This Potato and Cheddar Pierogi Recipe also contains the most delicious caramelized onions. Topped with cooked smokey bacon and served with sour cream, these little dumplings are amazingly delicious!
Prep Time1 hourhr
Cook Time30 minutesmins
Total Time1 hourhr30 minutesmins
Course: Main Course
Cuisine: American
Servings: 36pierogi
Calories:
Equipment
3" Biscuit or Cookie Cutter
1 1/2 tsp Cookie Scoop
Large stock pot
Non-Stick Skillet
Cookie Sheet
Ingredients
DOUGH:
2 1/4cAll Purpose Flour
1cSour Cream
2tbspButtersoftened
1largeEggplus ...
1largeEgg YOLK only
FILLING:
1 1/2cMashed Potatoesmilk/butter optional, season with salt and pepper
1cExtra Sharp Cheddar Cheeseshredded
1/2mediumOnionsliced and sauteed in butter until golden and caramelized
FOR TOPPING:
Sour Creamfor serving
Cooked Baconchopped into small pieces
Parsleychopped, plus a sprig for garnish
FOR COOKING:
1tbspSaltfor boiling water
3tbspButtermelted, for pan frying
Instructions
THE DAY BEFORE: Boil and drain potatoes, mash with salt and pepper. Allow to cool and refrigerate overnight.
While the potatoes are cooking, this is a good time to make your caramelized onions and bacon ahead. Refrigerate overnight.
Add the flour, sour cream, softened butter, one large egg plus one egg yolk. Mix until it comes together. It will be very sticky. Allow it to sit for 10 minutes. Using floured hands, remove to a floured board and knead for 3-5 minutes until smooth. Divide in half and roll to 1/8" thick. Cut into rounds.
To make the filling, add the cold mashed potatoes, shredded cheddar cheese and caramelized onions.
Using a 1 1/2 tsp measuring spoon or scoop, place the filling into center of the dough and fold in half. Using a fork, firmly press to crimp. Continue until all of the dough and filling are used, placing them on a cooking sheet.
Boil water and add salt. Boil pierogies in batches for 3-5 minutes or until they float. Remove when they float.
If cooking immediately, place the boiled piergoi into melted butter over medium high heat for 5-10 minutes or until golden on both sides.
To freeze, boil as mentioned above and allow to cool to room temperature on a cookie sheet. Freeze on the cookie sheet and when completely frozen, remove to a freezer bag. This helps keep them from sticking together. Keeps for 3 months.
To serve, add chopped back and parsley. Dip into sour cream.