Potato and Onion Pierogies with Bacon

potato and onion pierogies

5 from 2 reviews

Potato and onion pierogies are the perfect party appetizer or make-ahead dinner recipe! They’re filled with cheesy potato mash and topped with bacon and sour cream.


Units Scale


2 yellow onions, thinly sliced
1 teaspoon granulated sugar
3 large Yukon gold potatoes, peeled and diced
6 tablespoons salted butter, divided
1/2 cup sour cream
1 cup shredded white cheddar
Kosher salt, to taste
Freshly cracked black pepper, to taste


3 cups all-purpose or ’00’ flour
2 tablespoons olive oil
1 egg
1 teaspoon fine sea salt
1/4 cup sour cream
2/3 cup hot water (not boiling, just as hot as your tap goes)


4 strips bacon, diced
1 tablespoon salted butter
3 tablespoons sour cream
2 tablespoons minced fresh chives or other fresh herbs



  1. Start with the onions. In a large skillet, melt 2 tablespoons of salted butter over low heat. Add the sliced onions and sprinkle with the sugar and toss well. Season with salt and pepper and cook, stirring occasionally, until deeply golden brown. Set aside and cool. Reserve some of the caramelized onions for topping the finished pierogies, if desired.
  2. Add the potatoes to a medium pot and cover with 2 inches of water. Add 1 tablespoon of salt to the water and bring to a boil. Cook until the potatoes are fork tender. Drain the potatoes in a colander and when they’re cool enough to handle, pass them through a potato ricer into a mixing bowl or mash with a potato masher. Fold in the remaining butter, sour cream, and shredded cheese and season to taste with salt and pepper. Set aside.


  1. Combine the flour, salt, egg, and sour cream in the bowl of a stand mixer fitted with the paddle attachment. With the mixer running on low, slowly stream in the hot water. Mix on medium-low speed for 4-5 minutes, until the dough is smooth. Wrap the dough tightly in plastic wrap and rest for 30 minutes.

Making the Pierogies

  1. Divide the dough into 2 equal portions and keep the other half covered until you’re ready to use.
  2. Lightly flour a work surface and roll out the first half of dough to 1/8″ thickness and use a 3″ circle cutter to cut out rounds.
  3. Spoon about a tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. Place the finished pierogies on a baking sheet lightly dusted with flour.
  4. Repeat with the second piece of dough. You can gather up any scraps and bring them back together to roll out a few more, or save the scraps to boil as a rustic pasta. Repeat the process to fill all the pierogies. At this point, you can cook all the pierogies or freeze them, or just freeze a portion.

To Serve

  • Heat a large non-stick skillet over medium-low heat and add the bacon. Cook, stirring occasionally, until the bacon is crispy. Using a slotted spoon, transfer the bacon to a paper-towel lined plate and remove all but 1 tablespoon of bacon fat from the skillet. Add 1 tablespoon of butter to the skillet.
  • While the bacon is cooking, bring a large pot of salted water to a boil and cook the pierogies in batches of 10-12. Stir occasionally so that the pierogies don’t stick and cook for about 4-5 minutes. Using a slotted spoon or spider, transfer the pierogies to the hot skillet and cook 1-2 minutes per side, until lightly browned.
  • Transfer the pierogies to a serving plate and top with the crispy bacon and reserved caramelized onions and a dollop of sour cream. Top with chives or other fresh herbs like thyme or dill.


See above post for making these pierogies with leftover mashed potatoes.

You can easily double this recipe.


Keywords: pierogi, pierogies, appetizers, easy recipes, make-ahead recipes