Homemade Bacon Cheddar Cheese Pierogies
Easy, homemade, tender pasta dough filled with crispy bacon, sharp cheddar cheese and creamy, buttery mashed potatoes. The best comfort food!! Boil the pierogies then sauté in butter and olive oil till golden, delicious perfection. Season with salt and pepper, drizzle with more butter, and top with crumbled bacon and chives. Can be served as a side dish or eaten as a meal.
Ingredients
Dough
- 3 cups all-purpose flour (spoon and level)
- 1 teaspoon salt
- 1 cup sour cream
- 2 eggs
- 4 tablespoons melted butter, cooled slightly
Potato filling
- 2 russet potatoes, peeled and quartered (about ¾ pound)
- 2 tablespoons butter
- 1 tablespoon bacon grease (optional)
- ¼ cup sour cream
- ½ teaspoon salt
- 1 cup cheddar cheese, shredded
- 4 cooked bacon strips, crumbled
Fry & serve
- 1-2 tablespoons butter
- 1-2 tablespoons olive oil
- Optional toppings: butter, crumbled bacon, sour cream, chives
Instructions
Dough
- In a large bowl, mix together the flour and salt. Add in the sour cream, eggs and melted butter; mix until combined. Transfer the dough to a work surface and knead or about 2-3 minutes, or until a smooth ball forms. Cover tightly with plastic wrap and set aside to rest while you make the potato filling.
Potato filling
- Add the potaotes to a small pot and cover with water. Boil over medium-high heat until fork tender, about 10-15 minutes.
- Once tender, strain the potatoes and return to the pot. Add the butter, bacon grease, sour cream, and salt. Beat with an electric mixer (or use a potato masher) until smooth. Mix in the cheddar cheese and baocn. Set aside.
To assemble pierogies
- Cut the dough ball in half. Wrap one half back up with plastic wrap and let rest while you work with the other half of dough.
- Lightly flour a work surface and roll the dough out as thin as possible, about ⅛ - 1/16 inch thickness. My circle was about 15 inches in diamater. Use a biscuit cutter or small mouth mason jar lid to cut 2-3 inch circles.
- Spoon one teaspoon of potato filling into the center of each circle. Working with one pierogi at a time, moisten the edge of the dough with water using your finger or a pastry brush (I like to set a small glass of water near my work surface for this). Fold the dough in half over the filling and pinch the edges of the dough together. Use you a pastry maker or the tip of a fork to crimp the edges of the dough and seal in the potato filling. As you're working, keep the dough covered with platic wrap or a kitchen towel to keep from drying out. Repeat with the other half of dough.
- Dough scraps: Knead dough scraps back into a ball and let rest about 10 minutes. Roll out, cut and assemble more pierogies. Discard any additional scraps or cut into thin strips and cook in soup as noodle dumplings.
- Freezing option: Once the pierogies are filled and sealed, you can flash freeze them. Lay pierogies on a parchment lined baking sheet in a single layer and freeze for about 30 minutes. Then transfer to a sealed container and freeze up to 3 months.
Fry & serve
- Boil: Bring a medium-size pot of water to a boil. Add a few pierogies at a time and cook until they float, about 2-3 minutes. If pierogies are frozen, cook 4-5 minutes. Use a slotted spoon to remove to a baking sheet.
- Fry: Heat a large non-stick pan over medium heat with ½ tablespoon butter and ½ tablespoon olive oil (add more as needed). Working in batches, add pierogies in a single layer and fry about 1-2 minutes on each side until lightly golden brown.
- Serve: Serve pierogies warm with your desired toppings.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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