I’m sharing my Cheddar Pierogi with Caramelized Onions and Bacon, a family-tested recipe that hides a simple trick for perfectly tender dough and a melty cheddar filling.

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Ingredients

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Russet potatoes: high in starch and carbs, good potassium, makes filling, creamy mash.
All purpose flour: provides structure and carbs, not much fiber, simple pantry staple.
Sharp cheddar: rich in protein and calcium, gives tangy, savory, sharp cheese flavor.
Sour cream: adds tangy richness, creamy texture, some fat, makes the filling smooth.
Bacon: salty, smoky, adds protein and fat, makes the dish savory and indulgent.
Yellow onions: sweeten when cooked, they add fiber and aroma, caramelize beautifully.
Unsalted butter: adds richness and mouthfeel, pure fat, helps crisp and brown.
Egg: binder providing protein and structure, helps dough come together.
Chives: mild onion brightness, add color, low calories and fresh finish.

Ingredient Quantities

3 1/2 cups all purpose flour

1 teaspoon salt

1 large egg

1/2 cup sour cream

1/2 cup warm water

2 tablespoons unsalted butter melted

2 pounds russet potatoes

6 tablespoons unsalted butter

1/3 cup whole milk

1 teaspoon kosher salt

1/2 teaspoon black pepper

8 ounces sharp cheddar cheese

4 ounces cream cheese optional

2 large yellow onions

1 tablespoon brown sugar

6 to 8 slices bacon

2 tablespoons vegetable oil

3 tablespoons unsalted butter

1 cup sour cream

2 tablespoons chopped chives or green onions

How to Make this

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1. Make the dough: stir 3 1/2 cups all purpose flour with 1 teaspoon salt in a bowl, whisk the 1 large egg with 1/2 cup sour cream, 1/2 cup warm water and 2 tablespoons melted unsalted butter, then combine into the flour and knead until smooth (about 5 to 7 minutes); wrap and let rest at room temp for 30 minutes while you prep everything else.

2. Boil and mash the potatoes: peel and quarter 2 pounds russets, simmer in salted water until fork tender, drain well and mash with 6 tablespoons unsalted butter, 1/3 cup whole milk, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until smooth; let cool a bit so it won’t melt the cheese later.

3. Cook the bacon: fry 6 to 8 slices until crisp, drain on paper towel, crumble some for the filling and reserve a few slices for garnish; keep a tablespoon or two of the bacon fat for flavor if you want.

4. Make the filling: fold 8 ounces sharp cheddar (finely grated) and the optional 4 ounces cream cheese into the warm mashed potatoes, stir in about half of the crumbled bacon so you have bacon in the filling; taste and adjust salt/pepper if needed.

5. Caramelize the onions: thinly slice 2 large yellow onions and cook in a skillet over medium low heat with 2 tablespoons vegetable oil, 3 tablespoons unsalted butter and 1 tablespoon brown sugar; stir occasionally and cook 20 to 30 minutes until deep golden, add a splash of the reserved bacon fat near the end if you like smoky flavor.

6. Roll and cut dough: on a floured surface roll the rested dough to about 1/8 inch thick, cut 3 inch rounds (a glass works fine), keep rounds covered so they don’t dry out.

7. Fill and seal pierogi: put about 1 tablespoon of potato-cheese-bacon filling in each round, wet the edge with water, fold over and press to seal; crimp with a fork or pleat the edge to be sure they don’t open while boiling. repeat until dough is used.

8. Boil then crisp: bring a large pot of salted water to a boil, drop pierogi in batches, when they float cook 1 to 2 more minutes, remove with a slotted spoon and let drain; in a large skillet heat a little of the reserved bacon fat with 3 tablespoons unsalted butter and 2 tablespoons vegetable oil, pan fry the boiled pierogi until golden and slightly crisp on both sides.

9. Serve: pile the pierogi on a plate, spoon generous amounts of the caramelized onions over them, sprinkle remaining crumbled bacon, add a dollop of 1 cup sour cream and finish with 2 tablespoons chopped chives or green onions; taste is best warm, and they freeze well uncooked if you want to save some.

Equipment Needed

1. large mixing bowl for dough and for mixing the potatoes
2. medium bowl for the egg/sour cream mix and for holding cut rounds
3. large pot for boiling potatoes and then the pierogi
4. colander to drain the potatoes and pierogi
5. potato masher or ricer to get a smooth mash
6. box grater for the cheddar (and the optional cream cheese if you like)
7. large skillet for caramelizing onions and for pan frying the pierogi
8. rolling pin to roll the dough out thin
9. 3 inch round cutter or a drinking glass to cut rounds
10. slotted spoon to fish out boiled pierogi and a wooden spoon for stirring

FAQ

Q: Can I freeze these pierogies? A: Yes, freeze them either raw or cooked. Lay finished pierogies in a single layer on a baking sheet till firm, then transfer to a freezer bag. Cook from frozen in boiling water, add a minute or two to the cook time, or thaw in fridge overnight then pan fry.

Q: My filling gets watery, how do I stop that? A: Drain potatoes very well after boiling and mash while hot so excess steam leaves. Use the cream cheese and cheddar to bind, don't add extra milk. Also don't overcook onions in their own juices, brown them slow with a pinch of salt and brown sugar to evaporate moisture.

Q: Can I swap the cheddar for another cheese? A: Sure, use Colby, Monterey Jack or a sharp Gouda for good melt and flavor. If you pick a salty cheese cut back on added salt, and mix with cream cheese for creaminess if needed.

Q: What's the easiest way to reheat leftovers? A: Pan fry in butter or oil over medium heat till crisp, that brings back texture and flavor. You can also bake at 375 F on a sheet for 10 to 15 minutes. Microwave works in a pinch but they get soggy.

Q: How do I make sure the pierogies seal and don't burst open? A: Don't overfill the rounds, brush edges with a little water or beaten egg, press firmly and crimp with a fork. Chill formed pierogies 15 to 30 minutes before boiling so the dough firms up and holds better.

Q: I don't eat pork, any good swap for bacon? A: Use smoked turkey or tempeh bacon, or skip the meat and add extra caramelized onions plus a pinch of smoked paprika for that smoky hit. Mushrooms sautéed in soy or liquid smoke also work great.

Cheddar Pierogies With Caramelized Onions And Bacon. Recipe Substitutions and Variations

3 1/2 cups all purpose flour: use bread flour for a slightly chewier dough, or swap half with whole wheat pastry flour for a nuttier, heartier bite. For gluten free try a 1-to-1 GF baking blend plus 1 tsp xanthan gum to help it hold together.
1 large egg: replace with a flax “egg” (1 tbsp ground flax + 3 tbsp water), or use 1/4 cup sour cream or plain yogurt for extra richness if you don’t mind a softer dough. A neutral oil (1 tbsp) mixed with 2 tbsp water also works in a pinch.
8 ounces sharp cheddar cheese: sub with Colby or Monterey Jack for milder flavor, or use Gruyere/Emmental for a nuttier, meltier filling. Lactose intolerant? choose lactose-free cheddar or a blend of dairy-free cheddar style shreds.
6 to 8 slices bacon: swap with pancetta or diced smoked ham for a similar salty, smoky note. For vegetarian: use caramelized mushrooms (shiitake or cremini) tossed with a bit of soy sauce, or try smoked tempeh crumbles.

Pro Tips

1) Use a ricer or food mill for the potatoes if you can, it gives a silky filling with no lumps. Let the mash cool to warm, not piping hot, before you add cheese so it melts into the potatoes instead of turning oily.

2) Save a tablespoon or two of the bacon fat and fry the pierogi in a mix of that, a bit of butter and some neutral oil. Heat the oil first, then add butter so it wont burn, you get crisp golden edges without bitter burnt butter taste.

3) Dont overfill and seal carefully. A tablespoon of filling is usually plenty, wet the rim, press hard and crimp or fork-seal — make one test pierogi, boil it, check the seal and seasoning before you finish the rest.

4) Keep dough and cut rounds covered or under a damp towel while you work so they dont dry and crack. If the dough gets sticky chill it 10 minutes and dust lightly with flour when rolling.

5) Freeze flat on a tray first if you want to store them, then transfer to a bag once solid so they dont stick together. For the onions cook low and slow for real caramelization, finish with a splash of vinegar to brighten things up before serving.

Cheddar Pierogies With Caramelized Onions And Bacon. Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Cheddar Pierogi with Caramelized Onions and Bacon, a family-tested recipe that hides a simple trick for perfectly tender dough and a melty cheddar filling.

Servings

servings

Calories

799

kcal

Equipment: 1. large mixing bowl for dough and for mixing the potatoes
2. medium bowl for the egg/sour cream mix and for holding cut rounds
3. large pot for boiling potatoes and then the pierogi
4. colander to drain the potatoes and pierogi
5. potato masher or ricer to get a smooth mash
6. box grater for the cheddar (and the optional cream cheese if you like)
7. large skillet for caramelizing onions and for pan frying the pierogi
8. rolling pin to roll the dough out thin
9. 3 inch round cutter or a drinking glass to cut rounds
10. slotted spoon to fish out boiled pierogi and a wooden spoon for stirring

Ingredients

3 1/2 cups all purpose flour
1 teaspoon salt
1 large egg
1/2 cup sour cream
1/2 cup warm water
2 tablespoons unsalted butter melted
2 pounds russet potatoes
6 tablespoons unsalted butter
1/3 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces sharp cheddar cheese
4 ounces cream cheese optional
2 large yellow onions
1 tablespoon brown sugar
6 to 8 slices bacon
2 tablespoons vegetable oil
3 tablespoons unsalted butter
1 cup sour cream
2 tablespoons chopped chives or green onions

Directions

Make the dough: stir 3 1/2 cups all purpose flour with 1 teaspoon salt in a bowl, whisk the 1 large egg with 1/2 cup sour cream, 1/2 cup warm water and 2 tablespoons melted unsalted butter, then combine into the flour and knead until smooth (about 5 to 7 minutes); wrap and let rest at room temp for 30 minutes while you prep everything else.
Boil and mash the potatoes: peel and quarter 2 pounds russets, simmer in salted water until fork tender, drain well and mash with 6 tablespoons unsalted butter, 1/3 cup whole milk, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until smooth; let cool a bit so it won’t melt the cheese later.
Cook the bacon: fry 6 to 8 slices until crisp, drain on paper towel, crumble some for the filling and reserve a few slices for garnish; keep a tablespoon or two of the bacon fat for flavor if you want.
Make the filling: fold 8 ounces sharp cheddar (finely grated) and the optional 4 ounces cream cheese into the warm mashed potatoes, stir in about half of the crumbled bacon so you have bacon in the filling; taste and adjust salt/pepper if needed.
Caramelize the onions: thinly slice 2 large yellow onions and cook in a skillet over medium low heat with 2 tablespoons vegetable oil, 3 tablespoons unsalted butter and 1 tablespoon brown sugar; stir occasionally and cook 20 to 30 minutes until deep golden, add a splash of the reserved bacon fat near the end if you like smoky flavor.
Roll and cut dough: on a floured surface roll the rested dough to about 1/8 inch thick, cut 3 inch rounds (a glass works fine), keep rounds covered so they don’t dry out.
Fill and seal pierogi: put about 1 tablespoon of potato-cheese-bacon filling in each round, wet the edge with water, fold over and press to seal; crimp with a fork or pleat the edge to be sure they don’t open while boiling. repeat until dough is used.
Boil then crisp: bring a large pot of salted water to a boil, drop pierogi in batches, when they float cook 1 to 2 more minutes, remove with a slotted spoon and let drain; in a large skillet heat a little of the reserved bacon fat with 3 tablespoons unsalted butter and 2 tablespoons vegetable oil, pan fry the boiled pierogi until golden and slightly crisp on both sides.
Serve: pile the pierogi on a plate, spoon generous amounts of the caramelized onions over them, sprinkle remaining crumbled bacon, add a dollop of 1 cup sour cream and finish with 2 tablespoons chopped chives or green onions; taste is best warm, and they freeze well uncooked if you want to save some.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.