Pierogis Recipe

Make dough

In a large mixing bowl, whisk together 3 cups flour and 1 tsp salt. Make a well in the center and add 2 eggs, 1 cup sour cream and 2 tbs melted butter. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is too sticky, add flour 1 tbsp at a time. Cover with plastic wrap and rest 30 minutes at room temperature.

Cook potatoes

Place peeled and chunked potatoes (about 2 cups) in a pot, cover with cold salted water, bring to a boil, and simmer 12–15 minutes until very tender. Drain well.

Finish filling

Return hot drained potatoes to the pot, add 2 tbs butter, 4 oz softened cream cheese, 1 cup grated sharp cheddar, 1 tsp salt, 1 tsp black pepper and 1/2 tsp onion powder. Mash until smooth and creamy. Taste and adjust seasoning. Let filling cool to room temperature (about 20–30 minutes) before filling pierogis.

Divide rested dough into 2 pieces. Roll one piece on a floured surface to about 1/8-inch thickness. Using a 3-inch round cutter or glass, cut circles. Gather scraps, re-roll once and cut more circles. Keep circles covered with a towel to prevent drying.

Place about 1 tablespoon of cooled potato-cheese filling in the center of each circle. Lightly brush the edge with water, fold dough over to form a half-moon and press edges to seal. Crimp with a fork to ensure a tight seal. Repeat until all filling is used. Place formed pierogis on a tray lined with parchment, lightly dusted with flour, and cover with a towel.

Bring a large pot of salted water to a gentle boil. Working in batches, drop pierogis into boiling water. Stir gently to prevent sticking. When pierogis float (about 3–4 minutes), allow them to cook 1 additional minute, then remove with a slotted spoon and drain on a clean towel or tray.

Heat a large skillet over medium heat and add 2–3 tbs vegetable oil (from the 1/2 cup reserved). Fry boiled pierogis in batches without crowding, 2–3 minutes per side until golden and crisp. Transfer to a plate lined with paper towels to drain.

Caramelize onions

While pierogis cook, melt 2 tbs unsalted butter in a large skillet over medium-low heat. Add 2 cups thinly sliced yellow onions and 1 tsp granulated sugar. Cook, stirring occasionally, for 20–25 minutes until the onions are deeply golden and caramelized. If they begin to stick, add 1–2 tbs water and scrape up browned bits.

Cook bacon

In a separate skillet, cook 6 slices of bacon over medium heat until crisp, about 6–8 minutes, flipping as needed. Transfer to paper towels to drain and then chop or crumble into bite-sized pieces.

To serve, arrange fried pierogis on a platter. Top each portion with a generous spoonful of caramelized onions, sprinkle chopped bacon, add a dollop (about 1–2 tbs) of sour cream per pierogi serving, and finish with 2 tbs chopped fresh chives. Serve immediately while hot and crispy.