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Shallot and bacon pierogies recipe

Shallot and bacon pierogies recipe

1 rating

Sweet shallots, tender potatoes and deliciously salty bacon make up the filling in these traditional Polish dumplings. Boiled and then fried for an eye-catching golden finish, these bite-sized delights are great to make as a savoury snack. See method

  • Makes 35
  • Takes 1 hr 25 mins plus resting
  • 81 calories / serving
  • Freezable
  • Healthy


  • 450g baking potatoes, peeled, cut into 2cm cubes and rinsed well
  • ½ tbsp vegetable oil
  • 80g pack Tesco Finest smoked bacon lardons
  • 80g unsalted butter
  • 250g shallots, finely sliced
  • 150g half-fat Twaróg or paneer cheese, finely crumbled
  • 8g fresh chives, finely snipped

For the dough

  • 250g plain flour, plus extra for dusting
  • ½ tsp fine sea salt
  • 1 medium egg, beaten
  • 150g reduced-fat soured cream, plus extra to serve (optional)
  • 25g unsalted butter, melted
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    2g 10%
  • Sugars

    1g 1%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 8.6g Protein 2.9g Fibre 0.6g


  1. For the dough, mix the four and salt in a large bowl. Stir in the egg, soured cream and butter to make a cohesive, sticky dough. Cover and set aside for 10 mins. Knead vigorously on a lightly floured surface for 2-3 mins until smooth and elastic; cover and set aside for 30 mins.

  2. Meanwhile, boil the potatoes for 12-15 mins until very tender. Drain well, steam-dry, then mash.

  3. Heat the oil in a large, nonstick frying pan and cook the bacon over a medium heat for 6-8 mins, stirring, until very crispy. Add the butter and shallots, then increase the heat to medium-high. Fry for 5-7 mins, stirring, until the shallots are crispy and golden (take care as they can catch easily). Remove with a slotted spoon, reserving the oil in the pan. Finely chop half of the bacon-shallot mix and stir into the mashed potato with the cheese; season to taste and leave to cool.

  4. Roll the dough out on a floured surface to a large circle 3mm thick, then cut into 9cm rounds. Spoon 2 level tsp of filling onto each round, just off-centre, then fold the dough over to encase and use a fork to seal the edge. Spread out on lined baking trays. Repeat, rerolling the dough, until all the dough and filling is used.

  5. Bring a large saucepan of water to the boil. Briskly simmer the pierogies in batches for 3-4 mins until they float and are cooked through, then transfer to a wire rack. Working in batches, fry the pierogi in the reserved oil over a medium-high heat for 2-3 mins each side until golden and crisp. Stir through the reserved shallots and bacon, then scatter with the chives. Serve with extra soured cream, if you like.

Freezing and defrosting guidelines

Freeze unboiled piergoies. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pork recipes

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