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Homemade Potato & Cheddar Pierogies

Tender homemade pierogies filled with crispy bacon, sharp cheddar, and creamy mashed potatoes. Boiled, then sautéed in butter until golden and topped with bacon, chives, and a little extra butter. The ultimate comfort food!
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Prep Time:40 minutes
Cook Time:30 minutes
Total Time:1 hour 10 minutes
Course: Appetizer
Cuisine: Polish
Servings: 48 pierogies

Ingredients

Pierogi Dough

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup sour cream
  • 2 eggs
  • 4 tablespoons melted butter cooled slightly

Potato Filling

  • 2 russet potatoes peeled and quartered
  • 2 tablespoons butter
  • 1 tablespoon bacon grease
  • ¼ cup sour cream
  • ½ teaspoon salt
  • 1 cup cheddar cheese shredded
  • 4 cooked bacon strips crumbled

Cook & 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 bacon. Set aside.
  • Assemble: 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.
  • 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.