Mashed potato, bacon and onion pierogi

Mary Lee


Great holiday side dish

pinch tips: How to Shuck, Cook, and Cut Corn



approx 24 pierogi


1 Hr 30 Min


10 Min


5-6 large potatoes boiled and mashed ( keep at room temperature)
1 lrg onion diced
6 strips , fried and crumbled bacon
1/3 cup grated cheddar cheese (optional)
3 tablespoons butter/margaine
approx 1/2 cup warmed milk

Directions Step-By-Step

Mash boiled potatoes with butter and milk.(keep at room temperature)
Fry bacon but not too crisp...crumble bacon and add to mashed potatoes along with optional cheddar cheese and salt/pepper.
Save bacon grease.
Sautee diced onion in bacon grease until carmelized.
Remove with slotted spoon and add to mashed potatoes and bacon.
You are now ready to fill pierogi pockets.
Pierogi Dough

3 lrg eggs
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/3 teaspoon salt
1 teaspoon baking powder

Note: If dough is too thick add a couple of tablespoon of cold water until you reach pie dough like texture.

On flour prepared rolling surface , roll out 1/4 of dough at a time ... using a cutter/lid approx 3 1/2 in diameter cut out dough cicles (makes approx 24 pockets) ... fill center of circles with approx 1 heaping tablespoon of mashed potato filling ... fold over circle and with applied egg wash on edges close pierogi pockets pressing down with fork all along open edges. Add approx 6 pierogi at a time to pot of boiling salted water, boil approx 5-7 minutes. Remove from water and drain.

You can serve with melted butter just boiled "or" you can sautee drained pierogi in butter/margarine until slightly brown. ( I fry them with sliced thin onion circles )

Optional: Serve with a spoon of sour cream and sprinkled chives as garnish

About this Recipe

Course/Dish: Other Side Dishes