Creamy Potato and Mozzarella Pierogi with Bacon Topping Recipe
Introduction
Pierogi are traditional Polish dumplings filled with a creamy potato and cheese mixture. This recipe guides you through making tender dough, rich filling, and a crispy bacon topping for a comforting, satisfying meal.
Ingredients
- 2 lbs russet potatoes (5 medium, peeled)
- 1/2 tsp salt
- 2 Tbsp unsalted butter (melted)
- 2 oz cream cheese (softened)
- 3/4 cup mozzarella cheese (shredded)
- 1 cup warm water
- 1/4 cup whole milk
- 2 Tbsp sour cream
- 3 Tbsp extra light olive oil (or vegetable oil)
- 1 large egg
- 1 1/2 tsp fine sea salt (plus more for cooking)
- 4 cups all-purpose flour (measured correctly)
- 4 oz bacon (chopped)
- 2 Tbsp unsalted butter
- Sour cream (optional, to serve)
Instructions
- Step 1: Place peeled potatoes in a pot and cover with water. Bring to a boil over medium-high heat and cook for about 25 minutes, or until potatoes are easily pierced with a fork. Drain and let cool for 5 minutes, then mash until smooth.
- Step 2: Mix the mashed potatoes with 1/2 tsp salt, melted butter, cream cheese, and shredded mozzarella. Partially cover and set aside while preparing the dough.
- Step 3: In a stand mixer bowl or large bowl, whisk together warm water, milk, sour cream, egg, oil, and sea salt until combined.
- Step 4: Gradually add flour—starting with 2 cups—mixing on low. Continue adding flour 1/2 cup at a time until dough no longer sticks to the bowl or your hands. Knead for 2-3 minutes until smooth and elastic. Cover and let rest for 30 minutes.
- Step 5: Divide dough into two pieces. Roll out one piece on a floured surface to just under 1/8” thickness.
- Step 6: Cut out circles using a 3” cookie cutter. Place about 1/2 Tbsp of potato filling in the center of each circle.
- Step 7: Fold each circle in half and pinch edges tightly to seal. Crimp edges again with a pinch and twist for a secure seal. Repeat with remaining dough and filling.
- Step 8: In a medium skillet, cook chopped bacon until crisp. Add butter and let it melt, then remove from heat to prepare the topping.
- Step 9: Bring a large pot of salted water to a rolling boil. Cook pierogi in batches for about 2 minutes or until they float to the surface. Remove with a slotted spoon and layer in a bowl, drizzling with the buttery bacon to prevent sticking.
- Step 10: Serve warm with optional sour cream on the side.
Tips & Variations
- For a richer filling, add sautéed onions or swap mozzarella for cheddar.
- You can freeze uncooked pierogi by placing them on a baking sheet until firm, then transfer to freezer bags for up to 3 months.
- Brush cooked pierogi with melted butter before serving for extra flavor.
Storage
Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying in butter or briefly boiling until heated through. Uncooked pierogi freeze well for up to 3 months; cook directly from frozen without thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cheese in the filling?
Yes, cheddar, farmer’s cheese, or a blend of cheeses can be used instead of mozzarella for a different flavor profile.
How do I prevent pierogi from sticking together?
Drizzle cooked pierogi with melted butter or bacon fat and gently toss. When freezing, place them individually on a tray before transferring to bags to avoid sticking.
Print
Creamy Potato and Mozzarella Pierogi with Bacon Topping Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This classic Pierogi recipe features a creamy potato and cheese filling wrapped in a tender homemade dough, boiled to perfection and topped with a savory buttery bacon sauce. Perfect for a hearty meal or serving at special occasions, these traditional Eastern European dumplings are satisfying and delicious.
Ingredients
Scale
Potato Cheese Filling
- 2 lbs russet potatoes (about 5 medium), peeled
- 1/2 tsp salt
- 2 Tbsp unsalted butter, melted
- 2 oz cream cheese, softened
- 3/4 cup mozzarella cheese, shredded
Dough
- 1 cup warm water
- 1/4 cup whole milk
- 2 Tbsp sour cream
- 3 Tbsp extra light olive oil (or vegetable oil)
- 1 large egg
- 1 1/2 tsp fine sea salt
- 4 cups all-purpose flour (measured correctly)
Bacon Topping
- 4 oz bacon, chopped
- 2 Tbsp unsalted butter
To Serve
- Sour cream (optional)
Instructions
- Make Potato Cheese Filling: Place peeled potatoes in a pot and cover with water. Bring to a boil over medium-high heat, then cook for 25 minutes or until potatoes are easily pierced with a fork. Drain and let cool for 5 minutes, then mash until smooth. Stir in 1/2 tsp salt, melted butter, cream cheese, and shredded mozzarella until fully combined. Partially cover and set aside.
- Prepare Pierogi Dough: In a stand mixer bowl or large mixing bowl, whisk together warm water, whole milk, sour cream, egg, olive oil, and sea salt until incorporated. Attach dough hook or use a wooden spoon to mix in 2 cups flour on low speed until combined. Gradually add remaining flour half a cup at a time, incorporating before adding more. Lastly, add flour one tablespoon at a time until dough no longer sticks to bowl or hands. Knead on speed 2 or by hand for 2-3 minutes until dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
- Mold Pierogi: Divide dough into two equal portions, covering one with a towel. On a floured surface, roll out one portion to just under 1/8 inch thickness. Use a 3-inch diameter cookie cutter to cut circles, keeping them close together. Reserve scraps covered for reuse. Place about 1/2 tablespoon of potato filling on each circle. Fold dough over filling and pinch edges tightly to seal. Crimp edges a second time by pinching and twisting for a secure seal. Repeat with remaining dough.
- Make Bacon Topping: In a medium skillet over medium heat, sauté chopped bacon until crisp. Add butter to the pan and let it melt, stirring to combine with the bacon drippings. Remove from heat and set aside.
- Cook Pierogi: Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Drop pierogi (fresh or frozen) into boiling water in batches. Cook for about 2 minutes or until the water returns to a boil and the pierogi float to the surface. Use a slotted spoon to remove pierogi, layering them in a bowl while drizzling the hot buttery bacon topping between layers to prevent sticking.
- Serve: Serve warm with optional sour cream on the side for dipping. Enjoy your homemade pierogi topped with savory bacon butter sauce.
Notes
- To freeze pierogi for later, place them on a baking sheet in a single layer and freeze until solid, then transfer to a sealed freezer-safe bag. Boil frozen pierogi without thawing first.
- Ensure the dough is not too sticky by adding flour gradually during mixing and kneading.
- Use a mini ice cream scoop or measuring spoon for evenly portioning the filling.
- For crispier pierogi, after boiling, you can pan-fry them in butter until golden brown.
- Adjust salt levels according to taste and dietary requirements.
- Prep Time: 30 minutes
- Cook Time: 25 minutes boiling + 5 minutes bacon topping preparation
- Category: Dumpling
- Method: Stovetop
- Cuisine: Eastern European
Keywords: pierogi, potato pierogi, cheese pierogi, homemade pierogi, dumplings, Eastern European recipe
