Cheater Pierogi

Cheater Pierogi

6
Chef John 21746

"Whether you're an old pro or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try."

Ingredients

2 h 10 m servings 524 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 807 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.
  2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes.
  3. Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
  4. Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.
  5. Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
  6. Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.

Footnotes

  • Cook's Note:
  • Cover wonton wrappers with a damp towel while you work so they don't dry out.
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Reviews

6
  1. 10 Ratings

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So easy! Ok so I didn't follow the potato filling recipe, but I did use wonton wrappers and it works great! I used about 2 teaspoons filling and crimped the edges with egg white. I boiled them...

I am so entertained by your videos Chef John. I loved your square dancing joke, and a dough-seal-dough your pierogi! I decided to give your grandmother a rest and made my own dough. Your filling...

These taste good, but the texture of the wonton wrappers is thinner and a bit off from regular perogies. They also look pretty ugly, but that might just be me.

I tried this and these were great! reminded me of my grandma :> Making these again this weekend, yummmm!

Actually, wonton wrappers are usually square. I think you are looking for dumpling (shui jiao) skins. I don't know why the other reviewer used egg roll wrappers! Dumplings and wontons are desi...

These were just ok, the egg roll wrappers were kind of chewy or tough. The filling was good. Would make my own dough if I make it again.