How to Make Cheater Pierogi - A Step-by-Step Guide

When you think of pierogi, you likely envision a homemade dish that requires hours of prep and countless ingredients. But what if we told you that there's a way to create this beloved Polish dumpling without all the hassle? Introducing the Cheater Pierogi recipe – a simple, yet delicious alternative that will save you time and energy in the kitchen.

Instead of making traditional dough from scratch, this cheater version utilizes pre-made wonton wrappers to encase the savory filling. Th...

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Ingredients

  • 2 teaspoons butter
  • 4 slices bacon, chopped
  • 2 tablespoons bacon drippings
  • ½ yellow onion, diced
  • 5 medium Yukon Gold potatoes, peeled and halved
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper
  • 1 large egg
  • 1 ½ cups farmer’s cheese, or any cheese blend
  • 1 large egg
  • 1 tablespoon water
  • 50 wonton wrappers, or as needed
  • 1 cup sour cream
  • ¼ cup chopped fresh chives

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 10
  • Yield: 50 pierogi

  • 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.
  • Nutrition

    499 cal.

    • Total Fat: 28g
    • Saturated Fat: 19g
    • Cholesterol: 115mg
    • Sodium: 803mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 23g
    • Vitamin C: 2mg
    • Calcium: 535mg
    • Iron: 2mg
    • Potassium: 180mg