Whether you're an old pro or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try.

Recipe Summary

prep:
45 mins
cook:
1 hr 15 mins
additional:
10 mins
total:
2 hrs 10 mins
Servings:
10
Yield:
50 pierogi
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Cover wonton wrappers with a damp towel while you work so they don't dry out.

Nutrition Facts

499 calories; protein 23g; carbohydrates 37.6g; fat 28g; cholesterol 114.8mg; sodium 803.3mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2013
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 2-4 minutes then let them cool completely. I froze them and sauted them when needed in butter and they are excellent (similar to store frozen perogies). very good! Read More
(11)

Most helpful critical review

Rating: 3 stars
12/02/2017
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. Because the work involved in the making of perogie shells is a all day process I will buy pre-made shells from a local store or Amazon. (they are not cheap) A time saving tip is use instant mashed potatoes... there is no difference in the outcome or taste. Also WonTon wrappers are a good substitute for perogie shells Read More
(1)
20 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/07/2013
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 2-4 minutes then let them cool completely. I froze them and sauted them when needed in butter and they are excellent (similar to store frozen perogies). very good! Read More
(11)
Rating: 4 stars
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 designed to be boiled unlike egg rolls! Read More
(6)
Rating: 5 stars
02/22/2014
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 however is excellent Chef and very easy and fun to make. I look forward to making more of your recipes. Read More
(5)
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Rating: 4 stars
04/19/2014
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. Read More
(3)
Rating: 4 stars
12/06/2015
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 and green onions and it was amazing definitely making these again sometime although they take a long time to do even cheating not making the dough. Read More
(2)
Rating: 4 stars
11/01/2016
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. Will post an update soon. FOR MY UPDATE: I'm sticking with the 4 stars. I had to use square wonton wrappers as none of my local stores carried round ones. Used 1/2 cream cheese and 1/2 ricotta as I was not able to find farmer's cheese. I was able to fit a hefty 1 tsp of filling into the wrapper and the square worked just fine. They came out great. I've never made a pierogi before but using the wonton wrappers was a breeze. Like others I had WAY more filling than I was able to use with my package of wrappers. I think the package had 50 wrappers and I had enough filling for at least another 25. No biggie I'll just get two packages of wrappers next time. I froze the ones that I didn't cook right away and am going to try them from frozen tonight. Can't wait to try a batch with some spinach worked into the filling. Read More
(2)
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Rating: 5 stars
02/12/2019
Recipe was great. My family loved them. Read More
(1)
Rating: 4 stars
08/02/2016
Ok they aren't my Nana's pierogis but I didn't spend an entire day in the kitchen so it was a good trade-off. We all liked these and I've made cabbage mushroom and sweet pierogis using the wonton wrappers as well. Not quite the same consistency or flavor but a heck of a lot less work. Read More
(1)
Rating: 3 stars
12/02/2017
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. Because the work involved in the making of perogie shells is a all day process I will buy pre-made shells from a local store or Amazon. (they are not cheap) A time saving tip is use instant mashed potatoes... there is no difference in the outcome or taste. Also WonTon wrappers are a good substitute for perogie shells Read More
(1)
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