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

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.

Make the dough

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.

Prepare the filling

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.

Assemble 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.

Cook the pierogies

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.

Prepare the toppings

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

pierogies

Recipe information

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