The Grain and Grape

Pierogies are a fabulous treat and a specialty of Poland. They can have a sweet or savory filling, and can be prepared fried, baked, or boiled. They can be made in advance and served either warm or cold. We are happy to share with you our favorite Pierogies Recipe.

We visited Poznań in December of 2021, and were pleased to try many different types of Pierogies.

The Christmas Market was in full swing during our visit. We ate freshly fried Pierogies, sausages, potatoes, and fresh baked bread outside in the freezing cold. It was absolutely wonderful. 😊

At the Pierogarnia Stary mlyn Restaurant on the main square, we ordered the sampling of fried, baked, and boiled Pierogies with a variety of fillings and toppings. All delicious, and a nice variety between the savory and sweet fillings.

The sweet ones, made with strawberries, blueberries, were a special treat, without being overly sweet.

Besides all the wonderful food, the warm and friendly people of Poznań made our experience so special.

This recipe includes a typical filling of potato and cheese for the stuffing, then topped with crispy, hot bacon and cold sour cream, for a delicious flavor combination. This is our favorite Pierogies recipe. Perfect for a cold winter dinner, Friday night movie night at home, or a Book Club gathering. Make a large batch, and freeze some for later, just like a Polish Grandma would.

Cheesy Potato Pierogi with Bacon and Sour Cream

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Cheesy Potato Pierogi with Bacon and Sour Cream

Pierogi are half-moon shaped dumplings stuffed with savory or sweet fillings. Common savory fillings include combinations of potatoes, cheese, onions, cabbage, and mushrooms. Fresh strawberries or blueberries may be used to create sweet pierogi. This recipe uses a potato + cheese stuffing; after cooking, pierogi are tossed with butter and crispy bacon, and served with sour cream.

Equipment

• You will need a 3” diameter round cookie cutter

Ingredients

Filling Mixture:

• 5 medium russet potatoes peeled
• ½ tsp salt
• 2 TBSP unsalted butter melted
• 2 oz. cream cheese softened
• ¾ cup mozzarella cheese shredded

Dough:

• 1 cup warm water
• ¼ cup whole milk
• 2 TBSP sour cream
• 1 large egg
• 1 tsp salt
• 4 cups all-purpose flour

Toppings:

• 4 oz. bacon 5 – 6 slices, chopped
• 4 TBSP unsalted butter
• Sour Cream to serve

Instructions

Potato-Cheese Filling:

• Place potatoes in a pot, cover with water, and bring to a boil over medium/high heat. Cook uncovered for 20-25 minutes, or until easily pierced with a fork. Drain, let cool for 5 minutes, and then mash the potatoes.
• Add to mashed potatoes the salt, melted butter, cream cheese, and mozzarella cheese; mix well. Cover and set aside.

Dough:

• In a large mixing bowl, whisk together water, milk, sour cream, egg, and salt until blended. Add 2 cups of flour and mix in. Add remaining flour ½ cup at a time, making sure it all blends in. For last ½ cup of flour, add only 1 TBSP at a time, until just until dough is not sticking to sides of the bowl.
• Knead by hand for 3 – 5 minutes, until dough is smooth and elastic.

Create the Pierogi:

• Divide the dough in half. Wrap one half in plastic wrap. Roll out the other half on a floured surface until just under 1/8” thick. Use cookie cutter to cut out circles of dough. Collect the scraps, re-form the dough into a circle, roll out, and repeat.
• Repeat this process with the 2nd half of the dough until you have 55 – 60 dough circles.
• Add ½ TBSP of the potato mixture to each circle. Fold over and pinch edges to seal; pinch and twist around the edges to fully seal.

Timing Hack:

• Cook the bacon and melt the butter before you boil the pierogi. You’ll want this topping to be ready to help keep pierogi from sticking after they cook.
• Using a medium skillet, sauté the chopped bacon until crisp, then add the butter to melt. Remove pan from heat and set aside.

Cooking the Pierogi:

• Bring a large pot of water to a rolling boil. Add 1 TBSP of salt. Add as many pierogi as you can fit to have one layer without overcrowding. Let water return to a boil, then cook 3 – 5 minutes, until dough is very tender. Remove from water with a slotted spoon, placing in a large bowl or glass serving dish. Drizzle the bacon and butter topping over each layer to reduce sticking. Repeat, continuing to cook in batches.

Notes

Add a dollop of sour cream with each plate.

Enjoy!

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