillet.
- Finely cube the onion (or slice thin if you prefer large onion). Once the bacon is halfway cooked, add the onion and continue cooking until it’s tender, stir in 2 Tbsp butter.
- Drain and mash the potatoes, allow potatoes to lightly cool. Add half of the bacon and onion mixture (reserve the remaining to serve over top of pierogis), the cheese, sour cream, and dill. Mix to combine. Set aside.
TIP: You can use whatever cheese you have on hand. We like four-cheese or Mexican. A combination of mozzarella and mild cheddar will also be great.
make the pierogis-
- Divide dough into 2 parts. Roll out one of the dough until thin and cut out shapes (we used a cup but you can use a cookie cutter if you have one, just be sure to flour the rim of the glass so it doesn’t stick to the dough and you will get a clean shape. TIP: Be sure to keep the unused dough covered while it’s resting.
- Add the potato filling to the dough. Form pierogi by pulling the two sides together and sealing tightly by pinching the edges. TIP: Keep dusting your fingers with flour so it’s easier to seal the pierogis.
Use remaining dough and just cut into small pieces and shape into round shapes and continue with the recipe.
cook the pierogies-
- Bring a large pot of water to a boil and season with salt (TIP: We also really like to season the water with Vegeta, so if you have Vegeta seasoning, use some.)
- Add the pierogis. Once they float to the top, you want them to cook another 3-4 minutes. Don’t overcook them, they will start to fall apart and become mushy and very unpleasant to look at.
- Drain the pierogis or remove with a large skimmer or slotted spoon.
- Serve the pierogis with the remaining bacon and onion mixture (and grease).
what can you serve pierogis with?
Serve pierogis with bacon and onion, sour cream, hot sauce or ketchup.
how to reheat pierogies?
The best way to reheat any leftover pierogies is in a greased skillet. Don’t reboil.
how to freeze pierogi?
To freeze the pierogi, once they are shaped place onto a generously floured platter or baking sheet and dust tops of pierogis with flour. Once completely frozen, transfer pierogi to freezer bags.
NOTE: To cook frozen pierogi, you don’t need to thaw them. Just add them frozen to the boiling water frozen and add an additional minute of cook time.
try our other classic Russian recipes-
- Russian Pelmeni Recipe– meat dumplings.
- Olivier Salad– classic Russian salad.
- Simple Russian Soup– so easy to make.
- Koteleti (Pork Patties)– So juicy and flavorful.
Potato Pierogi Recipe
- 2 lbs potatoes (Idaho or Russett)
- 1 tsp salt
- 16 oz bacon, cooked and divided
- 1 medium onion, chopped
- 2 Tbsp unsalted butter
- 2 cups cheese
- 2 Tbsp dill, chopped
- 2 Tbsp sour cream
- sour cream, to serve
- Make a batch of our classic peirogi dough.
prepare the filling-
- Peel and clean potatoes and quarter.
- Cook potatoes in a pot with water and salt until fully cooked. Drain water.
- Cube the bacon into small pieces.
- When the bacon is halfway cooked add onions and cook until fully cooked, stir in butter until it melts.
- Mash potatoes. Add half of the cooked bacon and onions (with the grease), cheese, chopped dill, and sour cream. Mix until fully incorporated.
- Set aside.
- Divide dough into two balls. Leave one out to use and keep the second one covered.
- Generously flour working surface. Roll out the first dough to about 15-16 inches in diameter.
- Take a drinking glass or cookie cutter with and make indentations in the dough. Push all the way through.
- Remove the dough you will not be using and place in freezer bags or over with plastic, so it does not dry up.
- Add potato filling to the shaped dough.
- Fold the side of the dough together and pinch to seal in the filling.
- To cook the pierogis, bring water to a boil (the amount will depend on how much perogies you will be adding). Season water with salt.
- Once the water starts boiling add the perogies. Once they float to the top, cook another 3-4 minutes. Don’t overcook or else the filling will start to come out and the dough will fall apart.
- Drain the water from the pierogi.
- Add the sauteed bacon and onion over the pierogis and serve with sour cream.