Stock the Freezer

Pierogis take some time to assemble, but they also freeze well.  These cheesy potato dumplings are worth the effort!

Boil the potatoes until tender, about 25 minutes.  Mash until they are free of lumps.

Cook the Potatoes

Add the cheeses, butter, and salt to the potatoes. Mix together, and set aside.

Make the Filling

Stir water and melted butter into the flour and salt. Add the egg. Knead for 5 minutes, then cover and rest for 40 minutes.

Make the Dough

Roll out the dough and cut out rounds.  Spoon potato filling into the center of each round, fold, and seal.

Shape the Pierogi

Place the sealed pierogi on a parchment-lined baking sheet, and cover lightly. Repeat with remaining ingredients.

Finish Assembling

Boil a pot of salted water, and add the pierogis in a single layer.  Cook for 2 minutes and remove with a slotted spoon.

Boil the Pierogis

Once the Pierogis are cooked, melt butter in a skillet and fry for 1 minute per side, until golden.

Fry the Pierogis

Top the warm pierogi with crispy bacon and caramelized onions, and enjoy!

Dig In