Recipe of Today: Potato and Onion Fierogies with Bacon

Recipe of Today: Potato and Onion Fierogies with Bacon



  • 2 thinly sliced yellow onions
  • 1 tsp granulated sugar
  • 3 large gold potatoes, peeled and cubed
  • 6 tbsps salted butter
  • 1/2 cup sour cream
  • 1 cup shredded white cheddar
  • Kosher sea salt
  • black pepper


  • 3 cups all-purpose flour
  • 2 tbsps olive oil
  • 1 egg
  • 1 tsp sea salt
  • 1/4 cup sour cream
  • 2/3 cup hot water, not boiling


  • 4 strips bacon, diced
  • 1 tbsp salted butter
  • 3 tbsp sour cream
  • 2 tbsp minced fresh chives



  • Begin with onions. In a large frying pan, melt 2 tbsps salted butter over low heat. Add the chopped onions, sprinkle with sugar and toss to combine. Season with salt and black pepper and cook, stirring occasionally, until deep golden brown. Set aside to cool down.
  • Place potatoes in a medium pot and cover with 2 inches of water. Add 1 tbsp sea salt to the water and bring to a boil. Cook until potatoes are fork tender. Drain the potatoes in a colander and when they are cool enough to handle, pass them through a potato ricer into your Kitchenin KM50 Stand Mixer. Add remaining butter, sour cream, and shredded cheese, and season with salt and black pepper. Set aside.


  • Combine flour, sea salt, eggs, and sour cream in the bowl of KM50 Stand Mixer fitted with the paddle attachment. Run the mixer on low speed and slowly flow in the hot water. Mix on medium-low speed for 4-5 minutes, until the dough is smooth. Wrap the dough tightly with plastic wrap and let it rest for 30 minutes.

Making The Pierogies

  • Separate the dough into two equal parts and cover the other half until you are ready to use.
  • Lightly flour a work surface, roll out the first half of the dough to 1/8-inch thickness, then use a 3-inch round knife to cut out circles.
  • Spoon about a tbsp of the filling into the center. Fold the dough in half to wrap the filling, bringing the edges together to form a crescent. Pinch the sides together at the top, then work down the sides, pinching the dough over the filling and pushing in as needed, making sure the potato mixture doesn't break the seal. Place finished pierogies on a floured baking sheet. Repeat with the second piece of dough. You can go ahead to cook or freeze all the dumplings, or just some of them.


  • Heat a large nonstick skillet over medium-low heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towels, then remove 1 tbsp of bacon fat from skillet. Add 1 tablespoon butter to frying pan.
  • While the bacon is cooking, bring a large pot of salted water to a boil and cook the dumplings. Stir occasionally so the dumplings don't stick together, and cook for about 4-5 minutes. Using a slotted spoon or spider, transfer the pierogies to a hot skillet and cook 1-2 minutes per side, until lightly browned.
  • Transfer dumplings to a plate and top with crispy bacon, reserved caramelized onions, and sour cream. Top with chives or other fresh herbs like thyme or dill. Enjoy!

1 comment

  • Brandon S.

    This looks like the Japanese Gyoza and Chinese Dumpling I used to eat. Almost the same. Really delicious. I definitely want to try this recipe myself.

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