potato perogies

This Potato Perogis Recipe with caramelized onions is simple, delicious and the perfect dinner recipe. Having a batch of these perogies in the freezer means comfort food is only minutes away from enjoyment.

Pierogi Recipe with Potato & Caramelized Onions

whole milk (room temperature)

butter

salt

all purpose flour

6-7 medium sized (3 inches potatoes, peeled, quartered)

Onion (diced)

salt & pepper

garlic powder

oil onion

Butter

Caramelized Onion

Sour cream

In a bowl of a mixer fitted with a hook attachment, combine 2 cups milk, 1 egg, 1 tsp salt, and 3 cups of flour. Mix on low speeds until thoroughly combined.

Add 2 more cups of flour and mix to combine. Add room temperature butter/margarine and knead until a smooth dough that doesn't stick to the sides of the bowl forms. Cover with kitchen towel and let rest for 30 minutes to 1 hour, at room temperature.

How to make the perogies dough

Add couple tablespoons of oil to a hot skillet, put the diced onions. Stir with a wooden spoon until nicely caramelized. Remove from heat, tilt the pan to the side, and bring the onions to the raised part of the skillet, allowing the oil to pool at the bottom.

Boil peeled &amp; quartered potatoes in salted water until soft easily pierced with a fork. Do not overcook, this will make the filling too runny. Mash the potatoes with the potato-masher.

Add half the caramelized onions (plus about 1-2 tablespoons of oil), garlic powder &amp; freshly ground pepper. Mash again to combine. Add more reserved oil if needed. The potatoes should not be fall apart crumbly and should keep together in a small lump if pressed together. You can add a couple of tablespoons of milk, instead of oil. Do not add too much liquid. You do not want the filling to be runny, because it will be even runnier when Pierogies cook in water.

Meanwhile, make the caramelized onion and potato filling.

When the dough has rested. Split it into two halves. While working with one half, cover the other one with a kitchen towel, to prevent drying. Form a ball and set it on a well-floured surface.

Roll out the dough on a well-floured surface to about 1/8 inches thick, lifting the dough and adding more flour as needed, to prevent it from sticking to the working surface. You can sprinkle the top too to prevent the rolling-pin from sticking. Try to add a minimal amount of flour.

Cut out 3-inch circles with either a cookie cutter or an upside drinking glass.

Collect the scraps around the cut out circles and bring into a ball. Knead it for a couple of seconds and add it to the other half of the dough.

Put 1 full teaspoon of the potato filling in the middle, keeping it together as much as possible. You do not want the filling to touch the sides of the dough, or it will not stick together when you try to form the Pierogies.

To form the Pierogies, bring the two opposite sides together, pinching in the middle. Then starting from the right side, pinch the two sides together firmly, going along the ‘rim’, until a half-moon shape is achieved. Set the formed Pierogies on a floured surface (or baking sheet if you plan to freeze them).

Form the Pierogies or Vareniki

Freeze the Pierogies on a well-floured baking sheet for about 3-4 hours. Then transfer to a ziplock bag and store in the freezer for up to 1 month (for best results). When ready to cook, do not thaw, just add frozen Pierogies to boiling water &amp; go ahead with the instructions below.

To freeze Pierogies for later:

Bring 4 quarts water &amp; about 2 tablespoons salt to a boil over high heat. Once boiling, cook Pierogies in batches of 20 – 25 Pierogies, by dropping them into the water &amp; stirring with a spoon immediately to prevent them from sticking. From the time the water comes to a boil again (and the Pierogies have floated to the top), cook for 5 minutes, or until they are soft, but still hold together. Do not overcook, or they will become a bunch of mush. While cooking, add 1 tablespoon of butter to a large bowl. Remove Pierogies from the water with a colander, allowing all of the water to drip off before adding them to the bowl. Let Pierogies sit over the butter for about a minute, then carefully shake to coat in butter. This will prevent them from sticking to each other &amp; add extra flavor.

To serve: Sprinkle the remaining caramelized onions on top. Serve with a dollop of sour cream (optional).

How To Cook the Pierogies:

Each bite of this gnocchi recipe is filled with fluffy, pillowy potato dough that&#x27;s seasoned with bits of bacon and caramelized onions.

Gnocchi or Lazy Pierogies Recipe

lb medium-sized yellow potatoes (boiled

all-purpose flour

egg,

tsp kosher salt

tsp black ground pepper

1/3-1/2 cup cup grated parmesan cheese (optional)

bacon

onion

Italian parsley or dill

garlic (pressed

Potato Ricer or Potato Masher

Once the potatoes are cool enough to handle peel the skin.

Using a potato ricer or a potato masher, rice or mash the potatoes while still warm (it’s much easier to do when the potatoes are warm). You can let the riced potatoes cool as you work on the bacon &amp; the caramelized onion.

Dice or slice the bacon and render the fat until the bacon is crispy. Add diced onions and allow them to golden up as well. If you don’t like the taste of raw garlic add the minced garlic about 30 seconds before the onions are done browning. Now tilt the skillet to one side and bring all bacon and onions to the raised part, letting all fat to collect at the bottom. Remove the fat and discard. Reserve the bacon &amp; onion until needed.

Now that the potatoes are somewhat cool, add the flour, egg, salt and pepper (and Parmesan cheese, if using) and with minimal amount of mixing bring everything into a dough like consistency. Mixing too long will make your gnocchi gummy.

Tear a baseball sized piece, roll into a ball and on a well floured surface roll into 1 inch rope. With a knife, cut the dough rope into 1/2 inch pieces and transfer to a well floured surface. Continue working on the rest of the dough. Use a fork or the gnocchi board to make the groves on each gnocchi if desired.

Fill a large pasta pot with water, salt it liberally until the water is as salty as seawater. Bring it to a rolling boil over high heat. Drop the gnocchi into the water, stir and let them rise to the top. Once they rise to the top, cook for about 30 seconds to 1 minute and remove with a slotted spoon to an ice bath to stop the cooking process.

Then quickly transfer to a bowl with some bacon, caramelized onion, parsley or dill (if using) and a dab of butter or a tablespoon or two of olive oil. If you don’t mind the smell of fresh garlic add it to the bowl and toss everything together to prevent gnocchi from sticking to each other.

Serve with a dollop of sour cream and sprinkling of black ground pepper.

Perogies with Bacon and Onions is a comforting side dish made with crispy perogies coated in a creamy sauce with smoky bacon and sweet onions. Ready in 35 minutes!

Perogies Recipe with Bacon and Onions

potato and cheese perogies ((frozen))

bacon ((diced))

onion ((finely diced))

unsalted butter

heavy cream

black pepper

green onions and sour cream

Bring a large pot of lightly salted water to a boil. Add frozen perogies and boil for about 3 minutes or until they float to the top.

Meanwhile, cook bacon and onion in a large skillet over medium-high heat until both are lightly browned. 

Remove cooked perogies to a plate lined with paper towel.&nbsp;

Add butter to skillet with bacon and onions, then add perogies in a single layer and brown on both sides, about 2-3 minutes per side.

Reduce the heat to medium. Whisk together cream, salt and pepper and add to the hot pan once perogies are lightly browned. Let simmer for 2-3 minutes until thickened slightly (it will bubble up and thicken fairly quickly, so keep an eye on it!). 

Remove from the heat to garnish with green onions if desired and serve.

This is such a "go to" of mine.  I have made it for friends and family many times and it always provides great reviews... and no left overs!

This was soooo good! I used the mini frozen pierogies and everyone inhaled it. It reminded me of my late grandma's scalloped potatoes. Will absolutely make again on another cold, rainy night!

Can I prepare this recipe earlier in the day and then reheat it in the 350 oven later ?

I totally enjoy perogies exactly the same way you do.  Thank you!   Now I’m going to try your recipe for chicken and dumplings.    Can hardly wait.  My mother made them your way.   It will bring back memories.

I just served this to my husband.  He said, this is great!  I would have this again.  Thank you for the easy and delicious recipe!

Living near Pittsburgh, pierogies make my menu regularly. I usually pan fry them, but this adds a lot of flavor. My family LOVES the change of pace. DH and son are saying they never want to eat theme any other way! 
I usually thaw frozen pierogies in warm water for 10 minutes and dry them carefully on fabric (or paper) towels before frying. You don't have to go to the trouble of boiling them.
In this recipe, I removed the toasted pierogies from the skillet and deglazed the pan with a few tablespoons of chicken stock. Then I added the heavy cream and reduced it before adding the pierogies back into the pan. Yum!
Thank you!

https://www.youtube.com/watch?v=4ykX8cCqvN4

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/perogies-with-bacon-and-onions/

Ingredients

▢16 potato and cheese perogies (frozen)
▢2 slices thick cut bacon (diced)
▢1 small onion (finely diced)
▢1 tablespoon unsalted butter
▢¾ cup heavy cream
▢¼ teaspoon salt
▢⅛ teaspoon black pepper
▢green onions and sour cream to serve as desired

Instructions

Bring a large pot of lightly salted water to a boil. Add frozen perogies and boil for about 3 minutes or until they float to the top.
Meanwhile, cook bacon and onion in a large skillet over medium-high heat until both are lightly browned. 
Remove cooked perogies to a plate lined with paper towel. 
Add butter to skillet with bacon and onions, then add perogies in a single layer and brown on both sides, about 2-3 minutes per side.
Reduce the heat to medium. Whisk together cream, salt and pepper and add to the hot pan once perogies are lightly browned. Let simmer for 2-3 minutes until thickened slightly (it will bubble up and thicken fairly quickly, so keep an eye on it!). 
Remove from the heat to garnish with green onions if desired and serve.

Perogies with Bacon and Onions l The Recipe Rebel

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