Recipe for: Pierogi with cottage cheese and young potatoes, sautéed with bacon and chives - photo 1
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Recipe for: Pierogi with cottage cheese and young potatoes, sautéed with bacon and chives

Main dishes Lunches 75 min Medium 2 views ~25.23 PLN * - (0)
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Description

Delicate dumplings filled with a mixture of soft cheese and creamy young potatoes, sautéed to a golden brown with pieces of crispy bacon and fresh chives. A dish inspired by traditional Polish cuisine, transformed into a summer, quick version: young potatoes add sweetness and a delicate texture, the cheese brings creaminess, while the bacon and chives provide a contrast of saltiness and freshness. Serve hot, with sour cream and optional dill. Great for a family dinner, garden picnic, or as comfort food after a day at the cottage.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wheat flour 400 g
  • Chicken egg 1 pcs (~60 g)
  • Water 180 ml
  • Rapeseed oil 15 g
  • Cottage cheese 400 g
  • Young potato 500 g
  • Smoked bacon 150 g
  • Onion 1 pcs (~150 g)
  • Sour cream 150 g
  • 🌿 Spices
  • Salt 6 g
  • Chives 0.3 bunch (~30 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Butter 30 g
  • Dill 0.8 bunch (~15 g)
💰 Estimated dish cost: ~25.23 PLN (6.31 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Sift the flour into a large bowl (preferably with a wide edge). Make a well in the center of the flour. In a separate bowl, crack an egg and lightly beat it with a fork. Pour the beaten egg, 15 g of rapeseed oil, and 120 ml of water (half) into the well. Add 5 g of salt (about a teaspoon) around the edge of the flour. Start mixing with a fork, first in the center, gradually pulling in the flour from the sides until a lumpy mass forms.

Ingredients: Wheat flour, Rapeseed oil, Water, Salt
Use a large ceramic or steel bowl; a fork for preliminary mixing. Do not pour all the water in at once — the dough may need less or more liquid.
2

Place the dough on a lightly floured work surface and knead by hand for 8–10 minutes until the dough is smooth and elastic. If it is very sticky, add 10–20 g of flour; if it is too hard, add 1–2 tablespoons of water. Form a ball, wrap it in plastic wrap, and let it rest for 20 minutes covered with a damp cloth — this resting period will relax the gluten and make the dough easier to roll out.

Ingredients: Wheat flour, Water
Use a wooden pastry board or a clean countertop and a rolling pin. Alternatively, knead with a mixer using a dough hook for 5–6 minutes. Do not knead longer than necessary (it will stick the structure).

Filling

3

Wash the young potatoes. Place them in a pot, cover with cold water, add salt (about 3 g), bring to a boil, and cook for 12–18 minutes depending on their size (check with a fork — the potato should be easily pierced). Drain and let sit for a moment to allow the steam to release the water, then peel if the skin is bothersome and mash until smooth with a potato masher or ricer.

Ingredients: young potato, Salt
Use a pot with a diameter suitable for the amount of potatoes; cook covered to shorten the time. The potatoes should be hot while mashing — this way they will combine better with the cottage cheese.
4

Cut the bacon into small cubes. In a medium skillet, heat it without any additional fat over medium heat and add the bacon. Fry for 6–8 minutes until the fat is rendered and the pieces start to become crispy. Use a slotted spoon to remove some of the crispy bacon and leave the fat in the skillet. In the same fat, add the chopped onion and fry for 4–6 minutes until it becomes translucent and golden. Combine the onion with the bacon and set aside to cool slightly.

Ingredients: Smoked bacon, Onion
Use a pan with a diameter of 24–28 cm. Do not fry the bacon over too high heat — it will burn quickly. Additionally, you can add a teaspoon of oil if the bacon is lean.
5

To the warm, mashed potatoes, add the cottage cheese and about 30 g of butter (if using). Mix vigorously with a fork or spoon until the ingredients are combined — the filling should be smooth, creamy, but not watery. Add half of the bacon and onion mixture (save the rest for frying) and half of the chopped chives. Season with pepper and salt if necessary (taste, as the cottage cheese and bacon are already salty).

Ingredients: young potato, Cottage cheese, Butter, Smoked bacon, Onion, Chives, Black pepper, Salt, sour cream
Use a large mixing bowl. If the filling is too dense, add 1–2 tablespoons of sour cream; you can also add dill for a fresher aroma.

Shaping and cooking

6

Divide the dough into 4 parts, roll one out immediately on a lightly floured surface to a thickness of about 2 mm. Use a glass or a cutter with a diameter of 7 cm to cut out circles. Cover the unused pieces of dough with a damp cloth to prevent them from drying out.

Ingredients: Wheat flour
Use a rolling pin and a metal pierogi cutter or a glass with a diameter of about 7 cm. If the dough shrinks, set it aside for 5 minutes — the gluten will relax and it will be easier to roll out.
7

Place a portion of filling about 15 g (a small teaspoon) in the center of each circle. Fold the circle in half and seal the edges tightly by pressing with your fingers, and optionally crimping the edges with a fork. If the edges do not want to stick, moisten the edge with a small amount of water. Do not overfill the dumplings — excess filling will cause them to burst during cooking.

Ingredients: Cottage cheese, young potato, Water
Use a teaspoon and your fingers. For beginners, it is helpful to lay out all the circles on a lightly floured board, and then fill them one by one.
8

In a large pot, bring water to a boil (about 2–3 liters), add 2 g of salt. Drop the dumplings into the boiling water in batches (not too many at once, so the temperature doesn't drop). Gently stir with a slotted spoon to prevent sticking. Once the dumplings float, cook for an additional 2–3 minutes from the moment they rise. Remove with a slotted spoon and place on a plate or in a bowl with a cover.

Ingredients: Salt
Use a large pot (3 l) and a slotted spoon. If the dumplings stick after cooking, add a little oil or immediately sauté them in a pan to get a crispy crust.

Sautéing and Serving

9

In a wide skillet, heat the reserved bacon fat (if there's not enough, add 10–15 g of butter or a teaspoon of oil). Arrange the cooked dumplings in a single layer and fry over medium heat for 2–3 minutes on each side until golden brown and slightly crispy. At the end, add the remaining pieces of bacon and chopped chives, sauté for 30 seconds to release the aroma of the chives.

Ingredients: Smoked bacon, Butter, Chives
The best pan is 26–28 cm with a non-stick coating. Don't add too many dumplings at once — they should have space to brown.
10

Serve the pierogi hot, sprinkled with additional chives, with a spoonful of sour cream on the side and topped with reserved crispy bacon bits. Optionally, garnish with fresh dill. Eat the pierogi immediately — the best serving temperature is when there is a balance between the softness of the filling and the crispiness of the edge.

Ingredients: sour cream, Smoked bacon, Chives, Dill
Use a wide deep plate or a wooden board for serving. Additionally, you can serve sour cream in a separate bowl for those who want to add less fat.

Fun Fact

💡

Pierogi have a long tradition in Poland — from Russian pierogi to sweet kopytka. In the version with cottage cheese and potatoes, they combine two textures: creamy cottage cheese and slightly grainy young potatoes.

Best for

family dinner piknik w ogrodzie letni weekend

Tips

🍽️ Serving

Serve immediately after frying, with sour cream on the side. A light cucumber and dill salad or a red cabbage slaw pairs well with this. If serving at a picnic, keep the dumplings in a thermos or in a heated container.

🥡 Storage

Store cooked pierogi in an airtight container in the refrigerator for up to 2 days. To reheat: sauté in a pan for 3–5 minutes or bake in the oven for 8–10 minutes at 180°C until golden brown. Long freezing after sautéing is not recommended — it’s better to freeze raw, previously cooked pierogi before sautéing.

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