Homemade Perogies: Comfort Food Classic with Potato, Bacon, and Cheese
Easy Homemade Perogies
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perogies are a beloved comfort food that bring a taste of Eastern European dumpling traditions right to your dinner table. This quick-and-easy recipe combines a homemade dough with a savory filling of potato, bacon, cheese, and sauerkraut. Whether you’re craving Polish pierogi vibes or Ukrainian vareniki nostalgia, these potato dumplings will hit the spot.
Why You’ll Love These Perogies
- Comfort food classic: Soft dough pockets stuffed with creamy mashed potatoes and bacon.
- Family-friendly: Kids and adults alike rave about these tender dumplings.
- Make-ahead convenience: Freeze uncooked perogies for easy weeknight meals.
- Versatile toppings: Sour cream, caramelized onions, or crispy buttered breadcrumbs.
Ingredients for Perogies Dough & Filling
- 2 cups all-purpose flour
- 1 large egg, beaten
- ½ cup cold water
- ½ teaspoon salt
- 2 cups mashed potatoes
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- ½ cup sauerkraut, drained and chopped
- Salt and pepper, to taste
- Butter and sliced onions, for serving (optional)
Step-by-Step Instructions to Cook Perogies
- Make the dough: In a large bowl, whisk together flour and salt. Stir in beaten egg and cold water until a smooth dough forms.
- Knead and rest: Turn dough onto a lightly floured surface and knead for 3–4 minutes until elastic. Cover and let rest 15 minutes.
- Prepare filling: In a bowl, combine mashed potatoes, crumbled bacon, cheddar cheese, sauerkraut, salt, and pepper.
- Shape perogies: Roll dough to 1/8-inch thickness. Cut 3-inch rounds. Place 1 tablespoon filling in center of each round. Fold and pinch edges to seal.
- Boil: Bring a large pot of salted water to a gentle boil. Drop perogies in batches and cook 5 minutes or until they float to the surface.
- Serve hot: Drain perogies and toss with butter and sautéed onions if desired. Tip: For extra crunch, pan-fry boiled perogies in butter until golden.
Serving Suggestions & Expert Tips
- Make-ahead magic: Freeze perogies in a single layer on a tray. Once firm, transfer to a freezer bag.
- Flavor boost: Add caramelized onions or crispy bacon bits on top.
- Leftover love: Slice and toss boiled perogies into soups for a hearty twist.
Nutrition per serving: 376 kcal, 40 g carbs, 11 g protein, 20 g fat, 7 g saturated fat, 717 mg sodium, 4 g fiber, 2 g sugar.
Enjoy your homemade perogies!
Easy Homemade Perogies
These perogies made with homemade dough rounds filled with potato, bacon, cheese, and sauerkraut are boiled for 5 minutes for a quick-and-easy dish.
Ingredients
Method
- Make the dough: In a large bowl, whisk together flour and salt. Stir in beaten egg and cold water until a smooth dough forms.
- Knead and rest: Turn dough onto a lightly floured surface and knead for 3–4 minutes until elastic. Cover and let rest 15 minutes.
- Prepare filling: In a bowl, combine mashed potatoes, crumbled bacon, cheddar cheese, sauerkraut, salt, and pepper.
- Shape perogies: Roll dough to 1/8-inch thickness. Cut 3-inch rounds. Place 1 tablespoon filling in center of each round. Fold and pinch edges to seal.
- Boil: Bring a large pot of salted water to a gentle boil. Drop perogies in batches and cook 5 minutes or until they float to the surface.
- Serve hot: Drain perogies and toss with butter and sautéed onions if desired. Tip: For extra crunch, pan-fry boiled perogies in butter until golden.
Tried this recipe?Let us know how it was!
Recipe courtesy of AllRecipes
