Cheater Pierogi - Potato & Cheese Dumplings with Bacon and Onions

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon has less fat while still providing flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers tanginess with fewer calories.

Boil Yukon Gold potatoes in salted water until completely tender.

Drain the potatoes extremely well to avoid water in the filling.

Mash the potatoes while they are hot and let them cool down for about 10 minutes.

Season the mashed potatoes with salt, black pepper, and a little Cayenne.

Once the potatoes are just warm, add a whole egg and farmer's cheese, and mash together until combined.

Wrap the filling in plastic wrap and refrigerate until needed, or start folding immediately if preferred.

Prepare wonton skins for the pierogi dough.

Make an egg wash by beating an egg with about 1 tablespoon of water.

Lightly flour the surface and use a pastry brush or fingertip to moisten the edges of the wonton skins with the egg wash.

Place about 2 teaspoons of filling in the center of each wonton skin and press the edges together to seal.

Boil the filled wonton skins in salted water for 2 minutes until cooked.

In a skillet, cook bacon and onions in butter over medium heat until the bacon is crisp and the onions are caramelized.

Evaluate the amount of fat in the skillet and adjust if necessary, adding more butter if needed.

Transfer the boiled pierogi directly into the skillet with the bacon and onions.

Brown the pierogi lightly for 1-2 minutes on each side, tossing with the bacon and onions.

Serve the pierogi on a plate with a dollop of sour cream and top with fresh dill or chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens