Homemade Pierogies with Beer Braised Caramelized Onions

Fried homemade pierogies and beer caramelized onions and red pepper

Flavourful, crispy pan-fried pierogies. Sweet caramelized onions, sauteed in beer. Sriracha added to sour cream for a little extra kick. And a family recipe to make the best homemade pierogies! I’m hungry already!

Pierogies are one of Laura’s favourites. I think it’s the potato. Or the cheese. Or that potato and smoked cheddar together in a perfect little dumping is definitely one of the best things ever. So it only makes sense that this fantastic recipe comes to us passed down from Laura’s grandmother. Grandma’s homemade pierogies. I think we’re all hungry now!

Preparing homemade dough to make pierogies

The secret here is using an aged smoked cheddar cheese to make sure our pierogies have that wonderful, sharp cheddar flavour when we bite into them. And the caramelized onions. Slowly cooking down an onion to get that beautiful golden-brown caramelization and adding your favourite beer really brings out the savoury sweetness that makes the dish and tastes SO GOOD!

Pierogies served with sriracha sour cream and beer caramelized onions

This recipe is great to make ahead and can easily be stored in the freezer. Which makes for a really easy, quick meal later on! The recipe makes approximately 45 pierogies, and we usually serve about 8 per person for a meal.

Homemade Pierogies with Beer Braised Caramelized Onions
Servings: 2 people
  • 3 cups all-purpose flour
  • 1 1/2 tsp salt
  • 1 egg
  • 3/4 cup water
  • 4 tsp vegetable oil
Potato and Cheese Filling
  • 1 tsp vegetable oil
  • 1/3 cup onion finely chopped
  • 2 cups mashed potatoes (cold)
  • 150 grams smoked cheddar cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
For Serving
  • ~16 pierogies
  • 3 tbsp butter
  • 1 medium onion cut into slices
  • 1 medium red bell pepper cut into strips
  • 1/4 cup beer
  • salt to taste
  • pepper to taste
  • 2 green onions finely chopped
  • 1/4 cup sour cream
  • 2 tsp sriracha (add more or less to taste)
  1. This makes approximately 45 pierogies. You can use them right away, preparing them to serve with the instructions below. Or make them ahead of time and freeze all or a portion of them to use whenever you want a quick meal.

  1. In a large mixing bowl, mix flour and salt.

    In a separate bowl, beat together egg, water and oil. Slowly stir into flour mixture to make soft, not sticky, dough that holds together in a ball. If needed, add more water 1 tbsp at a time, being careful not to make the dough sticky.

    Prepare a lightly floured surface, and kneed dough until just smooth (about 10 times). Split dough in half, cover with plastic wrap or damp cloth. Let rest in the refrigerator for 20 minutes.

Potato and Cheese Filling
  1. In a pan, heat oil over medium heat. Cook onions for about 5 minutes, until soft and translucent.

    Transfer to bowl and stir in mashed potatoes, cheese, salt and pepper.

Forming the Pierogies
  1. Work with 1/4 of the dough at a time, keeping the remaining dough covered so it does not dry out.

    Roll out dough on a lightly floured surface until about 1/16 of an inch thick. Using a 3-inch round cookie cutter, cut dough into rounds.

    Note: Let left over dough rest before re-rolling.

    Place 1 tbsp of filling into the center of each round. Slightly moisten, with water, the edge of half of each round. Fold each in half, pinch closed to seal, and crimp edges. Place on plastic wrap lined baking sheets, and cover with a damp cloth to prevent the pierogies from drying out.

  2. You can use immediately or refrigerate for up to 8 hours. To freeze, freeze the pierogies on the baking sheets and then transfer to a freezer bag. Keep for up to one month and do not thaw before cooking.

For Serving
  1. Add 2 tbsp butter to pan and heat over medium high.

    Add onion and red pepper to pan and cook for about 5 minutes until onions begin to soften, stirring occasionally.

    Add beer and salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for about 15 minutes until onions are caramelized.

    Remove vegetables from pan and set aside.

  2. Bring a large pot of water to a boil.

    Add the pierogies, and cook until floating, approximately 5-7 minutes.

    Add the remaining tbsp of butter to the pan, and place over medium high heat.

    Transfer boiled pierogies to the pan using a slotted spoon and fry until golden.

  3. Serve pierogies with the caramelized vegetables and top with chopped green onion.

    In a small bowl, mix together sour cream and sriracha. Serve on the side, or spoon on top of pierogies.



If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *