Potato and Cheese Perogies



6 People


20 minutes

Cooking time

15 minutes

Perfect pierogies, spiced up a notch with Lee Kum Kee’s Sriracha Mayo.


  • 2 large Idaho potatoes, cooked and cooled
  • 1 tablespoon Lee Kum Kee Minced Garlic
  • 3 tablespoons butter, room temperature
  • 1 to 2 tablespoons whole milk
  • ½ cup grated sharp cheddar cheese
  • 1 egg
  • 1 tablespoon water
  • 1 (12-ounce) package round wonton skins
  • 4 slices bacon, chopped
  • ½ small onion, diced
  • Extra cheddar cheese, for garnish
  • Sliced green onions, for garnish


  • ½ cup Lee Kum Kee Sriracha Mayo Dressing/Spread
  • Salt and pepper, to taste


  • Lee Kum Kee Sriracha Mayo Dressing/Spread, for dipping



  1. Cut cooked potatoes in half and scoop out the insides into a large bowl. Mash potatoes with Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Mayo Dressing/Spread, butter, salt and pepper. Stir in milk to get a smooth consistency. Mix in cheese and set aside. 
  2. In a small bowl, whisk the egg with water. 
  3. To assemble perogies, take one wonton wrapper and brush the edges with the egg. Place 2 to 3 teaspoons worth of potato filling into the center. Fold wrapper in half to create a half moon shape and press edges together keeping the potato filling inside and removing any excess air. Repeat this process until no more filling remains. 
  4. To cook, bring a large pot of salted water to boil. Meanwhile, in a large skillet, start rendering the chopped bacon over medium-low heat. After about 3 minutes of cooking the bacon, add in chopped onion. Once water has come to boil, drop in perogies and stir, they will float when ready — about 2 to 3 minutes. 
  5. Using a slotted spoon, drain perogies and drop into the skillet with bacon and onions. Fry perogies until golden brown on either side or until cooked to your liking. Serve warm with additional Lee Kum Kee Sriracha Mayo Dressing/Spread, more cheddar cheese and chopped green onions. Enjoy!


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