Pierogi are just as cute and tasty as they are fun to say! These little dumplings are filled with cheesy, fluffy, and creamy potatoes before a quick trip in a boiling bath to make them extra tender and fluffy. Then each Pierogi is draped with fatty bacon and rich butter for extra savory decadence that tastes high-class and rustic at the same time. Paired with tangy sour cream, Pierogi are a distinctly delicious alternative to pasta night!
Ingredients
For the potato filling:
- 2 pounds of russet potatoes, peeled
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 2 ounces cream cheese, softened
- 3/4 cup mozzarella cheese, shredded
For the pierogi dough:
- 1 cup water, warm
- 1/4 cup whole milk
- 2 tablespoons sour cream
- 1 large egg
- 1 teaspoon salt, plus more for boiling
- 4 cups all-purpose flour, plus more for work surface
For the toppings:
- 4 ounces bacon, chopped
- 2 tablespoons unsalted butter
- sour cream, for serving
Directions
Step 1 –Place the potatoes in a large pot. Add enough water to the pot to cover the potatoes.
Step 2 –Bring the pot to a boil on the stove-top over medium-high heat. Cook the potatoes until easily pierced with a fork, about 25 minutes.
Step 3 –Drain and cool the potatoes for at least 5 minutes.
Step 4 –Mash the potatoes in a bowl.
Step 5 –Add 1/2 teaspoon salt, 2 tablespoons melted butter, and the cream cheese to the potatoes and mash to mix. Mash the mozzarella into the potatoes.
Step 6 –Partially cover the potatoes and set them aside.
Step 7 –In the bowl of a stand mixer or a large mixing bowl if mixing by hand, whisk together the warm water, milk, sour cream, egg, and 1 teaspoon salt until blended.
Step 8 –Using the dough hook attachment or by hand, add 2 cups flour and mix on medium-low speed until incorporated, for about 2 minutes.
Step 9 –Add the remaining flour 1/2 cup at a time and then 1 tablespoon at a time, letting it incorporate before adding more, until the dough no longer sticks to the sides of the bowl.
Step 10 –Knead on medium-low speed or by hand until the dough is smooth and elastic, about 3-5 minutes.
Step 11 –Cover the dough with plastic wrap until ready to use.
Step 12 –Flour a flat work surface.
Step 13 –Divide the dough into two pieces. Cover the second piece of dough. Thinly roll the first piece of dough out to just under 1/8-inch thickness.
Step 14 –Use a 3-inch round cookie cutter to cut circles from the dough, cutting the circles as close as possible and reserving the scraps for reuse.
Step 15 –Over each dough round, add 1/2 tablespoon of the potato mixture. Pull two edges of the dough rounds together and pinch tightly to seal. Crimp the edges of the seal a second time with a pinch and a twist.
Step 16 –Repeat this process with the second dough piece.
Step 17 –In a medium skillet, sauté the bacon until crisp, about 5 minutes. Add the butter and allow it to melt.
Step 18 –Remove the skillet from the heat.
Step 19 –Bring a pot of lightly salted water to a rolling boil.
Step 20 –Add the formed pierogi. Once the pierogi are floating and the water returns to a boil, cook until the dough is very tender, for about 3-5 minutes.
Step 21 –Transfer the pierogi to a bowl. Drizzle with the bacon butter. Serve with sour cream.
