These homemade pierogies are bursting with flavor. Cheese, bacon, sour cream and chives just like a loaded baked potato but in extra yummy dumpling form.
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.
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.
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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.
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.
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!
Loaded Pierogi
Equipment
Ingredients
Dough
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup water
- 3 eggs
- ½ cup butter softened
Filling
- 4 medium potatoes
- 8 oz cream cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- 5 strips bacon cooked crisp and crumbled
- 4 oz shredded cheddar cheese
- ¼ cup chives chopped
For Finishing
- 2 Tablespoons butter
- 3 strips bacon cooked crisp and crumbled
- additional cheese and sour cream for serving
Instructions
- Mix together 5 cups all-purpose flour and 1 teaspoon salt in food processor.
- Add 1 cup water, 3 eggs and ½ cup 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 4 medium 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 8 oz cream cheese and mash to your desired consistency. Stir in ½ teaspoon salt, ½ teaspoon pepper, 5 strips bacon, 4 oz shredded cheddar cheese, and ¼ cup chives. Place in refrigerator to cool.
- Roll half of your dough out to ⅛ 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. You can use a fork crimp the edges or a dumpling press, just make sure they are sealed well.
- Once the pierogies 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.
- To finish, melt half the 2 Tablespoons butter in a large skillet. Add the 3 strips bacon. Place a few pierogies in the melted butter so that they form a single layer. Cook over medium heat until they are golden 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.
Notes
- Feel free to experiment with different kinds of cheese or other fillings you like with potatoes.
- You can make pierogi ahead of time and freeze if desired. Just make them to the point where they have been boiled and drained. Lay them out on trays to freeze. Once individually frozen, you can place them in freezer bags and freeze for up to 3 months.
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I’ve never heard of Pierogi, but this recipe sounds delicious! Thank you for sharing.
This is amazing. T hank you so much for this recipe.
Way to go! You did an amazing job. I think I will have to try them. I have never had them before.
Thank you!
Hi Carlee,
Wow these look and sound so good. 🙂
Thanks for sharing the recipe at Cooking and Crafting with J & J.
Enjoy the weekend.
Julie
Thanks, Julie! My youngest sister really wants me to make them again. Maybe I'll have to have her come help!
YUMMMM! I would eat this whole plate and some! 🙂
Thanks for joining Cooking and Crafting with J & J!
Can't wait to try this! T
They are soooo good, a definite comfort food!
This perogi dish looks like it would definitely warm your belly. Delicious!
They are definitely one of my new favorite comfort foods!