Perogies Recipe with Bacon and Onions (Polish Hungarian)

The filling for these pierogi—a mixture of mashed potato, onion, and farmer cheese (a mild, white, dry-curd cottage cheese found in many supermarkets)—comes from eastern Poland, near the former United Soviet Socialist Republic.

View Save Print - Potato-Cheese Pierogi (Polish Hungarian)

1 Bring a large pot of lightly salted water to a boil. Add frozen perogies and boil for about 3 minutes or until they float to the top. 2 Meanwhile, cook bacon and onion in a large skillet until both are lightly browned. 3 Remove cooked perogies to a plate lined with paper towel. 4 Add butter to skillet with bacon and onions, then add perogies in a single layer and brown on both sides, about 3 minutes per side. 5 Whisk together cream, salt and pepper and add to the hot pan once perogies are lightly browned. Let simmer for 2-3 minutes until thickened slightly (it will bubble up and thicken fairly quickly, so keep an eye on it!). 6 Remove from the heat to garnish with green onions if desired and serve More..!