Potato Pierogi with Caramelized Onions
Homemade cheddar and potato pierogi topped with caramelized onions, cheddar, bacon, and sour cream.
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.
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