Smoky, savoury, and seriously satisfying. These Bacon and Gouda Pierogies are a bold twist on a classic comfort food. Made by hand every morning in the Kitchener-Waterloo kitchen of Pierogi House, each dumpling is packed with creamy mashed potatoes, rich smoked Gouda, and crisp bits of real bacon. The dough is soft and tender, just like Irena used to make back in southern Poland, long before she and her son Jacek brought their family recipes to Canada. What started as a craving for better pierogies turned into a local legend. Today, Pierogi House is known for making pierogies the old-school way: in small batches, by hand, and always with heart. Whether you pan-fry them until golden or serve them simply with a dollop of sour cream, these pierogies are made to bring people together, one bite at a time.

COOKING TIP: For golden, crispy pierogies with a tender inside, boil them first until they float, then transfer them to a hot skillet with a bit of butter or oil. Sauté until both sides are golden brown. Finish with caramelized onions, extra bacon and a dollop of sour cream for that authentic, homemade touch.