Homemade Bacon Cheddar Cheese Pierogies Recipe
I absolutely love this recipe because it’s the ultimate comfort food mash-up—cheesy, bacon-packed, and stuffed with buttery mashed potatoes! There’s something incredibly satisfying about making these pierogies from scratch and indulging in the crispy, golden-brown goodness that reminds me of cozy Sunday afternoons spent cooking with family.
There’s nothing quite like a plate of pierogies made with homemade dough to satisfy comfort food cravings. Nothing like a pierogies filled with a combination of sharp cheddar cheese and crumbled bacon to bring a rich, savory taste perfectly balanced with a creamy potato filling.
If there’s nothing quite like that to satisfy my comfort food cravings, then there’s certainly nothing like it to satisfy my desire for a Wisconsin meal.
Ingredients
All-purpose flour: Furnishes the foundation and form with carbs.
Moisture, binding, protein, and richness are what the egg contributes.
Sour cream: Provides boring flavor, richness, and moisture.
Cheddar cheese provides protein, creaminess, and sharp flavor.
Bacon: Adds the protein-packed, savory, smoky notes.
Potatoes, when mashed, yield a fulfilling texture combined with the rich carbohydrates that serve as a poignant reminder of the ways of old.
Allium cepa: Adds sweet and savory notes to deepen flavor.
Ingredient Quantities
- 2 cups all-purpose flour, plus extra for dusting
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter, softened
- 1/2 teaspoon salt
- 1 cup sharp cheddar cheese, shredded
- 4 ounces bacon, cooked and crumbled
- 2 cups mashed potatoes, cooled
- 1 medium onion, finely chopped
- 2 tablespoons butter, for frying onions
- Salt and pepper, to taste
- 2 tablespoons butter, for serving
Instructions
1. In a big bowl, stir together 2 cups flour and 1/2 teaspoon salt. Make a well in the center, and add 1 large egg, 1/2 cup sour cream, and 1/4 cup softened butter. Mix until a dough forms.
2. Flour a surface and turn the dough out. Knead it until smooth and elastic, about 8 minutes. Cover the dough with a cloth and let it rest for at least 30 minutes.
3. As the dough rests, heat a skillet over medium heat, and add 2 tablespoons of butter. When the butter is melted, add the finely chopped onion and cook, stirring occasionally, until the onion is soft and translucent. Remove from heat and set aside to cool.
4. In a basin, mix the chilled puréed potatoes, shredded sharp Cheddar, and crumbled bacon with the minced onions sautéed in a touch of olive oil. This is your filling. Season to taste with salt, fresh-ground black pepper, and perhaps a dash or two of your favorite hot sauce. Stir vigorously.
5. On a floured surface, roll the dough to approximately 1/8 inch thickness. Using a round cutter or glass, cut out circles from the dough, making them about 3 inches in diameter.
6. Take a small spoonful of filling and place it onto each circle of dough. Fold the dough over the filling so it forms a half-moon shape. Pinch the edges to seal them shut, using a bit of water to help if the dough isn’t sticking together easily.
7. A big pot of water, salted well, should be brought to a bountiful boil. Add the pierogies, a few at a time, and the cooking should commence. They are to be cooked until they do the natural thing that a good dumpling does—float—this should take about 3-5 minutes. Remove with a slotted spoon, and let them drain over the pot.
8. In a big frying pan, melt 2 tablespoons of butter. Add the boiled pierogies in two or more batches and cook them until they’re golden brown on both sides.
9. If you would like to serve with a dollop of sour cream, then serve hot. Otherwise, serve the cooked pierogies straight from the pot to a cooled platter.
10. Savor the flavor of your delectably delightful homemade bacon cheddar cheese pierogies!
Equipment Needed
1. Large mixing bowl
2. Wooden spoon or spatula
3. Clean kitchen towel or cloth
4. Large skillet
5. Knife
6. Cutting board
7. Medium saucepan
8. Medium mixing bowl
9. Rolling pin
10. Round cutter or glass (approx. 3 inches in diameter)
11. Small spoon
12. Large pot
13. Slotted spoon
14. Large frying pan
FAQ
- Can I make the pierogi dough ahead of time?Indeed, it is possible to make the dough ahead of time. Tightly wrap it in plastic wrap and store it in the fridge for as long as 24 hours before you need to use it.
- What type of bacon should I use?This recipe works with any kind of bacon. Use any variety that you like or try a peppered or smoked bacon for some extra flavor.
- Can I freeze the pierogies?Certainly! Once the pierogies are formed and boiled, place them in a single layer on a baking sheet to freeze. Transfer to a bag for long-term storage. Fry them frozen; do not thaw. Eat pierogies.
- Do I need to use sharp cheddar cheese?Provide a robust flavor in my recipe, you can omit the sharp cheddar. Use mild cheddar or another cheese, if that’s what you prefer.
- How do I prevent the dough from sticking while rolling?Sprinkle flour on your work surface and your rolling pin so that the dough has the best chance not to stick. If the dough continues to cling to your hands, give your hands a light coating of flour.
- What can I serve with these pierogies?These pierogies can be served with the sides of sour cream, caramelized onions, or sautéed cabbage for a complete meal.
Substitutions and Variations
For 2 cups all-purpose flour: Substitute with 2 cups of whole wheat flour for a nutty flavor.
To achieve a different flavor profile when cooking or baking recipes that call for sour cream, try Greek yogurt. You can substitute it cup for cup.
For 1 cup of sharp cheddar cheese: Use 1 cup of gouda or Monterey Jack cheese for a milder flavor.
For 4 ounces of bacon, use 4 ounces of pancetta to achieve a different texture and taste.
To substitute for 1 medium onion: Use 2-3 shallots for a subtler flavor onion.
Pro Tips
1. Chill the Filling: Ensure your mashed potatoes are well-cooled before mixing them with the cheese and bacon. This helps the filling hold its shape better when assembling the pierogies and prevents it from becoming too runny.
2. Perfect Dough Consistency: If the dough feels sticky, add a little more flour, a tablespoon at a time, until it’s easy to handle. Conversely, if it feels too dry, incorporate a splash of water until it becomes smooth and pliable.
3. Preventing Open Seams: Use a fork to crimp the edges after you’ve pinched them shut. This reinforces the seal and gives your pierogies a decorative finish.
4. Flavor Boost for Onions: Try adding a splash of balsamic vinegar or a sprinkle of brown sugar while cooking the onions to enhance their sweetness and add depth of flavor.
5. Batch Cooking: Prepare a large batch and freeze the uncooked pierogies on a baking sheet. Once frozen, transfer them to a ziplock bag. They can be boiled straight from frozen when you’re ready to enjoy them again; just add an extra minute or two to the boiling time.
Homemade Bacon Cheddar Cheese Pierogies Recipe
My favorite Homemade Bacon Cheddar Cheese Pierogies Recipe
Equipment Needed:
1. Large mixing bowl
2. Wooden spoon or spatula
3. Clean kitchen towel or cloth
4. Large skillet
5. Knife
6. Cutting board
7. Medium saucepan
8. Medium mixing bowl
9. Rolling pin
10. Round cutter or glass (approx. 3 inches in diameter)
11. Small spoon
12. Large pot
13. Slotted spoon
14. Large frying pan
Ingredients:
- 2 cups all-purpose flour, plus extra for dusting
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter, softened
- 1/2 teaspoon salt
- 1 cup sharp cheddar cheese, shredded
- 4 ounces bacon, cooked and crumbled
- 2 cups mashed potatoes, cooled
- 1 medium onion, finely chopped
- 2 tablespoons butter, for frying onions
- Salt and pepper, to taste
- 2 tablespoons butter, for serving
Instructions:
1. In a big bowl, stir together 2 cups flour and 1/2 teaspoon salt. Make a well in the center, and add 1 large egg, 1/2 cup sour cream, and 1/4 cup softened butter. Mix until a dough forms.
2. Flour a surface and turn the dough out. Knead it until smooth and elastic, about 8 minutes. Cover the dough with a cloth and let it rest for at least 30 minutes.
3. As the dough rests, heat a skillet over medium heat, and add 2 tablespoons of butter. When the butter is melted, add the finely chopped onion and cook, stirring occasionally, until the onion is soft and translucent. Remove from heat and set aside to cool.
4. In a basin, mix the chilled puréed potatoes, shredded sharp Cheddar, and crumbled bacon with the minced onions sautéed in a touch of olive oil. This is your filling. Season to taste with salt, fresh-ground black pepper, and perhaps a dash or two of your favorite hot sauce. Stir vigorously.
5. On a floured surface, roll the dough to approximately 1/8 inch thickness. Using a round cutter or glass, cut out circles from the dough, making them about 3 inches in diameter.
6. Take a small spoonful of filling and place it onto each circle of dough. Fold the dough over the filling so it forms a half-moon shape. Pinch the edges to seal them shut, using a bit of water to help if the dough isn’t sticking together easily.
7. A big pot of water, salted well, should be brought to a bountiful boil. Add the pierogies, a few at a time, and the cooking should commence. They are to be cooked until they do the natural thing that a good dumpling does—float—this should take about 3-5 minutes. Remove with a slotted spoon, and let them drain over the pot.
8. In a big frying pan, melt 2 tablespoons of butter. Add the boiled pierogies in two or more batches and cook them until they’re golden brown on both sides.
9. If you would like to serve with a dollop of sour cream, then serve hot. Otherwise, serve the cooked pierogies straight from the pot to a cooled platter.
10. Savor the flavor of your delectably delightful homemade bacon cheddar cheese pierogies!