Bacon, Cheese & Potato Pierogi
Jump to RecipeImagine dumplings that wrap smoky bacon, sharp cheddar, and fluffy potatoes into a tender pocket of comfort. This Bacon, Cheese & Potato Pierogi recipe brings a crowd-pleasing twist to classic Polish dumplings with accessible ingredients like pierogi dough, potatoes, cheddar cheese, onion, and a dollop of sour cream. It's a straightforward method: boil the potatoes until tender, crisp the bacon, mix into a creamy filling, roll and seal dough circles, then boil until they rise to the surface and finish with a quick butter-sauté for a golden edge. Serve hot with extra sour cream for dipping. Perfect for weeknights, game days, or a cozy weekend dinner, these homemade Potato Pierogi deliver satisfying texture and flavor in every bite.
Ingredients
pierogi dough
Rest the dough after kneading to relax the gluten, then roll to about 1/8 inch (3 mm) on a well-floured surface. Keep unused dough covered to prevent drying; if it tears, let it rest 5–10 minutes and re-roll. For gluten-free options, substitute with a 1:1 gluten-free flour blend and a little extra egg; for extra flavor, add a pinch of garlic powder or finely chopped chives to the dough. If using store-bought dough, brush edges with water to help sealing.
potatoes
Choose starchy potatoes (russets) for fluffy mashed potatoes; Yukon Gold also works well for creaminess. Boil until tender, drain well, and mash while hot. To avoid a gluey texture, don’t over-mash and beat in warm milk/cream and a knob of butter. For a lighter filling, peel before boiling or leave skins on for texture; dry the mash slightly by returning to the warm pan for a minute before mixing.
cheddar cheese
Grate cheddar fresh from the block for the best melt; use sharp cheddar for noticeable tang. Fold into the potatoes while they’re warm to help melt, and consider mixing in a small amount of mozzarella or Gouda for extra melt. For dairy-free versions, use a vegan cheese that melts well; if using milder cheddar, pair with a bit of aged cheddar for bite.
bacon
Choose thick-cut bacon for flavor and crisp texture. Cook until crisp, then drain on paper towels and crumble; reserve the rendered fat to sauté onions for extra depth. If avoiding pork, substitute pancetta or turkey bacon, or bake on a sheet at 400°F (200°C) for even crispness.
onion
Yellow onions give sweetness when sautéed; dice evenly and sauté in bacon fat until golden. For milder onion flavor, quick-salt or soak chopped onion in cold water for 5–10 minutes. For more depth, caramelize the onion slowly over low heat before mixing.
sour cream
Sour cream adds tang and moisture; fold in while potatoes are warm to help melt and bind. For lighter or dairy-free options, substitute Greek yogurt or crème fraîche (whisked smooth). If worried about curdling, temper with a spoonful of hot potato, then whisk in. You can also use dairy-free sour cream or coconut yogurt.
salt
Use kosher salt or fine sea salt for even seasoning. Salt the potato filling gradually and taste before adding more. Season the cooking water as well to help flavor penetrate the pierogi. If using salted butter, adjust the salt in the filling to avoid oversalting.
pepper
Freshly ground black pepper provides aroma; grind just before using. For a milder look in the filling, you can use white pepper, or simply adjust to taste.
butter
Unsalted butter lets you control salt; use it to brown the pierogi after boiling for extra depth. For dairy-free options, substitute olive oil or a neutral oil. You can also whisk a little butter into the hot mashed potatoes for extra richness.
Cooking Steps
Step 1: Prep potatoes
Boil the potatoes until tender, about 15 minutes, then drain and mash them. Tips: Use starchy potatoes like Russets for fluffier mash. Mash while hot and stir in 1–2 tablespoons butter or a splash of sour cream for creaminess. For a drier mash, let potatoes steam dry for a minute after draining.Notes: Do not overwork the potatoes; excessive mashing can make the mash gluey.Step 2: Cook bacon and onions
In a skillet, cook the bacon until crispy, then remove and crumble it. In the same skillet, sauté the chopped onion until golden. Tips: Save 1–2 teaspoons of bacon fat for the onion to get extra flavor; cook onions on medium heat to avoid burning.Notes: If using thick-cut bacon, adjust cooking time so it crisps without burning.Step 3: Make filling
Mix the mashed potatoes, cheddar cheese, crumbled bacon, sautéed onion, salt, and pepper in a bowl until well combined. Tips: Let filling cool slightly before filling pierogi so the cheese doesn’t melt too quickly; taste and adjust salt since bacon adds salt.Notes: If filling seems loose, refrigerate 15–20 minutes to firm up before filling dough.Step 4: Roll out dough and cut circles
Roll out the pierogi dough on a floured surface to about 1/8 inch thick. Cut into circles using a cup or cookie cutter. Tips: Keep dough covered to prevent drying; re-roll scraps and keep circles uniform for even cooking.Notes: If a circle tears, patch with a bit of water and re-seal.Step 5: Fill and seal pierogi
Place a spoonful of the potato mixture in the center of each circle. Fold in half and pinch the edges to seal. Tips: Wet the edge with a touch of water to help seal; press firmly and crimp with a fork for a reliable seal.Notes: Remove any air pockets to prevent bursting during boiling.Step 6: Boil pierogi
Bring a pot of salted water to a boil. Drop in the pierogi and cook for about 5 minutes or until they float to the top. Tips: Do not overcrowd the pot; stir gently to prevent sticking. For best results, freeze raw pierogi on a tray before cooking if making ahead.Notes: If a pierogi sinks, it may need an extra minute; overboiling can cause the filling to ooze.Step 7: Sauté in butter
In a skillet, melt butter and sauté the cooked pierogi for 2-3 minutes until golden brown on both sides. Tips: Use enough butter or add a splash of oil to prevent burning; allow a short crust to form before flipping.Notes: Keep heat medium; adding a little minced garlic toward the end can boost aroma.Step 8: Serve
Serve hot with a dollop of sour cream. Tips: Garnish with chopped chives or a light sprinkle of paprika for color and extra flavor.Notes: Leftovers keep in the fridge for 2–3 days; reheat in a skillet or oven to re-crisp.
Frequently Asked Questions
What is the first step when starting this pierogi recipe?
Gather and prep all ingredients, set up your workspace, and pre-cook components as needed (boil potatoes, cook bacon, sauté onion) so you’re ready to assemble.
How should I prep the potato filling to be smooth and flavorful?
Boil potatoes until tender, drain well, and mash until smooth. Mix in cheddar, bacon, sautéed onion, salt, pepper, and enough sour cream to moisten. Add sour cream a little at a time so the filling isn’t too wet.
How do I handle the bacon and onions for the filling?
Cook bacon until crispy and crumble it. In the same pan, sauté chopped onion in the bacon fat until golden. This builds a flavorful base for the filling.
How thin should I roll the pierogi dough and how do I prevent sticking?
Roll dough to about 1/8 inch (3 mm) on a lightly floured surface. Keep the surface and dough lightly floured, and cover scraps with a damp cloth to prevent drying.
How do I fill and seal the pierogi so they don’t leak?
Place a small spoonful of filling in the center of each dough circle, moisten the edge with water, fold in half, and pinch to seal. Use a fork to crimp the edges for a solid seal.
How long should I boil pierogi and how will I know they’re done?
Drop them into salted boiling water and cook about 5 minutes, or until they float to the surface. They’re done when they rise and look glossy.
How do I get a crisp finish after boiling?
In a skillet, melt some butter and sauté the boiled pierogi for 2–3 minutes per side until golden brown. Don’t overcrowd the pan.
What should I serve with pierogi?
Serve hot with a dollop of sour cream. Sautéed onions or a light salad also pair nicely.
How should I store and reheat leftovers?
Store cooked pierogi in an airtight container in the fridge for up to 3–4 days. Reheat in a little butter in a skillet to re-crisp, or warm gently in the microwave. You can freeze uncooked or fully cooked pierogi for longer storage.
Can I adapt this recipe for dietary restrictions?
Yes. Use lactose-free sour cream and cheese or plant-based substitutes; substitute bacon with a vegetarian option or omit it; adjust salt and pepper to taste.
What safety tips should I keep in mind in the kitchen?
Wash hands after handling raw bacon; keep knives sharp and cut away from your body; be careful with boiling water and hot butter; turn pot and pan handles inward to prevent accidents.
Additional Information
Dietary Considerations
Dietary considerations: The recipe uses wheat-based pierogi dough (gluten) and dairy (cheddar cheese, sour cream, butter) with pork (bacon). - Gluten-free option: use gluten-free pierogi dough to accommodate celiac or gluten-sensitive eaters. - Dairy-free option: substitute vegan cheese and vegan sour cream, and use olive oil or a dairy-free butter substitute. - Pork-free option: replace bacon with sautéed mushrooms, smoked tempeh, or turkey bacon. - Vegetarian option: omit bacon or use plant-based alternatives; ensure other ingredients are dairy-free if needed. - Low-sodium option: adjust salt (the recipe calls for 1 teaspoon; reduce if salt-sensitive). - Allergen awareness: dairy, gluten, and onion (onion is part of the filling); if needed, substitute with green onions or omit onions for sensitive guests. - Storage/reheat: refrigerate leftovers promptly; reheat in a skillet with a little butter to restore crispness, or warm in an oven.
Pairings
Pairings: To balance the savory, cheesy potato filling and crispy bacon, choose beverages and sides that cut richness and add brightness. - Beverages: a crisp pilsner or light lager; a dry to off-dry Riesling or Grüner Veltliner; or non-alcoholic options like sparkling apple cider or club soda with a squeeze of lemon. - Proteins/platters: grilled bratwurst or roasted chicken thighs as a heartier side; for a lighter option, add sautéed mushrooms or caramelized onions to echo the filling. - Sides: tangy sauerkraut, cucumber-dill salad, beet salad, or a simple green salad with a lemon vinaigrette to provide acidity and contrast. - Finishes: a dollop of sour cream on each pierogi, plus chopped chives or parsley; a light drizzle of browned butter or garlic butter with a pinch of paprika for aroma and color. - Occasions: cozy weeknight dinner, weekend comfort meal, or a Polish-inspired potluck; for holiday gatherings, a small platter with sauerkraut and pickles enhances the theme.
Serving Suggestions
Servinguggestions: Serve the pierogi hot straight from the skillet. Keep plates warm and arrange pierogi on a warmed plate or platter, then sprinkle with crumbled bacon and sautéed onions. Offer a dollop of sour cream on the side or spoon a generous portion atop each pierogi. Garnish with chopped fresh chives or parsley for color and freshness. For plating, you can present it family-style with a side salad and pickles, or plate individually with a neat crescent layout. If making ahead, re-crisp in a hot skillet with a small amount of butter to restore the golden crust. Suggested serving temperature: hot (approximately 140–160°F / 60–70°C).
Bacon, Cheese & Potato Pierogi
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Description
Delicious stuffed dumplings filled with creamy potato, crispy bacon, and melted cheese, perfect for a cozy meal.
Ingredients
- pierogi dough: 2 cups
- potatoes: 2 medium
- cheddar cheese: 1 cup
- bacon: 4 slices
- onion: 1 medium
- sour cream: 1 cup
- salt: 1 teaspoon
- pepper: 1 teaspoon
- butter: 2 tablespoons
Date Created:
11/29/2025