Pierogies! It’s what’s for dinner! Maybe an appetizer would be more appropriate?
Appropriate, shmappropriate. I’D EAT THESE BABIES FOR BREAKFAST. We can go ahead throw appropriateness out the window — right alongside any notion of traditional pierogies. Because listen, I don’t proclaim to be a pierogi aficionado by any stretch of the imagination [cough, sous chef, cough] — BUT, I do know delicious when I taste it! And my goodness, these are damn good.
Crisp, flaky little nuggets of bacon-ey goodness. And cheese. CHEESE. Stuffed AND sprinkled with rich caramelized onions. Drizzled with sour cream. They basically taste like baby unicorn tears. And for anyone wondering, that is a magnificent thing [at least I tell myself they’re supposed to be].
These pierogies may not be straight out of Warsaw or Heinz field, but they’re comin’ hot outta this kitchen — and let’s be serious, life would be so boring without a some creative juices
[wine?] to spice things up. Of course, the sous chef is a die-hard Steelers fan with family from Pittsburgh and his fair share of Polish blood, so let’s just say he had some strong feelings about these pierogies. Mostly that I make them for him, for starters. But I did, in fairness, take a couple of his queues: caramelized onions, potatoes, etc.
Naturally I added bacon. Every time I wonder if I have a bacon problem, I always come to conclusion that it’s actually a solution. I mean, it does make everything taste like heaven. The sous chef jokes that I mis-named the blog — and it should have been ‘a hint of bacon’ the whole time. I keep telling that would be so misleading and unfair to readers, because there’s pretty much always a whole lotta bacon going on here… [exhibits A, B, C].
But back to the real treat here: with the super bowl right around the corner, these are a *perfect* game day bite. What’s better, is that this recipe makes a ridiculous amount of pierogies — make these in advance, pop them in the freezer, and voila — a delicious game snack in no time flat.