December 11, 2021

Potato Pierogi with Caramelized Onions

Potato Pierogi with Caramelized Onions are one of our favorite cold weather appetizers. I love these pierogi for several reasons. First of all, I like that this dough is so easy to roll out. And, it doesn’t require a pasta machine. Secondly, I like that this dish is fairly economical to make. It’s an especially frugal meal if you use leftover mashed potatoes for the filling. And, lastly, we all love how delicious these pierogi are. They are truly the perfect dish for cozy, cool weather nights.

The Equipment I Used

A Food Scale- For perfect dough results, please weigh your flour.
A Rolling Pin- You’ll need a rolling pin to roll out your dough.

The Ingredients Needed for Potato Pierogi with Caramelized Onions

Flour- Be sure to use all purpose flour.
Chicken Fat- I use melted chicken fat for the dough, but you can also use vegetable oil.
Milk- Be sure to use whole milk, not low fat.
Potatoes- Use russet potatoes.
Cream Cheese and Sour Cream- Be sure to use full fat versions of these.
Shallots- You can find these near the onions in your market. They add so much flavor to the pierogi filling.
Cheddar Cheese- Be sure to use extra sharp cheddar. I like the Cracker Barrel brand.
Onions- I used red onions. but white onions are fine, too.
Bacon- Use a good quality thick bacon for the bacon topping.

How I Made my Pierogi

First, I started my caramelized onions. It’s important to stir these frequently so that they cook evenly.
Next, I made my pierogi dough. It’s important to knead it for the full 12 minutes.
Then, I made the potato filling. The potatoes need to be tender but not mushy.
Next, I filled my pierogi. Use a fork to seal all the edges.
Then, I boiled my pierogi, drained them, and fried them in butter.
Finally, I added all the toppings and served them.

If you like potatoes, you need to try these warm and comforting Potato Pierogi with Caramelized Onions.

Potato Pierogi with Caramelized Onions

Homemade cheddar and potato pierogi topped with caramelized onions, cheddar, bacon, and sour cream.

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Prep Time 30

Cook Time 40

Resting Time 30

Total Time 1 40

Course Appetizer

Cuisine Polish

Servings

Ingredients

For the Pierogi:

2 cups all purpose flour (240g)
½ tsp. salt
1 tbsp. melted chicken fat or vegetable oil
2 large egg yolks
½ cup whole milk
2 cups peeled potatoes, cut into two inch chunks
1 tbsp. kosher salt
11 tbsp. unsalted butter
½ cup chopped shallots
1 ounce softened cream cheese
½ cup extra sharp cheddar cheese, shredded
¼ tsp. black pepper
1 tbsp. each sour cream and salted butter

For the Caramelized Onions and other Pierogi Toppings:

4 tbsp. unsalted butter
2 tbsp. extra virgin olive oil
2½ cups sliced red onions
¼ tsp. kosher salt
4 slices cooked, crumbled bacon
1 cup sour cream
½ cup sliced scallions
1 cup shredded extra sharp cheddar cheese

Instructions

Begin by making the Caramelized Onions: In a Dutch oven melt the butter and oil on low heat. Add the onions. Cover and cook for 40 minutes, stirring frequently. Add the salt.
While the onions are cooking, make the Pierogi Dough: In a large bowl, whisk together the flour and salt. In a second smaller bowl, mix together the chicken fat or oil, yolks, and milk. Stir these liquids into the flour with a fork. Then, knead it on a floured board for 12 minutes. Wrap in plastic wrap and let rest for thirty minutes.
While the dough rests make the filling: Put the potatoes and salt in a three quart saucepan and cover with three inches of water. Boil and cook for about 10 minutes or until the potatoes are fork tender,
While the potatoes cook, melt one tablespoon of butter in a skillet and cook the shallots on low heat until they're soft, for about five minutes. Drain the potatoes and then add them back to the pot. Let them dry for a minutes and then mash them with shallots, cream cheese, cheddar, sour cream, salted butter, pepper, and a quarter teaspoon of kosher salt.
Cut the dough in half. Roll out each half on a floured board until they're an ⅛ inch thick. Cut out rounds with a three inch biscuit cutter. You should have about 30 biscuit cutters. Put one teaspoon of filling on each circle ( you'll likely have some leftover filling). Fold the circles in half and use a fork to seal the edges shut. Place the pierogi on a flour dusted parchment lined baking sheet.
Bring a large pot of water to a slow boil. Add one teaspoon of kosher salt and cook six pierogi at a time for about five minutes, or until they float to the top. Drain, and repeat with remaining pierogi.
In a large skillet, melt two tablespoons of butter. Cook six pierogi at a time, cooking until golden brown on both sides. Repeat with rest of butter and pierogi, cooking them in five more batches.
Serve the pierogi topped with bacon, scallions, caramelized onions, cheese, and sour cream.