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Creamy Potato and Mozzarella Pierogi with Bacon Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 72 reviews

Classic homemade potato and cheese pierogi with a tender dough and a rich filling made from russet potatoes, cream cheese, and mozzarella, topped with crispy bacon and butter. These Eastern European dumplings are boiled and served warm, perfect for a comforting family meal.

  • Total Time: 2 hours
  • Yield: 12 servings (approx. 12-24 pierogi depending on size)

Ingredients

Potato Cheese Filling

  • 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

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 fine sea salt
  • 4 cups all-purpose flour

Topping

  • 4 oz beef, chopped
  • 2 Tbsp unsalted butter
  • Bacon (quantity not specified, estimate 4 strips), for sautéing
  • Additional sour cream, optional to serve

Instructions

  1. Prepare Potato Cheese Filling: Place peeled potatoes in a pot and cover with water. Bring to a boil over medium-high heat and cook for approximately 25 minutes or until potatoes are easily pierced with a fork. Drain and let cool for 5 minutes. Mash potatoes until smooth.
  2. Mix in Flavorings: Mash the salt, melted butter, softened cream cheese, and shredded mozzarella into the potatoes until well combined. Partially cover and set aside.
  3. Make Pierogi Dough: In a stand mixer bowl or large mixing bowl, whisk together warm water, whole milk, sour cream, egg, oil, and sea salt until blended.
  4. Add Flour and Knead: Using a dough hook or wooden spoon, add 2 cups of flour and mix on low speed until incorporated. Gradually add the remaining flour, 1/2 cup at a time, mixing well after each addition. Finally, add flour 1 tablespoon at a time until dough no longer sticks to the bowl or hands. Knead the dough for 2-3 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
  5. Roll Out Dough: Divide the dough in half. Cover one half while rolling the other out on a floured surface to just under 1/8-inch thickness.
  6. Cut Dough Circles: Use a 3-inch round cookie cutter to cut circles from the dough, keeping pieces close. Collect scraps, cover, and save for re-rolling.
  7. Fill and Seal Pierogi: Place 1/2 tablespoon of the potato cheese filling on each dough circle. Fold the dough over and pinch the edges tightly to seal. Crimp edges again with a pinch and twist motion to ensure a secure seal.
  8. Prepare Bacon Topping: In a medium skillet, sauté bacon until crisp. Add butter and let it melt in. Remove from heat and set aside.
  9. Cook Pierogi: Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Add pierogi in batches, fresh or frozen. Boil for about 2 minutes or until the pierogi float to the surface and water returns to a boil.
  10. Serve: Drain pierogi and drizzle with the bacon butter topping. Serve hot with optional sour cream on the side.

Notes

  • The dough should be slightly elastic but not sticky to touch; add flour gradually to avoid dryness.
  • To freeze pierogi, arrange uncooked, sealed dumplings on a baking sheet to freeze individually before transferring to a container.
  • Sauté bacon in advance to have the topping ready as soon as pierogi are cooked.
  • Use a mini scoop for consistent filling portions.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Dish
  • Method: Boiling
  • Cuisine: Eastern European

Find it online: https://yourdailycook.com/creamy-potato-and-mozzarella-pierogi-with-bacon-topping-recipe/