Pierogi Recipe

Looking for the perfect homemade pierogi recipe? This easy pierogi recipe features tender, homemade dough filled with a creamy, cheesy potato filling. These traditional pierogi are a Polish favorite, perfect for family dinners, special occasions, or anytime you’re craving comfort food. Whether you’re making them from scratch or freezing them for later, these pierogi are sure to impress.

Ingredients for Pierogi include russet potatoes, mozzarella cheese, cream cheese, and the perfect dough made with sour cream, milk, and egg. For the finishing touch, the pierogi are topped with crispy bacon and melted butter. Serve with sour cream for a classic, irresistible combination.

Ingredients

For the Potato Filling:

• 2 lbs russet potatoes (about 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), for serving

Instructions

How to Make Potato Cheese Filling:

1. Place the peeled potatoes in a pot and cover them with water. Bring to a boil over medium-high heat and cook for about 25 minutes or until they are easily pierced with a fork.
2. Drain the potatoes and allow them to cool for 5 minutes. Mash until smooth.
3. Stir in 1/2 tsp salt, 2 Tbsp melted butter, and 2 oz cream cheese. Add in 3/4 cup shredded mozzarella cheese and mix until well combined. Set aside while preparing the dough.

To Make Pierogi Dough:

1. In the bowl of a stand mixer or large mixing bowl, 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.
2. Using the dough hook attachment (or wooden spoon if mixing by hand), add 2 cups flour and mix on low speed until incorporated.
3. Gradually add the remaining flour, 1/2 cup at a time, letting it incorporate before adding more. Add the final flour 1 Tbsp at a time until the dough is no longer sticky.
4. Knead the dough by hand or with the dough hook for 2-3 minutes until it is smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.

How to Mold Pierogi:

1. Divide the dough into two pieces, covering the second piece while working with the first.
2. Roll out the dough on a floured surface until it’s just under 1/8″ thick.
3. Use a 3-inch diameter round cookie cutter to cut circles, collecting scraps for reuse.
4. Place about 1/2 Tbsp of the potato filling onto each dough circle. Fold the dough over the filling and pinch the edges together to seal. Crimp the edges with a pinch and twist motion to ensure a tight seal.

How to Make Bacon Topping:

1. In a medium skillet, sauté the chopped bacon until it becomes crispy. Once cooked, melt in 2 Tbsp butter and remove from heat.

How to Cook Pierogi:

1. Bring a large pot of water to a rolling boil, adding 1 Tbsp of salt.
2. Add the pierogi in batches and cook for about 2 minutes, or until the water returns to a boil and the pierogi float to the top.
3. Use a slotted spoon or strainer to remove the pierogi and place them in a bowl. Drizzle the crispy bacon and melted butter over the pierogi to prevent sticking.

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Tips

• Proper dough thickness: Be sure to roll the dough thin enough to make the pierogi tender, but not so thin that it tears easily when sealing.
• Chill before cooking: After filling and sealing, you can chill the pierogi in the fridge or freeze them to prevent the filling from leaking during cooking.

Variations and Substitutions

• Filling variations: You can substitute the potato filling with sauerkraut, mushrooms, or ground meat for different flavor profiles.
• Dough alternatives: If you want to reduce fat, you can use low-fat sour cream or substitute the butter with olive oil in the dough.
• Topping variations: Instead of bacon, try caramelized onions or sautéed mushrooms for a vegetarian version.

FAQs

• Can I make pierogi ahead of time? Yes! Pierogi can be frozen before boiling. Lay them out on a baking sheet to freeze, then store them in a freezer bag for later use.
• How do I store leftover pierogi? Store leftover pierogi in an airtight container in the fridge for up to 3 days. To reheat, sauté them in a pan with a little butter.

Serving Suggestions

• Traditional serving: Serve with a dollop of sour cream and a sprinkle of fresh herbs for extra flavor.
• Side dishes: Pierogi pair wonderfully with a simple salad or roasted vegetables for a well-rounded meal.

Why You’ll Love This Recipe

This pierogi recipe delivers a delicious combination of soft dough and flavorful filling that will have you craving more. The creamy potato and cheese filling contrasts perfectly with the crispy bacon topping, making these pierogi an irresistible treat. Whether enjoyed as a snack or a main dish, these pierogi will surely be a favorite at your dinner table.