Potato Pierogi Recipe
Classic Pierogi Recipe with a cheesy bacon potato filling. The pierogis are boiled and served with sauteed onion and bacon and some sour cream
Ingredients
dough-
filling-
- 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
Instructions
pierogi dough-
- 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.
make pierogi-
- 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.
cook pierogis-
- 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.