Cheater Pierogi

Cheater Pierogi
  • PREP TIME
    45 mins
  • COOK TIME
    1 hrs 15 mins
  • TOTAL TIME
    2 hrs 10 mins
  • SERVING
    10 People
  • VIEWS
    66

Craving the comforting flavors of pierogi but short on time? These 'Cheater Pierogi' are your answer! Tender potato and cheese filling nestled in delicate wonton wrappers, crisped to golden perfection with bacon and onions, offer a satisfying shortcut to a classic dish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    38 g
  • Cholesterol
    115 mg
  • Fiber
    2 g
  • Protein
    23 g
  • Saturated Fat
    19 g
  • Sodium
    803 mg
  • Sugar
    1 g
  • Fat
    28 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Render the Bacon & Onions (6-8 minutes): In a large skillet over medium heat, melt butter. Add chopped bacon and diced onion. Cook, stirring occasionally, until bacon is crisp and onions are browned. Remove bacon and onion mixture to a small dish, reserving about 2 tablespoons of bacon fat in the skillet for frying the pierogi later.

02

Step

Prepare the Potato Filling (40 minutes): Place peeled and halved Yukon Gold potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Drain well and mash until smooth. Allow the mashed potatoes to cool for about 10 minutes. Season generously with salt, black pepper, and a pinch of cayenne pepper. Stir in 1 egg and farmer's cheese (or your cheese blend of choice). Cover the potato mixture and refrigerate until chilled, about 30 minutes, to make it easier to handle.

03

Step

Prepare the Egg Wash: In a small bowl, whisk together 1 large egg and 1 tablespoon of water. This will act as your 'glue' to seal the pierogi.

04

Step

Assemble the Pierogi: Lay 2-3 wonton wrappers at a time on a lightly floured surface. Brush the edges of each wrapper lightly with the egg wash. Place about 2 tablespoons of the chilled potato filling in the center of each wrapper. Fold the wrapper in half, forming a triangle or rectangle, and lightly press the edges together to seal well, ensuring no filling escapes during cooking.

05

Step

Cook the Pierogi (2-3 minutes): Bring a large pot of salted water to a rolling boil. Gently drop the pierogi into the boiling water, working in batches to avoid overcrowding the pot. Cook until the pierogi float to the surface, about 2-3 minutes. Once they float, cook for another minute to ensure the filling is heated through. Remove the cooked pierogi with a slotted spoon and drain well.

06

Step

Fry the Pierogi (2 minutes per side): Heat the skillet with the reserved bacon drippings over medium heat. Add the drained pierogi in a single layer (again, working in batches) and cook until golden brown and crispy on both sides, about 2 minutes per side. Be careful not to overcrowd the skillet, as this will steam the pierogi instead of frying them.

07

Step

Serve: Transfer the fried pierogi to a bowl. Toss gently with the cooked bacon and onion mixture. Serve immediately, garnished generously with sour cream and chopped fresh chives.

For extra flavor, consider adding a clove of minced garlic to the bacon and onions as they cook.
If you don't have farmer's cheese, ricotta or a blend of cheddar and cream cheese can be used as a substitute.
Pierogi can be made ahead and frozen. Freeze them in a single layer on a baking sheet before transferring to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time.

Dante Ortiz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 22 Ratings)
Total Reviews: (8)
  • Trinity Mccullough

    These were so much easier than traditional pierogi! My family loved them.

  • Buddy Weimann

    The wonton wrappers are a brilliant shortcut. I'll definitely be making these again.

  • Oral Reilly

    I've made these with different cheese blends and they're always a hit!

  • Junius Dietrich

    Super easy and a great way to use up leftover mashed potatoes!

  • Gaston Collins

    My kids helped me make these, and they had a blast!

  • Julian Macejkovic

    A definite crowd-pleaser!

  • Orlando Torpfriesen

    I added some sautéed mushrooms to the filling, and it was delicious!

  • Michel Beer

    I found that freezing them after boiling but before frying worked great for meal prepping.

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