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My review
Cheater Pierogi
57k
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 524Original recipe yields 10 servings (50 pierogi)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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
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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 ...
1/13/2017
This was my first attempt at pierogi making, so I'm not sure what the taste and texture is supposed to be. These came out delicious and pretty (I have celiac disease, so I made my own gluten fre...