Cheddar Pierogies with Caramelized Onions and Bacon
Cheddar pierogies with caramelized onions and bacon represent a delicious fusion of old-world tradition and contemporary comfort food. Rooted in Polish culinary tradition, the pierogi is a stuffed dumpling. It is made with unleavened dough. and is typically filled with savory or sweet ingredients. It is then boiled and often pan-fried for a crispy finish.
HISTORY AND ORIGIN: Cheddar Pierogies with Caramelized Onions and Bacon
Historically, pierogis have been a staple in Polish households for centuries. They are believed to have originated in the 13th century. Their introduction to Poland may have come from Eastern influences like Russia or Chinese dumplings via trade routes. Over time, pierogi became an essential part of Polish identity. It is served on holidays, during harvest festivals, and as everyday sustenance, particularly in rural communities.
Variations
Traditional fillings include potato and farmer’s cheese, sauerkraut and mushrooms, or minced meat. However, in North America, where many Polish immigrants settled in cities like Chicago, Detroit, and Pittsburgh, the pierogi evolved to reflect new ingredients and local tastes. Thus, this led to the addition of cheddar cheese, a distinctly American contribution.
In this adaptation, mashed potatoes are combined with sharp cheddar to create a rich, creamy filling. After boiling, the pierogies are pan-fried in butter and finished with a topping of caramelized onions and crispy bacon. The onions provide sweetness and depth, while the bacon adds smokiness and crunch, enhancing the pillowy dumplings with layers of flavor and texture.
This dish is beloved for its heartiness and nostalgic appeal. Cheddar Pierogies with Caramelized Onions and Bacon offer both comfort and indulgence. It bridges cultures and generations. It appeals to those who grew up with pierogi, as well as new fans discovering them through variations like this. Served as a main course or hearty appetizer, this dish is a savory celebration of tradition, adaptation, and timeless comfort.is beloved for its heartiness and nostalgic appeal. It offers both comfort and indulgence. It bridges cultures and generations, appealing to those who grew up with pierogi as well as new fans discovering them through inventive variations like this. Served as a main course or hearty appetizer, cheddar pierogies with caramelized onions and bacon are a savory celebration of tradition, adaptation, and timeless comfort.
Cheddar Pierogies with Caramelized Onions and Bacon
Ingredients
Method
- To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.
- To make the filling. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
- Drain the potatoes, return the potatoes to the pot and mash over low heat, adding the butter, cheddar cheese, and cream cheese. Season to taste with salt and pepper.
- Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles.
- Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work to prevent from drying out.
- When ready to cook, bring a large pot of salted water to a boil. Boil the pierogies in batches for 2-3 minutes, or until they float. Drain.
- To make the butter sauce, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean, then set back over medium-high heat and melt 1 tablespoon butter. Add the onions and cook 5 minutes, until softened. Add the apple cider, season with salt and pepper and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are golden and caramelized. Add the remaining butter and thyme and cook 2-3 minutes, until the butter is browned. Remove from the heat.
- Drop the pierogies into the sauce, gently tossing to combine. Spoon the pierogies and onions onto plates. Top with cheddar and bacon. Bon Appetit.