Mashed potato, bacon and onion pierogi

Mary Lee


Great holiday side dish

★★★★★ 1 vote
approx 24 pierogi
1 Hr 30 Min
10 Min


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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

How to Make Mashed potato, bacon and onion pierogi


  • 1Mash boiled potatoes with butter and milk.(keep at room temperature)
  • 2Fry bacon but not too crisp...crumble bacon and add to mashed potatoes along with optional cheddar cheese and salt/pepper.
    Save bacon grease.
  • 3Sautee 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.
  • 4Pierogi 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

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About Mashed potato, bacon and onion pierogi

Course/Dish: Other Side Dishes

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