Potato and Bacon Pierogi with Thyme Butter


These hearty potato-bacon pierogi are balanced with a fragrant thyme butter, which gets spooned over the finished dumplings before they're topped with extra bacon.

Potato and Bacon Pierogi with Thyme Butter
Photo: © Todd Porter & Diane Cu
Total Time:
1 hr
4 servings


Pierogi Dough

  • 2 cups flour

  • 3/4 cup sour cream

  • 1 large egg

  • 1/4 cup extra-virgin olive oil

  • 1 teaspoon kosher or sea salt, divided

Filling & Finishing

  • 1 pound baking potatoes, peeled and cut into 1-inch pieces

  • 6 slices bacon

  • 4 tablespoons unsalted butter

  • 2 tablespoons chopped fresh thyme leaves

  • Kosher or sea salt, to taste


  1. In a bowl, mix together the flour, sour cream, egg, olive oil, and 1/2 teaspoon salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.

  2. Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash. Allow to cool.

  3. Heat a large skillet over medium heat. Crisp the bacon, then remove the bacon from the skillet, reserving the bacon grease in the skillet. Cut the bacon into 1/2-inch pieces. Reserve a handful of the bacon pieces, then combine the mashed potatoes and remaining bacon.

  4. On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12 to 15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half-moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.

  5. Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3 to 5 minutes, or until tender. Drain.

  6. Heat the skillet with the bacon grease over medium heat. Add the pierogi to the skillet and sear each side for about 1 minute or until golden. Remove from the pan.

  7. Add the butter to the skillet; allow it to foam, then settle down. Add the thyme leaves and continue to cook until the butter just begins to brown and develop a toasty, nutty aroma. Season with salt.

  8. Spoon the thyme butter over the pierogi and serve warm garnished with the reserved bacon pieces.

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