Cheater Pierogi

Cheater Pierogi

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Chef John 26514

"Whether you're an old pro or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try."
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Ingredients

2 h 10 m servings 524 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 807 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.
  2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes.
  3. Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
  4. Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.
  5. Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
  6. Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.

Footnotes

  • Cook's Note:
  • Cover wonton wrappers with a damp towel while you work so they don't dry out.

Reviews

7
  1. 12 Ratings

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Most helpful positive review

So easy! Ok so I didn't follow the potato filling recipe, but I did use wonton wrappers and it works great! I used about 2 teaspoons filling and crimped the edges with egg white. I boiled them...

Most helpful critical review

These were just ok, the egg roll wrappers were kind of chewy or tough. The filling was good. Would make my own dough if I make it again.

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So easy! Ok so I didn't follow the potato filling recipe, but I did use wonton wrappers and it works great! I used about 2 teaspoons filling and crimped the edges with egg white. I boiled them...

I am so entertained by your videos Chef John. I loved your square dancing joke, and a dough-seal-dough your pierogi! I decided to give your grandmother a rest and made my own dough. Your filling...

These taste good, but the texture of the wonton wrappers is thinner and a bit off from regular perogies. They also look pretty ugly, but that might just be me.

Actually, wonton wrappers are usually square. I think you are looking for dumpling (shui jiao) skins. I don't know why the other reviewer used egg roll wrappers! Dumplings and wontons are desi...

Very delicious. Just a point off cause they don't look like perogies cause of the wonton wrappers being square. My boyfriend has the idea to serve them on a bed of iceburg lettuce with apples an...

I tried this and these were great! reminded me of my grandma :> Making these again this weekend, yummmm!

These were just ok, the egg roll wrappers were kind of chewy or tough. The filling was good. Would make my own dough if I make it again.

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