Potato Pierogi


Recipe: Potato Pierogi

Summary: The recipe calls for pan-frying the pierogi in butter, but we had some leftover bacon fat from breakfast and… it’s worth it. You’re frying them up anyways, might as well use the best fat lying around. If one feels the need to justify, the bacon brings out the Dijon and gruyere very nicely.


  • Pierogi Dough (or use round wonton wrappers)
  • 2 ½ cup all-purpose flour
  • 1 cup sour cream
  • 1 large egg and 1 large yolk, beaten
  • 4 tablespoons unsalted butter, melted
  • ½ teaspoon salt
  • 1. In a large bowl, mix all ingredients together until just combined. Turn dough out onto a lightly floured surface and knead a few times until dough is pulled together. Cover with plastic wrap and allow to rest at room temperature while one mixes the filling.
  • Pierogi Filling
  • ¾ lb. medium Yukon Gold Potatoes
  • 1 ½ yellow onions, sliced
  • 3 tablespoons sour cream
  • 1 ½ tablespoons Dijon mustard
  • 3 tablespoons unsalted butter, softened
  • ¼ lb. Gruyere cheese, grated
  • Salt and pepper to taste
  • minced ham (optional)

For Instructions and more pictures see: Bakelist.com


Preparation time: 25 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 10

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