Recipes Main Dishes Dumpling Recipes Cheater Pierogi 4.4 (22) 16 Reviews 6 Photos Whether you're an old pro or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on September 18, 2023 Save Rate Print Share Add Photo 6 6 6 6 Prep Time: 45 mins Cook Time: 1 hr 15 mins Additional Time: 10 mins Total Time: 2 hrs 10 mins Servings: 10 Yield: 50 pierogi Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 teaspoons butter 4 slices bacon, chopped 2 tablespoons bacon drippings ½ yellow onion, diced 5 medium Yukon Gold potatoes, peeled and halved salt and ground black pepper to taste 1 pinch cayenne pepper 1 large egg 1 ½ cups farmer’s cheese, or any cheese blend 1 large egg 1 tablespoon water 50 wonton wrappers, or as needed 1 cup sour cream ¼ cup chopped fresh chives Directions Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes. Beat 1 egg with 1 tablespoon water in a bowl for the egg wash. Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal. Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain. Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives. Chef John Recipe Tip Cover wonton wrappers with a damp towel while you work so they don't dry out. I Made It Print 27 home cooks made it! Nutrition Facts (per serving) 499 Calories 28g Fat 38g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 499 % Daily Value * Total Fat 28g 36% Saturated Fat 19g 94% Cholesterol 115mg 38% Sodium 803mg 35% Total Carbohydrate 38g 14% Dietary Fiber 2g 7% Total Sugars 1g Protein 23g 46% Vitamin C 2mg 2% Calcium 535mg 41% Iron 2mg 9% Potassium 180mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.