Hearty Toppings For Potato And Cheese Pierogies

Potato and cheese pierogies are a delicious Eastern European dish, similar to dumplings. They are made by filling dough with a mixture of potato and cheese and are often served with caramelised onions, bacon, and/or a dollop of sour cream.

Sour cream

Some recipes also include sour cream in the dough for pierogies. The fat in the sour cream limits gluten development, making the dough easy to roll out by hand. It also gives the dough a rich and elastic texture.

Caramelised onions

To make caramelised onions, thinly slice some yellow onions and melt butter in a Dutch oven or a skillet over medium heat. Add the onions to the melted butter with a pinch of salt and cook them for 20 minutes for a light golden brown colour, or longer if you want a darker hue. You can also add a few tablespoons of balsamic vinegar or brown sugar for extra flavour.

You can make a large batch of caramelised onions and freeze them in ice cube trays to add to pierogies, pizzas, curries, stews, burgers, sandwiches, flatbreads, and more.

Bacon

• Fry some bacon bits and toss them with your pierogies.
• Serve your pierogies with a side of bacon.
• Crumble some fried bacon over your pierogies.
• Fry some bacon until crisp, then chop it up and sprinkle it over your pierogies.
• Add some chopped bacon to your pierogi filling for an extra savoury kick.

Butter

Pierogi dough is made by mixing flour, eggs, salt, and water. Adding butter to the dough gives it a soft and pliable texture that is easy to roll out, cut, and shape. The dough can be made by hand or in a food processor.

The traditional filling for potato and cheese pierogies is a combination of potatoes, cheese, and caramelized onions. A small amount of butter is added to the filling to bring all the ingredients together. The potatoes are boiled and processed through a ricer or food mill to keep them light and fluffy. Butter can also be served on the side as a dip.

Pierogies are typically cooked using a two-step process. They are first boiled and then pan-fried in butter. Frying the pierogies gives them a golden crust and enhances their flavor.

Fried onions

To make fried onions, start by slicing large sweet onions into even rings. It is important that the rings are all the same size so that they cook evenly. Melt butter in a large skillet, and then sauté the onions over medium heat until they are fragrant and soft. If you have time, you can cook them for longer until they start to brown, which will give them a nice, sweet flavour.

Once the onions are cooked, you can add the pierogies to the skillet and sauté until they are browned. This will give the pierogies a crispy exterior while keeping the inside tender.

You can also boil the pierogies separately in salted water and then add them to the skillet with the onions to combine the flavours. This is a traditional way to prepare pierogies and ensures that the inside of the pierogies is cooked through.

Frequently asked questions