Description
Enjoy these comforting Cheddar Pierogies with Caramelized Onions and Bacon, a delicious homemade dish perfect for any occasion. Tender potato and cheddar filled dumplings are pan-fried and topped with sweet caramelized onions and crispy bacon.
Ingredients
Scale
- Dough:
- 2 cups All-Purpose Flour
- 1 teaspoon Kosher Salt
- 4 tablespoons Salted Butter, melted
- 1 cup Plain Full Fat Greek Yogurt
- 1 large Egg
- Filling:
- 2 cups Russet Potatoes
- 1 cup Shredded Sharp Cheddar Cheese
- 4 ounces Cream Cheese
- 1 teaspoon Black Pepper
- Topping:
- 6 slices Thick Cut Bacon
- 1 medium Yellow Onion
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Fresh Thyme Leaves
Instructions
- Prepare Dough: In a mixing bowl, combine all-purpose flour, kosher salt, melted butter, Greek yogurt, and egg. Knead for 2-3 minutes until smooth. Cover and let rest for 30 minutes.
- Make Filling: Boil russet potatoes in salted water until tender (20-30 minutes). Drain and mash with butter, cheddar cheese, and cream cheese. Season with black pepper.
- Form Pierogies: On a floured surface, roll dough to 1/8 inch thickness. Cut 3-inch circles. Place 2 teaspoons of filling in the center of each circle. Moisten edges with water, fold, and seal.
- Cook Pierogies: Bring a pot of salted water to a boil. Add pierogies and cook until they float (about 2-3 minutes).
- Prepare Topping: In a skillet, cook bacon until crispy. Remove and set aside. Sauté yellow onion in the same skillet until soft. Add apple cider vinegar, fresh thyme, and reserved bacon. Cook until onions are caramelized.
- Combine and Serve: Gently toss the boiled pierogies in the skillet with the caramelized onions and bacon until coated. Serve hot, garnished with extra cheddar if desired.
Notes
- For added creaminess, serve with a dollop of sour cream or Greek yogurt.
- These pierogies can be frozen uncooked for later enjoyment.
- Experiment with different cheeses or herbs for variations.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan-fried
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 pierogi
- Calories: 250 kcal
- Sugar: N/A
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg