Pierogis with Crisp Bacon and Scallions (25 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Pierogis are a classic Polish dish that are popular all around the world. They consist of delicious pockets of dough filled with savory fillings. In this recipe, we’ll be using store-bought pierogis to make a quick and easy meal that’s perfect for a busy weeknight. Topped with crispy bacon and fresh scallions, this dish is sure to be a hit with everyone at the table.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 package of potato and cheese pierogis
  • 4 strips of bacon, chopped
  • 1 bunch of scallions, thinly sliced
  • Salt and pepper to taste
  • Sour cream for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the pierogis to the pot and cook for 3-4 minutes or until they float to the surface.
  3. While the pierogis are cooking, heat a large skillet over medium heat.
  4. Add the chopped bacon to the skillet and cook until crispy, about 5-7 minutes.
  5. Using a slotted spoon, remove the pierogis from the pot and transfer them to the skillet with the bacon.
  6. Increase the heat to medium-high and cook the pierogis for 2-3 minutes on each side, or until they are crispy and golden brown.
  7. Once the pierogis are crispy, remove them from the skillet and place them on a serving platter.
  8. Top the pierogis with the crispy bacon and sliced scallions.
  9. Season with salt and pepper to taste.
  10. Serve hot with sour cream on the side, if desired.

Notes

Make sure to use a large enough skillet so that the pierogis have plenty of room to cook evenly. If you want to make the dish even healthier, you can use turkey bacon or Canadian bacon. This dish is perfect for a quick and easy weeknight dinner, and it’s sure to satisfy everyone at the table.

Nutrition

  • Serving Size: 1 serving
  • Calories: 268 calories
  • Sugar: 1g
  • Sodium: 576mg
  • Fat: 8g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 24mg

Pair this with...

Roasted Carrots

Take a bunch of fresh carrots, and give them a good wash. You can peel them if you want, but leaving the skin on gives them a rustic charm. Drizzle them with a bit of olive oil, sprinkle with salt, and maybe a touch of garlic powder for an added kick. Toss them onto a baking tray and roast in the oven until they're tender and have those tantalizing golden-brown edges. Once out of the oven, while they're still piping hot, give them a generous sprinkle of freshly chopped parsley. Not only does this add a pop of color but also a burst of fresh flavor.

Vinegar Cole Slaw

Start by thinly slicing or shredding a head of purple cabbage. Toss it in a bowl with some julienned carrots for a touch of sweetness and contrasting color. You can also throw in any additional veggies as desired. For the dressing, whisk together apple cider vinegar, a splash of olive oil, a pinch of sugar (or honey) to balance out the tartness, and seasonings like salt, pepper, and maybe a dash of celery seed. Pour the dressing over the cabbage and carrots, giving everything a good toss to ensure every bite is coated. Let it sit for a bit to allow the flavors to meld.

Buttery Boiled Potatoes

Start with selecting medium-sized potatoes; waxy varieties like Yukon Gold or red potatoes work best. Give them a good rinse, and if you prefer, peel them. However, leaving the skins on adds a rustic touch and some extra nutrients. Place the potatoes in a large pot and cover them with cold water. Season the water generously with salt. This is crucial for flavor. Now, put them on the stove and bring to a boil. Reduce the heat slightly and let them simmer for about 15-20 minutes, or until they're fork-tender but not falling apart. Once done, drain them and return them to the pot. Now for the best part: drop in a good chunk of butter and give it all a gentle toss. The butter will melt over the hot potatoes, creating a glossy, luscious coating. Finish with a sprinkle of fresh herbs if you fancy, maybe some chopped parsley or dill.

For Tomorrow's Dinner

Asian Potsticker Soup (45 Minutes)

Sausage, Kale, and White Bean Soup (30 Minutes)

Quick and Easy Beef Wellington (40 Minutes)

Vegetarian Lasagna (30-35 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!