Cheddar Bacon Pierogis


"Delicious pierogis! This recipe makes quite a few (3 inch) dumplings. I like to freeze half of them for a rainy day."
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Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

  • Cook

  1. Peel and chunk potatoes. Boil until soft. Meanwhile, cook bacon and drain.
  2. Mash the potatoes until little or no chunks remain. Mix in cheddar, cream cheese and crumbled bacon. Set aside.
  3. Mix together the eggs, salt, and sour cream until smooth. Gradually mix in flour. Add water a little at a time. Dough should not be sticky, and should have some elasticity.
  4. Roll out dough. It should be pretty thin-so you can almost see through it. Use a 3 inch biscuit cutter or glass to cut circles.
  5. For each pierogi, dampen the edge of the circle with a little water. Put about 1 rounded tsp of filling in the center, and pinch together the seams.
  6. Cook in boiling water (a few at a time) until they float. Drain.
  7. Cook in skillet with butter until brown. Serve hot.


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