Pierogi with Caramelised Onions & Sour Cream
Polish potato-and-cheese dumplings boiled then pan-fried in butter, scattered with deeply caramelised onions and crowned with cool sour cream. Eastern European soul food.
35 minMedium~551 kcal / servingPolish
Contains glutenContains dairyContains eggs
Nutrition
551 kcal
Calories
28 g
Protein
58 g
Carbs
23 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyContains eggs
Ingredients · per serving
- 8 pieces Pierogi
- 1 tsp Sunflower oil
- 40 ml Sour cream
- 40 g Smoked bacon
- 30 g Butter
- to taste Fresh chives
- to taste Salt
- 2 medium Onion
Instructions
- Peel the onions and slice into half-moons. Heat 1 tbsp butter and 1 tsp oil in a wide pan over medium-low heat. Add the onions with a pinch of salt.
- Cook slowly, stirring every few minutes, for 20-25 minutes until deep amber and jammy. If they start to colour too fast, lower the heat — patience here is everything.
- While the onions cook, bring a large pot of salted water to a gentle boil (not rolling — it tears the dumplings).
- Drop the pierogi in and stir gently to stop sticking. They're done when they float plus 1 more minute — usually 4-5 minutes for shop-bought.
- Drain the pierogi well. Heat the remaining butter in a wide pan over medium-high heat. Tip the pierogi in and fry 2 minutes per side until golden and slightly blistered.
- Pile the pierogi on a plate. Spoon the caramelised onions on top, dollop sour cream alongside, scatter with chopped chives and crispy bacon if using.
- Hit with a pinch of flaky salt and serve straight away — they cool fast and the crust softens.
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