Pierogi with Bacon & Caramelized Onions

Why you’ll love this recipe

• Make it dairy-free by substituting the sour cream with a plant-based option

• Who doesn’t love a good cooking shortcut? By using pre-made pierogi, this recipe is faster than ever

• They’re vegetarian-friendly (just skip the bacon)

• The toppings can be made ahead of time and stored in the fridge

• I topped my pierogi with bacon and onions, but anything goes. Get creative!

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Pierogi with Bacon & Caramelized Onions

Yield: 3

Author: Shalane Katugampola

Ingredients

• 1/2 pack of bacon
• 2 tbsp bacon grease (from fried bacon), separated
• 1 small onion, sliced
• 12 pre-made pierogi
• 1/2 cup water
• Sour cream (optional)
• Chives, chopped (optional)

Instructions

1. In a large skillet, fry the bacon. Once cooked, set the bacon aside
2. Pour the bacon grease from the skillet into a small bowl
3. Over low to medium heat, add 1 tbsp of grease back onto the skillet
4. Once the oil is warm, add onions with a pinch of salt. Cook until caramelized to your liking. Set aside
5. In the same skillet, warm 1 more tbsp of bacon grease. Add the pierogi in a single layer. Cook for 2-3 minutes or until bottom starts to brown.
6. Pour water into the skillet. Let the pierogi simmer until all the water is evaporated
7. Let the pierogi cook for another 2-3 minutes or until the bottoms are golden brown. Remove from heat
8. Plate pierogi. Spoon caramelized onions and crumbled bacon on top. Complete with a dollop of sour cream and a sprinkling of chives, if desired.

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