The first time I made these Cheddar Pierogies with Caramelized Onions and Bacon Recipe, 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.
Once I took my first bite, the creamy cheddar potato filling, paired with sweet caramelized onions and crispy bacon, took me straight to food heaven. It’s one of those dishes you know will be a hit whether it’s a cozy weeknight or a holiday dinner.
Ingredients That Bring This Recipe to Life
This recipe uses simple, wholesome ingredients to create incredible flavors.
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.
Note: This recipe yields approximately 36 pierogies, serving about 6.
Variations to Make It Your Own
Get creative with these fun modifications:
- Dairy-Free Option: Use plant-based yogurt, butter, and dairy-free cheddar for a vegan version that doesn’t skimp on flavor.
- Vegetarian Option: Drop the bacon and try smoked paprika or sautéed mushrooms for a similar smoky vibe.
- Add a Spicy Twist: Mix in red pepper flakes or chili powder into the filing for a subtle kick.
- Different Cheeses: Swap out cheddar for Gouda, mozzarella, or even pepper jack for an exciting flavor variation.
Cooking Time Breakdown
Here’s how much time it takes to cook this incredible dish:
- Prep Time: 1 hour
- Cooking Time: 30 minutes
- Total Time: 1 hour 30 minutes
Tools You’ll Need
Here’s the equipment to make your pierogi-making adventure smooth and fun:
- Mixing bowl: Keeps your dough-making mess-free.
- Rolling pin: Makes it easy to roll the dough evenly (substitute with a clean wine bottle if needed).
- Skillet: Perfect for caramelizing the onions and frying bacon.
- Potato masher: Helps achieve that creamy, lump-free filling.
How to Make Cheddar Pierogies with Caramelized Onions and Bacon?
Making pierogies is a delightful process, and here’s how I do it:
Step 1: Prepare the Dough
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.
Step 2: Make the Potato Filling
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!
Step 3: Roll and Fill the Dough
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.
Step 4: Boil the Pierogies
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.
Step 5: Make the Onion Butter Sauce
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.
Step 6: Toss and Serve
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!
Additional Tips for Perfect Homemade Pierogies
Here are a few tricks I’ve learned to make this recipe even better:
- Keep the Dough Hydrated: Work with one section of dough at a time, keeping the rest covered to prevent it from drying out.
- Freeze Extras: For effortless weeknight meals, freeze uncooked pierogies. Boil straight from frozen when you’re ready to serve.
- Get Creative with Fillings: While cheddar and potato is a classic, adding garlic, herbs, or spicy jalapeños can elevate the taste further.
How to Serve Them Like a Pro?
These pierogies shine when served as a hearty main dish or an elegant side. Plate them on a large platter, with the bacon and caramelized onions forming a glistening golden topping. Add fresh thyme or chopped parsley for a pop of color, and serve with a dollop of sour cream or a tangy Greek yogurt dip. They pair perfectly with a green salad or roasted veggies for a complete meal.
Nutritional Information
Each serving (about 6 pierogies) includes approximately:
- Calories: 604
- Protein: 15g
- Carbohydrates: 50g
- Fat: 38g
Make Ahead and Storage
These pierogies are great for prepping ahead and storing:
- Refrigerate: Store cooked pierogies in the fridge for up to 3 days. Reheat in a skillet with butter for the best flavor and texture.
- Freeze: Place uncooked pierogies on a tray and freeze until solid. Transfer to freezer bags and store for up to 3 months. Boil straight from frozen when ready to eat!
Why You’ll Love This Recipe?
These cheddar pierogies are nothing short of magical, and here’s why:
- Comfort Food Bliss: The cheesy potato filling paired with crispy bacon and caramelized onions hits all the cozy notes.
- Fun to Make: The interactive process makes cooking feel like a special event.
- Totally Customizable: Swap ingredients to fit your dietary preferences or add your favorite flavors.
- Great for Meal Prep: Make ahead and freeze for easy dinners anytime.
- Crowd Favorite: Perfect for holiday gatherings, potlucks, or a simple family dinner.
Dive into the rewarding world of pierogi-making, and I promise this recipe will leave everyone asking for seconds!
Cheddar Pierogies with Caramelized Onions and Bacon Recipe
Ingredients
Dough
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 2 tbsp melted salted butter
- 1 cup full-fat Greek yogurt
- 1 large egg
Filling
- 4 large russet potatoes about 3 lbs, peeled & quartered
- 2 tbsp salted butter
- 2 cups shredded sharp cheddar cheese
- 2 oz cream cheese
- Kosher salt and black pepper to taste
Onion Butter Sauce
- 4 thick slices of bacon chopped
- 4 tbsp salted butter
- 2 yellow onions thinly sliced
- 3 tbsp apple cider vinegar
- 1 tbsp fresh thyme leaves
Instructions
- 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.
- 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!
- 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.
- 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.
- 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.
- 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!
Notes
- Keep Dough Soft: Cover unused dough sections with a towel to prevent drying.
- Freeze-Friendly: Freeze uncooked pierogies on a tray, then store in zip-top bags up to 3 months.
- Cheese Options: Try mozzarella, gouda, or pepper jack for flavor variety.
- Reheating Tip: Reheat cooked pierogies in a skillet with a bit of butter for the best texture.
