Homemade Pierogi Recipe
Topped with caramelized onion and crispy bacon, this easy Homemade Pierogi Recipe features a traditional cheese and potato filling, perfect as an appetizer, side dish, or a light and savory dinner.
Servings: 12
Calories: 345kcal
Ingredients
For the Potato Filling:
- 1 ½ pounds Yukon Gold potatoes
- ½ cup cottage cheese
- 3 tablespoons Parmesan cheese
- 2 tablespoons cream cheese
- 2 tablespoons unsalted butter
- 1 teaspoons sea salt
For the Pierogi Dough:
- 4 cups all-purpose flour
- 1 ½ teaspoons salt
- ⅔ cup warm water
- 3 tablespoons unsalted butter, plus more for frying
- 1 large egg, lightly beaten
For the Topping:
- 4 ounces bacon slices, cooked and crumbled
- 4 tablespoons unsalted butter
- 2 yellow onions, chopped
- fresh parsley, chopped
Instructions
Make the Potato Filling
- Place the potatoes in a medium pot, and cover with water. Bring to a boil over medium heat. Cover, leaving the lid slightly ajar, and cook until the potatoes are tender, about 25 minutes.
- Once the potatoes are cooked, use a potato masher to mash the potatoes until smooth and free from lumps.
- To the mashed potatoes, add the cottage cheese, Parmesan cheese, cream cheese, butter, and salt. Mix together and set aside.
Make the Pierogi
- Meanwhile, line a large baking sheet with parchment paper, and set aside.
- In a medium bowl, stir together the flour and salt.
- Warm the water and butter in a small pot until the butter is melted, about 4 minutes.
- Add the butter mixture to the flour mixture. Stir with a spoon until roughly combined. Add the egg and knead by hand, or with a stand mixer for 5 minutes.
- Cover the dough and let it rest for 40 minutes.
- Divide the dough in half. On a lightly-floured surface, roll out one half of the dough thinly. Cut out rounds with a pierogi cutter or a drinking glass.
- Place about 1 tablespoon of the potato filling on the center of each round. Brush the edges with water, and fold in half to enclose the filling. Seal the edges by pressing down with your finger.
- Place the sealed pierogi on the prepared baking sheet, and cover lightly with a clean kitchen towel.
- Repeat the rolling, cutting, filling, and sealing steps with the remaining dough.
Cook the Pierogi
- Bring a large pot of salted water to a boil. Add the pierogi to the pot in an even layer, and let them cook for about 2 minutes, or until they start to float. Do not overcrowd the pot.
- Once the pierogi start to float, cook them for another 1 to 2 minutes. Then, use a slotted spoon to remove them to a plate. Continue cooking the pierogi and setting them aside.
- When all the pierogi are cooked, heat some butter in a large skillet. Fry the cooked, drained pierogi in the butter for a minute on each side, and then set them aside.
Make the Topping
- To make the topping, cook the sliced bacon in a large skillet over medium heat, until crisp. Drain well, and then crush into small pieces.
- Carefully wipe the skillet clean, and then set on the heat. Add the butter and chopped onion. Sprinkle with salt and pepper, and cook for 10 to 12 minutes, stirring occasionally, until lightly golden.
Serve the Pierogi
- Serve the pierogi hot, on a serving platter, topped with caramelized onions and crispy bacon. Garnish with chopped parsley if desired.
Nutrition
Serving: 4pierogies | Calories: 345kcal | Carbohydrates: 44g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 614mg | Potassium: 350mg | Fiber: 3g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 3mg