Description
Polish-inspired loaded baked potato pierogi bring comfort and flavor to your dinner table. Crispy edges, creamy potato filling, and bacon crumbles create a delightful culinary experience you’ll crave again and again.
Ingredients
Scale
- 2 ½ cups (590 ml) all-purpose flour
- 2 cups (450 g) mashed potatoes
- 1 cup (100 g) shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1 large egg
- ½ cup (120 ml) sour cream
- ¼ cup (60 ml) unsalted butter, melted
- ¼ tsp salt
- ½ tsp garlic powder
- ¼ cup (15 g) green onions, finely chopped
- Salt and black pepper, to taste
- 2–3 tbsps (30–45 ml) water (as needed)
- Sour cream (for serving)
- Extra bacon (for serving)
- Extra green onions (for serving)
- Extra cheese (for serving)
- Melted butter for frying
Instructions
- Dough Preparation: Merge flour and salt in a large mixing bowl. Blend egg, sour cream, and melted butter into the dry ingredients until a unified dough forms. Knead the mixture on a flour-covered surface for 5-7 minutes, developing a silky, elastic consistency. Adjust with minimal water if needed. Encase the dough in plastic wrap and let it rest for 30 minutes to relax the gluten structure.
- Filling Creation: Combine mashed potatoes with cheddar cheese, crumbled bacon, green onions, garlic powder, salt, and pepper. Thoroughly integrate ingredients until achieving a smooth, homogeneous filling with balanced flavors and textures.
- Assembly and Shaping: Roll the rested dough to 1/8-inch thickness on a flour-dusted surface. Cut uniform circular shapes using a pastry cutter. Center a precise portion of potato filling on each dough round. Fold and seal edges meticulously, creating crescent-shaped pierogi with secure, crimped borders.
- Cooking Process: Submerge pierogi in a generously salted, rapidly boiling water bath. Cook in modest quantities, monitoring until they buoyantly surface, signaling complete cooking (approximately 3-4 minutes). Extract with a perforated spoon and drain completely.
- Optional Crisping: Melt butter in a skillet over medium heat. Sauté boiled pierogi until achieving a rich, golden-brown exterior on both surfaces, roughly 2-3 minutes per side for enhanced texture and flavor.
- Serving Presentation: Arrange pierogi on serving plates. Garnish with additional shredded cheese, crispy bacon fragments, and freshly chopped green onions. Accompany with a dollop of sour cream or preferred complementary sauce, ensuring a visually appealing and flavorful experience.
Notes
- Dough Consistency Check: Ensure the dough is neither too dry nor too sticky by adding water or flour incrementally during kneading.
- Seal Pierogi Carefully: Use a fork to crimp edges tightly, preventing filling from leaking during boiling.
- Batch Cooking Strategy: Avoid overcrowding the pot when boiling pierogi to maintain water temperature and prevent sticking.
- Crispy Variation Option: Pan-frying after boiling adds a delightful golden crunch and enhances overall flavor profile.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg