Potato Pierogies with Cabbage and Bacon
Discover comfort food at its finest with these homemade Potato Pierogies with Cabbage and Bacon, a delightful blend of tender dumplings, cheesy potato filling, and smoky, crispy bacon. This Eastern European classic is elevated with a caramelized cabbage and onion medley, offering the perfect balance of savory flavors and hearty textures. Crafted with a buttery dough encasing a creamy cheddar and potato mash, these pierogies are boiled to perfection before being pan-fried for a golden finish. Paired with the rich, smoky bite of bacon and fresh parsley for brightness, this dish is a true crowd-pleaser. Ideal for family dinners or comfort-food cravings, this recipe is not only satisfying but a perfect introduction to rustic culinary traditions.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Unsalted butter, melted
- 4 medium Potatoes, peeled and diced
- 1.5 cups Cheddar cheese, shredded
- 2 tablespoons Butter, for potatoes
- 6 slices Bacon, diced
- 4 cups Green cabbage, thinly sliced
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt, for cabbage
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large bowl, combine the flour and salt. Gradually add the water and melted butter, mixing until the dough comes together. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Meanwhile, boil the diced potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash the potatoes with 2 tablespoons of butter and the shredded cheddar cheese. Set the filling aside to cool.
On a floured surface, roll out the dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut circles from the dough. Place 1 tablespoon of the potato filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and pinch the edges firmly to seal.
Bring a large pot of salted water to a boil. Working in batches, cook the pierogies until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the pierogies to a plate lined with paper towels and let them dry slightly.
In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set it aside. Leave about 2 tablespoons of bacon fat in the skillet.
Add the olive oil to the skillet and heat over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes. Add the sliced cabbage, salt, and pepper, and cook for 8-10 minutes, stirring frequently, until the cabbage is tender and slightly caramelized.
Gently stir the cooked pierogies into the skillet with the cabbage mixture, allowing them to brown slightly, about 2-3 minutes. Sprinkle the crispy bacon and chopped parsley over the top before serving.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 8.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 429 mg | 33% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
