Delicious Bacon Pierogi

Bacon Pierogi are savory pastries filled with a deliciously smoky and flavorful bacon and onion mixture, wrapped in a soft and fluffy dough. Perfect for gatherings, these pierogi will delight your family and guests with their rich flavors and golden, crispy exterior. The secret lies in carefully activating the yeast for the dough, ensuring it rises beautifully and provides the perfect texture. Assembling the pierogi is a fun process, involving rolling out the dough, adding the bacon filling, and sealing them into neat little packages. Once baked, the pierogi have a lovely golden-brown color and a delightful aroma wafts through the kitchen. These pierogi can be customized with spices such as caraway seeds for an added layer of flavor. Whether served as an appetizer or a main dish, they are sure to be a hit at any table. Enjoy them fresh from the oven for the best experience, perhaps paired with a side of warm soup or lightly tossed salad.

Ingredients

Main Ingredients

700 g all-purpose flour
600 ml milk
130 g butter (room temperature)
50 g fresh yeast
2 tbsp sugar
1 egg (for brushing)
Pinch of salt
Caraway seeds (optional)

Filling

250 g smoked bacon, diced
1 medium onion, peeled and diced
1 egg yolk
Pinch of salt (optional)
Oil for frying

Preparation Time

140 minutes

Step-by-Step Instruction

Warm 50 ml of milk gently, remove from heat, and stir in the yeast and 1 tablespoon of sugar. Let sit for 15 minutes until bubbles form on the surface, indicating yeast activation.
In the remaining milk, dissolve butter, remaining sugar, and a pinch of salt. Mix in the activated yeast.
Gradually sift in the flour and combine. Knead the dough until it pulls away from the bowl and is smooth.
Let the dough rise in a warm place (above 22°C) for 30 minutes until it doubles in size. Deflate the dough in the bowl.
Roll it out on a floured surface and let it rise again until doubled.
To make the filling, sauté onion in heated oil until translucent, add bacon, and cook for 1.5 more minutes.
Let the mixture cool and mix in the egg yolk.
Preheat the oven to 190°C.
Roll out a 10x10 cm square of dough, place a spoonful of filling in the center, fold the edges over, and cut out pierogi shapes using a glass.
Pinch them closed and place on a parchment-lined baking sheet, roughly 4 cm apart.
Brush with beaten egg. Sprinkle caraway seeds if desired.
Bake for 20-23 minutes until golden brown.
Enjoy with friends and family!

Tips

Ensure the milk is just warm, as too hot will kill the yeast.
Use a sharp-edged glass for clean pierogi shapes.
For variety, you can sprinkle cheese on top before baking.

Nutrition

Calories: Approximately 150 per pierogi
Protein: 4g
Fats: 6g
Carbs: 20g

Variations

For a vegetarian option, replace bacon with sautéed mushrooms.
For a spicier version, add red pepper flakes to the filling.

Serving Suggestions

Pair with a light, tangy salad.
Serve with a bowl of warming soup.
Enjoy with a side of sour cream or beet relish.

Best Places

Pierogarnia Mandu - Famous for a wide variety of handmade pierogi. Location: ul. Elbląska 94, Gdansk, Poland.
Smak Ukrainy - Offers authentic Ukrainian pierogi. Location: Krakivska Street 2, Lviv, Ukraine.
Kiełba w Gębie - Known for traditional Polish pierogi. Location: ul. Rynek 34, Wroclaw, Poland.
Vytopna Railway Restaurant - Enjoy pierogi served via a model train. Location: Václavské nám. 56, Prague, Czech Republic.
Varenichnaya - Cozy café known for Eastern European dumplings. Location: Stremyannyy Ln 22/70, Moscow, Russia.
The Pierogi Queen - Offers a modern twist on traditional recipes. Location: Kentish Town Rd, London, UK.
Pierogi Cafe - Chic spot specializing in diverse dumplings. Location: Queen St W, Toronto, Canada.
Krakow Tavern - Combines pierogi with live Polish music. Location: Bathurst St, Sydney, Australia.
Bar Boris - Offers a Russian take on dumplings. Location: Warburton Ln, Melbourne, Australia.
Old Town Restaurant - Traditional recipes in a historic setting. Location: Wisser Str., Hamburg, Germany.