Pierogies recipe served on a plate, by Capital Ale House
Sep 24 2026
Restaurants›Capital Ale House›Pierogies Recipe

Pierogies Recipe

Inspired by Capital Ale House
Time1h 30m
Serves4

Potato & onion pierogies, beer-braised onions, bacon, Provolone cheese, chive sour cream.

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Ingredients

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Dough

Filling

Toppings

Method

Dough Preparation

  1. 1

    Make the dough

    In a large bowl, mix the flour and salt. Create a well in the center and add the egg and water. Mix until a rough dough forms. Knead on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Filling Preparation

  1. 2

    Prepare the filling

    Boil the diced potatoes until tender, about 15 minutes. Drain and mash. In a skillet, melt butter over medium heat, add the chopped onion, and sauté until translucent. Mix the onions into the mashed potatoes and season with salt and pepper. Allow to cool.

Assembly

  1. 3

    Assemble the pierogies

    Roll out the dough on a floured surface until thin. Cut into circles using a cookie cutter or glass. Place a tablespoon of filling in the center of each circle. Fold over and pinch to seal. Repeat with remaining dough and filling.

Cooking

  1. 4

    Cook the pierogies

    Bring a pot of salted water to a boil. Drop in pierogies and cook until they float to the surface, about 3-5 minutes. Remove with a slotted spoon and set aside.

  2. 5

    Prepare the toppings

    In a skillet, cook the chopped bacon until crispy. Remove and drain on paper towels. In the same skillet, add sliced onions and beer, cooking until onions are caramelized.

  3. 6

    Serve

    Serve pierogies topped with bacon, beer-braised onions, shredded Provolone cheese, and a dollop of sour cream garnished with chives.

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