If you’re craving a dish that’s comfort food at its absolute finest, you’re going to adore this Creamy Bacon and Mozzarella Pierogi Recipe. These tender dumplings filled with a luscious blend of mashed potatoes, cream cheese, crispy bacon, and gooey mozzarella are a total showstopper. Each bite offers a perfect balance of creamy richness and smoky bacon goodness wrapped in a delicate, pillowy dough. Whether you’re a longtime fan of pierogi or trying them for the first time, this recipe is a delightful way to elevate your homemade comfort food game.
Ingredients You’ll Need
Getting your ingredients lined up for this Creamy Bacon and Mozzarella Pierogi Recipe is a breeze. Every component plays a crucial role: from the starchy potatoes and rich cheeses for that creamy filling to the flour and egg that create the perfect dough texture. Fresh bacon adds the all-important crispy, smoky punch that pulls everything together.
- Russet potatoes: These starchy potatoes are ideal for mashing smooth and creamy without excess moisture.
- Salt: Enhances all the flavors, both in the dough and the filling.
- Unsalted butter: Melted butter adds richness to the filling and dough, balancing textures beautifully.
- Cream cheese: Softened cream cheese brings a tangy creaminess that makes the filling irresistibly smooth.
- Mozzarella cheese: Shredded mozzarella melts wonderfully for that stringy, cheesy bite inside each pierogi.
- Warm water: Helps bring the dough together, making it pliable and easy to roll out.
- Whole milk: Adds moisture and tenderness to the dough’s structure.
- Sour cream: Mixed in the filling for tang and silkiness, and also served as a topping if desired.
- Extra light olive oil (or vegetable oil): Keeps the dough supple and prevents sticking during rolling and shaping.
- Large egg: Acts as a binder in the dough for elasticity and durability when cooking.
- Fine sea salt: Used generously in the dough and boiling water for flavor layering.
- All-purpose flour: The backbone of your dough, providing structure and chew without toughness.
- Bacon: Chopped and cooked to crisp perfection, it adds smoky depth and a delightful crunch.
How to Make Creamy Bacon and Mozzarella Pierogi Recipe
Step 1: Prepare the Potato Filling
Start by peeling and cubing your russet potatoes, then cooking them in salted boiling water until tender. Drain thoroughly and mash the potatoes with melted butter, softened cream cheese, shredded mozzarella, and sour cream. Stir in crispy cooked bacon pieces for that amazing smoky flavor. This combination sets the stage for the creamy bacon and mozzarella pierogi filling you’ll love.
Step 2: Make the Dough
Next, combine warm water, whole milk, and oil with the egg and salt in a large bowl. Gradually add the flour, mixing until a soft, elastic dough forms. Knead the dough on a floured surface to perfect its smoothness—this ensures your pierogi won’t tear during cooking and will stay tender but sturdy.
Step 3: Roll and Cut the Dough
Divide the dough into manageable portions and roll each out thinly. Using a round cutter or glass, cut circles for your pierogi. Each circle should be about the size of your palm to hold just the right amount of filling without bursting.
Step 4: Assemble the Pierogi
Spoon a generous dollop of your creamy bacon and mozzarella mixture onto each dough circle. Fold the dough over to create a half-moon shape and press edges firmly to seal, preventing any filling from escaping. You can crimp the edges with a fork for a pretty, rustic finish.
Step 5: Cook the Pierogi
Bring a large pot of salted water to a boil. Carefully drop pierogi into the water and cook until they float to the surface, then cook for an additional 2-3 minutes. For an extra touch, sauté boiled pierogi briefly in butter until golden and crisp on the outside. This step brings out a wonderful texture contrast and flavor.
How to Serve Creamy Bacon and Mozzarella Pierogi Recipe
Garnishes
To make every bite even more special, serve your pierogi with a dollop of sour cream or a sprinkle of fresh chopped chives or green onions. A little cracked black pepper on top can also add a subtle kick that complements the creamy and smoky filling beautifully.
Side Dishes
These pierogi pair wonderfully with refreshing sides like a crisp cucumber salad or a simple green salad to balance the richness. For a heartier meal, roasted vegetables or sauerkraut offer lovely texture contrasts and bring traditional flavors to the table.
Creative Ways to Present
For a fun twist, try layering cooked pierogi with sautéed mushrooms or caramelized onions for extra layers of savory goodness. You could even drizzle a touch of browned butter infused with sage over the top for an elegant finish that’s perfect for serving guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Creamy Bacon and Mozzarella Pierogi Recipe, place them in an airtight container and refrigerate for up to three days. This keeps the dough from drying out and preserves that creamy filling’s flavor.
Freezing
To freeze, arrange uncooked pierogi in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They will keep well for up to two months and cook directly from frozen following the usual boiling method.
Reheating
Reheat boiled or sautéed pierogi gently in a non-stick skillet with a little butter or in the microwave covered with a damp paper towel. Avoid overheating to keep them tender and prevent the filling from drying out.
FAQs
Can I use a different kind of cheese in this pierogi recipe?
Absolutely! While mozzarella adds a lovely melt factor, you can experiment with cheddar, Monterey Jack, or even a mild gouda depending on your preference. Just keep the cheese quantities similar to maintain the creamy texture.
Is the dough difficult to make for beginners?
Not at all! The dough is straightforward with simple ingredients and forgiving when it comes to rolling out. Just remember to add flour gradually to get the right consistency and rest the dough to make it easier to work with.
Can I make these pierogi vegetarian?
Yes! Simply omit the bacon and add sautéed mushrooms or caramelized onions to the filling for a delicious vegetarian version that’s still rich and satisfying.
How long does it take to cook the pierogi once boiled?
After they float to the surface of the boiling water, cook for another 2-3 minutes to ensure the filling is heated through. If you plan to pan-fry them afterward, a shorter boiling time works since they will cook more in the skillet.
What’s the best way to ensure pierogi don’t stick together?
Make sure to boil them in plenty of salted water with space to move around, and stir gently after adding them. After cooking, draining them well and optionally sautéing briefly in oil or butter helps keep them separate and deliciously crispy.
Final Thoughts
There’s something truly special about making and sharing the Creamy Bacon and Mozzarella Pierogi Recipe—it’s comfort food with a touch of indulgence that never disappoints. Whether for a family dinner or impressing guests, these pierogi have a way of bringing people together around the table. I hope you enjoy making and eating them as much as I do!
Print
Creamy Bacon and Mozzarella Pierogi Recipe
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 servings (5 pierogi per serving)
- Category: Main Course
- Method: Boiling
- Cuisine: Eastern European
Description
This classic Pierogi recipe features tender potato and cheese-filled dumplings, perfect for a comforting meal. The dough is soft and pliable, wrapped around a creamy filling of russet potatoes, cream cheese, and mozzarella with crispy bacon bits added for extra flavor. Boiled to perfection and optionally served with sour cream, these homemade pierogis are a delightful Eastern European treat ideal for family dinners or special occasions.
Ingredients
Filling
- 2 lbs russet potatoes (5 medium), peeled
- 1/2 tsp salt
- 2 Tbsp unsalted butter, melted
- 2 oz cream cheese, softened
- 3/4 cup mozzarella cheese, shredded
- 4 oz bacon, chopped
- 2 Tbsp unsalted butter (for cooking bacon)
Dough
- 4 cups all-purpose flour (measured correctly)
- 1 1/2 tsp fine sea salt (plus more for cooking)
- 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
To Serve
- Sour cream (optional)
Instructions
- Prepare the potatoes: Boil peeled russet potatoes in salted water until fork-tender, approximately 15-20 minutes. Drain well and mash thoroughly until smooth.
- Make the filling: In a pan, melt 2 tbsp unsalted butter and cook the chopped bacon until crispy. Combine the mashed potatoes with melted butter, softened cream cheese, shredded mozzarella, cooked bacon, and 1/2 tsp salt. Mix until well combined and creamy. Set aside to cool.
- Prepare the dough: In a large mixing bowl, combine the flour and 1 1/2 tsp fine sea salt. In a separate bowl, whisk together warm water, whole milk, sour cream, extra light olive oil, and the egg. Gradually add the wet ingredients to the flour mixture, stirring until a soft dough forms. Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes. Cover and let rest for 30 minutes.
- Assemble the pierogi: Roll the rested dough out into a thin sheet on a floured surface. Cut into circles about 3 inches in diameter. Place a spoonful of the potato and cheese filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges firmly by pinching them together to prevent leaking during cooking.
- Cook the pierogi: Bring a large pot of salted water to a boil. Gently drop the pierogi in batches into the boiling water. Cook until they float to the surface, then continue cooking for an additional 2-3 minutes. Remove with a slotted spoon and drain well. Serve warm with sour cream if desired.
Notes
- For extra flavor, you can sauté the boiled pierogi in butter after boiling until they are golden and slightly crispy.
- Ensure the dough is not too wet or dry; adjust with small amounts of flour or water as needed to achieve a smooth consistency.
- Pierogi dough can be refrigerated for up to 24 hours or frozen before cooking for meal prep convenience.
- Be careful to seal the edges of the pierogi tightly to avoid the filling leaking during cooking.
- Serve with sautéed onions or additional sour cream for an authentic experience.
