Ingredients
Ingredients for Potato Filing:
2 lbs russet potatoes, (5 medium), peeled
1/2 tsp salt
2 Tbsp unsalted butter, melted
2 oz cream cheese, softened
3/4 cup mozzarella cheese, shredded
For the Pierogi Dough:
1 cup warm water
1/4 cup whole milk
2 Tbsp sour cream
3 Tbsp extra light olive oil, or vegetable oil
1 large egg
1 1/2 tsp salt, (plus more for cooking)
4 cups all-purpose flour, measured correctly*
For the Toppings (For 1/3 batch):
4 oz bacon, chopped
2 Tbsp unsalted butter
Sour Cream, to serve
Instructions
How to Make Potato Cheese Filling:
Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.
Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.
To Make Pierogi Dough:
In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg, 3 Tbsp oil, and 1 1/2 tsp salt until blended.
Using the dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 2-3 minutes until dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
How to Mold Pierogi:
Divide dough into 2 pieces. Cover the second piece and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.
Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 Tbsp of potatoes over each round.
To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).
How to Make Bacon Topping:
Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.
How to Cook Pierogi:
Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil and pierogi are floating, remove to a bowl with a slotted spoon drizzling buttery bacon between layers.
Recipe Notes
This recipe makes 55-60 pierogi, based on how thinly you roll.
Recipe updated 8/20/22 – we added oil to the dough to create a softer and more tender dough.
