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Potato & Cheddar Pierogi with Caramelized Cabbage and Bacon Butter

A treasured dish from Eastern Europe, pierogi are cherished dumplings that embody comfort, tradition, and rich flavor. This modern take features a creamy, tangy potato and sharp Cheddar cheese filling, cradled in delicate homemade dough. The pierogi are topped with a luscious medley of golden caramelized cabbage, smoky bacon, and deeply nutty brown butter—each element enhancing the dish’s rustic charm. Commonly served at festive occasions or as an indulgent comfort meal, these pierogi balance heartiness with elegance. Finished with a sprinkle of fresh chives, this recipe is a celebration of Slavic culinary heritage brought lovingly to the modern table.

Dinner | Polish | Nut-Free | Shellfish-Free | Soy-Free | Pierogi | Baking Sheet | Frying Pan | Mixing Bowl | Pot | Saucepan | Bacon | Cabbage | Cheddar | Potato | Boiling | Caramelizing | Kneading | Mashing | Mixing | Pan-Frying | Rolling | Simmering | Comfort Food | Picnic | Make-Ahead | Under 2 Hours
Time to complete

Prep

45min

Cook

45min

Wait

30min

Total

2h

Ingredients (Makes 30 pierogi (6 servings))

Dough

  • 2 cups (250 g) all-purpose flour, plus more for dusting
  • ½ teaspoon kosher salt
  • 1 large egg, lightly beaten
  • ½ cup (120 g) sour cream
  • ¼ cup (60 g) unsalted butter, at room temperature

Filling

  • 1 pound (450 g) Yukon Gold potatoes, peeled and cut into 2-inch (5 cm) pieces
  • 3 tablespoons (45 g) unsalted butter
  • 3 tablespoons (45 g) sour cream
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6 ounces (170 g) Cheddar cheese, shredded (about 1½ cups)

Topping

  • 4 slices bacon, chopped
  • 2 tablespoons (30 ml) water
  • 4 cups (300 g) green cabbage, shredded (from 1 medium head)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup (60 g) unsalted butter

For Serving/Garnishing

  • Thinly sliced chives
Nutrition Information (per 100g)
  • Calories: 215
  • Fat: 10
  • Protein: 7
  • Carbohydrates: 24
  • Fiber: 2
Directions

Prepare the Dough

  • 1. In a medium bowl, combine flour and salt. Add the beaten egg and stir to form a shaggy dough. Mix in sour cream and butter until mostly combined. Knead on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with plastic wrap or a towel and let rest for 30 minutes.

Make the Filling

  • 2. Place potatoes in a saucepan and cover with water by 1 inch (2.5 cm). Bring to a boil, reduce heat, and simmer until fork-tender, about 25 minutes. Drain well, then mash with butter, sour cream, salt, and pepper. Stir in shredded Cheddar cheese. Chill for at least 10 minutes.

Assemble the Pierogi

  • 3. Roll dough into a 20-inch (50 cm) circle about 1/8-inch (3 mm) thick. Cut into 3-inch (7.5 cm) rounds. Stretch each round slightly, place 1½ tablespoons of filling in the center, and fold into a crescent shape. Seal edges firmly, moistening with water if needed. Place on a parchment-lined sheet and cover.

Cook the Topping

  • 4. In a large skillet, cook bacon and water over medium heat until browned, 6–8 minutes. Add cabbage and cook until caramelized, another 6–8 minutes. Season with salt and pepper. Push cabbage aside, add butter to the center, and cook until browned, about 4 minutes. Combine and keep warm.

Cook the Pierogi

  • 5. Bring a large pot of salted water to a boil. Boil pierogi in batches (12 at a time) until they float, about 2 minutes. Reduce heat and simmer an additional 2–3 minutes. Drain and repeat.

Serve

  • 6. Plate the pierogi and spoon the caramelized cabbage and bacon butter over top. Garnish with chives and serve immediately.
Cookix's Secrets

Crispier Finish

  • After boiling, pan-fry the pierogi in butter or oil for a golden, crispy exterior.

Dough Twist

  • Add chopped dill or chives to the dough for an herby aroma and flavor boost.

Filling Ideas

  • Swap Cheddar for smoked gouda, goat cheese, or feta. You can also mix in caramelized onions or roasted garlic.

Freezing Option

  • Pierogi can be frozen after assembly. Place in a single layer on a sheet pan, freeze until solid, then transfer to a freezer-safe bag.

Lighter Option

  • Use low-fat sour cream and cheese and reduce butter for a lighter version.

Sealing Technique

  • Ensure the edges of the pierogi are sealed well to prevent filling from leaking during boiling. A moistened fingertip helps create a tight seal.

Vegetarian Alternative

  • Omit bacon and use caramelized onions instead. Replace butter with a plant-based alternative for a meatless version.