Potato Cheese Pierogies With Bacon Food

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Homemade Potato and Cheese Pierogies / Old Fashioned Perogies image

Make and share this Homemade Potato and Cheese Pierogies / Old Fashioned Perogies recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon grated onion
2 tablespoons butter
2 cups cold mashed potatoes
1 cup cottage cheese (or more)
salt and pepper
2 1/2 cups flour
1/2 teaspoon salt
1 egg
2 teaspoons oil
3/4 cup warm water


  • Potato and Cheese Filling: Cook the onion in butter until tender.
  • Combine it with potatoes and cheese.
  • Season to taste with salt and pepper.
  • Vary the proportions and ingredients in this recipe to suit your taste.
  • Mix the flour with the salt in a deep bowl.
  • Add the egg, oil and water to make a medium soft dough.
  • Knead on a floured board until the dough is smooth.
  • Caution: Too much kneading will toughen the dough.
  • Divide the dough into 2 parts.
  • Cover and let stand for at least 10 minutes.
  • Prepare the filling.
  • The filling should be thick enough to hold its shape.
  • Roll the dough quite thin on a floured board.
  • Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
  • Put the round in the palm of your hand.
  • Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
  • The edges should be free of filling.
  • Be sure the edges are sealed well to prevent the filling from running out.
  • Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
  • COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
  • Do not attempt to cook too many at a time.
  • Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
  • Continue boiling for 3-4 minutes.
  • The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
  • Pierogies will be ready when they are puffed.
  • Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
  • Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
  • Cover and keep them hot until all are cooked.
  • Serve in a large dish without piling or crowding them.
  • Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
  • REHEATING: One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
  • Many prefer reheated perogies as compared to freshly boiled ones.
  • To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.


Potato and Cheese Pierogi image

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.

Provided by BOB_E_72

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h10m

Yield 60

Number Of Ingredients 8

6 cups all-purpose flour
3 eggs
1 pinch salt
water as needed
5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion salt to taste


  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
  • To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g


Potato-Cheese Pierogies With Bacon image

With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka's pierogies are the epitome of satisfying northern Slovakian farm food. Instead of the traditional sheep's cheese, she uses American cheese - a reminder of her move to the United States in the 60s - which melts into the potatoes. She tops the pierogies with bacon as a treat. Alternatively, you can also serve them dressed with a little melted butter and chopped chives.

Provided by Francis Lam

Categories     dumplings, main course

Time 1h30m

Yield Serves 4-6 (about 60 pierogies)

Number Of Ingredients 7

1/2 pound bacon, cut into 1-inch pieces (see note)
2 pounds red or Yukon Gold potatoes, peeled, cut into 1-inch chunks, rinsed
Table salt
4 slices American cheese
1 large egg
1 cup plus 2 tablespoons milk
3 1/4 cups flour, plus more for board


  • Place the bacon in a small saucepan over medium-low heat to render slowly, stirring occasionally. When the bacon is cooked and browned but not yet crisp, turn off the heat; let the bacon sit in its fat.
  • Place the potatoes in a large saucepan, and add cold water to cover and 1 tablespoon salt. Bring them to boil over high heat, then lower heat to a simmer for 25 minutes, or until the potatoes break apart easily but are not falling apart. Drain the potatoes, and place them back in the pot. Add the cheese, and mash with a potato masher until smooth. Taste, and season with salt if necessary.
  • While the potatoes cook, beat the egg and 1 1/2 tablespoons salt together with a fork in a large mixing bowl. Let rest for a few minutes, then beat in the milk. Add the flour in thirds, stirring well, until you have a sticky, shaggy dough.
  • Flour your board with 1/2 cup flour, spread it in an 18-inch circle and turn the dough out into the flour. Lightly knead the dough, rolling it in flour as necessary, until it is mostly smooth (a little lumpiness is O.K.) and well floured, about 5 minutes. Pat it into a 1-inch-thick disc, cover and let rest for 30 minutes.
  • Using a rolling pin, roll the dough out 1/8-inch-thick. (If you like a more delicate wrapper, roll it a little thinner.) Punch out wrappers with a 2 1/2-inch-round cookie cutter.
  • Hold a wrapper in one hand, and place 1 to 1 1/4 tablespoons potato filling in it, pressing on the filling slightly to spread it nearly to the edge of the wrapper. Bring the edges of the wrapper up, as if folding a taco, and pinch one end closed. Stabilize the pierogi on the outstretched fingers of one hand. Use your other hand to pinch around the pierogi's top to seal the dumpling into a half moon, pinching the wrapper snugly against the filling to prevent any air pockets from forming. Use the thumb of the stabilizing hand to block the filling from squishing out as you pinch. (If you have air pockets, they may cause the pierogi to explode while boiling.) Place finished pierogies on a lightly floured surface. Any leftover dough may be reserved for another use in the refrigerator, or cut and boiled as rustic noodles.
  • Bring a large pot of water to a rolling boil over high heat. Gently reheat the bacon. Carefully add the pierogies to the water, and cook until they all float, then cook 1 minute more. Drain, and serve garnished with bacon and slicked with bacon fat.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 11 grams, Carbohydrate 82 grams, Fat 22 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 755 milligrams, Sugar 4 grams, TransFat 0 grams


Homemade Potato and Cheese Pierogies image

These homemade pierogies are made with a potato and cheese filling and dough that's a dream to work with. Saute in butter and serve with caramelized onions!

Provided by Michelle

Categories     Snack

Time 2h50m

Number Of Ingredients 19

2 cups unbleached all-purpose flour (plus extra for the work surface)
½ teaspoon salt
1 egg
1 egg yolk
1 tablespoon vegetable oil
4 to 6 tablespoons cold water
4 tablespoons unsalted butter
3 large onions (halved and thinly sliced)
¼ teaspoon salt
1 medium russet potato (about 9 ounces, peeled and sliced 3/4 inch thick)
1 tablespoon salt
¼ cup reserved chopped caramelized onions
1½ ounces cheddar cheese (shredded (about ⅓ cup))
1½ ounces farmers cheese (cut into small pieces (about ¼ cup))
1 tablespoon unsalted butter
Salt and ground black pepper (to taste)
1 tablespoon salt
4 tablespoons unsalted butter (for sautéing)
Sour cream (for serving)


  • Make the Pierogi Dough: Pulse the flour and salt together in a food processor until combined, about 4 pulses. With the machine running, slowly add the whole egg, egg yolk, and oil through the feed tube until the mixture resembles wet sand, about 30 seconds. With the machine running, slowly add 4 tablespoons of the water until the dough forms a ball. If the dough doesn't ball up, add the remaining water, 1 tablespoon at a time, with the processor running until a dough ball forms (you may not use all the water).
  • Transfer the dough to a lightly floured work surface and knead by hand until it firms slightly and becomes smooth, about 2 minutes. Cover with plastic wrap and set aside to relax for at least 15 minutes or up to 2 hours.
  • Make the Caramelized Onions: Meanwhile, melt the butter in a 12-inch nonstick skillet over medium heat. Add the onions and salt and cook until very soft and well browned, 15 to 20 minutes. Measure out ¼ cup of the onions, chop them fine, and reserve them for the filling. Cover the caramelized onions to keep warm.
  • Make the Potato and Cheese Filling: Cover the potatoes by 1 inch of water in a large saucepan and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. Drain the potatoes into a colander.
  • Set a food mill or ricer over a medium bowl and process the potatoes into the bowl. Add the caramelized onions. Stir in the cheeses and butter until incorporated and season with salt and pepper to taste. Cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, up to 2 days.
  • Assemble the Pierogi: Dust a baking sheet liberally with flour; set aside. Divide the dough into 2 even pieces and cover with plastic wrap. Working with 1 piece of dough at a time, unwrap the dough and roll out on a lightly floured work surface into a 15-inch circle, about 1/16-inch thick. Using a 3-inch round biscuit cutter, cut out as many rounds as possible. Carefully gather up the dough scraps, wrap them in plastic wrap, and set aside.
  • Place 1 teaspoon of the filling in the center of each dough round and moisten the edge of the dough round with water, using either your finger or a pastry brush. Fold the dough in half over the filling, making a half-moon shape. Pinch the seam along the edge to secure. Crimp the seam using the tines of a fork. Transfer to the prepared baking sheet and cover with a damp kitchen towel. Repeat with the remaining dough.
  • Gently knead all of the dough scraps together into a ball and let relax for 5 to 10 minutes. Roll out, cut, and assemble additional pierogi, discarding any remaining dough scraps. [MAKE-AHEAD NOTE: The towel-covered baking sheet of pierogi can be wrapped with plastic wrap and refrigerated for up to 4 hours. The pierogi can also be frozen for up to 1 month; once completely frozen, the pierogi can be transferred to a zipper-lock bag. Do not thaw before boiling.]
  • Cook the Pierogi: Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and half the pierogi. Cook, stirring often, until the edges feel al dente, 5 to 6 minutes (8 to 10 minutes if frozen). Using a wire spider or slotted spoon, transfer the pierogi to a colander and set aside. Return the water to a boil and cook the remaining pierogi.
  • While the second batch of pierogi is boiling, melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium-high heat. Add the first batch of boiled and drained pierogi and sauté until golden on both sides, 1 to 2 minutes per side. Transfer the browned pierogi to a platter and cover to keep warm. Drain and sauté the remaining pierogi using the remaining 2 tablespoons butter. Sprinkle the caramelized onions over the top and serve with sour cream.

Nutrition Facts : Calories 67 kcal, Carbohydrate 6 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 451 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving


Pierogi Ruskie: Potato-Cheese Pierogi image

This recipe for potato-cheese pierogi or pierogi ruskie (Polish dumplings) is from chef Marek Widomski of the Culinary Institute in Kraków, Poland.

Provided by Barbara Rolek

Categories     Appetizer     Dinner     Entree     Lunch     Side Dish     Pasta

Time 2h25m

Number Of Ingredients 19

For the Potatoes:
2 pounds russet potatoes
1 tablespoon kosher salt
For the Filling:
8 ounces farmer's cheese, or dry curd, or ricotta; room temperature
1 tablespoon butter
2 tablespoons onion, finely minced
Kosher salt to taste
Freshly ground black pepper to taste
For the Dough:
2 to 2 1/2 cups all-purpose flour
1 large egg, room temperature
1 teaspoon salt
1 to 1/2 cups water, lukewarm
For Serving:
2 to 3 tablespoons of butter
Optional: Caramelized onions
Optional: Skwarki or fried bacon pieces
Optional: Sour cream


  • Gather the ingredients.
  • Parboil the potatoes in a large saucepan by covering them with cold water and adding 1 tablespoon of salt.
  • Bring the potatoes to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 30 minutes, or until fork-tender. Drain and let cool slightly.
  • While the potatoes are parboiling, place the butter in a small pan, add the onion, and sauté over medium-low heat for 2 minutes. Remove from heat and set aside.
  • Peel the cooked potatoes, place them in a large bowl, and mash them with a fork or potato ricer .
  • Add the sautéed onion and farmer cheese to the potatoes and mix well. Season to taste with salt and pepper and set aside.
  • Gather the ingredients.
  • Place 2 cups of flour in a large bowl or on a work surface and make a well in the center.
  • Break the egg into it, then add 1 teaspoon of salt and 1 cup of lukewarm water, a little at a time.
  • Bring the dough together, kneading well and adding the remaining flour or water as needed to form a smooth dough ball.
  • Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.
  • Assemble the pierogi on a floured work surface by rolling out the dough to 1/8 inch in thickness. Using a 2-inch round cookie cutter or drinking glass, make small circles.
  • Spoon 1 1/2 teaspoons of the filling onto the middle of each circle.
  • Fold the dough in half to form a half-circle shape and then firmly pinch the edges together.
  • Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Keep the formed pierogi under a clean kitchen towel to stop them from drying.
  • Gather scraps, reroll, and fill until you've used all of the first half of the dough. Repeat the process with the remaining half of dough.
  • Cook the pierogi by bringing a large, low saucepan of salted water to a rapid boil. Depending on the size of your pot, drop in about 6 to 10 pierogi at a time, making sure not to overcrowd the pot. Return the water to a boil and reduce the heat to a simmer. When the pierogi rise to the surface, continue to simmer a few more minutes. It should take around 5 to 6 minutes for the pierogi to be cooked.
  • With a slotted spoon taste one, and if done, remove the remaining pierogi to a platter greased with some of the butter for serving. This will prevent the pierogi from sticking to each other.
  • Serve warm with caramelized onions , skwarki, or crispy bits of bacon and a dollop of sour cream. Enjoy.

Nutrition Facts : Calories 319 kcal, Carbohydrate 44 g, Cholesterol 46 mg, Fiber 3 g, Protein 10 g, SaturatedFat 6 g, Sodium 813 mg, Sugar 2 g, Fat 11 g, ServingSize 60 pierogi (10 servings), UnsaturatedFat 0 g


Potato and Jalapeno Pepper Pierogies image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 2 dozen pierogies

Number Of Ingredients 12

3 cups all-purpose flour
1 egg
2 tablespoons margarine
3/4 cup lukewarm water
1 teaspoon salt
2 1/2 pounds Idaho potatoes, washed and peeled
3 cups cold water
1 tablespoon salt
1/2 cup butter
1/2 cup chopped onion
2 tablespoons chopped jalapeno peppers
Freshly ground black pepper


  • To make Pierogie Dough: Combine all ingredients and mix well. Knead dough on flat surface for approximately 5 to 7 minutes. Let dough rest for 30 minutes or refrigerate overnight; the dough can be kept in the refrigerator for up to 2 days.
  • Roll out dough into a thin sheet, approximately 1/4-inch thick. Then cut in circles: 2 inches for small pierogies and 3 1/2 inches for large pierogies. Fill circles with desired filling. Pinch the edges well and cook them in rapidly boiling water for approximately 10 minutes. Drain and serve immediately with butter. If you decide to store them, dip them in cold water, drain, and let them cool on a cookie sheet. When completely cool, store them in refrigerator.
  • To make Jalapeno Filling: Place potatoes in a saucepan and cover with cold water. Add salt, bring to a boil over high heat, and cook until potatoes are soft. When potatoes are done, melt the butter in a saucepan over medium heat. Add onion and saute until soft; you can continue cooking until onions are caramelized if you so desire. Drain the potatoes and mash them. Add the cooked onion and jalapeno and season with salt and pepper, to taste. Continue mashing until blended. Let filling cool. Use 1 tablespoon of filling to fill the circles of dough as directed above.


Potato, Mushroom, Onion & Cheese Pierogies & .......... image

This recipe was originally courtesy of Tyler Florence from the Food Network.com but have used it as my base recipe and then tweaked a "bit" here and there and these were the end results. It took awhile but here it is!

Provided by Manami

Categories     Potato

Time 55m

Yield 35 serving(s)

Number Of Ingredients 17

4 large eggs
1 large egg, for egg wash
1/2 cup melted unsalted butter or 1/2 cup margarine, cooled
1/2 cup sour cream
1 teaspoon salt
5 cups all-purpose flour
flour, for dusting
1 lb potato, peeled and cubed
4 tablespoons unsalted butter
2 large onions, finely chopped
15 ounces button mushrooms, finely chopped
3/4 cup shredded cheddar cheese
4 sprigs fresh thyme
kosher salt
freshly ground coarse black pepper
1 cup heavy cream
chopped fresh flat-leaf parsley, garnish


  • Dough:.
  • Mix the 4 eggs, butter or margarine, sour cream and salt together in a bowl with whisk.
  • Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater.
  • Stir the mixture with a fork, gradually incorporating the flour into the well until a soft dough forms.
  • Squeeze the dough with your hands, if it's sticky, add a bit of flour, if it's not pliable, add a couple of drops of water.
  • Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes.
  • Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.
  • Filling:.
  • Cook the potato cubes in boiling salted water until fork tender, about 15 minutes.
  • Drain and then mash them with a ricer or regular "old" potato masher while they are still hot; set them aside to cool while you prepare the rest of the filling.
  • Melt 3-4 tablespoons of butter or margarine in large skillet over medium-low heat.
  • Add the onions, mushrooms and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper.
  • Continue to cook until the vegetables are broken dry and almost dry, then pour in cream & cheese; stir to incorporate.
  • Remove the pan from the heat; take out sprigs of thyme, and scrape the mushroom & cheese mixture into the potatoes, mix well to incorporate the ingredients.
  • Make sure the filling is not too hot or it will start to cook the dough, causing it to sog.
  • Lightly flour your rolling pin and counter.
  • Take 1/2 of the dough(leaving the rest covered so it doesn't dry out while you work) and roll it out into a thin circle, about 1/8" thick.
  • Using a 3" round cookie or biscuit cutter, cut circles out of the dough.
  • Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2" border.
  • Beat the remaining egg with 2 tablespoons water to make an egg wash and brush it on the edges of the circle.
  • Fold the dough over 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork.
  • Lightly tap the bottoms of the dumpling on the counter to make it flat.
  • Repeat with the remaining half of dough and filling.
  • You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the freezer section of the grocery store.).
  • Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat.
  • Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides.
  • Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates, the pierogies should be cooked and crisp.
  • Arrange the pierogies on a platter, garnish with parsley and serve with roasted apples, sour cream, butter with caramelized onions, and/or any of the following:.
  • Roasted apples:.
  • 3 Gala apples, peeled, cored and coarsely chopped.
  • 3 Golden Delicious, peeled, cored and coarsely chopped.
  • 1 lemon juiced.
  • 2 cinnamon sticks.
  • 1/4 cup brown sugar or brown sugar "splenda".
  • Pinch of salt.
  • 2 Tablespoons butter.
  • Preheat oven to 400°F.
  • Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar or splenda, salt and butter.
  • Bake until the apples are roasted and "NOT" mushy, about 20 minutes.
  • Serve the apples with peirogies, either hot or chilled.
  • Caramelized Onions & Sour Cream:.
  • 4-5 large onions, sliced thin.
  • 3-4 tablespoons butter or margarine.
  • 1-2 teaspoons sugar, to caramelize - no subs.
  • Sour cream, to serve on the side.
  • Melt butter in large saute pan and then add onions & sugar; saute for about 15 minutes or until onions are soft and a nice golden color.
  • Serve onions with pierogies and sour cream, as little or all you want.
  • "Maple" Cured Bacon & Melted Butter:
  • 1/2 lb of "maple" cured bacon or turkey bacon.
  • 4-5 tablespoons butter.
  • Parsley, chopped fine - garnish.
  • Saute bacon in frying pan or microwave oven.
  • When crispy and drained; crumble into little pieces.
  • Melt butter in a saucepan or in microwave oven, before it turns brown, remove and sprinkle with parsley.
  • Sprinkle melted butter with parsley and bacon on hot pierogies.
  • Melted Butter & Green Onions:.
  • 4-5 tablespoons butter
  • 1-2 green onions, chopped fine (green & white parts).
  • Melt butter in saucepan or microwave, remove before it browns.
  • Sprinkle with green onions and spread it over the warm pierogies.
  • Use any and all combinations with these.
  • There are too many variations for me to list but I have listed a few that my family enjoys. Hope you do too!


Bacon Pierogi Bake image

Pierogi baked in a creamy sauce, then topped with cheese, bacon and green onions.

Provided by Danelle

Categories     Main Dishes

Time 35m

Number Of Ingredients 9

1 (16 oz.) package frozen potato and cheddar pierogies
4 slices bacon, chopped
2 cloves garlic, minced
1 (8 oz.) package cream cheese, softened and cubed
1/2 cup chicken broth
Salt and pepper to taste
1 cup cheddar cheese
2-3 green onions, chopped
1/4 cup chopped seeded plum tomato (optional)


  • Preheat oven to 400 degrees. Arrange the pierogies in a lightly greased, 9x9 inch baking dish.
  • In a medium skillet, cook the bacon until crispy. Remove to a paper towel lined plate.
  • Add garlic to drippings in pan and cook for 30 seconds. Add cream cheese to pan and cook until cream cheese begins to melt, stirring frequently.
  • Gradually whisk in the chicken broth until smooth. Season sauce with salt and pepper to taste.
  • Pour the cream cheese mixture evenly over pierogies. Bake for 15 minutes or until bubbly and heated through.
  • Remove from oven and top with cheese. Bake for an additional 5 minutes or until cheese is melted.
  • Top with cooked bacon, green onions and tomato before serving.

Nutrition Facts : Calories 257 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 559 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat


Pierogies with Potato and Cheese Filling image

Provided by Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 8

2 cups flour
1/2 cup water
1 egg
1/2 teaspoon salt
3 large potatoes
8 ounces sharp-tasting cheese


  • Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
  • Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
  • Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

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  • In a bowl, mix together the flour, sour cream, egg, olive oil, and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.
  • Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash. Allow to cool.
  • Heat a large skillet over medium heat. Crisp the bacon, then remove the bacon from the skillet, reserving the bacon grease in the skillet. Cut the bacon into 1/2-inch pieces. Reserve a handful of the bacon pieces, then combine the mashed potatoes and remaining bacon.
  • On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.

Preheat the oven to 375 degrees F. Coat a 3-quart baking dish with cooking spray. Place the bacon in a pan over medium high heat. Cook for 4-5 minutes or until bacon is crisp. …
From dinneratthezoo.com
5/5 (11)
Total Time 35 mins
Category Main
Calories 463 per serving
  • Pour off most of the bacon grease in the pan; leaving 2 teaspoons. Reserve the extra bacon grease for later use.

Preheat oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray. In a soup pot over medium heat, combine chicken broth, cream cheese, cheddar cheese, and …
From mrfood.com
5/5 (11)
Estimated Reading Time 3 mins
Category Casseroles
  • In a soup pot over medium heat, combine chicken broth, cream cheese, cheddar cheese, and pepper. Whisk 4 to 6 minutes or until smooth. Gently stir the pierogies into the mixture and pour into baking dish.

Bacon Cheddar Pierogies, makes one dozen. For the dough: 1 1/2 cups (rounded cups) of flour 1 egg 1/8 teaspoon salt 1/3 cup water. For the filling: 3-4 medium sized potatoes …
From abeautifulmess.com
Reviews 131
Estimated Reading Time 9 mins
Servings 12
  • For the dough, mix your flour, egg, and salt in a large bowl. Add 1/3 cup water and mix the ingredients together using a spoon (you can switch to using your hands at the end of the mixing). You want the dough to be wet enough that it's not too dry but not so wet that it sticks to your hands. You can add small amounts of extra water to the dough to get it to that happy medium if you need to. Roll the dough into a ball, wrap with wax paper (to keep it from drying out), and place into a bowl and refrigerate for a few hours or overnight. Once the dough has chilled, separate the dough into 12 small balls about the size of a golf ball and lay them on a clean dish towel.
  • The filling can also be done a day ahead as well (although it doesn't have to be). Peel and cube the potatoes, and boil in salted water until soft (just like you would for mashed potatoes). Once soft, drain the excess water and return potatoes back to the pot you cooked them in. Add the butter, cheese, and a little salt and pepper while the potatoes are still warm, and use a potato masher* to mix then all together. You are basically trying to create a really cheesy mashed potato for your filling, so keep tasting your potatoes, and add more cheese if needed. You want them to be a little too cheesy so that when they are covered in the plain tasting dough they will be just right. Refrigerate the filling until your dough is properly chilled.
  • *Note: We used a food processor to mix our potatoes because I realized last minute that we didn't have a manual potato masher at the studio. They definitely still tasted great, but I would suggest sticking with a manual masher for this recipe. I like the filling best when it isn't totally smooth and still has a bit of potato texture to it.
  • Flatten the dough balls with the palm of your hand and let them rest a few minutes to warm up. Flatten them again a little bigger and let them rest again. Repeat this process 1-2 more times until you feel the dough is warm and pliable (you can see in the photo above how much bigger they get each time you flatten them).

When it comes to Potato and Cheese Pierogi recipes, you can find a million of them on the internet. This recipe is my grandma’s recipe and has been hands down the best …
From awickedwhisk.com
4.7/5 (9)
Total Time 1 hr 5 mins
Category Main Course
Calories 109 per serving
  • Start by making the mashed potatoes. Wash, peel and cut your potatoes into chunks and then bring them to a boil. Continue to boil for about 10 minutes or until they are fork tender. Drain the potatoes and then add in the butter, onions, salt and cheese. Mash to combine and set aside in the refrigerator to cool. Once your potatoes are cold, make your pierogi dough.
  • In a large bowl, mix together the eggs, sour cream, water, salt, and then slowly add in your flour. Mix to bring the dough together and then turn out onto a floured surface. If you do not have a standing mixer, use your hands to knead the dough together And if you do have a standing mixer run with the dough hook for approximately 5 to 7 minutes or until the dough is pulling away from the bowl. Once your dough has been kneaded for a few minutes, you are ready.
  • Lightly flour a large enough work service and using a rolling pin, roll out your pierogi dough to approximately one eighth of an inch thick. Using something with a 4 inch circle and cut out circular shapes in the dough. Spoon a small portion of mashed potatoes in the middle of the dough and after dipping your finger in a glass of water and rimming the outer circle of dough, gently fold the dough over to create a pocket. Pinch edges together until the entire pocket edge is sealed
  • Once your pierogi are made, simply add the pierogi to a boiling pot of water and let them boil for approximately 3-4 minutes or until they all float. You can eat them at that point as is or you can then move them to a skillet with melted butter and saute them up for two to three more minutes and then serve them immediately

Boil perogies according to package instructions. In a skillet add onion and bacon and saute until the bacon is fried and the onion is translucent and a a bit brown in color. To …
From jocooks.com
5/5 (2)
Total Time 15 mins
Category Dinner, Main Course
Calories 264 per serving
  • In a skillet add onion and bacon and saute until the bacon is fried and the onion is translucent and a a bit brown in color.
  • To plate, place perogies on a plate, sprinkle with onion and bacon mixture, grate some Parmesan cheese over and garnish with chives.

Recipes; Bacon Pierogi Bake; Bacon Pierogi Bake. Rating: 4 stars. 47 Ratings. 5 star values: 26 4 star values: 13 3 star values: 4 2 star values: 1 1 star values: 3 Read …
From myrecipes.com
4/5 (47)
Total Time 38 mins
Servings 4
Calories 303 per serving
  • Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.
  • Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.

Mash using a potato masher until well blended. Fold in the bacon, cheddar cheese and green onions. Season with salt and pepper, to taste. On a lightly floured work surface, roll …
From thesuburbansoapbox.com
Cuisine Polish
Total Time 50 mins
Category Dinner
Calories 771 per serving
  • In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed.
  • Whisk together the milk, egg and sour cream. Slowly add the milk mixture to the flour in a steady stream.
  • Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl.

The common dishes served on Christmas Eve would be:. borsch with mushroom mini pierogi (kind of like a ravioli), mushroom soup,; different varieties of pierogi (the most …
From eatingeuropean.com
5/5 (20)
Total Time 2 hrs 30 mins
Category Dinner
Calories 411 per serving
  • Using separate pans add oil and onions and fry the onions until golden brown and bacon until crispy (you don't need fat for bacon as it is already fatty);

Bacon Cheeseburger Pierogies are the perfect comfort food. Delicious pockets of mashed potatoes are tossed in a creamy cheese sauce loaded with ground beef and bacon in …
From thisisnotdietfood.com
4.6/5 (20)
Total Time 30 mins
Servings 6
Calories 716 per serving
  • In a large sauce pot over medium high heat, brown the ground beef with the diced white onions and dab of oil or margarine.
  • Once the water is boiling add the frozen pierogies to the water and boil for 7 minutes. Drain and set aside.
  • Once the ground beef is completely cooked add the cream cheese, ketchup and bacon bits to the sauce pot and stir until the cream cheese is melted.

A couple of years ago I googled ‘potato and cheese pierogi’, to see, to my surprise, that a lot of them call for cheddar cheese (I’m not living in the US, I’m Polish living in …
From everyday-delicious.com
5/5 (3)
Total Time 1 hr 40 mins
Category Dinner, Side Dish
Calories 688 per serving


From hotsalty.com
Servings 4
Published 2021-11-30
Category Side Dish
  • Green salad. Are you a health-conscious person and want to keep yourself fit and healthy? Well, one best side dish that complements your pierogies are green salads.
  • Fried bacon. Fr ied bacon is crispy, irresistible, and soft. Therefore complementing your pierogi with fried bacon enhances the overall flavor and adds a unique blend of cheese-filled pierogi with a subtle crisp of fried bacon.
  • Caramelized onions. Caramelized onions mean frying finely cut pieces of onions until they are perfectly golden brown in color. These caramelized onions are very flavourful and are super rich in benefits.
  • Roasted cherry tomatoes. This sideline is prepared when you roast your cherry-sized tomatoes along with spices and garlic. This recipe is straightforward to make and becomes one of the best sidelines to go with your homemade pierogies.
  • Creamy Parmesan spinach. Creamy Parmesan spinach is a dish worth making. Although this dish takes a bit of time, you’ll thank yourself later. Eating pierogi with this feels like heaven on earth.
  • Potato pancakes. You have heard about pancakes all your life. Well, this is not only a breakfast dish and can also be made in several other ways.
  • Cauliflower cheese soup. The time of the day when temperatures start to drop, and winters knock on your doors are coming. In such times, many people crave to have soup at least once a day.
  • Baked beans in tomato sauce. Let’s talk about a sideline which is more of a savory. Baked beans in tomato sauce are considered one of the best dishes among people.
  • KielBasa. This sideline involves smoked sausages, which are juicy and plump. Onions, bell papers alongside olive oil, and general spices are added to the sausage to prepare this recipe.
  • Nachos. You all have heard about this snack. Every time you go to watch a movie in a cinema, nachos are your companions. The question that comes to mind is, what makes nachos even better than they already are?

During Potato Pete's return, he won 16 races in a row to tie the other pierogi, while Cheese Chester made a "rehab start" during the Panera Bread Great American Bagel Race during the August 28, 2014, game between the Altoona Curve (the Pirates Double-A affiliate) and the Richmond Flying Squirrels, competing against the bagels Blueberry Bob, Asiago Allie, and …
From en.wikipedia.org
Estimated Reading Time 8 mins

Announcement To Our Valued Customers, regarding the COVID-19 situation Learn more …
From eurofood.ca
Availability In stock

Season with salt and pepper and cook, stirring occasionally, until deeply golden brown. Set aside and cool. Reserve some of the caramelized onions for topping the finished pierogies, if desired. Add the potatoes to a medium pot and cover with 2 inches of water. Add 1 tablespoon of salt to the water and bring to a boil.
From somuchfoodblog.com
5/5 (2)
Total Time 1 hr 5 mins
Category Appetizers
Calories 250 per serving

Our own Potato and Cheese Pierogies made with Tillamook cheese! We are offering it in 2lbs frozen make at home pack — each pack serves 4-5 people! You can boil them or pan-fry them — serve traditionally with Sour Cream or get creative and add Bacon Fried Onions! Piroshky Piroshky has been going strong in Seattle’s Pike Place Market since Oliver …
From goldbelly.com
Brand Piroshky Piroshky
Category Pierogi
Price $20

When cooked, pass through a potato ricer. 250 g potato. Cook the onion gently in a pan with a little oil. 1 onion, 1 tablespoon oil. Mix together the onion, potato, twarog, nutmeg, salt and pepper. Taste and check the seasoning. Set aside. 250 g potato, 1 onion, ⅛ teaspoon nutmeg, pinch salt, pinch pepper, 100 g twarog.
From searchingforspice.com
Cuisine Polish
Total Time 1 hr 10 mins
Category Main Course
Calories 432 per serving

Potato Pierogi With Cabbage And Bacon Recipes. POTATO-CHEESE PIEROGIES WITH BACON. With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka's pierogies are the epitome of satisfying northern Slovakian farm food. Instead of the traditional sheep's cheese, she uses American cheese - a reminder of her move to the United States in …
From tfrecipes.com

In saucepan, melt butter over medium heat; cook onion until golden and tender, about 5 minutes. Add to potatoes. Stir in cheese, salt and pepper. Set aside. Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into ...
From canadianliving.com

Put bacon drippings back in the skillet and heat over medium heat. Stir in the cabbage and onion. Cover and cook for 10 minutes. Stir in tomatoes, oil, vinegar, sugar, salt, and the cooked bacon. Continue cooking, uncovered, for 5 more minutes. Combine prepared perogies with cabbage mixture. Here is a recipe that is a super easy and flavorful little side …
From thekitchenprofessor.com

Chicken, Bacon, Ranch Pierogy Sheet Pan. Deep Dish Pierogy Spinach & Sausage Omelet. Butternut Squash Pierogy Casserole. White Pizza Pierogy Skillet. Tomato Bacon & Cheese Pierogy Bake. Crispy Broccoli & Cheese Pierogy Skillet. Cordon Bleu Baked Pierogies. Sloppy Joe Pierogies. Caramelized Onion, Mushroom & Bacon Pierogies.
From mrstspierogies.com

There are 190 calories in 4 perogies (120 g) of Compliments Potato with Bacon & Cheese Perogies.: Calorie Breakdown: 9% fat, 76% carbs, 14% prot.
From fatsecret.ca

12 Fresh or Frozen Potato and Cheese Pierogies 1 tablespoons olive oil 6 bacon slices, chopped 1 onion, halved lengthwise, then thinly sliced crosswise 2 cloves garlic, chopped 1 1/2 lb Savoy cabbage, halved, cored and thinly sliced 1/2 cup water Salt and pepper to taste 1/3 cup chopped fresh dill . In this dish, potato-and-onion pierogis are covered with a creamy sauce …
From foodnewsnews.com

These pierogies have a tender, pasta-like dough on the outside, and creamy, tangy potato and bacon filling on the inside. Serve these Polish dumplings as a main course or an appetizer. Mix all dough ingredients in a large bowl until it begins to come together in a sticky ball. Remove from the bowl and use your hands to knead dough until smooth. Place back in bowl and cover loosely …
From blog.debbiemacomber.com

Potato and Cheese Pierogi Lasagna Recipes 677,341 Recipes. Last updated May 19, 2021. This search takes into account your taste preferences. 677,341 suggested recipes. Pierogi Lasagna April Go Lightly. cheddar, garlic powder, bacon, sour cream, chives, butter, yellow onion and 5 more. Put about a teaspoon of potato filling into the center. Wet one side of the dough …
From foodnewsnews.com

This simple preparation is great with cheddar cheese and potato perogies, as well as ones stuff with ground beef, sauerkraut, or other fillings. Pan fry your pierogies over medium heat with butter. You can also add a little olive oil or bacon grease for extra flavor. Season with salt, black pepper, and/or garlic powder. Saute until the perogies are golden brown. Remove …
From threesnackateers.com

potato-cheese pierogies with bacon With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka's pierogies are the epitome of satisfying northern Slovakian farm food. Instead of the traditional sheep's cheese, she uses American cheese - a reminder of her move to the United States in the 60s - which melts into the potatoes.
From tfrecipes.com

Home / WholeSale / Potato with Cheddar Cheese & Bacon Perogies. Return to Catalog . Potato with Cheddar Cheese & Bacon Perogies $ 37.75. Product ID: 00008 Case: 12 x 625g UPC: 10 692565 00008 2. Low cholesterol; Good source of protein ; Made with fresh potatoes . 625g – 6 Portion per package Nutritional Information. INGREDIENTS: Fresh Potatoes, Wheat …
From pelmen.com

Jul 27, 2016 - Explore Polana, Inc. - Polishfood.com's board "Potato & Bacon Pierogi", followed by 4,227 people on Pinterest. See more ideas about pierogi recipe, cooking recipes, recipes.
From pinterest.com

Stir bacon, caramelized onion and grated cheddar into mashed potatoes. Set aside. Fills 2 batches of dough. To make perogies, roll dough to 1/8-inch thick and cut into 3-inch rounds using a pastry cutter. After cutting perogy shapes, brush excess flour from dough and place a tablespoon of filling on top.
From annamagazine.ca

Feb 2, 2017 - With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka’s pierogies are the epitome of satisfying northern Slovakian farm food Instead of the traditional sheep's cheese, she uses American cheese — a reminder of her move to the United States in the 60s — which melts into the potatoes She tops the …
From pinterest.ca

Potato and cheese pierogi (homemade cheddar pierogi) new www.everyday-delicious.com. Delicious potato and cheese pierogi are such a comfort food. The filling is made with mashed potatoes, cheddar cheese, sautéed onions, and rosemary …
From therecipes.info

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