Cheesy Potato Pierogi Recipe — Natasha's Kitchen
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Official cooking video · Natasha's Kitchen · YOUTUBEEastern European Potato-Cheese Pierogi (About 60 Dumplings)
Tender Eastern European dumplings filled with mashed potatoes, cream cheese and mozzarella, boiled and dressed with a bacon-butter topping. Makes about 55–60 dumplings for 12 servings.
Ingredients
servings: 12 · Check ingredients
Steps
- 01
Peel 900g potatoes, cover with water and boil about 25 minutes until easily pierced with a fork.
- 02
Drain, cool for 5 minutes, mash and mix in 1/2 tsp salt, 28g melted butter, 57g cream cheese and about 85g mozzarella. Set aside to cool.
- 03
Whisk together 240ml warm water, 60ml milk, 2 tbsp sour cream, 3 tbsp oil, one egg and 1 1/2 tsp salt.
- 04
Add about 500g flour gradually, knead only 2–3 minutes once manageable, then cover and rest 30 minutes.
- 05
Divide dough in half and keep one covered. Roll the other to about 3mm thick, cut 7.5cm circles and re-use the scraps.
- 06
Place about 1/2 tbsp filling in each circle, keep edges clean, fold in half and double-crimp the seam. Repeat with remaining dough.
- 07
Chop 340g bacon and cook in a separate pan until crisp and fully cooked; melt about 84g butter into the pan to make the topping.
- 08
Bring a large pot of water and 1 tbsp salt to a rolling boil. Cook pierogi in batches; once they float and water boils again, boil roughly 2 more minutes until dough is cooked through.
- 09
Drain, toss batches with a little bacon butter to prevent sticking and serve about five dumplings per person for 12 servings; offer optional sour cream.
Before you cook
Contains wheat, egg and milk; check packaged bacon for additional allergens. Never taste raw egg-and-flour dough; boil the dumplings until the dough is cooked through and cook bacon thoroughly. Refrigerate in shallow containers within 2 hours, eat within 3–4 days and reheat leftovers to 74°C.
Allergens: wheat (flour), egg (dough), milk (milk, sour cream, cream cheese, mozzarella, butter), check bacon labeling for additional allergens
Image & source credits
These illustrations stand in for food photos.
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