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Pierogi

Four Cheese + Bacon Pierogi

I don’t know why, but for me pierogi have always seemed like some kind of delicacy. As a kid I remember how special it seemed to feel to have pierogi for dinner – frozen, never fresh, of course. Maybe it was the cool bag they came in or the fact that we got to have bacon and cheese and sour cream with them. Regardless, now that I’m grown up it’s still a pleasure to make these for my kids – fresh, never frozen, of course.
Once you get the hang of forming the pierogi (which can be a bit tricky), you’ll find that this recipe is incredibly easy to make. And the results are amazing – tender, fresh dough surrounding a deliciously flavourful center filled with potatoes, bacon, and cheeses. Yum!
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings: 30
Course: Main Course
Cuisine: Polish
Calories: 183
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups flour
  • 3 tsp Kosher salt divided
  • 1 large egg
  • 4 tbsp butter softened + divided
  • 150 ml potato water
  • 5 potatoes cubed
  • 1/2 cup sour cream
  • 1 cup cheddar cheese grated
  • 1/4 cup mozzarella cheese grated
  • 1/4 cup ricotta cheese soft
  • 1/4 cup Parmesan cheese grated
  • 1 lb cooked bacon divided
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 shallot minced
  • 1/2 tsp fresh thyme

Equipment

  • stand mixer (or hand mixer)
  • large pot
  • medium mixing bowl
  • potato masher
  • grater
  • tongs
  • large frying pan
  • Rolling Pin
  • 3 1/2 inch ring mold
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Peel and mince garlic and shallots, peel and cube potatoes, grate cheeses, measure and separate all ingredients.
Prepare Filling
  1. Preheat oven to 325 degrees F.
  2. Place bacon on a large baking sheet and cook for approximately 25 minutes, flipping half way through. Remove from oven and place bacon on paper towel in order to remove grease. Mince 1/4 cup of the cooked bacon and set aside. Roughly chop the remainder of the cooked bacon and reserve for garnish.
  3. Add potatoes to a large pot of salted water and bring to a boil over high heat. Cook until tender. Drain water - reserving 150 ml of potato water - and mash potatoes until smooth.
  4. While potatoes are boiling, add olive oil to a frying pan over medium heat. When shimmering, add shallots and garlic and sauté for approximately 2 minutes until soft and fragrant. Remove from pan and set aside.
  5. Place mashed potatoes in a medium mixing bowl and add sour cream, ricotta, grated cheeses, 2 tbsp butter, minced bacon, garlic, shallots, thyme, and 2 tsp of salt. Use a wooden spoon and stir until fully combined. Refrigerate the filling mixture until needed.
Make Dough
  1. Make dough by adding flour, 1 tsp salt, and eggs to the bowl of a stand mixer. Using the dough hook attachment, mix the ingredients until well combined on medium speed.
  2. Add butter to the hot potato water and stir until melted. Pour the water into the mixer and mix on medium speed for 5 minutes until a smooth dough has formed. Remove the dough from the bowl, wrap in plastic wrap, and let stand for 30 minutes.
  3. Separate the rested dough into quarters and begin rolling the dough on a heavily floured surface until it is approximately 1/8 inch thick. Use the ring mold to cut the dough into circles, reserving the leftover dough and adding it to the next 1/4 batch.
Bring it Together
  1. Place approximately 1 tbsp of the filling mixture in the center of each dough round, ensuring that you don't overstuff. Use your finger to coat the dough edges with water and fold the dough in half, pinching to close and seal the edges. Place completed perogies on a floured baking sheet and set aside.
  2. Repeat the process for the remaining dough and filling.
  3. Drop stuffed perogies into a large pot of boiling water and cook until they float - approximately 5-8 minutes. Use a large colander to drain the perogies, removing as much water as possible.
  4. Heat 2 tbsp of butter in a non-stick frying pan over medium heat. Add perogies - ensuring not to overcrowd - and sauté for 3-5 minutes per side until golden brown. If necessary, separate the perogies into two batches to ensure that there's enough room in the pan.
  5. Move perogies to a serving dish and add your favourite toppings: grated cheese, bacon, sour cream, green onion. Serve immediately.

Notes

  • The first thing I discovered when searching for the origins of this recipe is that I've been using the wrong name the whole time. In fact, term that we should be using is actually "pierogi" (for the plural form as well) - who knew?
  • This recipe makes approximately 30 individual pierogi.
  • Easily turn this into a fully vegetarian dish by leaving out the bacon.