Shortcut Pierogies

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These Shortcut Pierogies have all the classic pierogi flavor you love, without the extra work of making dough from scratch. They’re filled with creamy mashed potatoes and cheddar cheese, and using store-bought wonton wrappers makes the whole process so much easier. They’re great for a quick weeknight dinner or anytime you’re craving homemade comfort food.

Quick Summary

Ingredient Notes

Shortcut pierogies use wonton wrappers to save time while keeping the cheesy potato filling. Here’s what you’ll need!

For the Pierogies

• Wonton Skins: I bought a regular 12-ounce package but didn’t use it all. You can always make extra filling if you want to use all the wonton skins.
• Egg and Water: Make an egg wash to seal the pierogi edges together.
• Potatoes: Use Idaho or russet potatoes for mashing.
• Butter: Butter makes the mash smooth and flavorful.
• Sour Cream: Adds a slight creamy tang.
• Cheddar: Cheddar and mashed potatoes? Yum!
• Milk: A few splashes of whole milk help smooth out the potatoes as you mash them.
• Salt and Pepper

For Frying

• Bacon: Chop up several bacon slices. Lightly cook these to render out the fat, then use it to cook the pierogies.
• Onion: A little diced onion adds tons of flavor.

For Garnish

• Cheddar Cheese, Green Onions, and Sour Cream: These easy toppings pair beautifully with the finished pierogi, adding flavor and texture.

How to Make Pierogies

These shortcut pierogies are filled with creamy mashed potatoes and cheese, then boiled and fried with bacon and onions. Here’s how to make them!

Step 1: Cook the Potatoes

Scrub the potatoes under cold water and prick them all over with a fork. Microwave until fork-tender, about 9 minutes in microwave. You can bake them instead, but that takes about an hour. Leftover baked potatoes work great here, too!

Step 2: Make the Potato Filling

Cut the cooked potatoes in half and scoop the insides into a large bowl. Mash with the butter, sour cream, salt, and pepper. Add a little milk at a time until the potatoes are smooth, then stir in the cheddar cheese.

Step 3: Make the Egg Wash

Whisk the egg and water together in a small bowl. You’ll use this to seal the wonton wrappers, so keep a pastry brush handy.

Step 4: Fill and Fold the Pierogies

Lay out one wonton wrapper and brush the edges with egg wash. Add 2 to 3 teaspoons of potato filling to the center, then fold the wrapper in half to form a half-moon. Press the edges firmly together, pushing out any air pockets as you go.

Place the finished pierogi on a parchment-lined tray and repeat with the remaining wrappers and filling.

Step 5: Freeze the Pierogies

Once the pierogies are made, place them in the freezer, loosely covered with plastic wrap, and freeze until solid. This takes a couple of hours. Place the frozen pierogies in freezer bags and keep them in the freezer until you’re ready to cook.

Step 6: Boil and Fry the Pierogies

Bring a large pot of salted water to a boil. While you’re waiting, cook the chopped bacon in a skillet for about 3 minutes to render the fat. Add the diced onion and cook until softened.

Drop the pierogies into the boiling water and cook for 2 to 3 minutes, until they float to the top. Use a slotted spoon to transfer them to the skillet with the bacon and onions. Fry until golden brown on both sides.

Step 7: Add Toppings and Serve

Serve the pierogies warm with extra cheddar, sour cream, and chopped green onions. Spoon some of those bacon and onions over the top, too. It’s the best part!

Tips for Success

Before you start cooking, check out these handy tips to help ensure your pierogies turn out just right!

• Keep the Wrappers Covered: Wonton wrappers dry out quickly, so keep the unused ones covered with a clean, damp kitchen towel while you assemble the pierogies.
• Don’t Overfill: Stick to 2 to 3 teaspoons of potato filling per wrapper. Too much filling makes the edges harder to seal and can cause the pierogies to open while cooking.
• Seal the Edges Well: Egg wash helps the wrappers stick together, but water works, too. Lightly moisten the edges and press firmly to keep the filling inside.
• Cook the Bacon First: Start with the bacon so you have plenty of flavorful drippings for frying the onions and pierogies.

What to Serve With Pierogies

Pierogies pair well with fresh vegetables, a simple salad, or a hearty meat dish. Here are a few easy sides to serve alongside them.

• Coleslaw: Cool, creamy coleslaw adds a nice crunch alongside the warm, cheesy pierogies. Try this Easy Coleslaw for a simple side.
• Ham: Baked ham makes a hearty addition to your meal and pairs well with the potato filling. This Crockpot Ham takes just three ingredients.
• Roasted Vegetables: Add color to your plate with Roasted Brussels Sprouts or Oven-Roasted Asparagus. Both are easy sides that go well with pierogies.

Serve the pierogies warm with your favorite toppings and enjoy! The printable recipe card is below with everything you need to make them.

Shortcut Pierogies

Katie Cooksey

Made with real mashed potatoes and cheddar cheese, these Shortcut Pierogies are a quick and easy version of the classic. Store-bought wonton wrappers make this a quick shortcut recipe!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 minutes mins

Freeze Time 2 hours hrs

Total Time 2 hours hrs 28 minutes mins

Course Dinner, Side Dish

Cuisine Polish

Servings 36 servings

Calories 77 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 12 ounces round wonton skins 1 package, you won't use the whole thing unless you're feeling ambitious
• 1 egg
• 1 tablespoon water
• 2 large Idaho potatoes
• 3 tablespoons butter
• 1/2 cup sour cream
• 1/2 cup grated sharp cheddar cheese
• a few splashes whole milk
• salt and pepper

For frying about 12 pierogies, I use

• 4 slices bacon chopped
• 1/2 small onion diced

For garnish:

• cheddar cheese
• green onions
• sour cream

Instructions

 

• Scrub potatoes clean under cold water and prick deeply with a fork or knife. Microwave potatoes until completely soft (about 9 minutes for me). You could also bake them in your oven or use some left over baked potatoes.
• Cut cooked potatoes in half and scoop out the insides into a large bowl. Mash potato with butter, sour cream, salt and pepper. Stir in milk to get a smooth consistency. Stir in cheese. Set aside. **You could also use left over mashed potatoes! Just be sure to stir in the cheese and more milk or cream to get a smooth consistency**
• In small bowl, whisk egg with water. To assemble pierogies, take one wonton wrapper and brush the edges with the egg. Place 2-3 teaspoons worth of potato filling into the center. Fold wrapper in half to create a half moon shape and press edges together keeping the potato filling inside and removing any excess air. Repeat this process until no more filling remains. Depending on how much or little you fill your pierogies, you could end up with more or less than my 36 I got.
• Place pierogies on baking sheet in a single layer. Cover with plastic wrap and freeze until solid, about 2 hours. Transfer to freezer bags until ready to cook.
• To cook, bring a large pot of salted water to boil. Meanwhile, in a large skillet, start rendering the chopped bacon. After about 3 minutes of cooking the bacon, add in chopped onion. Once water has come to boil, drop in pierogies and stir. After 2-3 minutes, pierogies should be finished cooking and should float to the top. Using a slotted spoon, drain pierogies and drop into skillet with bacon and onions. Fry pierogies until golden brown on either side or until cooked to your liking. Bacon and onions should be completely finished cooking by this point. Serve warm with sour cream, more cheddar cheese and/or chopped green onions.

Nutrition

Calories: 77kcalCarbohydrates: 9gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 13mgSodium: 94mgPotassium: 107mgFiber: 1gSugar: 1gVitamin A: 71IUVitamin C: 1mgCalcium: 23mgIron: 1mg

Keyword homemade pierogies, how to make pierogies, leftover mashed potatoes

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Variations

Want to change up the filling? Try one of these easy variations.

• Bacon and Cheddar: Stir cooked, crumbled bacon into the mashed potato filling for extra smoky flavor.
• Garlic and Herb: Add garlic powder and chopped chives to the potato filling for a little extra flavor.
• Mushroom Pierogies: Mix sautéed mushrooms into the mashed potatoes for a savory twist.
• Extra Cheesy: Swap the cheddar for Monterey Jack or mozzarella for a different cheesy filling.

More Satisfying Dinner Recipes

• Biscuits and Gravy
• Macro-Friendly Chicken Postickers/Dumplings
• Cheeseburger Casserole
• Old Fashioned Chicken and Dumpling

Storing and Reheating the Leftovers

Store leftover cooked pierogies in an airtight container in the refrigerator for 3 to 4 days. Reheat them in a skillet over medium heat with a little butter or oil until heated through and crispy on the outside.

For frozen pierogies: If you freeze them uncooked, count that time toward the 3-month freezer limit. Once cooked, use any remaining pierogies within that same 3-month period, counting from when you first froze them.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.