Simple Homemade Pierogi with Bacon and Caramelized Onion Butter
A simple and delicious homemade pierogi recipe (Polish dumplings stuffed with potato, cheese, and caramelized onion) served with a bacon, more caramelized sliced onions, and melted butter.
Servings 4 people
For the Homemade Dough
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup sour cream
- 4 tbsp butter, room temperature
For the Filling
- 2 tbsp melted butter, divided
- 3 medium russet potatoes, peeled
- salt and pepper, to taste
- garlic powder, to taste
- 3/4 cup Parmesan cheese, grated (or your favorite type of cheese)
- 1 small onion, minced
For the Topping
- 3 slices bacon, chopped
- 1 small onion, sliced thinly
- 2 tbsp butter
- sour cream, to taste
Make the Dough
Mix together flour and salt in a large mixing bowl. Add egg and mix together.
Add in sour cream and the butter. Mix it with your hands until the dough is rough and slightly sticky.
Knead the dough without adding extra flour until it becomes less sticky, but still moist.
Wrap the dough in plastic wrap. Rest for 1 hour.
Make the Potato and Cheese Filling
Filling the Pierogi
Divide the dough into 4 pieces. Cover the bowl with the dough with a kitchen towel to keep the dough moist while you work.
Using a rolling pin, roll out the dough until it is about 1/8" thick. Use a round cookie cutter, or the edge of a glass to make circles in the dough.(Save the scraps. They can be used again in the other pieces of the dough.) Place a heaping spoonful of mashed potato into the center of the dough. Gently fold it over, stretching the edges if you need to. Pinch the edges to seal. You can use a fork to make a pretty edge, if desired. Repeat until all the dough is used up. You can freeze pierogi for a month, or cook immediately. To cook the pierogi, bring a large pot with salted water to a boil. When the water is boiling, add 5 or 10 pierogi, depending on how wide your pan is. You don't want to add all of the pierogi at once. This will make your pan to be overcrowded and they will stick together when they float. The pierogi is cooked when it floats to the top. This takes maybe 2-3 minutes. You can eat boiled pierogi as is, but I like to saute them, so they're nice and brown.
Over medium heat, melt butter in a saucepan. Add the pierogi and pan-fry them until they are nicely browned on each side. Set aside on a plate while you make the butter topping.
Make the Bacon and Onion Topping
Over medium heat, cook the bacon in a nonstick pan. (No need to add oil - the bacon will render fat as it cooks.)
When the bacon starts to render fat, add the sliced onions. Saute and cook until the onions have browned and caramelized to your liking. Add 2 tablespoon of butter and mix everything together.
Plate the pierogi. Pour some of the bacon and onion butter on top of each plate's pierogi and enjoy.