Cheddar Pierogies Caramelized Onions Bacon (Print-Friendly Version)
Pillowy dumplings filled with creamy cheddar, bacon, and sweet onions, finished with a rich, buttery sauce.
# What You’ll Need to Make This:
→ Dough
01 -
250 g all-purpose flour
02 -
1 teaspoon kosher salt
03 -
2 tablespoons salted butter, melted
04 -
240 g plain full-fat Greek yogurt or sour cream
05 -
1 large egg
→ Filling
06 -
4 Russet potatoes, peeled and quartered
07 -
2 tablespoons salted butter, at room temperature
08 -
200 g shredded sharp cheddar cheese
09 -
55 g cream cheese
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
→ Butter Sauce and Toppings
12 -
4 slices streaky bacon
13 -
2 tablespoons unsalted butter
14 -
2 medium onions, sliced
15 -
1 tablespoon apple cider vinegar
16 -
Fresh thyme leaves (optional)
17 -
Extra cheddar cheese, for serving
18 -
Greek yogurt or sour cream, for garnish
# How to Prepare:
01 -
Combine flour, kosher salt, melted butter, Greek yogurt (or sour cream), and egg in a medium bowl. Mix until a cohesive dough forms. Knead for 2–3 minutes on a floured surface, cover, and rest at room temperature for 30 minutes.
02 -
Boil potatoes in salted water for 20–30 minutes until tender. Drain and return to the pot. Mash over low heat, then incorporate butter, shredded cheddar, and cream cheese. Season with salt and black pepper; allow to cool.
03 -
Roll dough on a floured surface to 3 mm thickness. Cut circles with a 7.5 cm cutter. Place 2 teaspoons of filling in the centre of each, brush edges with water, fold, and seal edges firmly.
04 -
For freezing, spread pierogies on a baking sheet and freeze for 30 minutes before transferring to a freezer bag. To cook, simmer in salted water for 2–3 minutes until they float. Drain well.
05 -
In a skillet over medium heat, sauté bacon until crisp. Remove, drain, and chop. Retain 1 tablespoon bacon fat; add butter. Sauté sliced onions for 5 minutes. Stir in apple cider vinegar, then cook 5–8 minutes more until caramelized. Add bacon and thyme leaves, if using.
06 -
Gently toss cooked pierogies with caramelized onion-bacon mixture. Serve warm, topped with extra cheddar and a dollop of Greek yogurt or sour cream.
# Extra Tips:
01 -
For best results, allow the dough to rest to improve elasticity and prevent tearing during filling.
02 -
The pierogies can be frozen before boiling for convenient future meals; cook from frozen, adding an extra minute to boiling time.
03 -
Swap Greek yogurt for sour cream in both dough and serving for a different tang.