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.

Nutriscore Rating: 70/100

Prep Time:60 mins

Cook Time:40 mins

Total Time:100 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Serving size	(2616.4g)

Amount per serving	% Daily Value*
Calories	3849.4

Total Fat 157.3g	0%
Saturated Fat 80.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 403.9mg	0%
Sodium 6269.5mg	0%
Total Carbohydrate 483.9g	0%
Dietary Fiber 41.1g	0%
Total Sugars 33.3g
Protein 135.0g	0%

Vitamin D 54.3IU	0%
Calcium 1775.3mg	0%
Iron 27.7mg	0%
Potassium 6222.9mg	0%

*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.

Source of Calories

Fat: 36.4%

Protein: 13.9%

Carbs: 49.7%