Step 1

Peel potatoes, cut into quarters, and get a large pot of well-salted water on to boil.

Step 2

In a mixer, place the flour, eggs, sour cream, and 1/2 cup of water. Mix until sandy. Slowly add remaining water until a ball of dough forms. Turn dough out onto a well-floured surface and knead for 3-4 minutes, or until smooth and slightly sticky. Wrap in cooking spray coated plastic wrap and let rest for 30 minutes.

Step 3

While potatoes are cooking and the dough is resting, caramelize onions by melting butter in a medium saute pan over medium-low heat. Place onions in pan and cook slowly, 20-30 minutes, until brown and caramelized. Remove 1/3 of onion/butter mixture and set aside for sauce.

Step 4

Once potatoes are fully cooked, drain well and return to pan. Mash slightly over low heat until the remaining water evaporates. Remove from heat and finish mashing. They can be slightly lumpy. Add butter/onion mixture along with cheese and mix in to potatoes. Taste and add salt and pepper as needed. Set potatoes aside to cool. Wash large pot and replace water/salt and put on stove to boil again.

Step 5

Unwrap dough and pinch off 1 - 1.5 inch balls. Roll into balls and set on well-floured surface. When all the dough is rolled into balls, roll balls into discs about 1/4 inch thick. When all the dough is rolled out into discs, fill with 2-3 TBSP of filling. Fold over and pinch seam closed. Boil in batches for 2-3 minutes after they float. Remove from water and place on a towel to dry. Saute in batches in melted butter until golden brown. Repeat process until all are cooked. The boiled but not sautéed pierogies can be refrigerated/frozen for future use.

Step 6

To make sauce, mix sour cream and bacon with a bit of the melted butter from the saute pan. Place on finished pierogies, and top with a few of the remaining caramelized onions.