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Cheater Pierogi

Cheater Pierogi

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Chef John

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

K. Hopson
2
1/7/2013

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 2-4 minutes then let them cool completely. I froze them and sauted them when needed in butter and they are excellent (similar to store frozen perogies). very good!

Nattygirl
1
2/22/2014

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 however, is excellent Chef and very easy and fun to make. I look forward to making more of your recipes.

mdavis88
0
4/19/2014

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.