Cheddar Pierogies Onions Bacon

Homemade Cheddar Pierogies with Caramelized Onions and Bacon are everything I crave on a chilly night. Each dumpling is filled with creamy potatoes and sharp cheddar, wrapped in tender dough, then finished with buttery caramelized onions, smoky bacon, and an extra sprinkle of cheese. These pierogies warm your kitchen and fill your home with the ultimate comfort food aroma.

When I first tried these, I was worried about the dough but found it easy and forgiving. They are now a family treat for stormy evenings when we want something truly special.

Ingredients

• All-purpose flour: gives structure to the dough choose a high-quality unbleached variety for better texture
• Kosher salt: enhances all the flavors look for a pure salt without additives
• Salted butter: for richness in both dough and filling use European butter if available for deeper flavor
• Plain full-fat Greek yogurt or sour cream: brings moisture and tang thicker yogurt keeps dough soft and easy to handle
• Large egg: binds the dough together and adds tenderness select free-range eggs if possible
• Russet potatoes: for fluffy filling starchy potatoes yield the best creamy mash
• Shredded sharp cheddar cheese: deep cheddar flavor is key look for block cheese and shred it fresh
• Cream cheese: makes the filling extra smooth and rich use a full-fat version for best texture
• Black pepper and kosher salt: add savory balance freshly ground pepper makes a difference
• Bacon: for smoky crunch find thick cut bacon with a good balance of fat
• Onions: for caramelized sweetness yellow onions work best for slow cooking
• Butter: creates that rich caramelized onion finish opt for unsalted for sauce if you want more control
• Apple cider vinegar: adds a lively zip to onions choose raw unfiltered vinegar for the brightest taste
• Fresh thyme: is optional but gives a herbal note try to use fresh springs
• Extra cheddar cheese for topping: adds a melty golden finish

Step-by-Step Instructions

Make the Dough:

Combine flour salt melted butter Greek yogurt or sour cream and egg in a medium mixing bowl Stir until a soft dough forms then knead with your hands for two to three minutes until smooth and slightly tacky Cover with a clean towel and let the dough rest for thirty minutes This resting period allows gluten to relax so rolling is easier

Prepare the Filling:

Peel and quarter four Russet potatoes then place in a pot of salted water Bring to a boil and cook for twenty to thirty minutes until easily pierced with a fork Drain and return to the pot Mash the potatoes over low heat to help evaporate excess moisture Stir in room temperature butter shredded cheddar and cream cheese Mix until completely smooth and creamy Season generously with kosher salt and black pepper Taste and adjust

Roll and Shape the Pierogies:

Dust your counter with flour Roll the rested dough until one eighth inch thick Use a three inch round cutter to punch out circles Gather and reroll scraps if needed Place two teaspoons of potato cheese filling in the center of each circle Brush the edges lightly with water Fold the dough over the filling and press tightly to seal You can crimp with a fork for extra security

Freeze or Cook:

If making ahead place pierogies in a single layer on a parchment lined baking sheet and freeze for thirty minutes Once frozen store in a zip top bag for up to three months To cook bring a large pot of salted water to a boil Add pierogies in batches and simmer for two to three minutes until they float to the surface Drain promptly so they do not overcook

Make the Caramelized Onion Bacon Sauce:

In a heavy skillet cook bacon strips over medium heat until crispy Remove to a paper towel lined plate and set aside Pour off excess fat leaving about one tablespoon in the pan Melt two tablespoons butter in the same skillet Add sliced onions and cook over medium heat five minutes until beginning to soften Stir in apple cider vinegar and cook another five to eight minutes until golden brown and deeply caramelized Return bacon to the skillet along with a few thyme sprigs if using

Finish and Serve:

Add cooked pierogies gently to the onion bacon mixture Toss to coat so each dumpling is shiny with sauce Pile on extra cheddar cheese before serving and if you like dollop with Greek yogurt or sour cream

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My favorite part is the sharp cheddar in the filling It melts into the potatoes and makes every bite savory and tangy My family always gathers in the kitchen when I am searing the bacon and prepping the onions because the aroma is irresistible We always sneak a pierogi right from the pan

Storage Tips

Store cooked pierogies in an airtight container in the fridge for up to three days Reheat by gently sautéing in a little butter on the stove Frozen pierogies can go directly from freezer to boiling water with just a minute or two of extra cooking time If you are short on time freeze before boiling so you can cook them fresh as needed

Ingredient Substitutions

For the cheese try Gruyere Monterey Jack or even smoked Gouda for a twist Swap bacon with sautéed mushrooms for a vegetarian option and use chives in place of thyme for a brighter herbal topping Both Greek yogurt and sour cream work well in dough and as a topping

Serving Suggestions

These pierogies are perfect as a hearty main dish with a crisp green salad or roasted vegetables For a festive table pair with borscht or a simple cucumber salad They also shine as an appetizer for parties just make them smaller and serve with extra caramelized onions

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Cultural and Historical Context

Pierogies are rooted in Eastern European traditions often reserved for special occasions or large family gatherings In Polish and Ukrainian homes recipes are handed down through generations Each family has its signature filling and dough technique I love honoring this tradition in my kitchen and giving it a bacon and cheddar twist that my family eagerly requests

Recipe FAQs

→ What cheese works best in these pierogies?

Sharp cheddar provides a tangy, robust flavor, but you can substitute with Monterey Jack or Gruyère for a milder or nuttier profile.

→ Can I make the dough with sour cream instead of Greek yogurt?

Yes, sour cream is a great alternative; it yields a tender dough with a slightly tangier taste and similar texture.

→ Do you need to cook pierogies before freezing?

No, simply assemble and flash-freeze uncooked pierogies. Cook them directly from frozen in boiling water until they float.

→ How do you achieve perfectly caramelized onions?

Cook sliced onions slowly in butter over medium-low heat, stirring often, until deep golden and sweet, usually 15–20 minutes.

→ What are some popular variations for fillings or toppings?

Try adding mushrooms, spinach, or sausage to the filling. For toppings, use chives, crispy fried onions, or extra cheese for variety.

→ Can the bacon be omitted for a vegetarian version?

Absolutely; simply skip the bacon or replace it with sautéed mushrooms or extra caramelized onions for added flavor and texture.