Easy to Make Bacon Onion Perogies (Pierogies) Recipe
Easy to Make Bacon Onion Perogies Recipe
Making perogies is a simple and quick way to turn meat, cheese, or veggies into a meal or delicious snack. While there are a lot of traditional recipes for perogies, not everything needs to be strict and traditional. This bacon perogies recipe is a fantastic twist on traditional pierogies. The saltiness of the bacon perfectly mixed with the soft, but partly crispiness of fried ones. Before starting this recipe, you will need to take certain steps to prep the different parts.
Perogies and other baked dough foods like empanadas are typically divided into three parts: the dough, the filling, and the assembly and cooking process. With this recipe in particular, you will need to our traditional polish perogies recipe first. You can find our perogies recipe by clicking here. This recipe is simple an addition to the standard pierogi recipe. Instead of boiling the perogies, you instead fry them in a pan with caramelized onions and bacon for this recipe.
Make Your Perogies or Buy Premade
To find out how to make the perogies you need by hand, you can read our other recipe blog. However, buying premade potato and cheese perogies at your local supermarket is fine. What makes this recipe shine are the onions and bacon. If you make your perogies by hand, make sure to freeze them overnight before making this recipe.
3 strips of bacon
1 large yellow onion
1 ½ tablespoons of unsalted butter
16 frozen pierogies (handmade recipe here)
1 cup of heavy cream
Salt & pepper to taste
Fresh green onion
Bacon Onion Perogies Recipe
How to Make Bacon Onion Perogies
Lightly salt a pot of water and boil your perogies until they float. Then, set aside.
Then, cook your bacon, but not too crispy, and remove from the pan. Once cool, chop up into bits using a knife.
Add 1 ½ tbsp of unsalted butter, bacon, and your warm cooked perogies back to a warm pan. Brown both sides of your perogies and then turn the heat to low.
Afterwards, whip your cream and add salt and pepper (if desired). The dish should be plenty salty already.
Add to your pan and bring to a simmer. Be careful not to get the pan too hot.
After about 5 minutes, remove from heat and top with minced green onions.
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- Maria Pérez