Pierogi fans are going to love these homemade loaded pierogies. They are filled with a cheesy bacon and potato filling. Top them with sour cream and more bacon for the loaded baked potato flavor we all know and love, only better. These dumplings are about to become your new favorite treat!
Add 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 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 butter in a large skillet. Add the 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.