These homemade pierogies are bursting with flavor. Cheese, bacon, sour cream and chives just like a loaded baked potato but in extra yummy dumpling form.
The idea to do pierogi popped into my head and it sounded wonderful, but I had never made pierogi on my own. I had helped my mother-in-law once.
It was a lot of fun. A bunch of my husband’s cousins, their kids, my brother-in-law and Nana and Mike all got together to do it.
A group broke off to make homemade polish sausage (it’s nothing like the kielbasa I thought of before being introduced to more traditional Polish recipes). The rest of us were on team pierogi.
We made a TON of them with a handful of fillings. It worked out great.
A couple of people worked on rolling the dough thin. They had the Kitchenaid pasta roller, so that made things go pretty quick.
Then there was a stuffing station, a boiling station and somebody who was laying them all out to dry before they went in the freezer.
It was very efficient, a lot of fun and everyone had a freezer full of wonderful treats when it was done. Nana got hers out for the following Easter and they were all sooo good.
Anyway, after that tackling the whole thing by myself seemed a bit intimidating. Especially since my pasta roller is a rolling pin.
So, I decided I would need to think of something else to do for my potato recipe. Then, MiMi sent a text one Friday night saying she and Pops would like to steal Little Dude for a bit the next morning.
I had my chance, it was now or never. A couple of hours with my hands free was just the inspiration I needed.
The actually came together pretty easily. Of course, they do take some time and a little patience.
I would say they are worth the effort. I don’t think they will become a weekly staple, but it fun to know that I can make them if the situation arises!
More Polish American Recipes
Placek is like a coffee cake or sweet bread that is topped with a butter crumb topping. It is extra popular around Easter, but is great any time of year.
For another sweet bread recipe, try lemon babka. It eats like a cake, but is made from a yeasted dough.
One of our all time favorites are kolacky. They are a flaky pastry dough based cookie filled with fruity fillings. They are a must at Christmastime.
Loaded Pierogi
Equipment
Ingredients
Dough
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup water
- 3 eggs
- ½ cup butter softened
Filling
- 4 medium potatoes
- 8 oz cream cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- 5 strips bacon cooked crisp and crumbled
- 4 oz shredded cheddar cheese
- ¼ cup chives chopped
For Finishing
- 2 Tablespoons butter
- 3 strips bacon cooked crisp and crumbled
- additional cheese and sour cream for serving
Instructions
- Mix together flour and salt in food processor.5 cups all-purpose flour, 1 teaspoon salt
- Add water, eggs and butter. Pulse until a dough forms. You can add a little more flour or water if needed.1 cup water, 3 eggs, ½ cup butter
- Pull the dough together into a tight ball and wrap in plastic wrap. Set aside to rest for at least 20 minutes.
- Meanwhile, peel and cube your potatoes. Place in a pot of water and bring to a boil. Boil until tender, about 10-15 minutes. Drain completely. Place pan of drained potatoes over low heat and allow any remaining water to evaporate.4 medium potatoes
- Add cream cheese and mash to your desired consistency. Stir in salt, pepper, cheese, bacon and chives. Place in refrigerator to cool.8 oz cream cheese, ½ teaspoon salt, ½ teaspoon pepper, 5 strips bacon, 4 oz shredded cheddar cheese, ¼ cup chives
- Roll half of your dough out to ⅛ inch thickness. Cut 4-inch circles. Place a tablespoon of cooled filling in the center. Use wet fingers to moisten the edges of the dough, fold over and seal. You can use a fork crimp the edges or a dumpling press, just make sure they are sealed well.
- Once the pierogies are all formed, bring a large pot of water to a slow boil. In batches, drop the pierogi in and allow to boil for 1-2 minutes. When they float, they are ready to be removed with a slotted spoon. Drain on a towel and continue working until all pierogi have been boiled.
- To finish, melt half the butter in a large skillet. Add the bacon. Place a few pierogies in the melted butter so that they form a single layer. Cook over medium heat until they are golden brown, flip and cook the other side. Remove from pan and place in serving dish. Continue working, adding a little butter and bacon as you go, until all of the pierogi are cooked.2 Tablespoons butter
- Sprinkle with cheese and place in a warm oven (I had mine at 250°F) until cheese melts. Sprinkle with chives and drizzle with sour cream.3 strips bacon, additional cheese and sour cream for serving
Notes
Amy
Tuesday 14th of March 2017
Way to go! You did an amazing job. I think I will have to try them. I have never had them before.
Carlee
Wednesday 15th of March 2017
Thank you!
Julie's Creative Lifestyle
Friday 19th of August 2016
Hi Carlee, Wow these look and sound so good. :) Thanks for sharing the recipe at Cooking and Crafting with J & J. Enjoy the weekend. Julie
Carlee
Saturday 20th of August 2016
Thanks, Julie! My youngest sister really wants me to make them again. Maybe I'll have to have her come help!
Jess
Tuesday 16th of August 2016
YUMMMM! I would eat this whole plate and some! :)
Thanks for joining Cooking and Crafting with J & J!
NewMrsAdventures
Monday 17th of August 2015
Can't wait to try this! T
Carlee
Monday 17th of August 2015
They are soooo good, a definite comfort food!
Unknown
Monday 17th of August 2015
This perogi dish looks like it would definitely warm your belly. Delicious!
Carlee
Monday 17th of August 2015
They are definitely one of my new favorite comfort foods!