Bacon & Cheddar Pierogies

The best Pierogi you'll ever eat - filled with Potato, Cheddar Cheese and Bacon!

AuthorSara Bojarski Prep Time: 0:40:00
Cook Time: 0:30:00
Total Time: 1:20:00
Serving Size: Makes 15 Pierogies Ingredients
  • 14 oz Potato (about 1 large potato)
  • 3 T Salted Butter
  • 3/4 Cup Cheddar Cheese (shredded)
  • 1 Tablespoon 2% Milk
  • 1/4 Teaspoon Black Pepper
  • 8 Slices Bacon (cooked and chopped up)
  • 1/3 Cup Scallions (sliced thin)
  • Sour Cream (for serving)
  • Red Onion (diced small, for serving)
  • Peel and cut up your potatoes into inch sized cubes. Boil in heavily salted water until fork tender. Drain water and mash potatoes in the same pot you cooked them in.
  • While your potatoes are still piping hot, add in your butter, cheddar, milk, black pepper, bacon and scallions and mix together until fully incorporated.
  • For assembly: Roll out your dough (recipe above) on a non-stick surface, and with a 4 inch diameter circle cookie cutter, cut out pierogie circles. Have a bowl of water on the side. To your dough, with your finger, add some water to the edges. Put about 1-2 tablespoons of your filling into the center of your dough. Fold one edge over to the other to form a half circle and press the edges together. The water is necessary to help seal the dough together. Repeat this process until all the dough is used up.
  • To Cook: In a large pot, bring 2-3 quarts of water to a boil (you want enough water in your pot so that you have about a 3-4 inch depth of water in your pot). Add in your pierogies to the boiling pot. You may need to do this in a couple of shifts depending on how large your pot is. Once the pierogies start rising to the surface of the water, they’re done cooking and can be removed with a slotted spoon, and placed on a plate. Cook all the pierogies like this and set aside on a plate.
  • In a large pot - add enough canola oil so there's 3-4" of depth. Heat the oil to 360 degrees, and in batches, deep fry your pierogies until golden brown. Remove from the oil with a slotted spoon and place on a plate lined with a paper towel to sop up the excess oil.
  • Serve hot with Sour Cream and Red Onion.