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
Scale
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.
