Pierogis Recipe

Make the dough

In a large bowl whisk together 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and add 1 large beaten egg, 1 cup sour cream and 2 tbsp melted butter. Mix 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 very sticky, sprinkle up to 2 tbsp more flour. Form into a ball, wrap in plastic or cover bowl with a towel and let rest at room temperature for 20–30 minutes.

Prepare cheese filling

While dough rests, combine 1 cup ricotta, 1 cup farmer's cheese, and 1 cup finely grated sharp cheddar in a medium bowl. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Add 1 egg yolk and mix until smooth and fairly thick. Taste and adjust salt/pepper as needed. If mixture is very wet, drain some liquid or add 1–2 tbsp extra grated cheddar to firm up.

Caramelize onions

Heat 2 tbsp unsalted butter in a skillet over medium-low heat. Add 2 cups thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, until onions are deeply golden and soft, about 25–30 minutes. Add 1 tsp brown sugar in the last 5 minutes if you want a sweeter, deeper color. Remove half of the onions to a bowl to use as topping and reserve the rest to mix with the filling if desired (see note).

Cook bacon

In a separate skillet, cook 6 diced bacon slices over medium heat until crisp. Drain on paper towels, then roughly chop. Reserve most for topping; save 1–2 tbsp of rendered bacon fat to add to the pan when pan-frying pierogis for flavor (optional).

Roll and cut dough

Lightly flour your work surface and rolling pin. Divide rested dough into 2 pieces. Roll one piece at a time to about 1/8-inch thickness. Using a 3-inch round cutter (or glass), cut circles and gather scraps, reroll once and cut more until all dough is used.

Fill and seal

Place about 1 heaping teaspoon (approximately 12–15 g) of cheese filling in the center of each circle. If you reserved some caramelized onions to mix into filling, add a small pinch to each dumpling for extra flavor. Lightly wet the edge of the dough with water, fold the circle over to form a half-moon, and press edges together. Crimp edges with a fork or pleat to seal. Place formed pierogis on a lightly floured tray in a single layer while you finish assembling the rest.

Boil pierogis

Bring 6 cups water to a rolling boil in a large pot with 1 tbsp salt. Reduce to a gentle boil/low simmer. Working in batches (do not overcrowd), add pierogis; they will sink then float as they cook. Once they float, cook 1–2 minutes more to ensure the filling is heated through (total usually 3–5 minutes). Remove with a slotted spoon onto a tray, drain briefly.

Pan-fry for texture

Heat 2 tbsp butter and 1–2 tbsp reserved bacon fat or 2 tbsp vegetable oil in a large skillet over medium-high heat. Add boiled pierogis in a single layer and fry 2–3 minutes per side until golden and slightly crisp. Work in batches if needed. Transfer to a serving dish and keep warm.

Finish and top

Top fried pierogis with reserved caramelized onions and chopped crispy bacon. Scatter additional grated cheddar if desired. Serve immediately with spicy sour cream.

Make sauce

In a small bowl combine 1 cup sour cream, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth and adjust heat by adding more hot sauce to taste. Chill until ready to serve.