Pierogi Potsticker

Bacon Ranch Pierogi Potstickers

I like to think that the main difference between a pierogi and a pot sticker is the use of potato and dairy. I know there is a lot more technical differences, but when it comes down to it the potato and dairy is the most notable thing. I wanted to make a mashup that looked more like a potsticker, but had more of a pierogi flavor on the inside. I instantly thought bacon because bacon. I then thought that ranch would be a fun addition since bacon and ranch play so well together. 

Mix the cooked potato with some bacon, ranch, and a splash of soy sauce because these are potstickers after all. 

Get your station ready. Wrappers, filling, and egg wash.

I love having a stack of any stuffed pasta sitting on my cutting board.

Fry the potstickers for a few minutes in some oil on one side.
Potstickers are called such because they stick to the pot during the first part of cooking, but if you use a nonstick pan and plenty of oil that is very hot before adding the potstickers, you can cheat and just look under to make sure they are browning properly.

Once browned, add some water and flip them over. Cook another 2 minutes.

These are such a craveable appetizer. Make then for the game this weekend, or just for hanging out with some friends.

You can use chopsticks, or you can just grab like 5 at a time with your bare hands and shove them into your face like I did.

Bacon Ranch Pierogi Potstickers

Potstickers are filled with a potato, bacon, and ranch mixture, with more ranch for dipping!
Prep Time30 mins
Cook Time1 hr 40 mins
Total Time2 hrs 10 mins
Servings: 25 potstickers


  • 1 large russet potato
  • 3/4 cup ranch
  • 5 strips bacon cooked
  • 2 teaspoons soy sauce
  • 25 wonton wrappers
  • 1 egg
  • oil for frying
  • chives
  • More ranch for dipping


  • Bake the potato rubbed with some oil and salt until tender, about an hour and a half. Peel the potato and place into a bowl with the ranch, soy sauce, and cooked bacon. Mash and mix until well combined.
  • Beat the egg with a splash of water. Get your first wonton wrapper ready. Use your finger to rub just a little of the egg wash on all the edges. Stuff it with about a tablespoon of the potato mixture (depending on how big the wrappers are) and fold it over onto itself. Press the edges firmly to seal. Make 5 little crimps in the edge by folding the seam onto itself and pressing firmly to seal. Repeat until you have done all the wontons or you run out of filling.
  • Heat a thin coating of oil in a frying pan until you see it glistening and moving around a bit. Add in as many potstickers will fit without crowding the pan. Allow to sit for about 3-5 minutes to really brown the edge. Pour in about a cup of water and flip all the potstickers. Cook another 2 minutes in the water before removing from the pan.
  • Serve with some chives and more of the ranch

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