Description

These easy Potato Pierogi feature a creamy potato filling combined with savory smoked turkey bacon, wrapped in tender dough for a comforting dish. Perfect for a family meal or entertaining guests, this recipe offers a smoky twist on a classic dumpling with simple ingredients and versatile preparation options.

Ingredients

Scale

Dough

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water

Potato Filling

4 large russet potatoes, peeled and cubed
4 slices smoked turkey bacon, finely chopped
1 small onion, finely chopped
2 tablespoons vegetable oil
1/3 cup plant-based sour cream
1 tablespoon vegetarian Worcestershire sauce (natural)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon natural gelling agent

For Cooking and Serving

Vegetable oil for sautéing and frying
Salt for boiling water
Caramelized onions (optional, for garnish)
Plant-based sour cream (for serving)
Fresh chives or dill (for garnish)

Instructions

Prepare the Potato Filling: Boil peeled russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain well and mash until smooth. In a skillet, heat vegetable oil and sauté finely chopped onions and smoked turkey bacon until golden and fragrant. Add the sautéed mixture to the mashed potatoes along with plant-based sour cream, vegetarian Worcestershire sauce (natural), salt, pepper, and natural gelling agent. Mix thoroughly and set aside.
Make the Dough: In a large bowl, combine all-purpose flour and salt. Gradually add water while stirring until the dough begins to form. Knead on a floured surface until smooth and elastic, about 7-10 minutes. Cover the dough with a damp cloth and let it rest for 20 minutes to improve elasticity.
Roll and Fill: Roll out the rested dough to about 1/8 inch thickness. Cut circles approximately 3 inches in diameter using a round cutter or glass. Place a spoonful of the potato filling in the center of each circle. Fold the dough over to create a half-moon shape and press edges firmly to seal tightly, preventing openings during cooking.
Cook the Pierogi: Bring a large pot of salted water to a gentle boil. Add pierogi in batches and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and drain. For extra flavor and crispiness, pan-fry boiled pierogi in vegetable oil over medium heat until golden on both sides.

Notes

Ensure potatoes are dry before mashing to avoid watery filling.
Resting the dough is important for elastic and easy-to-roll dough.
Seal pierogi edges firmly to prevent filling leakage during cooking.
Use medium heat when frying to get crispy pierogi without burning.
Boil pierogi in batches to avoid crowding and sticking together.

Prep Time: 35 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Baking
Cuisine: Eastern European

Nutrition

Serving Size: 4 pierogi
Calories: 280
Sugar: 2g
Sodium: 450mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg

Keywords: Potato Pierogi, dumplings, smoked turkey bacon, plant-based sour cream, vegetarian, comfort food, appetizer, family meal