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My review
Cheater Pierogi
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."
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Ingredients
2 h 10 m servings 524 calsOriginal recipe yields 10 servings (50 pierogi)
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Directions
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Prep
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- 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.
- 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.
- Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
- 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.
- Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
- 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.
Footnotes
- Cook's Note:
- Cover wonton wrappers with a damp towel while you work so they don't dry out.
Nutrition Facts
Per Serving: 524 calories; 30.7 g fat; 37.6 g carbohydrates; 23 g protein; 117 mg cholesterol; 807 mg sodium. Full nutrition
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Reviews
Read all reviews 1218 Ratings
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Most helpful positive review
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...
Most helpful critical review
12/2/2017
I am a fan of ("Mrs.T" store bought ) perogies & I eat them often. I like the mash potatoe & cheese. I give this filling 5 stars, but overall, I did not care for the texture of the shells. Beca...
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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...
2/22/2014
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...
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.
12/31/2012
Actually, wonton wrappers are usually square. I think you are looking for dumpling (shui jiao) skins. I don't know why the other reviewer used egg roll wrappers! Dumplings and wontons are desi...
12/6/2015
Very delicious. Just a point off cause they don't look like perogies cause of the wonton wrappers being square. My boyfriend has the idea to serve them on a bed of iceburg lettuce with apples an...
12/2/2017
I am a fan of ("Mrs.T" store bought ) perogies & I eat them often. I like the mash potatoe & cheese. I give this filling 5 stars, but overall, I did not care for the texture of the shells. Beca...
10/23/2016
The 4 stars are because it sounds and looks so good. Plan to try this, but need some clarification. Written recipe says 2 TBSP filling and the video says 2 TSP. I guess I'll try it and see. Wi...
12/14/2017
I made Plum Pierogies - filled with canned plum slices a bit of cinnamon and sugar, boiled, then fried in butter and sprinkled again with cin/sugar... Delicious! I used two wontons but will try ...