Loaded Pierogi Bites are a twist on the classic pierogi, filled with creamy mashed potatoes and topped with a variety of flavorful, customizable add-ons. Think crispy bacon, sautéed onions, melted cheese, and fresh herbs — these pierogis are packed with texture and flavor in every bite. Perfect for a snack, appetizer, or main dish, these pierogis will leave your taste buds craving more!
Loaded Pierogi Bites
Loaded Pierogi Bites are a twist on the classic pierogi, filled with creamy mashed potatoes and topped with a variety of flavorful, customizable add-ons. Think crispy bacon, sautéed onions, melted cheese, and fresh herbs — these pierogis are packed with texture and flavor in every bite. Perfect for a snack, appetizer, or main dish, these pierogis will leave your taste buds craving more!
Ingredients
2 cups all-purpose flour
Instructions
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Make the dough:
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In a large bowl, mix the flour and salt. Create a well in the center and add the egg, sour cream, and warm water.
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Stir until the dough begins to come together, then knead on a lightly floured surface for 5-7 minutes, until smooth and elastic.
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Cover the dough with a damp cloth and let it rest for about 30 minutes.
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Prepare the filling:
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Boil the cubed potatoes in salted water until soft (about 15 minutes). Drain well.
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Mash the potatoes with butter and milk until smooth. Season with salt and pepper. Set aside.
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Caramelize the onions:
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In a skillet, heat a little oil over medium heat. Add the onions and cook, stirring frequently, until they become golden and soft (about 15 minutes). Set aside.
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Assemble the pierogi:
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Roll out the dough on a floured surface to about 1/8 inch thickness.
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Use a round cutter to cut out circles of dough (about 3 inches in diameter).
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Place a spoonful of mashed potatoes in the center of each circle.
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Fold the dough over the filling to form a half-moon shape, and press the edges firmly to seal. You can crimp the edges with a fork for extra decoration.
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Cook the pierogi:
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Bring a large pot of salted water to a boil. Drop the pierogi into the water in batches and cook for about 4-5 minutes, or until they float to the surface.
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Remove the pierogi with a slotted spoon and set aside.
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Finish the pierogi:
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In a large skillet, heat a bit of butter or oil over medium-high heat. Fry the cooked pierogi for 2-3 minutes on each side, until golden and crispy.
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Add the toppings:
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Top each pierogi with crispy bacon bits, caramelized onions, shredded cheddar cheese, and a dollop of sour cream.
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Garnish with fresh chives and a sprinkle of smoked paprika if desired
Nutrition Facts
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 6g30%
- Sodium 390mg17%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 7g15%
- Vitamin A 10 IU
- Vitamin C 15 mg
- Calcium 8 mg
- Iron 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can add other toppings like sautéed mushrooms, fresh dill, or even a drizzle of ranch dressing to customize the flavor.
- These pierogi can be made ahead of time and frozen. To freeze, place the uncooked pierogi on a baking sheet and freeze until solid, then transfer to a zip-top bag.
- For a lighter version, use Greek yogurt in place of sour cream and skip the bacon.
