Host The Toast HomepageHost The Toast

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipes
  • About
  • Press
  • Shop

Bacon, Cheddar, Caramelized Onion, and Potato Pierogi

January 13, 2014 by Morgan 31 Comments

Jump to Recipe

I wish I could tell you that there was some deep background history behind these pierogi– that my father grew up in Poland and brought back the recipe from his family’s long tradition, or that my mother used to enjoy them in the heart of Pittsburgh and shared the city secret of adding sour cream to the dough with me.  However, that’s just not the truth.  Truth is, the first real pierogi I tried were from a restaurant in my college town.  It might not be the magical story you’re craving, but that’s when I started to dream about making pierogi myself.
 
Bacon, Cheddar, and Caramelized Onion Potato Pierogi!  These pierogi (or perogies, or however you like to spell it) are so delicious and they're surprisingly easy to make.  Seriously, you can do it!  They make great appetizers, too!
 
I always told myself that they’d be too hard, or take too long to make, that I’d have to learn how to mix the dough just right from someone who’d been doing it for generations, and so I stuck with the far less satisfying frozen kind.  (Sorry, Mrs. T.)  I was inspired to finally give it a go, though, by a weekly food challenge group I recently joined, and I couldn’t be more grateful for that push!  Moral of this story: Don’t be afraid to make these.  They honestly don’t take that long to make, the dough is surprisingly easy to work with, and they are so, so, so insanely good.

Bacon, Cheddar, and Caramelized Onion Potato Pierogi!  These pierogi (or perogies, or however you like to spell it) are so delicious and they're surprisingly easy to make.  Seriously, you can do it!  They make great appetizers, too!
 
This recipe makes about 15 pierogi, but I doubled it and made my pierogi in bulk.  That way I could freeze some of the uncooked ones for Super Bowl appetizers!  I don’t think anyone will mind, after all, they are loaded up with bacon, cheddar, caramelized onions, and potatoes.  With a drizzle of sour cream on top, you’re practically biting into a little piece of heaven.
 
That is, of course, assuming that heaven tastes like unleavened dough dumplings, filled with flavorful ingredients, boiled and then pan fried in leftover bacon grease and a bit of butter.  I can’t be sure, but it does sound heavenly, doesn’t it?
 
Bacon, Cheddar, and Caramelized Onion Potato Pierogi!  These pierogi (or perogies, or however you like to spell it) are so delicious and they're surprisingly easy to make.  Seriously, you can do it!  They make great appetizers, too!
 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bacon, Cheddar, Caramelized Onion, and Potato Pierogi


★★★★★

4.8 from 5 reviews

  • Author: Morgan
  • Prep Time: 1 hour 30 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 15 pierogi 1x
Print Recipe
Pin Recipe

Ingredients

Scale

For the dough:

  • 2 1/4 cups all purpose flour, plus extra for dusting
  • 1 teaspoon salt
  • 1 large egg, beaten
  • 1 cup sour cream
  • 1/2 stick butter, softened

For the filling:

  • 5 red potatoes, skinned and boiled
  • 1 lb bacon
  • 1 large onion, chopped
  • 1 cup cheddar cheese, shredded
  • Salt and pepper, to taste

Instructions

  1. In a large bowl, combine the flour and salt. Add in the beaten egg, sour cream, and softened butter. Mix for about 5 minutes, or until the ingredients are evenly distributed and the dough pulls away from the bowl. If your dough is still very sticky, add a bit more flour, and if it’s too dry, add a bit more sour cream. Remember, flour measurements by cups vary, so sometimes you may have to tweak your doughs to the right consistency.
  2. Wrap the finished dough in plastic wrap and set in the refrigerator. Refrigerate for at least 30 minutes, or up to 48 hours.
  3. Cook the bacon in a large skillet, crumble, and set aside. Add the onion, season with salt and pepper, and saute over medium in the bacon fat until soft and brown, stirring occasionally, about 30 minutes.
  4. Smash the boiled potatoes in a large bowl and add in the crumbled bacon, cheddar cheese, and the caramelized onions. Add salt and pepper, and taste test the mixture. Add more salt and pepper, if necessary.
  5. Roll the filling into 1″ balls.
  6. Remove the dough from the refrigerator, and roll out on a floured surface to about 1/8 inch thick. Using a circular cookie cutter or the top of a glass, cut the dough into circles.
  7. Place one ball of filling on each cut out and fold the dough into a semi circle around it. Using the tines of a fork, press together the edges of the dough to seal it together.
  8. Bring a large pot of water to a boil and add the pierogi. Boil them until they float to the top. Remove them from the water with a slotted spoon and let dry.
  9. Heat the remaining onion/bacon juices in the original pan. Add butter if necessary. Add a few pierogi to the pan at a time and fry until crisp.
  10. Serve with sour cream.
  • Category: Main, Appetizer

Did you make this recipe?

Tag @hostthetoast on Instagram and hashtag it #hostthetoast

 

 

Filed Under: Appetizers, Food, Main Course, Pasta Tagged With: Appetizer, Bacon, Cheddar, Easy, fried, Onion, Pan, Perogi, Perogies, Pierogi, Pirogi, Pittsburgh, Polish, potato, Recipe, Sour cream, Super Bowl

« Sweet and Spicy Pulled Pork with Honey Jalapeno Lime Slaw
One Pot Spicy Chicken Riggies »

Comments

  1. Sarah Toasty says

    January 13, 2014 at 3:18 pm

    my last name ends in an -ski, so i felt like i had to learn! i love making pierogis, I do it about every 6 months and freeze most of them. Never done a filling with bacon, looks great!

    Reply
  2. Sarah | The Sugar Hit says

    January 13, 2014 at 7:40 pm

    OH SNAP! I just made some pierogies too. Great minds think alike.

    Reply
  3. Samantha @FerraroKitchen says

    January 14, 2014 at 10:28 am

    Oh man..I LOVE pierogies SOOO much!! I actually just got back from my friends wedding in Pittsburgh and could not get enough pierogoes! I just need to find a spot here in Southern Cali ๐Ÿ™‚

    Reply
  4. Cheryl says

    January 14, 2014 at 12:16 pm

    Uh… what? How did you know pierogies are MY FAVORITE but I’m terrified to make them? Holy..

    Reply
    • Megan Paxton says

      March 24, 2020 at 9:05 pm

      Delicious!

      ★★★★★

      Reply
  5. Spencer says

    January 15, 2014 at 12:43 am

    Planning on making these this weekend. If I wanted to fry them, would I do this after I boiling them or instead of? Thanks!

    Reply
    • Morgan says

      January 15, 2014 at 9:23 am

      That’s exactly what I did =), just boil them first and then fry!

      Reply
  6. Chris @ Shared Appetite says

    January 15, 2014 at 11:56 am

    Oh. my. word. I need these in my life immediately! They look ridiculously good!!

    Reply
  7. Michele Longo says

    January 22, 2014 at 3:50 pm

    I made these for my husband today. He was so happy and almost didn’t have any left to freeze! Thank you for this amazing recipe.

    Reply
  8. Mary Jane says

    January 23, 2014 at 6:20 am

    Thanks, great recipe. To freeze, do you boil first then freeze?

    Reply
  9. Colleen says

    January 28, 2014 at 10:47 pm

    One of my favorite foods! Your pierogi look delicious! I love to make pierogi for Easter – stuff & boil the pierogi and then freeze them in a single layer so they don’t stick together. Sure helps to make them in advance before a party.

    Reply
  10. Polandball says

    April 7, 2014 at 2:22 pm

    I love the fact that our Polish pierogi are so famous ๐Ÿ™‚ It’s our christmas tradition, we cook pierogi filled with cabbage and mushrooms, everyone love them! For the people who are asking, how to fry them – you should boil them first and then you may either eat like this (the fresh ones are best like this) or freeze them, or fry, but if you are willing to fry the frozen ones you MUST boil them a few minutes first! Personally, I haven’t tried the ones with bacon, it just doesn’t match for me

    Reply
  11. katie says

    December 9, 2014 at 4:06 pm

    When I was attempting to fold the dough tonight, the pierogi keeps breaking at the crease. I have added more sour cream thinking it was dry but it didn’t work. Help me before I eat all of these amazing mashed potatoes ๐Ÿ™‚

    Reply
    • Morgan says

      December 9, 2014 at 4:44 pm

      Hi Katie,
      I’m not sure what the issue here could be. Are you not rolling out your dough thin enough, perhaps? If you still have an issue, try kneading just a sprinkle of water into the dough and see if that prevents it from breaking. Let me know if that works for you– if not we will figure it out!

      Reply
    • Radia says

      May 3, 2016 at 12:57 pm

      To me it sounds like the dough didn’t develop enough gluten to get its elasticity. I see this post is from a while ago but if you try it again knead the dough a bit longer, let it rest for a while and knead again for 5 minutes. Then move on with the next step (fridge I thought it was)

      Reply
  12. macy says

    February 19, 2015 at 11:09 pm

    Made these. super easy! way more easy than I could believe! dough was easy to work with, filling was even easier. Tip: make the filling the night before and refrigerate overnight for easier handling. Also, my boyfriend enjoyed the thinner skinned ones, so rolling the dough thinner is another tip. And then using a fork to seal the edges give a great look!

    thanks for the recipe. can’t wait to take a few out of the freezer for whenever I’m craving them!

    Reply
  13. Tara says

    August 27, 2015 at 8:23 pm

    I just finished making them. It was my first time making pierogis so I was nervous. They were INCREDIBLE! WOW, my whole family is in love ๐Ÿ™‚
    Only things I changed were more onions because we love onions and I added a little butter and sour cream to the potatoes. Thanks for recipe 8 never would have made them before

    Reply
  14. Alexanderia says

    April 18, 2016 at 8:04 pm

    I would love to bite into this and just see what’s in the middle. I probably would be the worst in a kitchen.. You wouldn’t have many left to photograph. That’s actually the problem I have when I cook my own recipes for my food blog… *Sigh* Lol!! Nice recipe! Excited to try!!

    Reply
  15. Kera says

    December 29, 2016 at 2:09 pm

    Making these Friday for my polish father-in-law! Does it have to be red potatoes or would russet potatoes work?

    Reply
  16. Aidan O'Boyle says

    October 28, 2017 at 8:58 am

    Hello,

    I made these last night, and they were fabulous! My only comment is I didn’t have a ton of time to let the dough rest in the fridge which I believe effects its elasticity so when I started making them I realized there was way more filling then dough. I think next time I would either 1.5 or double the dough measurements, but maybe that wouldn’t be the case if I had let the dough sit longer.

    ★★★★

    Reply
  17. Suzanna says

    July 19, 2018 at 3:13 pm

    Simple and delicious! I doubled the recipe and froze half of them. This is a wonderful recipe and explained perfectly for us new to making pierogies.

    ★★★★★

    Reply
  18. Starr says

    October 5, 2018 at 12:06 pm

    My family can’t get enough of these, and they are so easy to make! Thanks for the awesome recipe!

    ★★★★★

    Reply
  19. SuzannaW says

    January 4, 2019 at 3:09 pm

    My family loves these, and they are pretty simple to make. Thanks for the great recipe!

    ★★★★★

    Reply
  20. Terry says

    April 25, 2019 at 8:53 am

    I can’t wait to try this recipe. I’ve never made pierogi before. I was wondering if you can use a kitchenaid pasta roller to roll out the dough? Also you do not indicate what size round to use to make these. 2″, 3″,4″?

    thank you

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
READ MORE ยป

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Host The Toast
Privacy Policy
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Recipes
  • About
  • Press
  • Shop

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress