Description
Polish comfort meets American flair in Loaded Baked Potato Pierogi, blending creamy potato, crispy bacon, and melted cheese inside delicate dumplings. Hearty flavors invite you to savor a cross-cultural culinary journey that delights with each satisfying bite.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups all-purpose flour
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
Protein and Dairy:
- 1 large egg
- ½ cup sour cream
- ¼ cup unsalted butter, melted
- 4 slices bacon, cooked and crumbled
Seasonings and Herbs:
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ¼ cup green onions, finely chopped
- Salt and black pepper, to taste
- 2–3 tablespoons water (as needed)
Serving Garnishes:
- Sour cream
- Extra bacon
- Extra green onions
- Extra cheese
- Melted butter for frying
Instructions
- Craft the dough by combining flour and salt in a spacious mixing bowl. Incorporate the egg, sour cream, and melted butter, stirring until a cohesive mixture forms. Gently knead the dough on a flour-dusted surface for 5-7 minutes, achieving a smooth and pliable texture. Add water sparingly if the dough feels too dry. Wrap the dough in plastic and allow it to rest for half an hour, allowing the gluten to relax.
- Create the filling by blending mashed potatoes with sharp cheddar cheese, crispy crumbled bacon, finely chopped green onions, garlic powder, salt, and pepper. Mix thoroughly until the ingredients meld into a creamy, well-integrated mixture.
- Flatten the rested dough on a generously floured surface to approximately 1/8-inch thickness. Use a circular cutter to stamp out uniform dough rounds. Carefully place a dollop of potato filling in the center of each circle. Fold the dough over to create a crescent shape, pressing and crimping the edges securely to seal the pierogi completely.
- Bring a large pot of salted water to a rolling boil. Carefully lower the pierogi into the water, cooking them in small batches. Watch for the pierogi to float to the surface, indicating they are fully cooked, which typically takes 3-4 minutes. Remove with a slotted spoon and drain thoroughly.
- For an optional crispy finish, heat butter in a skillet over medium heat. Gently place the boiled pierogi into the pan, cooking until they develop a golden-brown, crisp exterior on both sides, approximately 2-3 minutes per side.
- Plate the pierogi with an elegant garnish of additional shredded cheese, crisp bacon bits, and freshly chopped green onions. Serve immediately, accompanied by a dollop of cool sour cream or a complementary dipping sauce of your choice.
Notes
- Ensure the dough is well-rested to develop gluten and improve elasticity, making it easier to roll and shape without tearing.
- Use cold ingredients like chilled sour cream and butter to create a flakier, more tender pierogi dough that’s less likely to become tough.
- For a gluten-free version, swap wheat flour with a blend of gluten-free all-purpose flour and add xanthan gum to help bind the dough.
- Keep pierogi filling cold and firm by chilling it before assembling to prevent leaking and make sealing easier during preparation.
- Experiment with potato variations like sweet potatoes or add roasted garlic for a deeper flavor profile that elevates the classic loaded baked potato concept.
- Prevent pierogi from sticking by dusting work surfaces with flour and keeping assembled pierogi on a lightly floured baking sheet before cooking.
- Freeze uncooked pierogi on a baking sheet, then transfer to freezer bags for quick meals later, boiling directly from frozen with slight time adjustment.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 390
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 60 mg