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Cheater Pierogi

Rated as 4.26 out of 5 Stars
59k

"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
Original recipe yields 10 servings (50 pierogi)

Directions

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  1. 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. Watch Now
  2. 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. Watch Now
  3. Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
  4. 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. Watch Now
  5. Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
  6. 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. Watch Now

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 37.6 23 117 807 Full nutrition

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Reviews

Read all reviews 13
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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...

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.

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...

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...

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...

I was really up against it! My parish priest wanted me to give him a cooking lessing on how to make pierogi. I was at my wits end. I tried multiple dough recipes and always came out with hock...

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 ...