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!

Prep Time 45 mins

Cook Time 10 mins

Total Time 55 mins

Difficulty: Beginner

Best Season: Suitable throughout the year

Description

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

1/2 teaspoon salt
1 large egg
1/2 cup warm water
2 tablespoons sour cream (for richness)
For the filling:
2 large russet potatoes (peeled and cubed)
1/4 cup milk
2 tablespoons butter
Salt and pepper to taste
Add-ons:
1/2 cup crispy bacon bits
1/2 cup caramelized onions
1/2 cup shredded cheddar cheese
1/4 cup sour cream (for topping)
Fresh chives (chopped, for garnish)
A pinch of smoked paprika (optional for extra flavor)

Instructions

1
Make the dough:
2
In a large bowl, mix the flour and salt. Create a well in the center and add the egg, sour cream, and warm water.
3
Stir until the dough begins to come together, then knead on a lightly floured surface for 5-7 minutes, until smooth and elastic.
4
Cover the dough with a damp cloth and let it rest for about 30 minutes.
5
Prepare the filling:
6
Boil the cubed potatoes in salted water until soft (about 15 minutes). Drain well.
7
Mash the potatoes with butter and milk until smooth. Season with salt and pepper. Set aside.
8
Caramelize the onions:
9
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.
10
Assemble the pierogi:
11
Roll out the dough on a floured surface to about 1/8 inch thickness.
12
Use a round cutter to cut out circles of dough (about 3 inches in diameter).
13
Place a spoonful of mashed potatoes in the center of each circle.
14
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.
15
Cook the pierogi:
16
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.
17
Remove the pierogi with a slotted spoon and set aside.
18
Finish the pierogi:
19
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.
20
Add the toppings:
21
Top each pierogi with crispy bacon bits, caramelized onions, shredded cheddar cheese, and a dollop of sour cream.
22
Garnish with fresh chives and a sprinkle of smoked paprika if desired

Nutrition Facts

Calories:310kcalTotal Fat:15gSaturated Fat: 6gSodium:390mgTotal Carbohydrate:35gDietary Fiber: 3gSugars: 3gProtein:7gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 10mg

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.

You can experiment with other fillings, sauerkraut, cheese or mushrooms.
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
These pierogi pockets can be frozen before cooking. To freeze, arrange them on a baking sheet in a single layer and freeze until solid, then transfer them to a zip-top bag.
Preparation Time: 45 minutes
Cook Time: 15 minutes
- Boiling pierogi: 4-5 minutes (until they float)
- Frying pierogi: 2-3 minutes on each side
Total Time: About 1 hour for preparation and cooking combined.
This time estimate includes making the dough, preparing the filling, assembling the pierogi, and adding the delicious toppings!

Read it online: https://alinashomesteadkitchen.com/recipe/loaded-pierogi-bites/

Alina's Homestead Kitchen

Food Blogger