Loaded Potato Pierogies

Loaded Potato Pierogies

Loaded Potato Pierogies Sundae

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 This is not an ice cream sundae by any means lol. The way I made this dish with the roasted pears, pierogies, bacon jam, sour cream & pistachio’s, when it was all done and put together, it kind of looks like a sundae. I have to admit this dish is DELICIOUS!

Loaded Potato Pierogi's

Loaded Potato Pierogies

In a large bowl, combine flour and salt. Add the beaten egg, sour cream, softened butter. Mix for about 5 minutes, or until the ingredients are evenly distributed and the dough pulls away from the bowl. If your dough still feels sticky, add a bit more flour. If it is too dry, add more sour cream. Wrap dough in plastic wrap and set in the fridge. Refrigerate at least 30 min and up to 48 hours.

Loaded Potato Pierogies

 

 

Cook bacon in a large skillet. Crumble and set aside. Add onion. Season with salt and pepper and saute over medium heat in the bacon fat left from cooking the bacon until soft and brown. Stir occasionally for about 30 minutes.

loaded potato pierogies

 

 

Cook potatoes. When they are done, smash them in a large bowl, add the crumbled bacon, cheddar cheese and the caramelized onion. Add salt and pepper if necessary.

Let cool. Roll the filling into 1″ balls and set aside.

loaded potato pierogies

 

 

Remove the dough from the fridge and roll out onto a floured surface to about 1/8″ thick. Using a pierogi press, cookie cutter or the rim of a glass, cut the dough into circles.

Loaded Potato Pierogies

 

 

 

Place one ball of filling on each cut out. Fold dough into a semi circle around it. Using a fork, press together the edges of the dough to seal together ( I brush on a little milk first, it helps it stick alot easier)

loaded potato pierogies

 

 

Bring a large pot of water to a boil and add pierogi’s ( I add about 4 at a time so they don’t stick together ). They will float to the top when they are done cooking. With a slotted spoon remove each pierogi and let dry. loaded potato pierogies

 

 

Heat the remaining left over bacon and onion juices in the skillet and add a bit of butter. Fry a few pierogi’s at a time. Fry them until golden and crispy on both sides. Remove from pan and serve.

loaded potato pierogies

 

 

 

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Loaded Potato Pierogies
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
 
Course: Main Course
Servings: 15 Pierogies
Ingredients
DOUGH
  • 1/2 cup butter softened
  • 2 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 1 large egg beaten
  • 1 cup sour cream
FILLING
  • 5 large red potatoes boiled and skinned
  • 1 pound bacon cooked and crumbled
  • 1 large onion chopped
  • 1 cup cheddar cheese shredded
  • salt and pepper to taste
Instructions
DOUGH
  1. In a large bowl, combine flour and salt. Add the beaten egg, sour cream, softened butter. Mix for about 5 minutes, or until the ingredients are evenly distributed and the dough pulls away from the bowl 

  2. If your dough still feels sticky, add a bit more flour. If it is too dry, add more sour cream. 

  3. Wrap dough in plastic wrap and set in the fridge. Refrigerate at least 30 min and up to 48 hours.

FILLING
  1. Cook bacon in a large skillet. Crumble and set aside.

  2. Add onion

  3. Season with salt and pepper and saute over medium heat in the bacon fat left from cooking the bacon until soft and brown. Stir occasionally for about 30 minutes

  4. Cook potatoes. When they are done, smash them in a large bowl, add the crumbled bacon, cheddar cheese and the caramelized onion. Add salt and pepper if necessary. 

  5. Let cool

  6. Roll the filling into 1" balls and set aside.

  7. Remove the dough from the fridge and roll out onto a floured surface to about 1/8" thick. 

  8. Using a pierogi press, cookie cutter or the rim of a glass, cut the dough into circles. 

  9. Place one ball of filling on each cut out. 

  10. Fold dough into a semi circle around it. Using a fork, press together the edges of the dough to seal together ( I brush on a little milk first, it helps it stick alot easier)

  11. Bring a large pot of water to a boil and add pierogies ( I add about 4 at a time so they don't stick together ). They will float to the top when they are done cooking. 

  12. With a slotted spoon remove each pierogi and let dry. 

  13. Heat the remaining left over bacon and onion juices in the skillet and add a bit of butter. 

  14. Fry a few pierogi's at a time. Fry them until golden and crispy on both sides.

  15. Remove from pan and serve.

Recipe Notes

Serve with sour cream, more bacon bits and onions, cheddar cheese. But my most favorite way to eat them is with roasted pears, pierogies, bacon jam, sour cream and pistachio on top! YUMMY!Loaded Potato Pierogi's

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loaded potato pierogies
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