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Cheddar Pierogies with Caramelized Onions and Bacon Recipe
Ben Carraoli

Cheddar Pierogies with Caramelized Onions and Bacon Recipe

The first time I made these Cheddar Pierogies with Caramelized Onions and Bacon, I felt a deep connection to a comfort food classic that never fails to impress. Crafting each pierogi by hand was not just rewarding but also a fun, memorable process that made me fall in love with this dish even more.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Dinner
Calories: 604
Ingredients Method

Ingredients
  

  • For the Dough
  • 2 cups all-purpose flour: Forms the sturdy yet soft pierogi dough.
  • 1 tsp kosher salt: Enhances the flavor of the dough.
  • 2 tbsp melted salted butter: Adds richness and flexibility for perfect rolling.
  • 1 cup full-fat Greek yogurt: Gives the dough a tender fluffy texture.
  • 1 large egg: Helps bind the dough for easy handling.
  • For the Filling
  • 4 large russet potatoes around 3 lbs, peeled and quartered: The creamy, starchy heart of the filling.
  • 2 tbsp salted butter: Adds an extra layer of richness to the potatoes.
  • 2 cups shredded sharp cheddar cheese: Ensures bold cheesy flavor in every bite.
  • 2 oz cream cheese: Makes the filling ultra creamy and smooth.
  • Kosher salt and black pepper: Perfectly seasons the potato-cheese mixture.
  • For the Onion Butter Sauce
  • 4 thick slices of bacon chopped: Brings irresistible crispiness and smoky richness.
  • 4 tbsp salted butter: Creates a luscious base for the sauce.
  • 2 yellow onions thinly sliced: Caramelizes sweetly to balance the savory flavors.
  • 3 tbsp apple cider vinegar: Adds a tangy brightness to the buttery sauce.
  • 1 tbsp fresh thyme leaves: Complements with an herby fragrance.

Method
 

  1. Combine the flour, salt, melted butter, Greek yogurt, and egg in a mixing bowl. Mix everything together until it forms a smooth dough. Knead the dough lightly for a couple of minutes, then cover it with a kitchen towel or plastic wrap to rest for 30 minutes. This resting period makes the dough soft and easy to handle later.
  2. While the dough rests, boil the peeled and quartered potatoes in salted water until soft, about 30 minutes. Drain well, then mash the potatoes with butter, shredded sharp cheddar cheese, and cream cheese. Season with salt and pepper to taste. You’ll end up with a creamy, cheesy filling that’s irresistible even on its own!
  3. On a well-floured surface, roll out your dough to about 1/8-inch thickness. Use a biscuit cutter or the rim of a drinking glass to cut out 3-inch rounds. Spoon about 2 teaspoons of the potato filling into the center of each circle. Lightly brush the edges with water, fold into half-moons, and pinch or crimp the edges to seal them tight.
  4. Bring a large pot of salted water to a gentle boil, then drop in the pierogies in small batches. Cook for 2-3 minutes or until they float to the surface. Use a slotted spoon to remove them and set aside.
  5. Cook the chopped bacon in a skillet until crispy, then transfer to a paper towel-lined plate. Retain about a tablespoon of the rendered bacon fat and add the butter to the skillet. Sauté the sliced onions over medium-low heat until they caramelize beautifully, which may take about 20 minutes. Deglaze the pan with apple cider vinegar for extra depth, then add thyme for a fragrant touch.
  6. Gently toss the boiled pierogies into the skillet with the onions until they’re coated in the buttery, caramelized mixture. Plate them up, then top with crispy bacon bits, fresh thyme, and an extra sprinkle of cheddar if you like!