Whether you’re an old pro or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try.
Preparation Details
Prep Time: 45 mins
Cook Time: 1 hr 15 mins
Total Time: 2 hrs 10 mins
Servings: 10
Ingredients
- 2 teaspoons butter
- 4 slices bacon, chopped
- 2 tablespoons bacon drippings
- ½ yellow onion, diced
- 5 medium Yukon Gold potatoes, peeled and halved
- salt and ground black pepper to taste
- 1 pinch cayenne pepper
- 1 large egg
- 1 ½ cups farmer’s cheese, or any cheese blend
- 1 large egg
- 1 tablespoon water
- 50 wonton wrappers, or as needed
- 1 cup sour cream
- ¼ cup chopped fresh chives
Steps
- Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer’s cheese. Cover and refrigerate until chilled, about 30 minutes.
- Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
- Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.
- Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
- Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.
