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Potato and Bacon Pierogi

Potato and Bacon Pierogi

Michelle Boulé
Make the best of what polish comfort food has to offer with this recipe for Potato and Bacon Pierogi. You won't be able to stop eating this!
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Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American
Servings 36
Calories 131 kcal


  • Biscuit Cutter
  • Rolling Pin
  • Saucepan
  • Skillet



  • 2 Cups Flour
  • 2 Tsp Salt
  • 1 Egg
  • ½ Cup Sour Cream
  • ¼ Cup Butter


  • 2 Pounds Russet Potatoes
  • 1/1 Tsp Salt
  • 2 Tbsp Butter
  • 2 Oz Cream Cheese
  • ½ Pound Bacon
  • 6 Tbsp Butter
  • 1 Cup Sour Cream



  • Mix together flour and salt. Stir in wet ingredients, egg, sour cream and butter. Combine ingredients until dough comes together in a slightly sticky ball.
  • Knead and fold dough on a flat surface until dough becomes less sticky and smooth. Cover in plastic wrap and let rest for 30 minutes.While dough is resting, make the filling.


  • Preheat oven to 400 degrees. Place bacon on a foil lined baking sheet. Cook bacon for 10 minutes or until crispy. Crumble bacon.
  • Peel and boil potatoes until fork tender. Drain and mash potatoes. Fold in salt, butter, bacon and cream cheese until fully combined.


  • Roll out dough to ⅛" thickness and cut out 2" round circles in the dough.
  • Place 2 tsp of filling in the center of the circle of dough. Fold in half, press out any air and pinch the edges of the pierogi together to form a seal. Form all pierogi before boiling.
  • Bring a large pot of salted water to a boil. Add in pierogi in batches. Cook until pierogi float to the top, the remove.
  • Melt butter in a large skillet. Add in boiled pierogi and cook until lightly browned on both sides. Serve with sour cream and enjoy!


Calories: 131kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 26mgSodium: 285mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 208IUVitamin C: 2mgCalcium: 18mgIron: 1mg
Keyword Potato and Bacon Pierogi
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