Enjoy a satisfying blend of comfort food and smoky, savory flavors with this Blackstone Pierogi recipe. These golden, pan-fried pierogies are topped with crisp bacon, caramelized shallots, and a dollop of tangy sour cream for a simple yet impressive meal. Ideal for a cozy family dinner, a weekend cookout, or a hearty appetizer to serve at gatherings, this recipe is quick to prepare when you use fresh or thawed store-bought pierogies. Each bite balances creamy potato-and-cheese filling with crunchy, savory toppings for a dish that’s both comforting and memorable.
Blackstone Pierogies
Pierogies are a beloved comfort-food staple: tender dough pockets usually filled with mashed potatoes and cheese. While making pierogi dough and filling from scratch is rewarding, it can be time-consuming. For a fast, delicious meal, use fresh or fully thawed store-bought potato-and-cheese pierogies and finish them on the griddle for an irresistible crispy exterior.
This version brings together a few simple elements—butter, bacon, and shallots—to elevate the pierogies into a rich, savory dish. The bacon provides smoky depth, shallots add a sweet and aromatic note when browned, and sour cream brightens each bite. Serve with chopped chives for a fresh finish.
If you want to make everything from scratch, a homemade pierogi recipe will work great here, but expect to invest more time: dough, filling, sealing, boiling, and pan-frying. For weeknight ease, the prepared pierogies deliver excellent results with much less effort.
Recipe Shopping List
Here’s what you’ll need to prepare these Blackstone Pierogies. For exact quantities, see the ingredient section in the recipe card below.
- Butter
- Bacon
- Shallot (or onion as a substitute)
- Potato-and-cheese pierogies (fresh or thawed)
- Sour cream
- Chives
How To Make This Recipe
Below is a concise overview of the cooking method so you can quickly see the workflow. Follow the full recipe card for exact measurements and step-by-step instructions while you cook.
- Prep: If using frozen pierogies, thaw them in the refrigerator first. Thinly slice the shallot and chop the bacon.
- Preheat: Heat the griddle or a large skillet over medium heat for several minutes until evenly hot.
- Cook: Cook the bacon and shallots together until the bacon is crisp and the shallots are softened and lightly caramelized. On the other side of the griddle, melt butter and brown the pierogies on each side until golden and slightly crisp.
- Assemble: Top the browned pierogies with the bacon and shallots, add a generous spoonful of sour cream, and garnish with chopped chives.
- Serve: Serve immediately while hot. These pair well with grilled sausages, roasted vegetables, or a fresh green salad for a complete meal.
Recipe FAQ
Yes. Prepare the pierogies and toppings ahead of time and keep them chilled in airtight containers. Reheat on the griddle or in a skillet just before serving so the pierogies regain their crispness. Hold sour cream separately and add it right before serving.
Store leftovers in an airtight container for 2–3 days. Reheat in a skillet or on a griddle over low to medium heat with a little butter to restore the browned exterior. A microwave can be used for convenience but may soften the texture.
You can substitute a small yellow or white onion for the shallot, or add minced garlic toward the end of cooking for extra aroma. Try different pierogi fillings—cheese-only, sauerkraut, or mushroom—to vary the dish. Serve with grilled kielbasa or smoked sausage for a heartier plate.
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Blackstone Pierogies
Golden pan-fried pierogies topped with crisp bacon, caramelized shallots, and tangy sour cream. A quick, comforting griddle meal that combines creamy filling with savory, smoky toppings.
5 minutes
20 minutes
25 minutes
Ingredients
- 4 tablespoons butter
- 4 slices bacon, chopped
- 1 shallot, thinly sliced
- 12 potato-and-cheese pierogies, fresh or thawed
- ½ cup sour cream
- 1 tablespoon chopped chives
Instructions
- Preheat your griddle or a large nonstick skillet over medium heat.
- Slice the shallot into rounds and chop the bacon into small pieces.
- Cook the bacon pieces on the hot griddle until they begin to crisp. Add the shallots and cook together until the shallots are softened and lightly caramelized. Stir occasionally.
- On a separate area of the griddle or in a second skillet, melt the butter and place the pierogies cut-side down if possible. Cook until golden-brown, then flip and brown the second side, about 3–5 minutes per side depending on heat.
- Stir and flip the bacon and shallots until the bacon is fully crisp and the shallots are fragrant.
- Arrange the browned pierogies on a platter, spoon the bacon and shallots over them, add a generous dollop of sour cream, and sprinkle with chopped chives. Serve immediately while hot.
Recommended Equipment
- Flat top griddle or large nonstick skillet
- Spatula or turner suitable for a griddle
- Sharp knife and cutting board
Nutrition Information
Yield: 6
Serving Size: 1
Amount Per Serving (estimate):
Calories: 525Total Fat: 17gSaturated Fat: 9gCholesterol: 45mgSodium: 352mgCarbohydrates: 81gFiber: 8gSugar: 6gProtein: 14g
Nutrition data provided here is only an estimate.
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