Savory Sweet

Sweet & Savory Pierogi

Sweet & Savory Pierogi // take a megabite

When I’m feelin’ down or maybe just in need of edible comfort, I opt for pierogi. Normally I pop by the market on my home, buy a pack of locally made dumplings and drink a beer while they sizzle and tell myself I’ll only eat some of them them and then I eat all of them. But mostly, just know that these can be made at your house, or at your lady friend’s house while sipping a bunch of pink wine.

Sweet & Savory Pierogi // take a megabite

What I’m trying to say is that a couple Saturdays ago, Nicole and I got together to muster up our inner Polish grandmas and made some pierogi! We made sweet and savory goodness. They were similar but different, separate but equal, springy and bacon-y. My fillings are below (potato, cheddar, blue cheese and bacon or strawberry and goat cheese.). Pop over to her blog to learn about roasted scallions (game-changer) and a super casual-quick strawberry rhubarb jam you need (and I need) to make soon.

Sweet & Savory Pierogi // take a megabite

Sweet & Savory Pierogi
Recipe adapted from Serious Eats


pierogi dough –

  • 4 1/2 cups all-purpose flour, plus extra for dusting
  • 2 t kosher salt
  • 2 large egg, beaten
  • 2 cups sour cream, plus more for serving
  • 8 T (1 stick) unsalted butter, softened

savory filling –

  • 1/2 lb red skin potatoes
  • 1 T sour cream
  • pinch salt
  • 1 cup extra sharp cheddar cheese, shredded
  • 1/2 cup blue cheese, crumbled
  • 1 cup bacon, cooked and crumbled
  • butter for crisping in skillet

sweet filling –

  • 1/2 lb. strawberries, diced
  • 1/4 cup sugar
  • 1/2 cup goat cheese, crumbled


  1. In the bowl of a stand mixer with the hook attachment, mix together flour and salt. Add eggs, sour cream, and butter. Stir/knead until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and chill for at least 30 minutes or up to 48 hours.
  2. Remove the dough from the fridge and turn out onto a lightly floured work surface. Roll the dough out to a sheet about 1/16-inch thick. Using a 3-inch circular cookie cutter or the top of a glass, cut the dough into circles. Repeat with the rest of the dough until it’s all used up.
  3. Make savory filling by scrubbing potatoes and boiling in for 6-10 minutes or until softened. Mash and mix with sour cream, salt, bacon and cheeses. Fill half of the pierogi (with 2 teaspoons each) and seal by pinching with mad class.
  4. Make sweet filling by tossing strawberries with sugar. Set aside for 10 minutes or until syrupy. Place 1 teaspoon of macerated berries and 1 teaspoon of goat cheese in the other half of the pierogi. Seal by pinching with more class.
  5. At this point, freeze on a baking sheet and then transfer to a plastic bag. OR boil for 3 minutes, then fry in a hot buttered skillet until browned. Enjoy with sour cream, goat cheese or nothing!

Yay! Click HERE for a printable pdf of the recipe above.

Sweet & Savory Pierogi // take a megabite

Rosé is just the thing two girls making pierogi need, right?

8 thoughts on “Sweet & Savory Pierogi”

  1. Hey, this has not many in common with pierogi we eat in Poland ;/
    The dough is all wrong and the filling would be weirdo to anyone here… (the dough should just be flour, water and eggs, and the filling: twaróg, potatoes, salt, pepper, fried onions and/or bacon both optional)
    Greets from Warsaw
    Nice site and cute photos anyway

    1. Hey man, it’s cool. We mostly just wanted to experiment with pierogi in a fun cool way. We totally weren’t going for the most authentic, but we totally loved these a ton!

      Thanks for your comment tho. And eat some pierogi for me, would ya?!

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