Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Irish Cheddar Pierogi with Stout Caramelized Onions


  • Author: Molly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 20-22 pierogi (roughly 4-5 servings) 1x

Description

These Irish Cheddar Pierogi with Stout Caramelized Onions are a mash-up of Irish and Polish traditions, and they are absolutely delicious! Creamy, cheesy potato filling inside fluffy homemade dough, crisped in butter, and served with the richest stout caramelized onions on top! All that’s missing is a pint of stout!


Ingredients

Scale

For the Onions:

  • 2 tablespoons unsalted butter
  • 2 teaspoon olive oil
  • 2 large sweet onions, thinly sliced
  • 1 teaspoon kosher salt
  • 2 tablespoons brown sugar
  • ½ cup stout beer

For the Pierogi Dough:

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted
  • 1 cup full-fat yogurt
  • 1 large egg
  • Egg wash, for sealing

For the Filling:

  • 1½ cups mashed potatoes (see NOTE)
  • 1 cup shredded Irish cheddar cheese
  • Salt and pepper, to taste

To Serve:

  • 3 tablespoons unsalted butter
  • Sour cream or Greek yogurt
  • Chopped chives

Instructions

For the Onions:

  1. Melt the butter in a large skillet over medium heat. Add the oil.
  2. Add the sliced onions and salt and cook, stirring frequently, for about 10 minutes or until the onions are soft and translucent.
  3. Add in the brown sugar and stout and stir to combine.
  4. Reduce the heat to low and cook the onions, stirring occasionally, for about 30 minutes or until deeply caramelized and soft.

For the Dough:

  1. While the onions are cooking, make the dough by mixing the flour and salt together in a mixing bowl.
  2. Add the yogurt, melted butter, and egg to another bowl and whisk to combine.
  3. Pour the yogurt mixture into the flour and stir until a ball of dough forms. Place the dough on the counter or a cutting board and knead it for a minute or so with damp hands until the dough is smooth and elastic.
  4. Place the dough back in the mixing bowl and cover with plastic wrap. Allow the dough to rest for 30 minutes.
  5. For the Filling:
  6. Mix together the mashed potatoes, Irish cheddar, and season, to taste, with salt and pepper.

To Assemble:

  1. Bring a large pot of water to a boil.
  2. After the dough has rested, roll it out on a lightly floured surface until it is ¼-inch thick. Using a three-inch biscuit cutter or glass, cut out circles of dough.
  3. Place roughly 2 teaspoons of the filling in the center of each dough circle. Brush the edges with egg wash and then fold the dough over the filling, sealing the edges with your fingers. I like to press the edges together with the prongs of a fork to ensure that they are really sealed well.
  4. Set formed pierogi on a sheet tray lined with parchment paper.
  5. Continue until all the pierogi are formed.
  6. Boil the pierogi, in batches, in the water for about 2 minutes or until they float to the top. Remove with a slotted spoon and return to the sheet tray.

To Serve:

  1. Place the caramelized onions in a serving dish and wipe out the skillet.
  2. Place the skillet over medium heat and add the butter. Once it is hot and starting to bubble, add in 6-8 pierogi at a time (the amount will depend on the size of your pan). Cook for about 1 minute per side or until they are crisp and golden.
  3. Place the pierogi on a serving plate, drizzle over any leftover butter from the pan, and sprinkle with fresh chives. Serve immediately with the stout caramelized onions and sour cream/yogurt on the side for dipping.

Notes

  • This is a great recipe for using up leftover mashed potatoes. I’ve also made these using a huge shortcut – mashed potatoes from the grocery store! Look for them in the refrigerated prepared foods section. They make this recipe a breeze! Otherwise, you can use your favorite mashed potato recipe. Just make sure the potatoes are not piping hot when you form the pierogi; the dough will not hold together well if the filling is too warm.
  • You can assemble these and freeze them for a later use. Once the pierogi have been formed, place them on a sheet tray and freeze for at least two hours. Once frozen, transfer them to a freezer-safe bag or container. You cook them exactly the same way, but you may need to boil them for an extra minute or two if cooking them straight from the freezer.
  • Category: dinner

Keywords: homemade pierogi, Irish cheddar pierogi, Irish cheddar potato pierogi, stout caramelized onions, beer caramelized onions