These home-baked store cheese Pierogies with Caramelized Onions and Bacon ar the proper meal to create with family and friends.

Simple potato-filled Pierogi dumplings tossed in an exceedingly nutty, buttery pan sauce and flat-top with crisp caramelized onions, sharp store cheese, and bacon. Each bite could be a very little cheap, slightly buttery, and packed with creamy potatoes stratified  with delicious caramelized onions and salty bacon. 


Pierogies ar one in every of those foods that bring back all the simplest reminiscences. Tell ME you all grew up intake Mrs. T’s store cheese Pierogies too? The frozen luggage of Mrs.

Start with the dough. It’s your basic, flour, egg, salt, combo, however what’s distinctive concerning most pierogi recipes is that the use of soured cream within the dough. The soured cream keeps the dough wet and adds the slightest tang. Since I don’t cook with soured cream, I invariably use plain greek dairy product instead, that works absolutely. However, you'll actually use associate equal quantity of soured cream if you like.



  • 2 tablespoons salted butter, melted
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup plain full fat greek yogurt, plus more for serving
  • 1 large egg


  • 2 tablespoons salted butter, at room temperature
  • 2 cups shredded sharp cheddar cheese. plus more for topping
  • 2 ounces cream cheese
  • 4 Russet potatoes, peeled and quartered
  • kosher salt and black pepper


  • 4 thick cut slices bacon, chopped
  • 2 yellow onions, thinly sliced
  • 4 tablespoons salted butter
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon fresh thyme leaves


  1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.
  2. To make the filling. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
  3. Drain the potatoes, return the potatoes to the pot and mash over low heat, adding the butter, cheddar cheese, and cream cheese. Season to taste with salt and pepper. 
  4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work to prevent from drying out. At this point, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months. 
  5. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogies in batches for 2-3 minutes, or until they float. Drain.
  6. To make the butter sauce, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean, then set back over medium-high heat and melt 1 tablespoon butter. Add the onions and cook 5 minutes, until softened. Add the apple cider, season with salt and pepper and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are golden and caramelized. Add the remaining butter and thyme and cook 2-3 minutes, until the butter is browned. Remove from the heat.
  7. Drop the pierogies into the sauce, gently tossing to combine. Spoon the pierogies and onions onto plates. Top with cheddar and bacon. EAT!


  1. Combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 12 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes well.
  2. Finish as directed above from step 3 on.

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