Name: Loaded Pierogi
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 5 cups all-purpose flour; 1 teaspoon salt; 1 cup water; 3 eggs; 1/2 cup butter, softened; 4 medium potatoes; 8 oz cream cheese; 1/2 tsp salt; 1/2 tsp pepper; 4-5 strips bacon, cooked crisp and crumbled; 4 oz shredded colby jack cheese (cheddar would be great too!); 1/4 cup chives, chopped; 2 T butter; 3 strips bacon, cooked crisp and crumbled; additional cheese and sour cream for serving

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These homemade pierogi and loaded with flavor. Cheese, bacon, sour cream and chives just like a loaded baked potato but in extra yummy dumpling form.

Large serving dish filled with homemade pierogi topped with cheese, chives and sour cream.

The idea to do pierogi popped into my head and it sounded wonderful, but I had never made pierogi on my own. I had helped my mother-in-law once.

It was a lot of fun. A bunch of my husband’s cousins, their kids, my brother-in-law and Nana and Mike all got together to do it.

A group broke off to make homemade polish sausage (it’s nothing like the kielbasa I thought of before being introduced to more traditional Polish recipes). The rest of us were on team pierogi.

We made a TON of them with a handful of fillings. It worked out great.

Food processor filled with pierogi dough.

A couple of people worked on rolling the dough thin. They had the Kitchenaid pasta roller, so that made things go pretty quick.

Then there was a stuffing station, a boiling station and somebody who was laying them all out to dry before they went in the freezer.

It was very efficient, a lot of fun and everyone had a freezer full of wonderful treats when it was done. Nana got hers out for the following Easter and they were all sooo good.

Fork sealing pierogi dough around mashed potato filling.

Anyway, after that tackling the whole thing by myself seemed a bit intimidating. Especially since my pasta roller is a rolling pin.

So, I decided I would need to think of something else to do for my potato recipe. Then, MiMi sent a text one Friday night saying she and Pops would like to steal Little Dude for a bit the next morning.

I had my chance, it was now or never. A couple of hours with my hands free was just the inspiration I needed.

Pierogi boiling in enameled cast iron dutch oven.

The actually came together pretty easily. Of course, they do take some time and a little patience.

I would say they are worth the effort. I don’t think they will become a weekly staple, but it fun to know that I can make them if the situation arises!

Browning boiled pierogi in large skillet with bits of bacon.

More great Polish recipes

Polish Lemon Babka

This cake is a must make. It is an Easter tradition for many Polish families. It is a no knead enriched yeast bread that soaks up a river of syrupy lemon goodness. The final result is soft and flavorful, perfect with a cup of coffee at Easter brunch. So go ahead and pour yourself a mug of steaming coffee and grab a slice, let’s sit down and enjoy it together.

Loaded Pierogi

These homemade pierogi and loaded with flavor. Cheese, bacon, sour cream and chives just like a loaded baked potato but in extra yummy dumpling form.

Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

Dough

5 cups all-purpose flour
1 teaspoon salt
1 cup water
3 eggs
1/2 cup butter, softened

Filling

4 medium potatoes
8 oz cream cheese
1/2 tsp salt
1/2 tsp pepper
4-5 strips bacon, cooked crisp and crumbled
4 oz shredded colby jack cheese (cheddar would be great too!)
1/4 cup chives, chopped

For Finishing

2 T butter
3 strips bacon, cooked crisp and crumbled
additional cheese and sour cream for serving

Instructions

To make dough, mix together flour and salt in food processor. Add in water, eggs and butter. Pulse until a dough forms. You can add a little more flour or water if needed. Pull the dough together into a tight ball and wrap in plastic wrap. Set aside to rest for at least 20 minutes.
Meanwhile, peel and cube your potatoes. Place in a pot of water and bring to a boil. Boil until tender, about 10-15 minutes. Drain completely. Place pan of drained potatoes over low heat and allow any remaining water to evaporate. Add cream cheese and mash to your desired consistency. Stir in salt, pepper, cheese, bacon and chives. Place in refrigerator to cool.
Roll half of your dough out to 1/8 inch thickness. Cut 4-inch circles. Place a tablespoon of cooled filling in the center. Use wet fingers to moisten the edges of the dough, fold over and seal. (I used my fingers, a fork and a pierogi press. Each method worked just as well as the next. The press did make the prettiest dumplings, but they were all delicious.)
Once the pierogi are all formed, bring a large pot of water to a slow boil. In batches, drop the pierogi in and allow to boil for 1-2 minutes. When they float, they are ready to be removed with a slotted spoon. Drain on a towel and continue working until all pierogi have been boiled.
At this point you can lay them out on trays to freeze. Once individually frozen, you can place them in freezer bags and freeze for up to 3 months. I froze about half my batch and went ahead and cooked the rest.
To prepare, melt half the butter in a large skillet. Add the bacon. Place pierogi in the melted butter so that they form a single layer. Cook over medium heat until they are gold brown, flip and cook the other side. Remove from pan and place in serving dish. Continue working, adding a little butter and bacon as you go, until all of the pierogi are cooked. Sprinkle with cheese and place in a warm oven (I had mine at 250°F) until cheese melts. Sprinkle with chives and drizzle with sour cream.

Loaded Pierogi