Bacon and Cheddar Pierogis with Caramelized Onions
These crispy, flaky pierogies are stuffed with bacon, cheddar, and caramelized onion. Served with sour cream, and voila: game day = complete.
Servings
40-50pierogies
Servings
40-50pierogies
Ingredients
Dough
Caramelized Onions
Pierogi Filling
Instructions
Dough
  1. In a large bowl, whisk together the flour and salt. Add the butter, sour cream, and eggs, mixing until combined. Knead the dough for 3 minutes. Cover and let rest for 45 minutes while you make the filling.
Caramelized Onions
  1. Heat the butter and olive oil over medium heat in a large saute pan. Add the sliced onions, cooking over medium-low heat for 30-35 minutes, stirring occasionally, until the onions are soft and turn deep amber in color.
  2. Remove from heat and let cool completely.
Pierogies
  1. In a large pan, cook the bacon over medium heat until brown and crispy, about 7-8 minutes. Remove from heat and set aside. Once cool, crumble the bacon.
  2. Bring the potatoes to a boil in a large pot of salted water. Boil for 20-25 minutes, until the potatoes are fork-tender. Drain, and let cool. Once cool, mash the potatoes.
  3. Coarsely chop 3/4 of the cooled caramelized onions (reserve remaining for serving). In a large bowl, add the caramelized onions, crumbled bacon, mashed potatoes, cheddar cheese, havarti cheese, and melted butter. Mix well to combine. Generously season with salt and pepper.
  4. After the dough has rested, place dough on a generously floured work surface. Cut dough into 4 quarters. Roll out each quarter to 1/8 inch thickness. Using a biscuit/cookie cutter or mason jar top, cut dough into 3 to 3 1/2 inch circles.
  5. Place about 2 teaspoons of filling on one side of each dough round. Brush the edges with water, fold the other side of the dough over the filling, and press the edges together. Crimp the edges with a fork, ensuring a tight seal. Repeat process for remaining pierogies. Place a wet paper towel over top of the pierogies to ensure they don’t dry out during the process.
  6. DIRECTIONS TO FREEZE: Place pierogies on a plate or baking sheet and par-freeze for 30-40 minutes in the freezer. Once par-frozen, place pierogies in tupperware or a plastic bag. Freeze until ready to cook, up to 3 months.
  7. Bring a pot of salted water to a boil. Once boiling, add the pierogies. Let boil until pierogies float to the top. Remove pierogies using a spider strainer once cooked.
  8. Add two tablespoons of butter to a large saute pan over medium heat. Once hot, add the pierogies and pan-fry for 6-8 minutes, flipping occasionally, until they turn golden-brown on the outside. Repeat in batches as needed to avoid overcrowding in the pan.
  9. In the same skillet, re-heat the remaining 1/4 of the caramelized onions for 3-4 minutes. Serve caramelized onions and sour cream with warm pierogies. Enjoy!
Recipe Notes

While some may opt for a good old beer, if you’re looking for a wine pairing, our recommendation is the 2016 Kendall Jackson Chardonnay. This chardonnay is creamy, velvety, and is fruit forward with notes of toasted butterscotch. A perfect rich white to serve with these decadent pierogies. Cheers!

Print Recipe
 Bacon and Cheddar Pierogis with Caramelized Onions
These crispy, flaky pierogies are stuffed with bacon, cheddar, and caramelized onion. Served with sour cream, and voila: game day = complete.
Bacon and Cheddar Pierogis with Caramelized Onions
Servings
pierogies
Ingredients
Dough
Caramelized Onions
Pierogi Filling
Servings
pierogies
Ingredients
Dough
Caramelized Onions
Pierogi Filling
Bacon and Cheddar Pierogis with Caramelized Onions
Instructions
Dough
  1. In a large bowl, whisk together the flour and salt. Add the butter, sour cream, and eggs, mixing until combined. Knead the dough for 3 minutes. Cover and let rest for 45 minutes while you make the filling.
Caramelized Onions
  1. Heat the butter and olive oil over medium heat in a large saute pan. Add the sliced onions, cooking over medium-low heat for 30-35 minutes, stirring occasionally, until the onions are soft and turn deep amber in color.
  2. Remove from heat and let cool completely.
Pierogies
  1. In a large pan, cook the bacon over medium heat until brown and crispy, about 7-8 minutes. Remove from heat and set aside. Once cool, crumble the bacon.
  2. Bring the potatoes to a boil in a large pot of salted water. Boil for 20-25 minutes, until the potatoes are fork-tender. Drain, and let cool. Once cool, mash the potatoes.
  3. Coarsely chop 3/4 of the cooled caramelized onions (reserve remaining for serving). In a large bowl, add the caramelized onions, crumbled bacon, mashed potatoes, cheddar cheese, havarti cheese, and melted butter. Mix well to combine. Generously season with salt and pepper.
  4. After the dough has rested, place dough on a generously floured work surface. Cut dough into 4 quarters. Roll out each quarter to 1/8 inch thickness. Using a biscuit/cookie cutter or mason jar top, cut dough into 3 to 3 1/2 inch circles.
  5. Place about 2 teaspoons of filling on one side of each dough round. Brush the edges with water, fold the other side of the dough over the filling, and press the edges together. Crimp the edges with a fork, ensuring a tight seal. Repeat process for remaining pierogies. Place a wet paper towel over top of the pierogies to ensure they don't dry out during the process.
  6. DIRECTIONS TO FREEZE: Place pierogies on a plate or baking sheet and par-freeze for 30-40 minutes in the freezer. Once par-frozen, place pierogies in tupperware or a plastic bag. Freeze until ready to cook, up to 3 months.
  7. Bring a pot of salted water to a boil. Once boiling, add the pierogies. Let boil until pierogies float to the top. Remove pierogies using a spider strainer once cooked.
  8. Add two tablespoons of butter to a large saute pan over medium heat. Once hot, add the pierogies and pan-fry for 6-8 minutes, flipping occasionally, until they turn golden-brown on the outside. Repeat in batches as needed to avoid overcrowding in the pan.
  9. In the same skillet, re-heat the remaining 1/4 of the caramelized onions for 3-4 minutes. Serve caramelized onions and sour cream with warm pierogies. Enjoy!
Recipe Notes

While some may opt for a good old beer, if you're looking for a wine pairing, our recommendation is the 2016 Kendall Jackson Chardonnay. This chardonnay is creamy, velvety, and is fruit forward with notes of toasted butterscotch. A perfect rich white to serve with these decadent pierogies. Cheers!

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