Potato and Onion Pierogies


Potato and onion pierogies are tender dumplings filled with cheesy potato mash and caramelized onions, topped with bacon and sour cream.

Ingredients  You'll Need

- Potato - Onion - Bacon - Sour Cream - Butter - Flour - Egg - Shredded Cheddar - Salt and Pepper

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Potato and Onion Pierogies






35 pierogies

1 hour



1. Make the Dough

Combine flour, olive oil, salt, an egg, sour cream, and hot water and mix until smooth. Wrap and rest the dough for 30 minutes. 

2. Caramelize Onions

Cook onions in butter over low heat until deeply golden brown. 

3. Mix Filling

Cook potatoes in salted water until fork tender, drain, and mash. Combine with sour cream, onions, butter, cheddar, salt and pepper. 

4. Roll out Dough

Divide the dough into two portions and roll out to 1/8" thickness. Cut out 3" circles and top each circle with 1-2 tablespoons of potato filling. 

5. Fold Pierogies

Fold the dough over the filling in a crescent moon shape and press the edges together tightly to seal. Make sure no filling is coming through the seams. 

6. Cook and Serve!

Boil the pierogies in salted water for 4-5 minutes and then pan-fry in butter and bacon fat. Top with crispy bacon, sour cream, and fresh herbs. 


Enjoy your pierogies or freeze them uncooked for up to a year! Check out the recipe for instructions on making them with leftover mashed potatoes. 

Get the recipe details via the link below!