Whether you're an old pro or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try.
Ingredients
- butter: 2 tsp
- slices bacon: 4 piece (chopped)
- bacon drippings: 2 Tbsp
- yellow onion: 0.5 piece (diced)
- medium Yukon Gold potatoes: 5 piece (halved)
- salt and ground black pepper: (to taste)
- pinch cayenne pepper: 1 piece
- egg: 1 piece
- ½ cups farmer’s cheese, or any cheese blend: 1 piece
- egg: 1 piece
- water: 1 Tbsp
- wonton wrappers: 50 piece (or as needed)
- sour cream: 1 cup
- fresh chives: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
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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.
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Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
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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. Chef John
