Pierogi Recipe
Total Time
2 hrs
Prep Time
1 hr 30 mins
Cook Time
30 mins
Rating
4.96 out of 5 stars
(271)
Ingredients
12 servings
- 2 lbs russet potatoes, peeled
- 1/2 tsp salt
- 2 Tbsp unsalted butter, melted
- 2 oz cream cheese, softened
- 3/4 cup mozzarella cheese, shredded
- 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 (plus more for cooking)
- 4 cups all-purpose flour
- 4 oz bacon, chopped
- 2 Tbsp unsalted butter
- sour cream, optional, to serve
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Preparation
Step 1
Place potatoes in a pot, add enough water to cover potatoes, bring to a boil over medium/high heat, and cook for 25 minutes or until easily pierced with a fork. Drain and cool for 5 minutes, then mash potatoes until smooth.
Step 2
Mash in 1/2 tsp salt, 2 Tbsp melted butter, and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.
Step 3
In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg, 3 Tbsp oil, and 1 1/2 tsp salt until blended.
Step 4
Using the dough hook attachment (or wooden spoon if done by hand), add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour, 1 Tbsp at a time, just until the dough no longer sticks to the sides of the bowl, or to your hands. Knead on speed 2 or by hand for 2-3 minutes until the dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
Step 5
Divide dough into 2 pieces. Cover the second piece and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.
Step 6
Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible. Add 1/2 Tbsp of potatoes over each round.
Step 7
To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion.
Step 8
Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.
Step 9
Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi in batches. Cook for about 2 minutes or until the water has returned to a boil and the pierogi float to the top. Remove to a bowl with a strainer or slotted spoon drizzling buttery bacon between layers.
Step 10
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Chef's notes
This recipe makes 55-60 pierogi, based on how thinly you roll.
Recipe updated 4/4/24 – we added oil to the dough and reduced the kneading time for a softer, more tender dough.
