Pierogis with bacon and leeks

This is the easiest lunch ever. Good store bought pierogis, or homemade if you have the time, a little bit of bacon, one leek, and some parmesan cheese and black pepper, and you have yourself a delicious and EASY lunch or dinner. I like the Delicious Fresh Pierogi brand, particularly the potato mushroom variety, but use whatever pierogis you can find. And, like I said, even better if you have homemade ones. I happened to be making this lunch on the go, as I so often am, so store-bought it was.

What’s not to love about this? Dumplings stuffed with potatoes and cheese, or whatever you like (there are so many different pierogi varieties), sautéed with bacon and leeks? I mean, come on. It can’t be bad. Well, maybe for your waistline, but your tastebuds will be happy, I promise.

Also, this recipe requires only FIVE ingredients!

pierogis with bacon and leeks

Pierogis with bacon and leeks

4 or 5 slices of bacon, diced
1 leek, cleaned and cut into 1/4 inch rings – white and light green parts
1 package of pierogis, 13 oz. (like these)
1/4 cup of parmesan cheese
fresh ground black pepper


1. Heat a skillet over medium heat. Add the bacon pieces and sauté until crisp. Remove with a slotted spoon to a plate lined with a paper towel and set to the side.

2. Add the leeks to the bacon fat and sauté for about 5 minutes until the leeks are soft.

3. Add the pierogis in a single layer and cook for 2-3 minutes on one side. Flip over and cook for 2 minutes on the other side. They should be slightly browned and warmed through. Note: If you are using frozen pierogis, you will need to increase the cooking time.

4. Turn off the heat and sprinkle the bacon pieces, parmesan cheese and black pepper over the pierogis. Stir to combine and coat and serve warm.


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