Bacon Cheddar Pierogies

Bacon Cheddar Pierogies—so good! (click through for recipe) You may have seen the title of this post and thought it contained a spelling error. This delectable potato-filled Polish treat can actually be spelled a myriad of different ways (like perogi, pierogy, perogy, pierógi, pyrohy, pirogi, or pyrogie), but wasn’t it Shakespeare who said, “What’s in a name? A pierogi by any other spelling would totally be as delicious.” I’m pretty sure that’s what he said.

I’m originally from Pittsburgh, PA and that means pierogies are in my DNA. I once read that the good citizens of the ‘Burgh eat 11 times more pierogies than any other city, and I believe it. We even have pierogi races at the Pittsburgh Pirates games, and it wasn’t until I grew up that I realized not every baseball park featured racing dumplings between innings.

I actually love this food so much that Todd got my mom’s recipe and had a personal chef recreate them for us the night he proposed to me. Listen, people, it doesn’t get any more romantic than pierogies. Since my mom, Sheila, makes the best pierogies in the galaxy, I thought it would be a great idea to have her share her secrets with you while my parents were visiting me recently. She’s been making this recipe ever since her mom taught it to her, so it feels pretty special whenever I make it for people I love too.

Bacon Cheddar Pierogies—so good! (click through for recipe) 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
2 tablespoons butter
1/2 pound shredded super sharp cheddar cheese (I like Hoffman’s Super Sharp Cheddar the best)
salt and pepper to taste

For the garnish:
bacon crumbles
sour cream
chopped chives or green onions

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.

Bacon Cheddar Pierogies—so good! (click through for recipe) Bacon Cheddar Pierogies—so good! (click through for recipe) 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. 

Bacon Cheddar Pierogies—so good! (click through for recipe) Bacon Cheddar Pierogies—so good! (click through for recipe)Bacon Cheddar Pierogies—so good! (click through for recipe) Bacon Cheddar Pierogies—so good! (click through for recipe) 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).

Bacon Cheddar Pierogies—so good! (click through for recipe) Bacon Cheddar Pierogies—so good! (click through for recipe) Dust a clean and flat surface with a tiny bit of four, and use a rolling pin to roll out your dough into a larger circle. The dough should have a nice stretch to it, but be careful not to use too much flour or the dough won’t stick together when you try to seal the pierogi closed (believe me, you really only need a tiny bit).

Bacon Cheddar Pierogies—so good! (click through for recipe) Bacon Cheddar Pierogies—so good! (click through for recipe) Roll out the dough as thin as you can and then add a heaping spoonful of the potato filling in the middle of your dough circle. Fold the dough in half over the filling and press the edges together to seal the dough shut. 

Bacon Cheddar Pierogies—so good! (click through for recipe) Bacon Cheddar Pierogies—so good! (click through for recipe) Boil a pot of salted water that’s big enough to hold several pierogies at once, and add 2-4 perogies at a time to the boiling water. Let them bounce around in the water for a few minutes (this part is actually cooking the dough) until they float across the top of the water. This step is why you really need the pierogies’ edges to be sealed, or they will open up during this boiling process. Remove with a slotted spoon and place in a colander to drain the excess water. Once drained, move the pierogies to wax paper until you’re ready to fry them, but don’t let them touch each other until after they are fried, or the dough will really stick together.

Bacon Cheddar Pierogies—so good! (click through for recipe) Bacon Cheddar Pierogies—so good! (click through for recipe) Add a teaspoon of butter to a pan over medium heat, add several perogies to the pan, and begin to fry them. Once the dough has turned a beautiful golden brown, flip the pierogi over and brown the other side. Repeat the process with all your pierogies, but keep an eye on the heat of your pan. If your butter burns as soon as you put it in the pan, the heat is on too high, and you’ll want to wipe out the burned butter and turn your heat down before starting again. Once all your pierogies are fried, add your garnishes, and you’re ready to serve!

Bacon Cheddar Pierogies—so good! (click through for recipe) Bacon Cheddar Pierogies—so good! (click through for recipe) Bacon Cheddar Pierogies—so good! (click through for recipe) Imagine the warm, cheesy potato filling mixing with the taste of the butter-fried dough and the bacon crumbles—gimmie! I added some sour cream and chives this time to see what they added to the already amazing combination, and I’m definitely giving that new addition a thumbs up. 

Since it takes a little longer to make this dish than others, we usually triple this recipe when we make it (and even though we make a lot, they don’t last long!). Once you boil the pierogies, you can also freeze them and defrost them later and fry them at that point if you wish. While there are lots of different variations of this dish, this has always been my favorite, and I love knowing that I’m just the latest generation of my family to make this special treat. Have you had pierogies before? If not, think you’ll try some now? xo. Laura

Credits // Author: Laura Gummerman. Photography: Sarah Rhodes. Photos edited with Spring, Jean, and Boston from the A Beautiful Mess actions.

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Bacon Cheddar Pierogies

Servings 12

Ingredients

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
  • 2 tablespoons butter
  • 1/2 pound shredded super sharp cheddar cheese I like Hoffman's Super Sharp Cheddar the best
  • salt and pepper to taste

For the garnish:

  • bacon crumbles
  • sour cream
  • chopped chives or green onions

Instructions

  1. 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.
  2. 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.
  3. *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.
  4. 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).
  5. Dust a clean and flat surface with a tiny bit of four, and use a rolling pin to roll out your dough into a larger circle. The dough should have a nice stretch to it, but be careful not to use too much flour or the dough won't stick together when you try to seal the pierogi closed (believe me, you really only need a tiny bit).
  6. Roll out the dough as thin as you can and then add a heaping spoonful of the potato filling in the middle of your dough circle. Fold the dough in half over the filling and press the edges together to seal the dough shut.
  7. Boil a pot of salted water that's big enough to hold several pierogies at once, and add 2-4 perogies at a time to the boiling water. Let them bounce around in the water for a few minutes (this part is actually cooking the dough) until they float across the top of the water. This step is why you really need the pierogies' edges to be sealed, or they will open up during this boiling process. Remove with a slotted spoon and place in a colander to drain the excess water. Once drained, move the pierogies to wax paper until you're ready to fry them, but don't let them touch each other until after they are fried, or the dough will really stick together.
  8. Add a teaspoon of butter to a pan over medium heat, add several perogies to the pan, and begin to fry them. Once the dough has turned a beautiful golden brown, flip the pierogi over and brown the other side. Repeat the process with all your pierogies, but keep an eye on the heat of your pan. If your butter burns as soon as you put it in the pan, the heat is on too high, and you'll want to wipe out the burned butter and turn your heat down before starting again. Once all your pierogies are fried, add your garnishes, and you're ready to serve!
  • Oh my gosh, they look so incredibly more-ish! Where did your place mat in the top photo come from? It’s gorgeous!

  • Hi! I’m from Poland so it’s nice to see here this recepie! 🙂
    Actually, “pierogi” is a plurar form, so there is no need to put “es”. Singular form is “pieróg”.

  • Mmmmmm! I love pierogis! I got addicted to them when living in Brooklyn. I’m so excited to try making them at home now! xoxo

  • I’m Polish 🙂 . my favorite pierogi are potatoes, white cheese and onions
    I’m doing the same dough but first roll out and then punched a glass circles in which I put the filling. They are smaller 🙂

  • Wow, thanks so much for sharing this recipe with us! What a special treat.

  • So fun to be in the kitchen cooking with your Mom! I have never had pierogi before. I see them in the freezer section at the grocery store and they look good but I know that homemade is the way to go. And you can’t ever go wrong with the bacon + cheddar combo.

  • Hi Anka!
    You are probably right about the spelling in Polish, but they way they have Americanized that spelling of the word, we do use the “es” ending for the plural. Multiple spellings can be so confusing, right?

    Laura 🙂

  • I used to eat pierogies a long time ago when I went to camp and I loved them! I can’t wait to try out this recipe 🙂
    emmasbeginning.blogspot.com

  • Hi Laura! I’m from Pittsburgh so I thought this post was AMAZING!! We usually did lots of pre-made pierogies around my house growing up, so I’m so excited to make these and take them over to my mom’s house to impress my family!! Thank yinz for sharing 😉
    -Rachelle

  • Yum this looks delicious! My husband is from Poland so we have a lot of good old authentic pieróg in our house! Have you ever tried making desert ones? They are delicious– apple pie filling, strawberries, etc. Yummm!!

    -Catherine

  • I live in Pittsburgh now, and the pierogi love is real. If you haven’t yet, you HAVE to try grilling them! It’s my favorite thing to do. I believe they have to be frozen, but you just butter them a little bit and throw them on the grill!

  • I’ve never heard of this before! (Well, not many Polish dishes in Chile, I guess).

    I love that is not deep fried. I don’t like frying things, I get bored at the second batch. This looks quicker to make so I def. will give it a go. 😀

  • That looks delicious! I’m definitely going to have to try this recipe out for myself. Hopefully mine come out as good as yours!

    EsraSevgi.com

  • yum!! my husband is polish & when we make pierogies we fry onions & bacon together & then spoon it over the pierogies…bacon grease and all!

  • I always buy the frozen bags and fix them up, but pierogies are the BOMB!! And no one ever knows what I’m talking about. Haha. They’re so versatile.

  • I’m excited to try these because I’ve only had these once and there were from a box when I was hanging out with a friend from PA. It also sounds like the ingredients are pretty inexpensive. Thank you!

  • So funny we have ‘sushi races’ at our baseball games here in Vancouver! And these look delicious 🙂

  • I’m from Poland and its sooo nice to see this! 😉 My favourite ones are those with spinach, garlic and yellow cheese or with red lentils and onion filling, yum! In Poland during summer we eat them also with fruits like strawberries, apple, blueberries (yum) or raspberries with sweet cream on it 🙂

  • Pittsburgh gal here too! These look so delicious. I recently started eating a vegan diet and this is making me go through pierogi withdrawal! Hope you had a lovely visit with your family.

    xo, Sarah

  • First off, these look absolutely delicious. Cheesy mashed potatoes in a pan fried dough, why have I never heard of this??? I did have one or two questions though… Is the dough fairly stiff and thick or do you have to be really gentle in the boiling and draining process? Oh and if my colander has big holes would a baking pan with scott towels on it be a better draining method? Thanks

  • Seriously you guys. Everything has been so spot on lately. I LOVE pierogies but I’ve never had them homemade. I know what I’m eating this weekend. Thanks Laura and thanks to your mom for sharing! 🙂

  • My best friend is from Pittsburgh and my first intro to Pierogi was at a Pirates game. I’m from Texas, so I was like, “Um, whaaa?” Once I was filled in, I embraced these little guys and loved them.

    In fact, when I was just there last month, I had a Pierogi Kolache from Cafe Kolache in Beaver, PA that was just.so.darn.good. It had all the yummies of a traditional Pierogi but was made with yeasty Kolache dough. Best of both worlds!

    Excited to try this recipe sometime!

  • so happy to see some Polish touch here 🙂
    actually in Poland we have many different versions of pierogi – filled with meat, cabbage or blueberries. I strongly recommend those filled with blueberries and served with sweet cream.
    I definitely have to try your version. looks delicious 🙂

  • You’re from Pittsburgh?! What area? How long did you live here before Springfield?

  • Perogies are one of my favs too! In college it was perogie wednesdays in the cafeteria. I couldn’t miss it!

  • I’m from Pittsburgh and work downtown in PPG Place. I go to the farmer’s market every Thursday afternoon and there’s a booth that sells them. Unfortunately, I don’t care for theirs. Your reciepe looks delicious! Pierogies are amazing! (I love them so much, I even thing Mrs. T’s are good!)

  • Hi Laura,
    Thanks for the pierogi recepie. I think Anka is right about the spelling. You did not Americanize “cannelloni” or “spaghetti” so no need to Americanize “pierogi” 🙂
    Aleksandra

  • I LOVE pierogis!! I make mine with potatoes, and chopped onions in the filling, and then top mine with the cheese, sour cream, bacon and chopped dill pickles! MMM MMMMM! I’ll have to try your recipe! Thanks for sharing!

  • I wrote a post about pierogies a few months ago on my food blog as well! I also talked about all the different spellings and the Pierogy Races at the Pittsburgh Pirates games.
    http://www.floridafoodlover.com/2014/06/pierogies.html

    My boyfriend grew up near Pittsburgh so he is a big fan of pierogies. The ones we made were from a box, but I’ll have to try your recipe out sometime soon and make them from scratch. They look amazing!

  • My word, your mom is gorgeous! Love her smile.
    These look so amazing; thanks for sharing the recipe!

  • Hey There Laura!

    As a Pittsburgh to Chicago transplant, I totally understand the love of all things pierogi! Though I’ve had the Mrs. T’s frozen pierogis at home, I’ve never attempted to make them from scratch- now I have to try this!

    xoBella

  • Nothing beats a batch of freshly cooked pierogies! These look delicious, I add some caramelised red onion to mine. Mmmm think I know what I’m going to be making this weekend for dinner 🙂
    -Mish

  • Heeey! Lovely you did pierogi! (thats how we spell it in polish and it´s already plural) 😀
    They are quite big, but hell I wouldn´t mind eating them like that!

    Kisses from polish fan x

  • You do have to be gentle with the dough until after it’s boiled since you want to roll it pretty thin. And a colander with big holes should work just fine, but they would probably stick to a paper towel (that’s why we lay them on wax paper instead), so I wouldn’t do that step. Good luck!

    Laura 🙂

  • I’ve always loved any kind of filled dumpling but rarely have them, especially perogi! These look DELISH! I will definitely be making them when my husband gets back from his business trip. Can’t waste all that prep (or attempt it with the babies running around on their own!)!
    At first I was surprised to see that you didn’t add the bacon to the filling, but I think soft fillings are nice so I can see how it would change the texture a lot to have it on the inside vs. a flavorful garnish. Yum!

  • These look so freaking delicious! But I hope I have better judgement than to try making them! I don’t think my hips could take it!

  • Actually, we did try that once, but the bacon bits tore through the thin dough while we were trying to boil them, so that was the issue! I think I like it better on the side anyways 🙂

    Laura

  • Yes, Yes and YES! I LOVE pierogies and I will definitely be trying this recipe. I made them at home once and they turned into a complete disaster. It was actually a pretty tasty disaster, but a disaster nonetheless. (I forgot to dust them with flour and proceeded to stack them in a pile before cooking. Oops.)

  • Love this recipe and great presentation!! I definitely putting them on my wish ( you would make them for me) list!!!

  • So nice to see something from Poland (judging by the comments you have plenty readers here). This is a really nice recipe here :)) Do you know that here in poland we fill them with different things? When you make them smaller (roll the dough and cut out with the round cookie cutters) you can fill them with blueberries (and pour sour cream on them after cooking). Another great filling is sauerkraut and mushrooms – I could go on with this for hours 🙂

  • Laura, I think we’re secret twins or something. Same name, similar style, both blonde Pennsylvanians (natively anyway), and pierogies have always been one of my very favorite foods! I’m so excited to try these since pierogies are hard to come by in the South where I live and I miss the authentic ones. Thanks for sharing!

  • I agree with all of these girls, and I also don’t understand why a food from Poland is “in your blood” because you live in Pittsburg?

  • This recipe looks great! And I LOVE the Pittsburgh connection! Baseball games without the pierogie races are so boring! I think a Beautiful Mess needs a Pittsburgh tour like the Palm Springs one and the other places you’ve all been!

  • Hi Laura!

    I’ve never had pierogi before although I keep hearing about them!
    I’ll try to do them at home as they look so tasty and easy to make.
    I like that the ingredients are easy to find, sometimes I have trouble finding some of the ingredients you use in USA here in France.

    Also, what a pleasure to cook with your mum. Mine lives also far from me and everytime I vist her I look forward to be in the kitchen together sharing family recipes!

    Thank you for sharing !

    Ester : )

  • So glad you pointed this out!! I was cringing reading ‘pierogies’

  • That’s exactly what we do with English borrowings – we double the plura form ending (depluralize it). So I’d say we’re even 🙂
    And thanks for pointing out “pierogies” come from Poland. Smacznego!

  • Our family makes Pierogi a few times a year, and after 54 years of trying, I’ve never had better.
    Our recipe for the filling is Potato, sauteed onion and farmer’s cheese… the kind that cones in a kidney shaped package, is white, dryish and crumbles. We make a version w/ the same sauteed onion and farmer cheese, but add shredded, cooked, wrung dry cabbage.
    We also add some sour cream to our dough, which softens it up nicely.

  • The recipe instructions said “mix your flour, eggs..” , but the ingredients only call for one egg. Am I missing out on anything here? Thanks. (I’m in the kitchen right now trying this recipe out 🙂

  • In America it’s pierogies. Just the way it is, I guess. Like the most popular store food brand of this is “Mrs. T’s Pierogies.” In newspapers in Pittsburgh (or elsewhere in America) it’s spelled “pierogies.” The spelling’s inconsequential though, they’re delicious!

  • Many(!) people from Pittsburgh are Polish-American. There was a huge Polish population that settled there (there’s even Polish Hill and other Polish neighborhoods); they came to work in the steel mills (and sometimes as coal miners) during the mass migration of Poles to America. About a third of the miner/steel worker workforce was Polish at its peak. The language is mostly gone as the older generations that still spoke it have passed but the culture, traditional food (and restaurants & delis), churches, and the many Polish last names are still deeply entrenched there. You’ll often even find traditional Polish polka on the radio and at events! Anyway, many foods that are popular in Pittsburgh are Polish in origin because of this 🙂 The history of it is pretty fascinating. But that’s why being from Pittsburgh would give you a healthy does of Polish-American culture.

  • Oh, girls!
    I’m also from Poland and it’s very nice to see my favourite traditional dish on my favourite blog. My grandma make the best pierogi with white cheese(like Sagitta). However, I have to try american pierogis;)
    And don’t mind about those girls above – polish people do the same with english words and nobody point it out. I’m extremely happy about this receipe, I really love your blog. And I have to admit – I bought my first two apps in appstore(earlier I had only free apps), guess which one? 😉 Greetings from Poland

  • I’m Polish too. Pierogies,bowling and crocheting are in my blood… and no matter how you spell it they are good for my tummies! Thanks for sharing!

  • I love pierogies, it is a northern tradition though. I have always wanted to make them homemade. Thanks for the great recipe!

  • I’m Polish too, but living in France (Czesc kochana!). My fave pierogi are with white cheese and fruits – like strawberries, mmmhh!! You have to try them too. 🙂

  • I love pierogies! I’m from Adelaide in Australia, so I never heard of them or tried them until I spent some time in Canada and oh my, I fell in love with them!

  • OMG I am hungry reading your post. LOL I am definitely trying these. I’m Latina but that ‘a the great thing about America; trying culturally diverse food!! Pierogi are delish.

  • How do you go about freezing them so they don’t stick together after boiling them? I would love to make a huge batch of these to throw in the freezer (my boyfriend LOVES them). I just don’t want them to become some huge lump together. Do you freeze them on a baking sheet before properly wrapping them so they don’t stick?

  • Oh My God! I had never had pirogues (or however the hell you spell that) until I visited Allentown with my boyfriend who is from PA. I ate like 15 of them because they were so good. We will be making these tomorrow. Thanks! PS – Laura you are one of my favorite ABM staff peeps.

  • I LOVE PIEROGIES! I grew up in central PA and it seemed like every church and restaurant was making their own delicious recipes. I recently moved to North Carolina and I kid you not, I can’t find them ANYWHERE. Not even Mrs. T’s, which I would have settled for because c’mon, I need me some rogies.

  • When you want to freeze them, do you boil them and then let them dry? Otherwise they would stick together right? Or how do you suggest freezing them? I love perogies, but I live in South Korea now, so I needed a recipe to try and make them myself!

  • I would let them cool after boiling and then layer them in wax paper sheets, but I still wouldn’t let them touch each other until they freeze. Try that and see how it works!

    Laura 😉

  • Hi Christine!
    I would let them cool after boiling and then layer them in wax paper sheets before putting in the freezer (don’t let them touch each other until they freeze). Try that and see how it works!

    Laura 😉

  • I’ve never made homemade pierogies before, but they seem simple enough! I’ll have to make multiple batches this weekend and try them out! Yum!

    xoxo
    Taylor

  • OH. MY. GOODNESS. I love eating potato and cheese pierogies with bacon crumbles on top, so this is a dream come true. I’m Polish, yet I’ve never made homemade pierogis before, so these are going to be my first attempt.

  • I am from Cleveland Oh, very similar to the Pittsburgh melting pot city. I make my own pierogi occasionally and I do love them. Only thing I do differently is seal the edges with a tiny bit of milk or water and press them together and I also saute’ sliced onions in a frying pan and put the boiled pierogi in the pan with them. Fabulous flavor! And you can never serve pierogi without sour cream!!!! YUMMMY

  • Hi Laura, made your perogies this weekend for my husband and I and they were delicious! I did the bacon on the inside just to make it easier and did sour cream and chalula on the side and they were super tasty! I was surprised at the overall ease of the recipe and will definitely make them again! Thank you!

  • Ooooh, these look delicious! In the Philippines we call them empanadas, and the ones from Vigan are the best. You should totally try our version some time.

  • I am going to Poland tomorrow!! haha I will definitely try the pierrogis, no matter how they are spelled! Kisses!!

    debsbug.blogspot.com

  • Hi Laura! Great post 🙂 My family is Polish and we always ALWAYS make pierogi for Christmas, our tradition 🙂 I absolutely love them and I always stuff my face with them anytime I’m in Poland visiting family and friends. On Christmas we make the version with the sauerkraut and mushroom stuffing, which is delicious. But my personal fave are definitely the potato and cheese stuffed pierogi, called “ruskie pierogi” (russian pierogi). Is your family Polish or partly Polish? xx from Switzerland!

  • I was super excited to see this recipe!! My grandma used to make these for us all of the time… literally this recipe if not a pretty darn close one. My siblings and I would eat these ALL day and should would triple the batches as well. Thanks for the great memories. I will be re-creating these in my home again as your pictures helped a lot with the dough issues I have had in the past!

  • YUM! I posted a perogy recipe a while back too. I use sour cream in my dough. They look similar. I really miss being able to buy these in the frozen food section, when I’m in Canada.

  • Hi!

    I am also Polish and it is lovely to hear/read that you like pierogi so much and they are so popular! 😀

    We do them in a bit different way then you guys but it is still great to see that this tradition is being continued 🙂 However I must disagree with you on one thing, my mums makes the best pierogi in the whole world! 🙂

  • Actually in Poland often they are not fried at all, usually they are just cooked. But that also depends on the region 🙂

  • oh heavens…I am a Cleveland transplant and ever since I showed up on the doorsteps of this great city, I have been eating pierogies and loving every bite! They are every where and so darn good…thank you and your mom for the recipe!

  • I’m Slovak-American, second and third generation, and grew up in “Hunkie Hollow” in Munhall (a Pittsburgh suburb)and on perogi They are wonderful, but don’t forget the ones with lekvar (prune butter)and other fruits. I don’t make them nearly enough. I’ll need to try your recipe. Your technique is a little different than the one I learned from my Gram.
    FYI, “hunkie” is slang for Eastern European ethnicity.