Homemade Potato Cheese Pierogi With Crisp Bacon Butter
By Lucas Morgan
Prep
90 min
Cook
30 min
Total
120 min
Servings
12
Level
Medium
Make a large batch of potato-and-cheese pierogi for meals now and a freezer stash later: shape all the dumplings at once, then cook only what you need. The tender dough holds a smooth russet potato, cream cheese, and mozzarella filling, finished with crisp bacon butter.
Russet potatoes are mashed with melted butter, softened cream cheese, and shredded mozzarella for a smooth, creamy center. The dough combines warm water, whole milk, sour cream, mild oil, egg, salt, and flour; the oil helps create a soft dough that rolls thinly. Portioning the filling with a small scoop or teaspoons keeps the dough edges clean for sealing.
The dough should become smooth and elastic after a brief knead, then rest covered so it rolls more easily. Rolled rounds need to be just under 1/8 inch thick, with a tightly pinched and double-crimped edge. Waterlogged potatoes, overworked dough, overfilled rounds, or a crowded boiling pot can lead to loose filling or dumplings that split.
Cook fresh or frozen pierogi in batches until the water returns to a boil and they float, then layer them with bacon butter immediately. Serve with sour cream, butter sauce, or plain yogurt. Cooled leftovers keep in an airtight container, and cooked pierogi can also be frozen for later meals.
Why you'll love this recipe
- Makes 55 to 60 dumplings in one session, giving you enough for a crowd while reserving shaped extras for future dinners.
- Uncooked pierogi freeze individually before bagging, so you can remove only the number needed instead of committing to the full batch.
- Cooked leftovers stay useful for several meals because they can be thawed, briefly boiled, air-fried, or warmed in butter.
- Portioning each round with a small scoop or teaspoons keeps batch assembly consistent, helping the filling cook and freeze evenly.
- The bacon butter is prepared before boiling, allowing cooked batches to be layered right away so dumplings do not stick together.
- A rested, oil-enriched dough remains easier to roll during a long shaping session, which matters when making dozens of pierogi at once.
Ingredients
- •2 lbs russet potatoes (5 medium, peeled)
- •0.5 tsp salt
- •2 Tbsp unsalted butter (melted)
- •2 oz cream cheese (softened)
- •0.75 cup mozzarella cheese (shredded)
- •1 cup warm water
- •0.25 cup whole milk
- •2 Tbsp sour cream
- •3 Tbsp extra light olive oil (or vegetable oil)
- •1 large egg
- •1.5 tsp fine sea salt (plus more for cooking)
- •4 cups all-purpose flour (measured correctly)
- •4 oz bacon (chopped; for 1/3 batch)
- •2 Tbsp unsalted butter (for topping; for 1/3 batch)
- •sour cream (optional, to serve)
Instructions
- 1
Place the potatoes in a pot, add enough water to cover, bring to a boil over medium-high heat, and cook for 25 minutes or until easily pierced with a fork.
- 2
Drain the potatoes, cool for 5 minutes, and mash until smooth.
- 3
Mash in 1/2 teaspoon salt, 2 tablespoons melted butter, and 2 ounces cream cheese.
- 4
Mash in the shredded mozzarella, partially cover, and set aside while rolling the dough.
- 5
In a stand mixer bowl or large mixing bowl, whisk together the warm water, milk, sour cream, egg, oil, and 1 1/2 teaspoons salt until blended.
- 6
Using a dough hook or wooden spoon, add 2 cups flour and mix on speed 2 until incorporated.
- 7
Add the remaining flour 1/2 cup at a time, letting it incorporate before adding more.
- 8
Add the last flour 1 tablespoon at a time, just until the dough no longer sticks to the bowl sides or your hands.
- 9
Knead on speed 2 or by hand for 2 to 3 minutes until smooth and elastic.
- 10
Cover with plastic wrap and let the dough rest for 30 minutes.
- 11
Divide the dough into 2 pieces, cover the second piece, and roll the first piece on a floured surface to just under 1/8-inch thick.
- 12
Use a 3-inch round cookie cutter to cut circles, keeping them close together and collecting scraps covered for reuse.
- 13
Add 1/2 tablespoon potato filling over each round.
- 14
Pull the edges together and pinch tightly to seal each pierogi.
- 15
Crimp the edges a second time with a pinch-and-twist motion.
- 16
Cook the pierogi or freeze them for a future dinner.
- 17
Before boiling the pierogi, sauté the bacon in a medium skillet until crisp.
- 18
Melt 2 tablespoons butter into the crisp bacon and remove from the heat.
- 19
Bring a pot of water to a rolling boil and add 1 tablespoon salt.
- 20
Add fresh or frozen pierogi in batches and cook for about 2 minutes, or until the water returns to a boil and the pierogi float.
- 21
Remove the pierogi with a strainer or slotted spoon to a bowl, drizzling buttery bacon between layers.
FAQ
Nutrition (per serving)
Calories
246
Protein
8g
Fat
8g
Carbs
32g
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