Loaded Pierogi

Platter of homemade pierogies topped with sour cream and crumbled bacon, ready to eat.

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!

Prep Time1

Cook Time15

Total Time1 15

Servings: Servings

Author: Carlee

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.

Nutrition

Tried this recipe?Please consider rating it and saving on Pinterest for later!