Cheesy Bacon Pierogi: The Ultimate Savory Delight

Get Ready to Savor the Ultimate Cheesy Bacon Pierogi

Imagine a cozy kitchen filled with the aroma of freshly baked bread and the sizzle of bacon. That’s the scene I found myself in when I first tried making Cheesy Bacon Pierogi. These little dumplings are not just a dish; they’re a hug for your taste buds, and I’m excited to share this recipe with you.

A Brief History of This Delightful Dish

Pierogi, a beloved Eastern European staple, have been around for centuries. Traditionally, they were filled with potatoes, cheese, or sauerkraut. But as a lover of all things cheesy and bacon-y, I decided to give them a modern twist. The result? A perfect blend of tradition and innovation that my family and friends can’t get enough of.

Why You’ll Love This Recipe

The combination of creamy mashed potatoes, sharp cheddar cheese, and crispy bacon is a match made in heaven. Plus, the dough is so easy to work with, even if you’re not a seasoned baker. It’s a comforting, hearty meal that brings everyone to the table with smiles.

Perfect Occasions to Prepare This Recipe

Whether it’s a casual family dinner, a holiday gathering, or a potluck, Cheesy Bacon Pierogi always steal the show. They’re versatile, delicious, and a surefire way to impress your guests. Plus, they can be made ahead of time, which is a lifesaver during busy events.

Ingredients

• For the Dough:
• 2 cups all-purpose flour
• 1 large egg
• 1 cup sour cream
• 1/4 cup butter, softened
• 1/2 teaspoon salt
• For the Filling:
• 2 cups mashed potatoes (about 2 large potatoes)
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon (optional)
• 1/2 cup finely chopped onions, sautéed
• Salt and black pepper to taste
• For Cooking:
• 1/4 cup butter
• 1/4 cup finely chopped onions (optional, for sautéing)
• Sour cream for serving

Substitution Options

• Instead of cheddar, try using mozzarella or feta cheese.
• If you don’t eat bacon, you can use mushrooms or spinach for a vegetarian option.
• For a gluten-free version, use a gluten-free flour blend.

Preparation Section

Step 1: Make the Dough

In a large bowl, combine the flour and salt. Make a well in the center and add the egg, sour cream, and softened butter. Mix until the dough starts to come together, then knead on a floured surface until smooth and elastic, about 5 minutes. Cover the dough with plastic wrap and let it rest for at least 30 minutes. The dough will be soft and pliable, perfect for shaping.

Step 2: Prepare the Filling

In another bowl, mix the mashed potatoes, cheddar cheese, crumbled bacon (if using), sautéed onions, salt, and pepper. The filling should be creamy and well-combined. The smell of the cheese and bacon will make your mouth water!

Step 3: Roll Out the Dough

On a floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles of dough. The dough should be thin but not too fragile. Pro tip: Keep the dough lightly floured to prevent sticking.

Step 4: Fill the Pierogi

Place a small spoonful of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges to seal, making sure there are no air pockets. The pierogi should look like little pillows ready to be cooked.

Step 5: Cook the Pierogi

Bring a large pot of salted water to a boil. Add the pierogi in batches and cook until they float to the top and are cooked through, about 3-5 minutes. Remove with a slotted spoon and drain. The pierogi will be tender and perfectly cooked.

Step 6: Sauté (Optional)

In a skillet, melt butter over medium heat. Add finely chopped onions and sauté until golden brown. Add the cooked pierogi to the skillet and cook until they are golden and crispy on both sides, about 2-3 minutes per side. This step adds a lovely, crispy texture to the pierogi.

Step 7: Serve

Serve the pierogi hot with a dollop of sour cream on the side. The creamy sour cream complements the rich, savory flavors of the pierogi. Enjoy!

Timing

Preparation Time: 45 minutes
Cooking Time: 15 minutes
Total Time: 1 hour
Servings: 4-6 servings

Chef’s Secret

To make the dough extra tender, add a splash of milk to the mixture. This little trick makes the dough easier to handle and gives the pierogi a softer, more delicate texture.

Extra Info

Did you know that pierogi are often served with a variety of toppings, including fried onions, sour cream, and even apple sauce? Feel free to experiment with different toppings to find your favorite combination.

Necessary Equipment

• Large mixing bowl
• Rolling pin
• Round cookie cutter (about 3 inches in diameter)
• Large pot for boiling
• Slotted spoon
• Skillet for sautéing

Storage

You can store leftover Cheesy Bacon Pierogi in an airtight container in the refrigerator for up to 3 days. To reheat, simply sauté them in a bit of butter until they are heated through and crispy again. For longer storage, freeze the uncooked pierogi on a baking sheet, then transfer them to a freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to cook, drop them into boiling water straight from the freezer and follow the same cooking instructions.

Tips and Advice

• Make sure the filling is not too wet, as this can make the pierogi difficult to seal and may cause them to break apart while cooking.
• Don’t overcrowd the pot when boiling the pierogi. Cook them in batches to ensure they cook evenly and don’t stick together.
• For a golden, crispy exterior, sauté the boiled pierogi in butter before serving. This step adds a delicious, crunchy texture.

Presentation Tips

• Garnish with fresh herbs like parsley or dill for a pop of color.
• Serve the pierogi on a bed of sautéed onions and a dollop of sour cream for a classic presentation.
• Add a sprinkle of paprika for a touch of spice and a vibrant red color.

Healthier Alternative Recipes

• Vegetarian Pierogi: Replace the bacon with sautéed mushrooms and add some spinach for a nutritious and flavorful filling.
• Low-Carb Pierogi: Use a cauliflower mash instead of potatoes and a low-carb cheese blend to keep the carb count down.
• Whole Wheat Pierogi: Substitute whole wheat flour for the all-purpose flour in the dough for a healthier, fiber-rich option.
• Kale and Ricotta Pierogi: Mix ricotta cheese with sautéed kale for a light and fresh filling.
• Butternut Squash and Sage Pierogi: Roast butternut squash and mix it with sage and a bit of Parmesan for a sweet and savory filling.
• Zucchini and Feta Pierogi: Grate zucchini and mix it with crumbled feta cheese for a light and refreshing filling.

Common Mistakes to Avoid

Mistake 1: Overworking the Dough

Overworking the dough can make it tough and difficult to handle. Knead the dough just until it comes together and is smooth, about 5 minutes. Letting it rest for 30 minutes also helps to relax the gluten, making it easier to roll out.

Mistake 2: Not Sealing the Edges Properly

If the edges of the pierogi are not sealed properly, the filling can leak out during cooking. Make sure to pinch the edges tightly and check for any air pockets. A little water or egg wash can help seal the edges better.

Mistake 3: Overcooking the Pierogi

Overcooking the pierogi can make them mushy and unappetizing. Boil them until they float to the top, which usually takes about 3-5 minutes. If you’re sautéing them afterward, keep an eye on them to avoid burning.

Mistake 4: Using Too Much Filling

Using too much filling can make it difficult to seal the pierogi and can cause them to burst during cooking. Use a small spoonful of filling, about a tablespoon, and make sure you can easily fold the dough over without stretching it too much.

Mistake 5: Not Using Enough Water in the Pot

Not using enough water in the pot can cause the pierogi to stick together and cook unevenly. Make sure the pot is large and filled with plenty of salted water. This ensures the pierogi have enough room to move around and cook properly.

FAQ

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to bring it to room temperature before rolling it out.

What can I use instead of cheddar cheese?

You can use other types of cheese like mozzarella, feta, or even a blend of cheeses. Just make sure the cheese melts well and complements the other flavors in the filling.

Can I freeze the pierogi?

Absolutely! Freeze the uncooked pierogi on a baking sheet, then transfer them to a freezer bag. They can be stored in the freezer for up to 3 months. Cook them directly from the freezer by dropping them into boiling water.

How do I know when the pierogi are done?

The pierogi are done when they float to the top of the boiling water. This usually takes about 3-5 minutes. If you’re sautéing them, they should be golden and crispy on both sides.

Can I make the filling without bacon?

Yes, you can make a vegetarian version by omitting the bacon and adding sautéed mushrooms or spinach. The filling will still be delicious and full of flavor.

What can I serve with the pierogi?

Serve the pierogi with a dollop of sour cream, sautéed onions, and a sprinkle of fresh herbs like parsley or dill. You can also add a side salad or roasted vegetables for a complete meal.

Can I use a different type of potato?

While russet potatoes are the most common choice for mashing, you can use other types of potatoes like Yukon Gold or red potatoes. Just make sure they are well-cooked and mashed smoothly.

Is there a gluten-free option for the dough?

Yes, you can use a gluten-free flour blend to make the dough. Just follow the same instructions, and make sure to adjust the liquid if needed, as gluten-free flours can absorb more water.

How do I reheat leftover pierogi?

To reheat leftover pierogi, you can sauté them in a bit of butter until they are heated through and crispy again. Alternatively, you can microwave them, but they won’t be as crispy.

Can I make the pierogi in an air fryer?

Yes, you can air-fry the pierogi for a crispy exterior. Preheat the air fryer to 375°F (190°C), brush the pierogi with a little oil, and air-fry for about 5-7 minutes, or until they are golden and crispy.

Enjoy Your Homemade Cheesy Bacon Pierogi

There you have it, a delicious and comforting Cheesy Bacon Pierogi recipe that’s sure to become a favorite in your home. Whether you’re making them for a special occasion or a simple family dinner, these little dumplings are a labor of love that everyone will adore. Happy cooking, and enjoy the delicious results!