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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.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 Servings
Course: Appetizer, Main Course
Cuisine: Polish
Ingredients Method Notes

Ingredients
  

  • DOUGH
  • 2 Cups Flour
  • 1 Tsp Salt
  • 2 Tbl Salted Butter Melted.
  • 1 Cup Greek Yogart Plain and Full Fat.
  • 1 Egg
  • FILLING
  • 3 Russet Potatoes Large, peeled and quartered.
  • 2 Tbl Salted Butter Room Temperature.
  • 3 Ounces Cream Cheese
  • Salt & Pepper Shakers To taste.
  • SAUCE
  • 5 Slices Bacon Chopped.
  • 4 Tbl Salted Butter
  • 2 Yellow Onions Medium and thinly sliced.
  • 3 Tbl Apple Cider Vinegar
  • 1 Tbl Thyme

Method
 

  1. 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.
  2. 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.
  3. 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. 
  4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. 
  5. 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.
  6. 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.
  7. 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.
  8. Drop the pierogies into the sauce, gently tossing to combine. Spoon the pierogies and onions onto plates. Top with cheddar and bacon. Bon Appetit.

Notes

Traditional fillings include potato and farmer’s cheese (pierogi ruskie), sauerkraut and mushrooms, or minced meat. 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—hence the addition of cheddar cheese, a distinctly American contribution.
In this modern adaptation, mashed potatoes are combined with sharp cheddar to create a rich, creamy filling.