Aug 132018
 

I am not going to lie to you guys. These caramelized onion, cheddar, and potato pierogies are no joke. They are best attempted with at LEAST one other person helping you. Assembly line style is best. If you can tackle it though, the end result is really, really, really worth the extra effort. They are amazing. At the end of making these I was too exhausted to enjoy them properly. They certainly CAN be done alone. I’ll never do it again, by myself, but you might be tougher than I am. The magic happened when I left the boiled but not sautéed pierogies in the fridge for a few days, and then fried them up and topped them with the sour cream, bacon, and even MORE caramelized onions. Then ate them. That, my friends. That changed my mind. That made me think that the hours of work WAS worth it. No frozen, store-bought, mass produced product can compare to these. It isn’t possible. Maybe a restaurant version could, but I haven’t seen them on many menus.

I'm not going to lie, these homemade pierogies are a lot of work to make, but TOTALLY worth it. No frozen, store-bought, mass produced product can compare to these.

First things first…get your large pot of water boiling and your potatoes peeled and ready to go in.

Start out mixing up your dough by placing the flour, eggs, sour cream, and 1/2 cup of water into your mixer. Run it until it is mostly combined.

I'm not going to lie, these homemade pierogies are a lot of work to make, but TOTALLY worth it. No frozen, store-bought, mass produced product can compare to these.

Now slowly add the rest of the water and mix until a ball of dough forms. Turn the dough out onto a floured counter and knead it until it is soft and slightly sticky, or about 4 minutes. Wrap it in plastic wrap that has been sprayed with non-stick spray and let it rest for 30 minutes.

I'm not going to lie, these homemade pierogies are a lot of work to make, but TOTALLY worth it. No frozen, store-bought, mass produced product can compare to these.

While that is resting, start your onions by placing 1/2 stick of butter and 1 large sweet onion, sliced in half and then in half rings, in your saute pan over medium-low heat. Let your onions caramelize slowly, stirring every now and then, until they are golden brown and delicious. Remove 1/3 of the onions and set aside for the sauce.

When the potatoes are done boiling and are fork tender, drain them well and return them to the pan over low heat, stirring frequently, to cook out the remaining water that lingers after draining. It should only take 3-4 minutes over low heat. You will start to see when the water is mostly gone. Next mash the potatoes with a potato masher and mix in the onion/butter mixture as well as your cheese. Taste this and add salt to taste.

Set aside your potatoes and start further prepping the dough by pinching off small 1 inch balls of dough, and rolling into balls. Feel free to use some flour to help with the stickiness.

I'm not going to lie, these homemade pierogies are a lot of work to make, but TOTALLY worth it. No frozen, store-bought, mass produced product can compare to these.

Next roll out each ball into a flat disc, about 1/4 inch in thickness.

I'm not going to lie, these homemade pierogies are a lot of work to make, but TOTALLY worth it. No frozen, store-bought, mass produced product can compare to these.

Once they are all rolled out, get another large pan of well-salted water boiling, and start filling the dough. It’ll take 2-3 TBSP of filling for each one. Hold the dough in your hand, place the filling in, fold over the other half of the dough, and either pinch or slightly roll the dough up starting on one end and working your way down to the other, ensuring a good seal so you don’t have filling leaking out into your water. The photo below shows dough closed off using a fold over and pinch method. Later on in the process I switched to a rolling closed method. I found that they both stayed shut equally as well (if your dough is REALLY well floured, slightly wet your fingers and damp the inside seams to help seal it shut), but the rolled version which you see in the finished product shots looked prettier.

I'm not going to lie, these homemade pierogies are a lot of work to make, but TOTALLY worth it. No frozen, store-bought, mass produced product can compare to these.

Once your water is boiling, places 4-6 sealed pierogies into the water and boil for 2-3 minutes past when they float.

Remove from the water and place on a towel to drain. Keep sealing and boiling in batches until they are all done.

I'm not going to lie, these homemade pierogies are a lot of work to make, but TOTALLY worth it. No frozen, store-bought, mass produced product can compare to these.

When they are doing being boiled, melt some butter in a saute pan and lightly fry on both sides until golden brown.

I'm not going to lie, these homemade pierogies are a lot of work to make, but TOTALLY worth it. No frozen, store-bought, mass produced product can compare to these.

Top with a mixture of sour cream, bacon, and the caramelized onion/butter that  you set aside.

I'm not going to lie, these homemade pierogies are a lot of work to make, but TOTALLY worth it. No frozen, store-bought, mass produced product can compare to these.

Caramelized Onion, Cheddar, and Potato Pierogies

Serves: 6-8

Ingredients

Dough:

  • 5 cups flour, and extra for dusting
  • 3 large eggs
  • 3 TBSP sour cream
  • 1 cup water, divided

Filling:

  • 5 pounds potatoes, peeled and quartered (I used Klondike Rose because they are my fav. Most people use some sort of russet for these though.)
  • ½ stick butter
  • 1 lg vidalia onion, cut in half and then sliced into half rings
  • 1 cup sharp cheddar cheese, grated
  • salt and pepper to taste

Sauce:

  • ½ cup sour cream
  • ½ lb bacon, fried crispy and broken into pieces
  • salt to taste

Instructions

  1. Peel potatoes, cut into quarters, and get a large pot of well-salted water on to boil.
  2. In a mixer, place the flour, eggs, sour cream, and ½ cup of water. Mix until sandy. Slowly add remaining water until a ball of dough forms. Turn dough out onto a well-floured surface and knead for 3-4 minutes, or until smooth and slightly sticky. Wrap in cooking spray coated plastic wrap and let rest for 30 minutes.
  3. While potatoes are cooking and the dough is resting, caramelize onions by melting butter in a medium saute pan over medium-low heat. Place onions in pan and cook slowly, 20-30 minutes, until brown and caramelized. Remove ⅓ of onion/butter mixture and set aside for sauce.
  4. Once potatoes are fully cooked, drain well and return to pan. Mash slightly over low heat until the remaining water evaporates. Remove from heat and finish mashing. They can be slightly lumpy. Add butter/onion mixture along with cheese and mix into potatoes. Taste and add salt and pepper as needed. Set potatoes aside to cool. Wash large pot and replace water/salt and put on stove to boil again.
  5. Unwrap dough and pinch off 1 – 1.5 inch balls. Roll into balls and set on well-floured surface. When all the dough is rolled into balls, roll balls into discs about ¼ inch thick. When all the dough is rolled out into discs, fill with 2-3 TBSP of filling. Fold over and pinch seam closed. Boil in batches for 2-3 minutes after they float. Remove from water and place on a towel to dry. Saute in batches in melted butter until golden brown. Repeat process until all are cooked. The boiled but not sautéed pierogies can be refrigerated/frozen for future use.
  6. To make sauce, mix sour cream and bacon with a bit of the melted butter from the saute pan. Place on finished pierogies, and top with a few of the remaining caramelized onions.

I'm not going to lie, these homemade pierogies are a lot of work to make, but TOTALLY worth it. No frozen, store-bought, mass produced product can compare to these.

All the work involved in making these homemade pierogies is TOTALLY worth it.

  29 Responses to “Homemade Caramelized Onion, Cheddar and Potato Pierogies”

  1. I’ve never tried making pierogies before. You had me at caramelized onions and cheddar. Yum! I want to try making these to see if I can. Looks delicious!

  2. Pierogies are one of my favorite dishes. I love this filling, too. Anything with caramelized onions is always a winner.

  3. My family hasn’t ever had these so I think I will make them for Dinner this week as it would get us out of the rut we have gotten into and give my son something new to try for dinner and hopefully eat.

  4. My grandmother used to make the best pierogies! I remember looking forward to eating them. This recipe looks pretty amazing too!

  5. EEEEK! I love pierogies and have never attempted to make them. I just buy them at festivals! Love that you did, and now I want to try them!

  6. This recipe looks so savory. I’m sure that I would have to make a couple of batches of this. I can see myself indulging in the entire batch.

  7. I love your recipes in general but this one looks so good. I love pierogies and onions so I will make this when it gets a little cooler as. comfort food

  8. You always seem to outdo yourself, when it comes to posting recipes. These look so good, especially with the caramelized onions!

  9. Oh my goodness that looks so good! We have a party coming up soon so this looks like a great one to bring to that.

  10. This is so mouthwatering the first time I had pierogies. When my polish mother-in law made it while we were visiting her. It was so good.

  11. Delicious! I am saving the recipe and making this for my family. My husband just mentioned pierogies the other day, so this will be a nice surprise for him.

  12. You always have the best recipes that I am dying to try. Carmelized onions sound so tasty

  13. Pierogies are so delicious, but I’ve never tried making them myself. Sounds like something fun to try with the kids.

  14. I love pierogies but I have never made my own before. These sound delicious!

  15. I love pierogies! The onion and cheese ones are the best if you ask me! I would love to try these hot!

  16. Wow. These look delicious. I’ve never made pierogies, but love how they can have a mixture of carmelized onions and cheese to compliment the potatoes.

  17. I have to agree! These aren’t easy to make but they are so very much worth it! I think it’s awesome hoe you served them. Love that extra topping!

  18. I absolutely love pierogies but have never made them myself. These look like they would be incredible!

  19. Wow – this looks and sounds amazing! I would love to make this sometime!

  20. They may be a lot of work but they sure do look yummy!! I need to try these for myself!!

  21. Pierogies are definitely something I LOVE. It’s worth it, I can assure you that. I think it’s awesome that you’re sharing this recipe, I love the combination of cheddar with the caramelized onions.

  22. Wow, my husband would love this! We get this once in a while when we attend the annual event here.

  23. Homemade is always the best. But this recipe looks quite difficult to handle an I guess rather than doing it alone, it may be easier with help. But of course, the end results seem really nice.

  24. I have never made pierogies at home but you’ve totally inspired me to. I love that fact that yours contains caramelized onions – yum, my favorite!

  25. Wow these look delicious and I need to make these! I’ve always been too intimidated to make them myself but I’m going to try it now!

  26. It’s been a while since I had pierogies. This sounds like a delicious treat to make.

  27. I recently introduced my kids to pierogies and was shocked at how much they loved them! Now I need to try the homemade version!

  28. My kids tried something like this at a restaurant once and loved it. I never thought to make it at home. What a great idea.

  29. I LOVE perogies! I have never thought to make them at home, though. YUM!